Pumpkin Poke Cake

In the fall, so many recipes that start with a can of pumpkin will tempt you as you plan your next baking sessions. This Pumpkin Poke Cake is one of our favorites. The six-ingredient cake is packed with pumpkin spices that create a warm and flavorful fluffy cake. We use a spiced condensed milk that is poured over the cake, then whipped topping, caramel, pecans, and Heath bar pieces adorn the top, layering the perfect bite that will be flooded with rich, creamy flavor and crunchy, caramel-y textures.

Here, learn how to make pumpkin poke cake, and get ideas for mixing it up so it's always fun and exciting for your friends and family.

Ingredients for Pumpkin Poke Cake

This recipe calls for just six ingredients, and if you keep these on hand regularly, you can make this any time you need a quick, crowd-pleasing dessert.

• Pumpkin puree: You can also make your own pumpkin puree. But don't use pumpkin pie filling. It's too thin, and the baked cake won't have the right texture.
• Yellow cake mix: Don't follow the directions on the cake mix; you'll our these instructions instead.
• Whole milk: This is added to the cake mix with the pumpkin to create a thick batter.
• Sweetened condensed milk: This creamy milk soaks into the baked cake to create a rich and tender texture.
• Pumpkin pie spice: Use the store-bought mix, or make your own pumpkin pie spice. Don't have either? Here are some good substitutes.
• Frozen whipped topping: The fluffy topping is excellent with this rich cake. It doesn't overwhelm with sweetness. Homemade whipped cream would be extra special.
• Garnishes: Get creative! We used whipped topping, pecans, and caramel sauce, but you can add anything you like. We have a few ideas below.

How To Make Pumpkin Poke Cake

This beginner-friendly Pumpkin Poke Cake comes together in just a few steps—and with a few visits to the fridge. Full instructions are below, but here's a brief recap to get you started:

• Step 1. Make the cake batter by combining the cake mix, pumpkin, and milk. The batter will be thick.
• Step 2. Add the batter to a baking dish that is lightly coated with cooking spray.
• Step 3. Bake the cake 30 to 40 minutes or until a toothpick inserted in the middle comes out clean. Let cake cool about 10 to 15 minutes.
• Step 4. Combine the sweetened condensed milk with the pumpkin pie spice.
• Step 5. Use the end of a wooden spoon, a straw, or another medium-sized tool to poke holes all over the cake.
• Step 6. Pour the milk mixture over cake. Make sure to fill the holes with the milk.
• Step 7. Cover the cake with storage wrap, and let the cake chill in the fridge for a few hours. The cake will soak up most of the milk mixture in this time.
• Step 8. Add the whipped topping and any garnishes or toppings you want.
• Step 9. Chill once more before serving.

Can You Make Pumpkin Poke Cake In Advance?

Yes, pumpkin poke cake can be prepared up to 2 days in advance. Right before you're ready to serve it, finish it with the whipped topping and any garnishes.

Recipe Tips

Pumpkin poke cake is a fairly easy recipe. Most bakers, even the ones who haven't baked a lot, will have good success. But with these extra helpful tips, you'll find this cake even easier to make:

• Milk swap: Make sure you get sweetened condensed milk, not evaporated milk. The sweetness of the condensed milk is important for the cake's flavor.
• Let cake cool: You don't have to let the cake cool completely before adding the milk mixture. In fact, the cake will soak up the milk better if it's still mostly warm when the milk is added. So once the cake is pulled from the oven, give it 10 to 15 minutes to cool slightly, then add the milk.
• Right-sized holes: Don't poke holes that are too small or too large. You should use a tool that's not much bigger than the size of an ink pen. The handle of a wooden spoon is a great option, as is a straw. A toothpick or wooden skewer is too small.

Variations

Garnishes: Customize your cake by choosing toppings that are unique to you and your loved ones’ tastes. While we used caramel drizzle, pecans, and Heath bar pieces, you can switch it up! Think walnuts, mini chocolate chips, chocolate covered almond pieces, Mellowcreme Pumpkins, Halloween sprinkles, or even the ever-controversial candy corn.

Cake mix: We used yellow cake mix for our recipe, but next time, try spice cake or pumpkin cake.

Frosting: We like how light and fluffy whipped topping is against the rich, moist cake, but you could go for another option. Try cream cheese frosting or mascarpone frosting.

How To Store Pumpkin Poke Cake

Cover any leftover pumpkin poke cake with storage wrap, and keep it in the fridge up to 3 days. The cake will get more saturated as it sits, and after a while it'll be more of a pudding than a cake.

More Pumpkin Recipes

While you've got an extra can of pumpkin in the pantry, make these recipes:

• Chocolate Chip Pumpkin Bread
• Pumpkin Dip
• Pumpkin Bars
• Pumpkin Dump Cake
• Pumpkin Spice Cookies