Pumpkin Poke Cake

Pumpkin Spice Poke Cake – seriously delicious! The perfect ending to your holiday meal! Super easy to make. Yellow Cake, pumpkin, pumpkin spice, caramel sauce, sweetened condensed milk, toffee bits, cool whip, and caramel sauce. Even pumpkin haters LOVE this easy cake! Great for all your Fall get-togethers. A real crowd pleaser! 

Post Updated 10/6/19

Easy Pumpkin Poke Cake Recipe

Prepare your taste buds for an unforgettable experience with this Pumpkin Poke Cake! It’s a symphony of flavors and textures that will leave you craving more. The base, a moist and fluffy yellow cake infused with pumpkin puree and warm pumpkin spice, sets the stage for the indulgence that follows.

But what truly takes this dessert to the next level is the magical combination of caramel and sweetened condensed milk that’s poured over the still-warm cake, seeping into every nook and cranny. This infusion creates a lusciously moist and caramelized interior that’s positively divine. Topped with a generous layer of creamy Cool Whip, the cake achieves the perfect balance of sweetness and creaminess. And let’s not forget the delightful crunch and sweet toffee bits that provide an irresistible contrast in each bite. To finish it off, a drizzle of caramel sauce adds a final touch of decadence. This cake is an absolute flavor explosion – a dessert that embodies the essence of fall and is sure to have you savoring every delicious forkful.

How to Make Pumpkin Poke Cake 

This easy poke cake recipe is a snap to make. Start with a box of cake mix. In a large bowl, combine cake mix, oil, water, eggs, pumpkin spice, and canned pumpkin. Mix well with an electric mixer at medium speed. Pour batter into a 9×13-inch cake pan and bake as directed on the package until a toothpick inserted into the center of the cake comes out clean. 

As soon as the cake comes out of the oven, poke holes all over the top of it. You can use a fork, straw, or wooden spoon handle. Combine sweetened condensed milk and caramel sauce. Pour the caramel mixture over the hot cake. Cool completely.

Once the cake has cooled, top it with some toffee bits or crushed Heath bars and cool whip. I like to drizzle the cake with some extra caramel sauce. It looks good and tastes great too! Store the cake in the fridge until ready to serve.

Helpful Tips & Frequently Asked Questions

• Can use any flavor cake mix you prefer. Yellow, Butter pecan, spice cake mix all work great.
• Make sure to use pureed pumpkin and NOT pumpkin pie filling.
• I don’t have pumpkin pie spice. What can I use instead? Pumpkin spice is a combination of cinnamon, ginger, nutmeg, allspice, and cloves.
  • Here is what I use for my homemade pumpkin spice mix: 2 tsp cinnamon, 1 tsp ginger ½ tsp nutmeg, ½ tsp allspice, and ¼ tsp cloves. Feel free to mix up the amounts according to your personal preference.
• Variations/Additions:
  • pecans
  • walnuts
  • chocolate chips
• Can I make Pumpkin Poke Cake in advance? Yes. The cake actually tastes better if you make it a day in advance and store it in the refrigerator. That gives the flavors time to meld together.
• Can use low-fat or fat-free Cool Whip.
  • Feel free to substitute homemade whipped cream for the whipped topping.
• I use a jar of Smuckers caramel ice cream topping.
• Store leftovers in an airtight container in the refrigerator.

Pumpkin Cake for Dessert

Pumpkin poke cake is the quintessential dessert to serve during the fall season, and it’s an absolute must-have for Thanksgiving gatherings. Beyond Thanksgiving, this cake is also a fantastic choice for any autumn occasion, whether it’s a casual family dinner, a cozy weekend get-together, or a Halloween party. Its versatility shines, making it equally suitable for a weekday treat or a special celebration. This cake is a favorite at all of our fall get-togethers and holiday meals. It is great for potlucks. It is easy to transport and everyone loves this easy cake.

Looking for more easy pumpkin desserts? Here are some popular recipes from the website:

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Pumpkin Spice Cake

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Recipe Print Recipe

Pumpkin Poke Cake

Author: Plain Chicken

Yield: 12 people

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Pumpkin Poke Cake – seriously delicious! Yellow Cake, pumpkin, pumpkin spice, caramel sauce, sweetened condensed milk, toffee bits, and cool whip. Even pumpkin haters LOVE this easy cake! Great for all your Fall get-togethers. A real crowd pleaser!

Equipment:

• 9×13-inch Cake Pan
• 9×13-inch Baking Dish
• Hand Mixer
• Glass Mixing Bowls

Ingredients:

• 1 box yellow cake mix, plus ingredients to make the cake
• 1 cup pumpkin puree
• 1 tsp pumpkin spice
• 1 (12.25-oz) jar caramel ice cream topping
• 1 (14-oz) can sweetened condensed milk
• 1 cup Heath toffee bits
• 1 (8-oz) tub Cool Whip

Instructions:

• Prepare cake mix according to package directions. Stir in pumpkin puree and pumpkin spice. Bake cake in a 9×13-inch pan according to direction on the package.
• While the cake is baking, mix condensed milk and caramel topping until well blended. When the cake is done and while it’s still hot, poke holes in it with a fork, straw, or end of a wooden spoon. Pour milk mixture over the cake. Allow cake to cool completely.
• Sprinkle half of the Heath bits over cake. Spread Cool Whip over the top, then sprinkle the remaining Heath bits on top. Drizzle cake with more caramel sauce, if desired
• Chill for at least 4 hours to overnight.

Notes:

• Can use any flavor cake mix you prefer. Yellow, Butter pecan, spice cake mix all work great.
• Make sure to use pureed pumpkin and NOT pumpkin pie filling.
• I don’t have pumpkin pie spice. What can I use instead? Pumpkin spice is a combination of cinnamon, ginger, nutmeg, allspice, and cloves.
  • Here is what I use for my homemade pumpkin spice mix: 2 tsp cinnamon, 1 tsp ginger ½ tsp nutmeg, ½ tsp allspice, and ¼ tsp cloves. Feel free to mix up the amounts according to your personal preference.
• Variations/Additions:
  • pecans
  • walnuts
  • chocolate chips
• Can I make Pumpkin Poke Cake in advance? Yes. The cake actually tastes better if you make it a day in advance and store it in the refrigerator. That gives the flavors time to meld together.
• Can use low-fat or fat-free Cool Whip.
  • Feel free to substitute homemade whipped cream for the whipped topping.
• I use a jar of Smuckers caramel ice cream topping.
• Store leftovers in an airtight container in the refrigerator.

Plain Chicken

https://www.plainchicken.com/pumpkin-spice-poke-cake/

All images and text © Plain Chicken, Inc.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph