Description

Pumpkin Poke Cake is the ultimate fall dessert, combining the rich flavors of pumpkin and warm spices with the indulgence of a classic poke cake. This cake starts with a moist and tender pumpkin-infused cake base, baked to perfection. After baking, the cake is poked with holes, allowing sweetened condensed milk to seep through, adding incredible moisture and sweetness. The cake is then topped with a layer of whipped cream and finished with your choice of delicious toppings like caramel drizzle, nuts, or a dusting of cinnamon. It’s an easy, crowd-pleasing dessert that’s perfect for Thanksgiving, Halloween, or any autumn celebration. Whether you’re serving it at a family gathering or sharing it at a potluck, this cake is sure to be a seasonal favorite!

Ingredients

Scale

Cake

2 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup vegetable oil
One 15 ounce can pureed pumpkin
4 eggs

Filling & Topping

One 14 ounce can sweetened condensed milk
One 8 ounce package cream cheese softened
1/4 cup powdered sugar
1 teaspoon vanilla
One 8 ounce tub whipped topping
1/2 cup toffee bits (with or without chocolate)
1/2 cup chopped pecans optional

Instructions

Preheat the oven to 350°F and grease a 9×13″ pan with cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and pumpkin pie spice.
Add the oil, pumpkin and eggs and stir until the batter is smooth (you can mix by hand or with an electric mixer/stand mixer).
Pour into the greased pan and bake for 30-35 minutes.
Poke holes into the cake with the back of a wooden spoon or a straw.
While the cake is still hot, drizzle the sweetened condensed milk over the holes, giving it time to soak in; let the cake cool.

Make the Topping

Place the cream cheese in the bowl of a stand mixer and mix until smooth.
Add the powdered sugar and vanilla and mix til combined.
Add the whipped topping and stir until smooth.
Spread the topping over the cooled cake.
Sprinkle with toffee bits and pecans, if using.
Let sit for 8 hours or overnight in the refrigerator before enjoying.

Notes

Room Temperature Ingredients:
- Ensure your ingredients (especially eggs, if using, and pumpkin puree) are at room temperature for easier mixing and a smoother batter. This step helps to prevent lumps and creates a more uniform cake texture.
Pumpkin Flavor:
- If using a yellow cake mix, consider adding 1–2 teaspoons of pumpkin pie spice to the batter to enhance the pumpkin flavor. If using a spice cake mix, it already contains spices that complement the pumpkin well.
Canned vs. Homemade Pumpkin Puree:
- Canned pumpkin puree is recommended for its consistency and convenience. If using homemade pumpkin puree, make sure to drain excess water to avoid a soggy cake. Too much moisture from homemade puree can alter the cake’s texture.
Poking Holes:
- When poking holes in the cake, space them evenly so that the sweetened condensed milk can soak through uniformly. Use the handle of a wooden spoon or a fork for best results. Be careful not to tear the cake when poking.
Sweetened Condensed Milk Alternatives:
- If you prefer a less sweet cake or want to try something different, you can substitute sweetened condensed milk with caramel sauce or even evaporated milk for a milder taste. For a chocolate twist, chocolate syrup can also be used.
Whipped Topping:
- Store-bought whipped topping is quick and easy, but homemade whipped cream adds a fresh, rich flavor. If you prefer something more indulgent, try using cream cheese frosting instead of whipped cream for a tangy contrast to the sweetness of the cake.
Toppings:
- Popular toppings for this cake include chopped pecans, walnuts, caramel sauce, or a dusting of cinnamon. For a more decadent version, try adding crushed graham crackers, chocolate chips, or toffee bits.
Make-Ahead Dessert:
- This cake is ideal for making ahead. The flavors improve as it sits in the refrigerator, making it perfect for prepping the night before a gathering. Let the cake chill for at least a few hours to allow the condensed milk to fully soak in and set.
Serving Suggestions:
- Serve the cake chilled for a refreshing, creamy experience. It pairs well with coffee, tea, or even a pumpkin spice latte, making it the perfect end to any fall meal. You can also serve it at room temperature if preferred.
Storage and Freezing:

Store leftovers in an airtight container in the refrigerator for up to 5 days. The cake continues to improve in flavor the longer it sits. To freeze, portion out individual slices, wrap tightly in plastic wrap, and store in a freezer-safe container for up to 2–3 months. Thaw in the fridge before serving.