Pumpkin Poke Cake is a chilled, crowd-pleasing dessert with a moist spice cake base, a creamy pumpkin filling, and a light whipped cream topping. Made with a boxed cake mix for convenience, this recipe is perfect for busy bakers who want big autumn flavor without a lot of fuss. The poke method creates pockets for the pumpkin filling to soak into the cake for extra moisture and flavor.
Poke cake is an easy technique that adds a soft, custard-like layer throughout the cake. If you prefer a non-poke version, you can make a pumpkin sheet cake instead for a more traditional frosted finish.
Pumpkin Poke Cake Ingredients
Below are the ingredients needed for this pumpkin poke cake. Exact amounts are listed so you can prepare everything before you begin.
- For the cake:
- 1 box spice cake mix
- 1 cup milk (2% or whole is fine)
- 3 large eggs, room temperature
- 1/2 cup canola or vegetable oil
- For the pumpkin filling:
- 1.7 oz instant vanilla pudding mix (about 1/2 package)
- 1 cup cold milk
- 1/4 cup canned pumpkin puree (or homemade pumpkin puree)
- 1 teaspoon pumpkin pie spice (or homemade mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 teaspoon ground cinnamon
- For the whipped cream topping:
- 2 cups heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1/2 cup confectioners’ sugar
- Optional toppings: caramel sauce and pecan pieces.
How to Make Pumpkin Spice Poke Cake
- Preheat the oven to 350°F (175°C). Grease the bottom of a 13×9-inch baking pan with butter or shortening and set aside.
- Make the cake batter: In a large bowl, mix the spice cake mix, 1 cup milk, 3 eggs, and 1/2 cup oil. Stir or whisk until just combined; avoid overmixing.
- Pour the batter into the prepared pan and bake for 30–35 minutes (about 25 minutes for a dark nonstick pan) or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, use the round handle of a wooden spoon, a chopstick, or a straw to poke holes about 1/2 inch apart and about 1 inch deep. Aim for roughly 100 holes so the filling can distribute evenly.
- Prepare the pumpkin filling: In a medium bowl, whisk the instant vanilla pudding mix with 1 cup cold milk until the pudding just dissolves. Avoid letting it thicken too much.
- Stir in 1/4 cup pumpkin puree, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon ground cinnamon. If the mixture is too thick to pour, thin it with milk by the tablespoon until it will spread into the holes.
- Pour the pumpkin mixture evenly over the warm cake, spreading gently with a spatula so the filling seeps into the holes. Refrigerate the cake for 2 hours to set.
- Make the whipped cream topping: Chill a mixing bowl if possible, then combine 2 cups cold heavy whipping cream, 1 teaspoon vanilla extract, and 1/2 cup confectioners’ sugar. Beat at high speed with an electric hand mixer until stiff peaks form, about 4–6 minutes.
- Carefully spread the whipped cream over the chilled cake. Return the cake to the refrigerator for another 2 hours, or until the topping is firm.
- Before serving, top with caramel sauce and chopped pecans if desired. Serve chilled.
Recipe Tips
- Chill the mixing bowl and beaters for about 20 minutes before whipping the cream. Cold equipment helps the cream reach stiff peaks faster.
- Watch the cake closely near the end of baking; boxed mix times can be conservative. Start checking at 25 minutes and add time as needed until a toothpick comes out clean.
- Substituting milk for the water called for on the cake mix adds extra flavor and richness to the finished cake.
- If the pudding mixture thickens while you’re preparing the filling, thin it slightly with a tablespoon or two of milk so it pours into the holes easily.
- For a firmer topping or quicker service, you can use store-bought whipped topping. Make sure the cake is thoroughly chilled before spreading any topping.
Storage Instructions
Store the assembled cake covered in the refrigerator for up to 3 days. Keep it in an airtight container or cover the pan tightly with plastic wrap or foil to prevent the whipped cream from absorbing other odors.
FAQs
Yes. Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. Note that whipped cream texture may change slightly after freezing.
Can I use store-bought whipped topping?
Yes. You can use a stabilized store-bought whipped topping instead of fresh whipped cream for convenience; just spread it over the chilled cake and return to the refrigerator to set.
More Pumpkin Desserts
- Pumpkin Cream Cheese Bread
- Pumpkin Cannoli
- No-Bake Pumpkin Cheesecake
- Pumpkin Pie Dip
- Pumpkin Muffins
- Pumpkin Truffles
Recipe Summary and Notes
Yield: 12 servings. Prep time: about 20 minutes. Cook time: about 30–35 minutes. Chill time: approximately 4 hours total. Total time: about 4 hours 55 minutes. This recipe is designed to be simple and approachable while delivering classic pumpkin spice flavor and a creamy, chilled finish ideal for fall gatherings or anytime you want a seasonal treat.
Equipment
- Electric hand mixer (or stand mixer)
- Mixing bowls
- 13×9-inch baking pan
- Wooden spoon handle, chopstick, or straw for poking holes
- Spatula for spreading the filling and whipped cream
Nutrition (approximate per serving)
- Calories: 484 kcal
- Carbohydrates: 45 g
- Protein: 6 g
- Fat: 32 g (Saturated fat: 12 g)
- Sodium: 351 mg
- Sugar: 32 g
The nutrition information is an estimate and provided as a general guide only.