Pumpkin Spice Poke Cake
Pumpkin Spice Poke Cake is a simple fall pumpkin cake recipe infused with moisture and topped with a cream cheese frosting. Made from box mix for convenience and ease, this ultimate fall dessert is comfort in every bite!
One of my favourite cakes ever is a delicious poke cake, it’s just so moist and flavourful. While I love our Poke Cake with Strawberry Jello or this amazing Rolo Poke Cake, this one is dedicated to the flavors of fall.
It’s the time of year for pumpkin poke cake recipe and to ‘pumpkin spice all the things. What a great time to highlight this recipe since it’s The Best Pumpkin Cake I’ve Ever Had.
Pumpkin Spice Cake is also one of my favourite comforting indulgences loaded with fall flavors. It is up there with our Pumpkin Spice Cream Cheese Muffins.
One of the differences is that this recipe is a pumpkin spice cake recipe with box mix and the pump[kin spice muffins is from scratch.
Unlike other poke cake recipes, this one doesn’t take too many ingredients and does use a box of cake mix and canned frosting. I have absolutely no shame in that fact, some of my best cake recipes calls for some shortcuts. Proof is in our Lemon Poke Cake Recipe.
This easy poke cake recipe is perfect for a chilly day. It won’t take a lot of time and the results will be incredible. We love the delicious pumpkin flavor of this cake.
Also make sure to check out my other pumpkin recipes such as Pumpkin Pie Turnovers and Pumpkin Cheesecake Sandwich Cookies!
Why You’ll Love This Recipe
- Total Time: 55 Minutes
- Serves: 6
Ingredients and Notes
As always, the full ingredients and recipe is on the printable recipe card at the end of this post.
Recipe Variations
- Add Nuts: Sprinkle chopped pecans or walnuts on top for a delightful crunch that complements the soft cake and creamy filling.
- Chocolate Twist: Incorporate mini chocolate chips into the batter or drizzle melted chocolate over the top for an indulgent touch.
- Caramel Drizzle – Finishing the cake with salted caramel sauce brings a contrasting salty-sweet dimension that enhances the pumpkin and spice layers.
Tips for Success
To Make Pumpkin Poke Cake Recipe:
- Spray a baking pan with non-stick cooking spray and set aside.
- Mix the dry cake mix, pumpkin puree, pumpkin spice and milk together in a large bowl. You can use a hand mixer or electric mixer on medium speed for this. Scrape the sides of the bowl to ensure all is blended evenly.
- Pour into the greased 7 x 11 baking dish. Bake for approximately 35 – 40 minutes, until an inserted toothpick comes out clean.
- Using the end of a wooden spoon, poke holes in the top of the cake.
- Pour the sweetened condensed milk over the top of cake ensuring some goes into the holes of the cake.
- Allow the cake to sit for a couple hours at room temperature. This ensures the cake will absorb the evaporated milk.
- Heat the cream cheese frosting for 30 seconds in the microwave, and pour into a bowl (be sure it’s not too hot or it will melt the cool whip).
Fold the whipped cream into the cream cheese frosting, if you are using grocery store icing. If you’d like a Cream Cheese Frosting recipe, I got you. This is the best frosting ever! Actually, its the same icing I use for our World’s Best Carrot Cake. - Slowly fold in the cool whip. Spread over the top of the cake evenly. Sprinkle a very light dusting of pumpkin pie spice over the top of the cake. Enjoy!
Serving Suggestion
We love this cake served with a warm cup of coffee using our Homemade Pumpkin Spice Coffee Creamer.
Storage
Place cake leftovers of this pumpkin pie poke cake into an airtight container or cover with plastic wrap. Refrigerate for up to 5 days.
Recipe FAQ
Yes! Wrap the cooled pumpkin spice poke cake tightly in plastic wrap and then in aluminum foil to freeze. Store for up to 2 months. To enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.
Yes, you can bake the base cake a day in advance, then poke and add the filling on the day you plan to serve it. This keeps the textures fresh and vibrant.
More Pumpkin Desserts
If you’ve tried this Pumpkin Spice Poke Cake Recipe or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!
Pumpkin Spice Poke Cake
Ingredients
- 1 box Spice Cake Mix
- 15 oz Pumpkin Puree
- ¼ cup Milk
- 2 tsp Pumpkin pie spice
- 1 can Sweetened Condensed Milk
- 1 tub Cream cheese frosting
- 2 cups Cool Whip
Instructions
- Preheat oven to 350 degrees
- In a bowl, mix the spice cake, pumpkin, pumpkin pie spice and milk together. Mix until combined.
- Pour into a greased 7 x 11 cake pan
- Bake for approximately 35 – 40 minutes, until an inserted toothpick comes out clean.
- Allow to cool
- With the handle part of a wooden spoon, poke holes in the top of the cake, all over. Be sure to go all the way to the bottom.
- Pour the entire can of Sweetened Condensed Milk over the top the cake and allow to sit a few hours (or even overnight) in order for the cake to absorb the evaporated milk.
- Heat the cream cheese frosting for 30 seconds in the microwave, and pour into a bowl (be sure it’s not too hot or it will melt the cool whip)
- Slowly fold in the cool whip
- Spread over the top of the cake evenly.
- Sprinkle a very light dusting of pumpkin pie spice over the top of the cake.
- Enjoy!
This is the ultimate comfort cake in the fall season. Moist and full of fall flavors.
Does this recipe require any eggs or oil , as stated on the box of cake mix
Nope. just the dry mix – the pumpkin puree is the moisture swap for the oil and eggs. 🙂
Hi I am assuming u put in the dry cake mix and not make the cake with the oil and eggs etc. I am only wondering because the recipe says to pour the mixture into a prepared pan but it is so thick with mixing in the ingredients for the cake mix there is no way it would pour into your pan. Am I wrong here? Please let me know. Thanks
Hello! Yep, just the dry – the pumpkin puree is the moisture swap for the oil and eggs. 🙂
Sounds good to me, we love anything pumpkin! Easy to make too which is a bonus!
Love that this recipe is so easy, yet looks and sounds so yummy, thanks for sharing!
Now this is one I need to try. Sounds delicious.
Oh looks so yummy and easy too. Thanks for the recipe.
Mmmmmmm, this looks so good!!
I haven’t made a poke cake in some time. This one sounds heavenly!
What a perfect rescipe for this season – love the sounds of the frosting too. Mmmmm