Fall is the season for cozy family moments, crisp weather, and of course, pumpkin spice! A pumpkin poke cake is the perfect way to celebrate those autumn flavors. It’s one of my favorite desserts to share with loved ones because it’s bursting with warm spice, has an incredibly moist texture, and is finished with a luscious cream cheese frosting. The best part? This recipe is simple, uses easy-to-find ingredients, and delivers bakery-worthy results without any special skills. Your guests will think you’re a baking pro!
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If you can't get enough pumpkin spice this fall, try these Pumpkin Cream Cheese Cookies, No-Bake Pumpkin Cheesecake Bars and Moist Pumpkin Bread.
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Why You’ll Love This Pumpkin Spice Poke Cake Recipe!
This pumpkin poke cake recipe has all the flavors of autumn turned into a decadent dessert. It is irresistible. You'll fall in love with how quick and easy it is to make. Take one bite and you'll be overwhelmed with the combination of pumpkin spice and rich flavor of sweetened condensed milk and caramel sauce. If you are not yet convinced, here's more reasons to try this outstanding cake!
- Fall flavors- Just the right amount of pumpkin and spice.
- Easy Preparation- A fancy crowd-pleasing dessert that is a cinch to prepare.
- Perfect for any occasion- Perfect make-ahead dessert for fall gatherings, cozy nights in, or even Thanksgiving.
- Balance of flavors- The tangy cream cheese frosting balances the sweetness of the pumpkin and caramel.
Equipment Needed
- 9x13 inch baking dish
- Mixing bowls
- Stand or hand mixer
- Wooden spoon
- Spatula
- Measuring spoons and cups
Key Ingredients
Pure pumpkin - Do not use pumpkin pie filling; look for 100% pure pumpkin on the can. Pumpkin pie filling already has spices and and sugar added so using pure pumpkin allows you to add the quantity of spices to suite your preferences.
Vegetable Oil - This gives the cake the right amount of moisture.
Yellow cake mix - This makes this cake recipe easy for any baking level, without any need to measure ingredients like flour or leavening agents.
Pumpkin pie spice - The showstopper flavor of this pumpkin spice poke cake. You can use a store bought spice mix or make this easy homemade pumpkin pie spice.
Caramel sauce and sweetened condensed milk - This mixture will seep into the holes, making this a moist pumpkin poke cake recipe. Make sure to get sweetened condensed milk which is thick in texture almost like syrup consistency and not evaporated milk.
Cream cheese and butter - The creamy and tangy base of the perfect cream cheese frosting for this pumpkin poke cake.
Powdered sugar- sweetens the cream cheese and blends well to make the frosting smooth and not grainy in texture like granulated sugar would.
Vanilla extract- adds a great flavor to the cake and frosting.
Step-By-Step Instructions
Start by preheating the oven to 350°F. While preheating, lightly grease the 9x13 baking dish.
In a large bowl, mix the batter by combining pure pumpkin, eggs, oil, vanilla, and pumpkin pie spice. Stir in the cake mix until fully incorporated and no streaks remain.
Pour the batter into the baking dish and bake for 28 to 32 minutes or until a toothpick comes out clean. While the cake is still hot, poke holes using the end of the wooden spoon.
Mix the caramel sauce and condensed milk, then pour it evenly over the pumpkin cake, and let the mixture seep into the holes. Chill for 30 to 60 minutes.
In a different bowl, beat the butter and softened cream cheese until fluffy. Gradually add the powdered sugar and vanilla. Spread evenly over the cooled cake.
Drizzle with caramel sauce and sprinkle with additional pumpkin pie spice or cinnamon powder.
Make Ahead
This simple pumpkin caramel poke cake is a perfect make-ahead dessert because needs time to cool between steps. Bake and completely assemble the cake a day ahead. The flavors deepen overnight, making it even more amazing.
Storage
Store the cake in an airtight container inside the fridge for up to 5 days. The pumpkin cake is also freezer friendly. After completely assembling the cake, wrap tightly in a layer of plastic wrap and a layer of heavy duty aluminum foil it to a and freeze up to 3-6 months. Thaw overnight in the fridge before serving.
Expert Tips
- By using yellow cake mix as the base instead of a spice cake mix you have control over the spices and can flavor the cake to your preference.
- If the caramel sauce is thick you can warm it slightly before mixing with the condensed milk to help it combine easier.
- Do not skip chilling the cake before frosting. It allows the filling to set and keeps the frosting from melting.
- Use room-temperature or softened butter and cream cheese to achieve a lump-free and silky frosting.
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Pumpkin Poke Cake
Ingredients
Pumpkin Poke Cake
- 1 15 ounce can pure pumpkin (not pumpkin pie filling)
- 3 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 15.25 ounce box yellow cake mix
- 1 14 ounce can condensed milk
- ½ cup caramel sauce plus more for drizzling
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350℉. Lightly grease a 9x13 inch baking dish with cooking spray.
- In a large mixing bowl add the pumpkin, eggs, vanilla extract, pumpkin pie spice, and vegetable oil and mix well until the eggs are fully incorporated.
- Add the box of cake mix and stir until no white streaks of cake mix remain.
- Bake in a preheated oven for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- As soon as cake comes out of the oven, mix together the condensed milk and caramel sauce. Use the end of a wooden spoon to poke holes in the cake. While the cake is still hot pour the condensed milk mixture into the holes and use a spatula to spread the mixture into the holes so the cake can absorb it. Chill in the refrigerator for 30-60 minutes.
- Once the cake is chilled completely mix together the cream cheese frosting. In a bowl add the room temperature cream cheese and butter. Beat until light and fluffy.
- Add the powdered sugar in small increments followed by the vanilla extract. Use a spatula to scrape the sides of the bowl to incorporate all of the sugar.
- Use a spatula to spread the frosting over the top of the poke cake. Cake can be served immediately or refrigerate until ready to serve. When ready to serve sprinkle with cinnamon or pumpkin pie spice and a drizzle of caramel sauce.
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