Pumpkin Poke Cake

Pumpkin poke cake is one of our favorite fall cake recipes. A homemade pumpkin cake that is poked full of holes and poured with a condensed milk and cream cheese topping then whipped cream. This pumpkin cake is phenomenal. An easy pumpkin dessert you have to try for yourself. Pumpkin pie spice lovers will rejoice this pumpkin season.

Grab that spoon and give good pumpkin dessert s try. This is a wonderful fall cake to make for parties holiday gatherings potluck events and more. This pumpkin spice cake is a winner for sure. An easy poke cake recipe that is packed with pumpkin flavor in each bite. One of the best cake recipes for this fall. This is hands down one of our favorite pumpkin recipes for this time of year.

Want more poke cakes? Try our rainbow poke cake that is tons of colors of the rainbow. Or our rich and decadent red velvet poke cake. Give this Cannoli cake a try as well.

This Pumpkin Poke Cake Recipe Is

• Homemade pumpkin cake
• Simple Ingredients
• Easy Recipe
• Great Dessert For Making In Advance
• Moist cake
• Sweet Caramel Topping
• Stores well
• Simple steps
• Crowd Worthy

Ingredients Needed

• Pumpkin Puree – Don’t mix this up with pumpkin pie filling. Pumpkin puree is pumpkin pureed.
• Flour – Scoop the four into the measuring cup with a spoon, then level off with a handle of a wooden spoon or knife.
• Sugar
• Vanilla
• Salt
• Pumpkin Spice Seasoning – A must for pumpkin desserts. It gives you the fall flavors in each bite of this cake.
• Eggs
• Cool Whip – You can make a homemade whipped cream if you want. We don’t mind the tub at the store.
• Sweetened condensed milk
• Cream cheese – Make sure the cream cheese is at room temperature so it will be soft to mix and spread on the cake. If it is harder it can cause clumps.
• Caramel sauce (optional)

Topping Ideas

We drizzled caramel on top for a pumpkin caramel cake recipe. But you can always switch it up.

• Toffee bits
• Nuts – pecans are tasty on this cake
• Sprinkles
• Butterfinger crumbles
• Drizzle of salt on top caramel for a sea salt flavor
• Etc.

How To Make

Full directions on how to make this caramel pumpkin poke cake are in the printable recipe card at the bottom of the post. This is a quick visual walk through.

Step One: Start by mixing oil and sugar in a bowl. You can use a whisk to mix, or do a hand mixer or electric mixer.

Step Two: Now you will mix in the pumpkin puree, vanilla and egg. Once well mixed you will then move on.

Step Three: Now add in the spices, baking soda, baking powder, and slowly add flour a little at a time. Mix until most clumps are gone.

Step Four: Next, pour batter into a greased 9×13 pan. Then bake at 350 for 30-35 minutes or until the cake is baked through.

Step Five: Once done allow the cake to cool a bit. Then take the back of a spoon or spatula and poke holes all over the cake.

Step Six: Now, in a stand mixer blend your sweetened condensed milk and softened cream cheese. Pour this over your cake, and cover and place in the fridge to fully cool.

Step Seven: Once the pumpkin cake is fully cooled, pour on the whipped cream and spread evenly. Then drizzle on some caramel sauce, and slice and serve up this decadent pumpkin poke cake with caramel drizzle.

Variations To Pumpkin Spice Poke Cake

Here are a few easy changes you can make for this pumpkin spice poke cake. An easy pumpkin recipe that offers different varieties of flavor.

• Top with Heath crumbles
• Leave off caramel syrup
• Add in white chocolate chips to cake
• Leave off the condensed milk and just pour over sweetened condensed milk instead
• Make homemade whipped cream instead of cool whip
• Add on your usual fall sprinkles to top of whipped cream for a fun fall poke cake dessert.
• Top with pecans or even some crumbled walnuts.

Practical notes

A few common questions to making this pumpkin pie poke cake. It is an easy cake to make but you will find some need a little help guiding. One of the best pumpkin cake recipes you will ever try, i our opinion. Some even call this a better than sex pumpkin cake.

Is evaporated milk and sweetened condensed milk the same thing?

While they both have milk in name the two items are not the same. Sweetened condensed milk is a thick and creamy texture, that is sweet. Where evaporated milk is similar to milk you grab from the fridge. The two can not be swapped in recipes.

Can we make homemade pumpkin puree?

Use our pumpkin puree recipe to make homemade pumpkin puree from your pumpkins you pick or purchase at the store. The process is so easy, and it helps elevate any pumpkin dessert you use it in.

How to store a pumpkin caramel poke cake?

This pumpkin cool whip dessert needs to be refrigerated. The cream cheese and whipped cream will spoil if left out on the counter. Place in an airtight container or cover the dish tightly with foil or plastic wrap.

Can we make this pumpkin cake in advance?

You can make this pumpkin cake up to a day in advance. Just make and then store in the fridge until you are ready to serve. Then drizzle on the syrup or toppings of choice right before serving. This is an easy fall dessert or easily make it a holiday dessert.

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Ingredients

Makes 9 x13 pan

Pumpkin Spice Cake Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 1/2 teaspoon cinnamon
• 2 teaspoons pumpkin spice
• 4 large eggs, room temperature
• 1 cup vegetable or canola oil
• 1/2 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 can pumpkin puree, 15 ounces
• 1/2 teaspoon vanilla extract

Topping

• 8 ounces cream cheese, softened
• 1 can sweetened condensed milk, 14 ounces
• 1 tub whipped cream, 8 ounces
• Caramel Sauce, optional

Equipment

• 9×13 pan
• Hand Mixer
• Measuring cups and spoons

Method

1. Grease a 9×13 pan and preheat the oven to 350 degrees.
2. In a bowl, you will add your oil and the light brown sugar and granulated sugar. Mix until no lumps are shown.
3. Now you will add in the eggs, pumpkin puree, and vanilla extract. Mix to combine.
4. Next you will add in the baking soda, baking powder, cinnamon and pumpkin spice seasoning. Stir well.
5. Slowly mix in the flour mixing until most lumps are gone. Then pour into your prepared pan.
6. Bake at 350 degrees, for 30-35 minutes or until the cake is baked fully. Once done allow to cool for 15 minutes.
7. Then in a mixer or with a hand mixer cream your sweetened condensed milk with your cream cheese. Mix till creamy.
8. Poke holes all over the cake with the pack end of a spoon. Then pour the condensed milk mixture all over the cake, spreading it around.
9. Cover the cake and refrigerate for 2 hours or until cooled.
10. Top the cold cake with whipped cream and drizzle caramel sauce on top if you would like.
11. Slice and serve up this delicious pumpkin poke cake!

Kitchen notes

Toppings For Pumpkin Spice Poke Cake:

You can do toffee bits, pecans, walnuts, mini chocolate chips, drizzle on a little chocolate, or serve it plain. We have even done sprinkles for fall. Topping – You can do just condensed milk if you don’t want to do the cream cheese as well. The cream cheese adds a tangy texture to the cake. Whipped Topping – If you are not a fan of Cool Whip you can make homemade whipped cream to spread on top. Storing Cake – This pumpkin poke cake recipe needs to be refrigerated once done. Cover tightly and store for around 4-7 days. Freezing Cake – This cake does freeze well. Freeze for 3-4 months, then thaw on the counter for a quick thaw, or in the fridge overnight.