Description
This Pumpkin Spice Poke Cake is the ultimate fall dessert — soft, creamy, and full of cozy pumpkin flavor. Made with a boxed spice cake mix, sweetened condensed milk, and fluffy whipped topping, it’s the perfect make-ahead treat for gatherings, holidays, or cozy nights in. Every bite delivers the warmth of pumpkin spice and the luscious texture of a creamy poke cake.
Ingredients
Scale
- 1 box spice cake mix (15.25 oz / 432 g)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- ½ cup vegetable oil
- ½ cup water
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 tub (8 oz / 225 g) whipped topping (like Cool Whip)
- ½ teaspoon vanilla extract
- ¼ cup caramel sauce or dulce de leche (optional drizzle)
- 1 tablespoon chopped pecans or walnuts (optional)
Optional Add-ins:
- Crushed graham crackers for layering
- Cream cheese swirl for extra richness
- Mini chocolate chips or toffee bits for texture
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
- Prepare the Batter: In a large bowl, combine spice cake mix, pumpkin puree, eggs, vegetable oil, water, cinnamon, and nutmeg. Mix until smooth but do not overmix.
- Bake: Pour batter into prepared pan and bake 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Poke the Cake: Cool for 10 minutes, then poke holes evenly across the cake using a fork or the handle of a wooden spoon.
- Add Condensed Milk: Pour sweetened condensed milk over the warm cake, letting it soak into the holes.
- Chill: Allow to cool completely, then refrigerate for at least 2 hours or overnight.
- Top and Serve: Spread whipped topping over the chilled cake. Drizzle caramel sauce and sprinkle nuts or cinnamon before serving.
Notes
- Poke the cake while it’s still warm for best absorption.
- Refrigerate overnight for the richest flavor and texture.
- Use coconut milk and dairy-free whipped topping for a dairy-free version.
- Don’t overbake — slightly underbaked ensures moisture.
- Store covered in the fridge up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 34g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Pumpkin Spice Poke Cake, Fall Desserts, Pumpkin Dessert with Condensed Milk, Easy Poke Cake, Pumpkin Cake Mix Recipe, Autumn Cake Ideas, Pumpkin Pie Poke Cake, Moist Pumpkin Cake, Pumpkin Creamy Dessert, Thanksgiving Cake