This Pumpkin Poke Cake is a cozy treat perfect for fall! With moist pumpkin spice cake and creamy pudding, every bite is full of flavor and warmth.
I love how easy it is to whip up—just poke holes, pour in the pudding, and top with whipped cream. Plus, it’s a great way to enjoy pumpkin without all the fuss!
Key Ingredients & Substitutions
Cake Mix: A yellow or spice cake mix gives the right flavors here. If you’re gluten-free, look for a gluten-free cake mix. It works almost just as well, and no one will notice the difference!
Canned Pumpkin Puree: This is essential for that pumpkin flavor and moisture! If you’re feeling adventurous, you could try making your own pumpkin puree from sugar pumpkins, but canned is quick and easy.
Pumpkin Pie Spice: This is optional if your cake mix is already spiced. If you don’t have it, you can mix cinnamon, nutmeg, and ginger together for a homemade version. About 1/2 teaspoon of each will do!
Whipped Topping: I enjoy using whipped topping like Cool Whip for its convenience, but fresh whipped cream works beautifully too! Just whip together heavy cream and sugar until soft peaks form.
How Do You Make the Perfect Poke Cake?
Poke cakes are all about those wonderful holes that let the pudding soak in, making the cake moist and flavorful. Here’s how to do it just right:
- Use a skewer or a wooden spoon handle to poke holes evenly spaced, about 1-2 inches apart.
- Make sure the cake is still warm when you do this! It helps the pudding soak in better.
- Pour the pudding mixture over the cake carefully, so it fills the holes without making too much mess.
- After refrigerating, let the cake set for a minimum of two hours. This allows all the flavors to blend beautifully.
Trust me, this extra step is worth it for that delightful finish! Enjoy your cake chilled for a refreshing dessert after a hearty meal.
How to Make Pumpkin Poke Cake
Ingredients You’ll Need:
For the Cake:
- 1 box yellow or spice cake mix (plus ingredients called for on the box, usually eggs, oil, and water)
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice (optional, if your cake mix is plain)
For the Pudding Layer:
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 cups milk (for pudding)
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
For the Toppings:
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
- 1/2 cup caramel sauce or butterscotch sauce (for drizzling)
- 1/2 cup crushed gingersnap cookies or cinnamon graham crackers (for topping)
How Much Time Will You Need?
This Pumpkin Poke Cake takes about 15 minutes of prep time and around 30-35 minutes to bake. After that, you’ll want to let it chill in the fridge for at least 2 hours to set. In total, you’ll need about 3 hours before it’s ready to serve. Perfect for preparing ahead of time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish so your cake doesn’t stick. Make sure it’s nice and coated!
2. Mix the Cake Batter:
In a large mixing bowl, prepare the cake batter according to the instructions on the box. Stir in the canned pumpkin puree and optional pumpkin pie spice until well combined. This will add a lovely pumpkin flavor to your cake!
3. Bake the Cake:
Pour the batter into your greased pan. Bake it in the oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Don’t forget to set a timer!
4. Poke the Holes:
Once baked, take the cake out of the oven and let it cool for a few minutes. Then, while it’s still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface about 1-2 inches apart. This step is key since it allows the pudding to soak in!
5. Prepare the Pudding Layer:
In a medium bowl, whisk together the instant vanilla pudding mix, milk, evaporated milk, and vanilla extract until smooth. Let it sit for a few minutes to thicken.
6. Pour the Pudding Over the Cake:
Carefully pour the pudding mixture evenly over the warm cake, making sure it seeps into the holes you poked earlier.
7. Chill the Cake:
Cover the cake and refrigerate it for at least 2 hours, or until the pudding is set. This chilling time helps all the wonderful flavors meld together!
8. Add the Toppings:
After the cake has chilled, spread the whipped topping evenly over the top. This adds a nice fluffy texture!
9. Final Touches:
Sprinkle the crushed gingersnap cookies or cinnamon graham crackers over the whipped topping for some crunch. Drizzle with caramel or butterscotch sauce for that extra sweetness!
10. Serve and Enjoy:
Cut the cake into squares and serve chilled. Each bite is a delightful mix of moist cake, creamy pudding, and delicious toppings—a perfect dessert for autumn gatherings!
Enjoy your Pumpkin Poke Cake with family and friends—it’s sure to be a hit!
Can I Use a Different Flavor of Cake Mix?
Absolutely! While yellow and spice cake mixes work best for this recipe, you can experiment with other flavors too, such as chocolate or vanilla. Just keep in mind that it will change the overall flavor profile.
Can I Make This Cake in Advance?
Yes, this cake is perfect for making ahead of time! You can prepare it up to a day in advance. Just be sure to cover it well in the refrigerator to keep it fresh until you’re ready to serve!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Just make sure it’s well covered to maintain the moisture and avoid drying out.
Can I Substitute Homemade Pumpkin Puree for Canned?
Yes, you can use homemade pumpkin puree! Just ensure it’s well-cooked and pureed until smooth for the best consistency and flavor in your cake. Adjust the moisture if necessary during the baking process!