Pumpkin cakes are a classic for a reason, especially when autumn arrives. I wanted to share two of my absolute favorite pumpkin poke cake recipes that are simple to make and always a hit. These cakes are incredibly moist and packed with a lovely pumpkin flavor that will make your kitchen smell amazing.
Whether you like a lighter, jiggly cake or a richer, creamy one, I have something special for you here. Both are easy to follow and perfect for sharing with family and friends.
Jump to Recipe:
Simple Pumpkin Jello Poke Cake
This pumpkin jello poke cake is a fantastic way to add moisture and a fun jiggly texture to your fall dessert table. It’s surprisingly light and incredibly easy to prepare, making it a perfect treat for any occasion.
Key Ingredients & Tips
- Jello Choice: I like using orange or even butterscotch flavored Jello for a classic fall vibe, but vanilla works too.
- Perfect Poke: Use the handle of a wooden spoon or a straw to make your holes. Make sure they go almost to the bottom but not all the way through.
- Chill Time: Don’t rush the chilling process; it’s what helps the Jello set properly within the cake layers.
What You Need
- 1 box yellow cake mix (plus ingredients to prepare cake)
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 box (3 oz) orange or butterscotch flavored Jello
- 1 cup boiling water
- 1/2 cup cold water
- 1 container (8 oz) whipped topping, thawed
- Pinch of cinnamon for garnish
⏱️ Time: 45 minutes prep + 4 hours chill🍽️ Yields: 12-16 servings
How to Make It
Step 1: Bake the Pumpkin Cake
Prepare the yellow cake mix according to package directions, but stir in the pumpkin puree and pumpkin pie spice with the wet ingredients. Pour the batter into a greased 9×13 inch baking pan. Bake as directed on the cake mix box, or until a toothpick comes out clean. Let the cake cool completely on a wire rack.
Step 2: Poke and Pour Jello
Once the cake is cool, use the handle of a wooden spoon or a large straw to poke holes evenly all over the top of the cake, about an inch apart. In a medium bowl, dissolve the Jello gelatin powder in boiling water. Stir for 2 minutes until it’s completely dissolved. Add the cold water and stir well. Carefully pour the liquid Jello evenly over the entire poked cake.
Step 3: Chill and Serve
Place the cake in the refrigerator for at least 4 hours, or until the Jello is fully set. Once firm, spread the thawed whipped topping over the cake. You can sprinkle a little extra cinnamon on top for a pretty finish. Slice and serve!
📝 Final Note
This cake keeps well in the refrigerator for up to 3-4 days. Cover it lightly with plastic wrap to keep it fresh.
Classic Pumpkin Poke Cake with Cream Cheese Frosting
This classic pumpkin poke cake is incredibly moist and flavorful, soaked with a sweet, creamy liquid and topped with a luscious cream cheese frosting. It’s a perfect fall dessert that everyone will enjoy, offering a wonderful texture and rich pumpkin goodness.
Key Ingredients & Tips
- Pumpkin Puree: Make sure you are using 100% pure pumpkin puree, not pumpkin pie filling, for the best pumpkin flavor.
- Condensed Milk: Sweetened condensed milk is key here. It sinks into the cake, making it extra soft and sweet.
- Cream Cheese Frosting: Use full-fat cream cheese and ensure it’s softened to room temperature for a smooth, lump-free frosting.
What You Need
- 1 box spice cake mix (plus ingredients to prepare cake)
- 1 cup pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup caramel sauce (optional, for extra flavor)
- For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon pumpkin pie spice
⏱️ Time: 50 minutes prep + 2 hours chill🍽️ Yields: 12-16 servings
How to Make It
Step 1: Prepare and Bake the Cake
Preheat your oven to the temperature specified on the spice cake mix box. In a large bowl, prepare the cake mix according to package directions, stirring in the pumpkin puree. Pour the batter into a greased 9×13 inch baking pan. Bake as directed until a toothpick inserted into the center comes out clean. Let the cake cool for about 10 minutes in the pan.
Step 2: Poke and Pour Creamy Goodness
While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top. Make sure the holes are about an inch apart. In a small bowl, whisk together the sweetened condensed milk and optional caramel sauce. Pour this mixture evenly over the warm cake, allowing it to soak into the holes. Refrigerate the cake for at least 1 hour to let it cool completely and absorb the liquid.
Step 3: Make and Frost
While the cake chills, make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until combined after each addition. Mix in the vanilla extract and pumpkin pie spice. Once the cake is thoroughly chilled, spread the cream cheese frosting evenly over the top.
📝 Final Note
This cake is wonderful served slightly chilled. You can garnish with a sprinkle of cinnamon, chopped pecans, or a drizzle of extra caramel before serving.