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Pumpkin Poke Cake

Pumpkin poke cake with a moist spiced pumpkin cake, baked then poked and soaked with sweetened condensed milk for a creamy, custard-like bite. Finished with a smooth layer of whipped topping and a warm pumpkin pie spice or caramel drizzle.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Poke Cake
  • 1 yellow cake mix Use the dry mix from a boxed cake mix.
  • 1 can (15 oz) pumpkin puree 14–16 oz can size is typical; use 15-ounce can as directed.
  • 2 tsp pumpkin pie spice Plus more for garnish if desired.
  • 1 can (14 oz) sweetened condensed milk Pour slowly so it fills the poke holes.
  • 8 oz whipped topping Thawed whipped topping.
  • 1 caramel sauce Optional garnish; or use extra pumpkin pie spice instead.

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin cake
  1. Preheat the oven to 350F and grease a 9x13-inch cake pan.
  2. Mix the yellow cake mix, pumpkin puree, and pumpkin pie spice together until smooth.
  3. Pour the batter into the prepared pan and bake for about 35 minutes, until a toothpick inserted comes out clean.
Poke and soak
  1. As soon as the cake comes out of the oven, poke holes about 1 inch apart all over the surface with the end of a wooden spoon.
  2. Slowly pour the sweetened condensed milk over the cake, letting it settle into the holes.
Finish and serve
  1. Let the cake cool completely, then spread the whipped topping evenly over the top.
  2. Sprinkle with pumpkin pie spice or drizzle with caramel sauce before serving.

Notes

For the most even soaking, pour the sweetened condensed milk in a slow, steady stream so it reaches every poke hole. Store covered in the refrigerator up to 4 days; freezing isn’t recommended due to the whipped topping texture. For a lighter option, use reduced-fat whipped topping if available, keeping the rest the same.