Pumpkin Poke Cake arrives like a warm secret from grandma’s kitchen, each forkful packing cozy, scrumptious spiced pumpkin goodness. Imagine a moist, tender cake dotted with warm holes brimming with creamy vanilla pudding and drizzles of golden butterscotch caramel (or apple cider reduction for a fruity twist). The familiar blend of cinnamon, nutmeg, and ginger dances across your taste buds, while a billowy cloud of cinnamon-scented whipped cream blankets the top. Perfect for a casual gathering or a peaceful afternoon treat, this playful dessert invites you to share slices and stories, filling every bite with nostalgia and homemade comfort.
Table of Contents
Why You’ll Love This Pumpkin Poke Cake
- It’s a delightful blend of pumpkin spice and creamy goodness.
- Perfect for fall gatherings and cozy family dinners.
- Easy to make, even for baking beginners!
- Each bite is a moist, flavorful experience that warms the soul.
- It’s a showstopper dessert that impresses without the fuss.
Pumpkin Poke Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, pumpkin puree, eggs, oil, water, cinnamon, nutmeg, and ginger. Mix until smooth.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still hot, use the handle of a wooden spoon to poke holes all over the top of the cake.
- Slowly pour the sweetened condensed milk over the cake, letting it seep into the holes.
- Allow the cake to cool completely to room temperature, then spread the whipped topping evenly over the top.
- Refrigerate for at least 2 hours before serving to let the flavors meld. Garnish with chopped pecans or a drizzle of caramel sauce if desired, slice, and serve.
Notes
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 250 |
| Fat | 10g |
| Protein | 3g |
| Carbs | 38g |
Ingredients
Here’s everything you need to make your delightful Pumpkin Poke Cake!
- 1 box yellow cake mix – your favorite brand will do
- 1 cup pumpkin puree – pure, not pie filling
- 1 teaspoon ground cinnamon – for that warm flavor
- 1/2 teaspoon ground nutmeg – adds a nice depth
- 1/2 teaspoon ground ginger – a touch of spice
- 3 large eggs – bind everything together
- 1/2 cup vegetable oil – keeps the cake moist
- 1/2 cup water – helps with cake texture
- 1 can (14 oz) sweetened condensed milk – the poke part!
- 1 tub (8 oz) whipped topping – for that creamy finish
- Optional: chopped pecans – for garnish
- Optional: caramel sauce – drizzle for extra sweetness
How to Make Pumpkin Poke Cake
This delightful Pumpkin Poke Cake is a perfect fall treat! With a preparation time of about 15 minutes, cooking time of 25–30 minutes, and a chilling time of at least 2 hours, you’ll have a delicious dessert ready to impress your friends and family.
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Step 2: Mix the Batter
In a large bowl, combine the cake mix, pumpkin puree, eggs, oil, water, cinnamon, nutmeg, and ginger. Mix until smooth.
Step 3: Pour the Batter
Pour the batter into the prepared pan and spread it evenly.
Step 4: Bake the Cake
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Poke Holes
While the cake is still hot, use the handle of a wooden spoon to poke holes all over the top of the cake.
Step 6: Add Sweetened Condensed Milk
Slowly pour the sweetened condensed milk over the cake, letting it seep into the holes.
Step 7: Cool the Cake
Allow the cake to cool completely to room temperature, then spread the whipped topping evenly over the top.
Step 8: Chill and Serve
Refrigerate for at least 2 hours before serving to let the flavors meld. Garnish with chopped pecans or a drizzle of caramel sauce if desired, slice, and serve.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Cuisine | American |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Extra Time | 120 minutes (chilling) |
| Total Time | 165 minutes |
| Dietary | Vegetarian |
| Serves | 12 |
| Best Served | Chilled with whipped topping |
Pro Tips for Making Pumpkin Poke Cake
- Use pure pumpkin puree for the best flavor.
- Let the cake cool completely before poking holes.
- Experiment with different flavored puddings for variety.
- Top with whipped cream just before serving for freshness.
- Store leftovers in the fridge to keep it moist.
How to Serve this Pumpkin Poke Cake
- Top with whipped cream for a light, fluffy finish.
- Drizzle with caramel sauce for a sweet touch.
- Serve with a scoop of vanilla ice cream for extra indulgence.
- Pair with a warm cup of spiced chai or apple cider.
- Add a sprinkle of cinnamon or nutmeg for an aromatic boost.
- Garnish with chopped pecans or walnuts for a crunchy texture.
Make Ahead and Storage
You can make this cake ahead and store it easily:
Storing Pumpkin Poke Cake Leftovers
- Allow the cake to cool completely.
- Cover it tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 4 days.
Freezing Pumpkin Poke Cake
- Wrap the cooled cake in plastic wrap, then in aluminum foil.
- Label with the date and type of cake.
- Freeze for up to 3 months for best quality.
Reheating Pumpkin Poke Cake
- Thaw the cake in the refrigerator overnight.
- Reheat in the microwave for 15-20 seconds.
- For oven reheating, wrap in foil and warm at 350°F for 10-15 minutes.
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FAQs
Here’s a helpful FAQ about this recipe:
1. What is a pumpkin poke cake and how is it made?
A pumpkin poke cake is a delightful dessert that combines the flavors of pumpkin and spices in a moist cake. It’s made by baking a pumpkin-flavored cake, then poking holes in it and pouring a creamy mixture, often made with sweetened condensed milk and spices, over the top. This allows the flavors to seep into the cake, creating a deliciously rich and flavorful treat that’s perfect for fall or any occasion!
2. What ingredients do I need to bake a pumpkin poke cake?
To bake a pumpkin poke cake, you’ll need basic ingredients like all-purpose flour, sugar, baking powder, baking soda, salt, pumpkin puree, eggs, vegetable oil, and spices such as cinnamon and nutmeg. For the poke filling, sweetened condensed milk and whipped topping are commonly used, but you can also use cream cheese for a richer flavor. Don’t forget to top it off with whipped cream or nuts for added texture!
3. Can I use a boxed cake mix for a pumpkin poke cake?
Absolutely! Using a boxed cake mix can save you time and still yield a delicious pumpkin poke cake. Just add pumpkin puree and spices to the mix according to the package instructions, and follow the same steps for poking and filling the cake. It’s a great shortcut that doesn’t compromise on flavor!
4. How should I store and serve leftover pumpkin poke cake?
To store leftover pumpkin poke cake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It’s best enjoyed within 3-4 days for optimal freshness. When serving, you can add a dollop of whipped cream on top for an extra treat. Just remember to let it sit at room temperature for a few minutes before serving to enhance the flavors!
Final Thoughts
As you dive into this delightful Pumpkin Poke Cake, remember the joy of simple pleasures! It’s a cozy treat that brings back warm memories of fall gatherings. So, gather your loved ones, share a slice, and relish the sweet, spiced goodness. You’ll find it’s not just a cake; it’s a hug in dessert form!