Pumpkin Poke Cake
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This pumpkin poke cake is full of cozy fall flavor in every bite. A soft pumpkin spice cake soaks up creamy sweetened condensed milk, then gets topped with fluffy whipped topping, crunchy toffee, and a drizzle of caramel. It’s an easy dessert my family loves to share, and it’s just as perfect for Thanksgiving as it is for a fall potluck.
Table of Contents
Why We Love Pumpkin Poke Cake
- Sweet And Cozy Just Like Fall – Pumpkin spice cake, creamy filling, and crunchy toffee make this an easy pumpkin dessert everyone craves.
- Great For Holidays – A little different from pumpkin pie, this cake is always a hit at Thanksgiving, potlucks, or family gatherings.
- Make Ahead Friendly – Chill it overnight, then slice and serve. Perfect when you want dessert ready without the stress.
Ingredients For Pumpkin Poke Cake
Find the full printable recipe with specific measurements and directions below in the recipe card.
- spice cake mix
- pumpkin puree – plain, unsweetened, I used canned. Don’t confuse this with pumpkin pie filling in a can or your cake will be too sweet! Two 15 ounce cans, or one 29 ounce can both work in this recipe.
- sweetened condensed milk
- frozen whipped topping – defrosted, like cool whip, I used full fat, but the reduced fat or reduced sugar versions work great too
- toffee bits – I used Heath chocolate and toffee bits; you can use toffee bits with or without chocolate
- caramel sauce – optional – Store-bought ice cream topping works. It makes the cake sweeter, so I set it out on the side and let everyone drizzle to taste.
How To Make Pumpkin Poke Cake
- Preheat the oven to 350 degrees. Spray a 9×13 pan with spray cooking oil.
- In a large bowl, add the spice cake mix and pumpkin puree. Mix well until combined with a silicone spatula. Pour into the prepared pan.
- Bake the cake for 35-40 minutes. A toothpick will come out clean when inserted in the center, and the top will feel a little cakey all across the top. If you don’t bake the cake long enough, it can make everything feel a little too doughy, so make sure it’s cooked through in the center.
- Let the cake cool for 15 minutes. Using a rounded handle of a spatula or wooden spoon to gently poke holes about 2 inches apart. The cake will still be a little warm and may tear if you aren’t gentle.
- Pour the sweetened condensed milk over cake and gently press into holes. The cake should still be a little warm, this helps the sweetened condensed milk spread. Let the cake cool on the counter for 1 ½ hours.
- Spread the whipped topping over cake evenly. Sprinkle toffee bits over whipped cream.
- Refrigerate for at least 8 hours or overnight, then slice and enjoy! Drizzle caramel topping on top of each plated slice as desired.
Kristy’s Tips for the Best Pumpkin Poke Cake
Here’s what I’ve learned makes the biggest difference for success with this cake:
Poke gently while it’s warm – I’ve found the cake needs to be warm (not hot!) when you poke the holes, so the condensed milk sinks in without the cake tearing.
Give it plenty of chill time – Overnight is best, that way the flavors really come together, and the texture is perfect.
Keep it cold – This is a dessert that tastes its best straight from the fridge, especially with the whipped topping.
Pumpkin Poke Cake FAQs
Got pumpkin poke cake questions? Let’s dig in.
Yes, you can use homemade whipped cream in this recipe, but I have found that only works if you enjoy the cake straight from the fridge. If the pumpkin poke cake is at all going to be sitting out on a dessert table while everyone enjoys appetizers or dinner, I really recommend the whipped topping as it holds up better.
You can use a yellow boxed cake mix but I recommend adding at least two teaspoons of pumpkin pie spice to the recipe or it may not have enough flavor. I would also add an extra 1/2 teaspoon of cinnamon for this recipe.
No! Evaporated milk is not the same as sweetened condensed milk. Evaporated milk is unsweetened, much runnier, and cannot be swapped into this recipe with good results.
I recommend if you are going to enjoy dinner first, placing this pumpkin poke cake in the refrigerator until dessert is served. While this cake can sit out for a little while, the whipped topping will hold up better and it will taste better served chilled. I recommend transporting it in a cooler bag or with icepacks if you are unsure if it will sit out for a bit.
The sweetened condensed milk does seep into the pumpkin cake on purpose to add creaminess. You can definitely make this pumpkin poke cake up to 24 hours in advance but keep it chilled.
No, this cake is best served chilled. Honestly, it’s best straight from the fridge. Warming up this cake will melt the whipped topping frosting into a runny mess and won’t taste as good.
Pumpkin dump cake is more like a cobbler than a cake, with a pumpkin pie layer and a crumbly cakey cobbler like topping. Pumpkin poke cake has a cake layer, lots of holes for the creamy sweetened condensed milk, and a creamy whipped topping frosting.
I haven’t tried making this recipe gluten free, but you could use a gluten free cake mix and pumpkin with similar results. I would just check that the other ingredients also are safe for those with gluten intolerances. Or you could make this gluten free, dairy free pumpkin caramel poke cake to ensure it is gluten free.
I would say making this recipe dairy free is a lot harder. While you can swap the whipped topping for a coconut whipped topping, the sweetened condensed milk is harder to replace. I would recommend baking a recipe that is already dairy free like the gluten free, dairy free pumpkin caramel poke cake I recommended above.
Between the sweetened condensed milk, the whipped topping and the added caramel, this can be a pretty sweet but delicious dessert. To make it less sweet try leaving off the toffee bits or placing both the topping and the caramel on the side to let guests choose whether to add them or not. The cake is still delicious without these toppings.
Pumpkin Poke Cake Variation Ideas
Swap the toffee – Use chopped Heath bars, plain toffee bits, or even crushed cookies like Biscoff or gingersnaps for a different crunchy topping.
Add some chips – Butterscotch chips or seasonal cinnamon chips melt into the cake and give a fun twist on the classic pumpkin poke cake.
Mix in nuts – Chopped pecans or walnuts add a little crunch and make this dessert feel extra special for fall gatherings. Nuts can be mixed into the toffee or swapped instead of the toffee.
Try cream cheese frosting – Warm canned cream cheese frosting in the microwave and pour it into the holes instead of condensed milk. Just note my testers all found that this makes the cake much sweeter, so you may want to skip the caramel or use fewer toppings.
You could also use caramel sauce in the holes and cream cheese frosting on top in place of sweetened condensed milk and whipped topping. Again, my tasters found this combination to just be too sweet for our tastes.
Can You Freeze This Pumpkin Poke Cake?
Yes, you can absolutely freeze this pumpkin poke cake. I’ve actually found if I am taking it to a potluck, placing the entire pan in the freezer after frosting it can then help the whipped topping hold up a little better by the time I get to the party. I just place the pumpkin poke cake in the refrigerator in the morning and take it straight from the fridge to the party.
You can also freeze leftover slices of pumpkin poke cake in an airtight freezer safe container for 1-2 months. Just allow the slice to defrost before enjoying.
How Long Will Pumpkin Poke Cake Last?
Expect that this pumpkin poke cake will last for about four to five days when stored in the refrigerator in an airtight covered container. If you keep the cake in the pan, I recommend wrapping the top tightly in saran wrap if the pan doesn’t have a lid.
More Pumpkin Recipes
Pumpkin Swirl Cheesecake Bars
Pumpkin Snack Cake (With Praline Topping!)
Pumpkin Donut Holes (Air Fryer Or Oven)
Frosted Pumpkin Cookies (With Cake Mix!)
Pumpkin Poke Cake
Ingredients
- 13.25 ounce spice cake mix
- 29 ounces pumpkin puree plain, unsweetened
- 14 ounces sweetened condensed milk
- 12 ounces frozen whipped topping defrosted, like cool whip
- ½ cup toffee bits I used Heath chocolate and toffee bits
- caramel sauce optional, for serving
Instructions
- Preheat the oven to 350 degrees. Spray a 9×13 pan with spray cooking oil.
- In a large bowl, add the spice cake mix and pumpkin puree. Mix well until combined with a silicone spatula. Pour into the prepared pan.13.25 ounce spice cake mix, 29 ounces pumpkin puree
- Bake the cake for 35-40 minutes. A toothpick will come out clean when inserted in the center, and the top will feel a little cakey all across the top. If you don't bake the cake long enough, it can make everything feel a little too doughy, so make sure it's cooked through in the center.
- Let the cake cool for 15 minutes. Using a rounded handle of a spatula or wooden spoon to gently poke holes about 2 inches apart. The cake will still be a little warm and may tear if you aren't gentle.
- Pour the sweetened condensed milk over cake and gently press into holes. The cake should still be a little warm, this helps the sweetened condensed milk spread. Let the cake cool on the counter for 1 ½ hours.14 ounces sweetened condensed milk
- Spread the whipped topping over cake evenly. Sprinkle toffee bits over whipped cream.12 ounces frozen whipped topping, ½ cup toffee bits
- Refrigerate for at least 8 hours or overnight, then slice and enjoy! Drizzle caramel topping on top of each plated slice as desired.caramel sauce
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
