Pumpkin Poke Cake

A delicious Pumpkin Poke Cake with the Sweet Taste of Pumpkin. Super moist thanks to the condensed milk. A must for all you pumpkin lovers

Pumpkin Poke Cake

This Pumpkin Poke Cake is the perfect dessert for the fall season. This recipe is similar to my Black Forest Poke Cake, my Cannoli Poke Cake and my Almost Better than Sex Poke Cake but with a great Pumpkin flavor.

I had never heard of poke cakes until a few years ago. It really is a clever way to infuse some flavors into the cake so you get some with every bite.

Pumpkin Poke Cake

I was curious where poke cakes came from. I couldn’t find much history about them except it looks like it goes back to the early ’70’s?

Pumpkin Poke Cake

But you don’t have to be a brain surgeon to figure out what a poke cake is. It’s a cake that you poke holes in after baking.

The holes are then filled with condensed milk, pureed fruit, chocolate cream, or pudding to add a little more flavor into every bite.

bag of heath toffee bits

If you like pumpkin-flavored cakes, you need to try my Pumpkin Crumble Cake.

You will need the following ingredients to make this Pumpkin Poke Cake recipe (see recipe card for quantities): Yellow Cake Mix, Pumpkin Puree, Ground Cinnamon, Ground Nutmeg, Ground Ginger, Ground Cloves, Condensed Milk, Heavy Cream, Powdered Sugar, Heath Toffee Bits and Caramel Ice Cream Topping.

  1. Preheat oven to 350°F.
  2. Grease a 9 x 9 baking dish and set aside.
  3. In a large mixing bowl, mix together the yellow cake mix (do not add the other ingredients on the cake mix box), pumpkin puree and the spices until a batter forms.
  4. Pour batter into the prepared baking dish and bake for 35 to 40 minutes or until a toothpick inserted comes out clean. Let the cake cool completely after baking before starting the next step.
  5. Using the bottom of a wooden spoon, poke holes all over the top of the cake. Pour the can of the sweetened condensed milk over the cake, filling all the holes.
  6. Refrigerate for 1 hour or until the sweetened condensed milk has soaked into the cake.
  7. In a mixing bowl, beat heavy cream using an electric mixer until stiff peaks form. Fold in powdered sugar. Spread whipped cream over the top of the cake.
  8. Sprinkle the toffee bits over the entire cake and drizzle with caramel topping over the cake.
  9. Refrigerate for at least 3 hours before serving. Keep stored in the refrigerator.

Printable Recipe Card

Pumpkin Poke Cake

Pumpkin Poke Cake

A delicious Pumpkin Poke Cake with the Sweet Taste of Pumpkin. Super moist thanks to the condensed milk. A must for all you pumpkin lovers
5 from 3 votes
Prep Time10 minutes
Cook Time35 minutes
Total Time4 hours
Course Dessert
Cuisine American
Servings 12
Calories 470 kcal

Equipment

  • Baking Dish
  • Bowl for Mixing

Ingredients
 

  • 1 Yellow Cake Mix
  • 14 oz Pumpkin Puree
  • ½ Tsp Ground Cinnamon
  • ¼ Tsp Ground Nutmeg
  • ¼ Tsp Ground Ginger
  • Tsp Ground Cloves
  • 12 oz Sweetened Condensed Milk
  • 1 Cup Heavy Whipping Cream
  • ½ Cup Powdered Sugar
  • 1 Cup Heath Toffee Bits
  • Caramel Ice Cream Topping

Instructions
 

  • Preheat oven to 350°F.
  • Grease a 9 x 9 baking dish and set aside.
  • In a large mixing bowl, mix together the yellow cake mix (do not add the other ingredients on the cake mix box), pumpkin puree and the spices until a batter forms.
  • Pour batter into the prepared baking dish and bake for 35 to 40 minutes or until a toothpick inserted comes out clean. Let the cake cool completely after baking before starting next step.
  • Using the bottom of a wooden spoon, poke holes all over the top of the cake. Pour the can of the sweetened condensed milk over the cake, filling all the holes.
  • Refrigerate for 1 hour or until the sweetened condensed milk has soaked into the cake.
  • In a mixing bowl, beat heavy cream using an electric mixer until stiff peaks form. Fold in powdered sugar. Spread whipped cream over the top of the cake.
  • Sprinkle the toffee bits over the entire cake and drizzle with caramel topping over the cake.
  • Refrigerate for at least 3 hours before serving. Keep stored in the refrigerator.

Nutrition

Calories: 470kcalCarbohydrates: 74gProtein: 5gFat: 17gSaturated Fat: 10gCholesterol: 42mgSodium: 433mgPotassium: 225mgFiber: 2gSugar: 54gVitamin A: 5525IUVitamin C: 2.4mgCalcium: 209mgIron: 1.4mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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5 from 3 votes (2 ratings without comment)

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One Comment

  1. Howie says:

    This pumpkin poke cake was to die for. I have never had a cake so moist. Congratulations to the chef for posting this recipe.