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.
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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?
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. If you like pumpkin-flavored cakes, you need to try my Pumpkin Crumble Cake.
Gather your Ingredients
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.
How to Make this Pumpkin Poke Cake
- 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 the 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.
Pumpkin Poke Cake
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Ingredients
- 1 Yellow Cake Mix
- 14 oz Pumpkin Puree
- ½ Tsp Ground Cinnamon
- ¼ Tsp Ground Nutmeg
- ¼ Tsp Ground Ginger
- ⅛ 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.
This pumpkin poke cake was to die for. I have never had a cake so moist. Congratulations to the chef for posting this recipe.