Pumpkin Poke Cake - Tasteful Zone

There’s something magical about the flavors of fall, and pumpkin is undoubtedly the star of the season. As someone who loves experimenting in the kitchen, I’m always on the lookout for recipes that are not only delicious but also bring a sense of warmth and comfort. That’s why I’m so excited to share this Pumpkin Poke Cake recipe with you. It’s the perfect blend of moist pumpkin spice cake, creamy filling, and a hint of caramel—a dessert that’s sure to impress at any gathering or simply as a treat for yourself.

What I love most about this recipe is how easy it is to make, yet it looks and tastes like it came straight from a bakery. The “poke” technique allows the sweetened condensed milk and caramel to seep into the cake, creating pockets of gooey goodness in every bite. Whether you’re a seasoned baker or just starting out, this recipe is foolproof and guaranteed to become a fall favorite. Let’s dive into what you’ll need and how to make it!

What You Need To Make This Recipe

Pumpkin puree: This is the heart of the cake, providing that rich, earthy pumpkin flavor and keeping the cake moist. Make sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices.

Spice cake mix: A box of spice cake mix is the perfect shortcut for this recipe. It already includes the warm spices like cinnamon, nutmeg, and cloves that pair beautifully with pumpkin.

Eggs: Eggs are essential for binding the ingredients together and giving the cake structure. They also add moisture and richness to the batter.

Milk: Adding milk to the batter helps create a tender crumb and ensures the cake isn’t too dense. Whole milk works best, but any milk you have on hand will do.

Sweetened condensed milk: This is the secret to the cake’s irresistible gooeyness. After baking, you’ll poke holes in the cake and pour this over the top, letting it soak in for a decadent texture.

Caramel sauce: Caramel adds a luxurious sweetness and complements the pumpkin and spices perfectly. You can use store-bought caramel sauce or make your own if you’re feeling adventurous.

Whipped topping: A light and fluffy whipped topping is the perfect finish for this cake. It balances the richness of the caramel and adds a creamy contrast to the spiced cake.

Pecans (optional): For a little crunch and extra flavor, chopped pecans make a great garnish. They add a nutty depth that pairs wonderfully with the other ingredients.

Ingredients List

1 box (15.25 oz) spice cake mix
1 cup pumpkin puree
3 large eggs
1 cup milk
1 can (14 oz) sweetened condensed milk
1 cup caramel sauce (plus extra for drizzling)
1 container (8 oz) whipped topping
1/2 cup chopped pecans (optional)

How to Make Pumpkin Poke Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. In a large mixing bowl, combine the spice cake mix, pumpkin puree, eggs, and milk. Mix until smooth and well combined. The batter will be thick, but that’s exactly what you want for a moist cake.

Step 2: Bake the Cake

Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for about 10 minutes before moving on to the next step.

Step 3: Poke Holes in the Cake

Using the handle of a wooden spoon or a skewer, poke holes all over the cake. Make sure the holes are evenly spaced and go all the way to the bottom of the cake. This will allow the sweetened condensed milk and caramel to seep into every bite.

Step 4: Add the Sweetened Condensed Milk and Caramel

Pour the sweetened condensed milk evenly over the cake, making sure it fills the holes. Follow this with the caramel sauce, spreading it across the top. Use a spatula to gently spread the caramel and ensure it sinks into the holes.

Step 5: Chill the Cake

Cover the cake and refrigerate it for at least 2 hours, or until it’s completely cooled and the liquids have set. This step is crucial for allowing the flavors to meld and the cake to achieve its signature texture.

Step 6: Add the Whipped Topping and Garnish

Once the cake is chilled, spread the whipped topping evenly over the surface. Drizzle additional caramel sauce on top for extra decadence. If you’re using pecans, sprinkle them over the whipped topping for a crunchy finish.

Tips for Making this Recipe

Use room temperature ingredients: Let your eggs and milk come to room temperature before mixing the batter. This helps create a smoother batter and a more even bake.
Don’t overmix the batter: Mix just until the ingredients are combined. Overmixing can lead to a dense cake.
Poke deep holes: Make sure your holes go all the way to the bottom of the cake to ensure the sweetened condensed milk and caramel soak in evenly.
Chill thoroughly: Don’t skip the chilling step! It’s essential for the cake to set and develop its signature texture.
Customize the toppings: Feel free to swap out pecans for other nuts, or add a sprinkle of cinnamon or pumpkin spice for extra flavor.

FAQs

Can I use homemade pumpkin puree?
Absolutely! Homemade pumpkin puree works just as well as store-bought. Just make sure it’s smooth and not too watery.

Can I make this cake ahead of time?
Yes, this cake actually tastes better the next day as the flavors have more time to meld. Store it covered in the refrigerator for up to 3 days.

Can I freeze Pumpkin Poke Cake?
While you can freeze it, the texture of the whipped topping may change slightly. It’s best enjoyed fresh or refrigerated.

What can I use instead of caramel sauce?
If you’re not a fan of caramel, try using butterscotch sauce or even a cream cheese glaze for a different twist.

Can I use a different cake mix?
Yes, you can use a yellow or vanilla cake mix if you prefer, but you may want to add extra pumpkin pie spice to enhance the fall flavors.

This Pumpkin Poke Cake is a showstopper dessert that’s as easy to make as it is delicious. Whether you’re serving it at a holiday gathering or enjoying a slice with your morning coffee, it’s sure to become a seasonal favorite. Happy baking!