Pumpkin Poke Cake Recipe (Easy Fall Dessert)

Name: Easy Pumpkin Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 405 min
Ingredients: 1 13.25 ounce spice cake mix (13.25 ounces (Betty Crocker) or 15.25 ounces (Duncan Hines), dry mix only); 2 teaspoons pumpkin pie spice; 1 29-ounce pumpkin puree (or 2 15-ounce cans, not pumpkin pie mix); 1 teaspoon vanilla (or vanilla bean paste); 1 14-ounce sweetened condensed milk (not evaporated milk); 2 cups heavy whipping cream (1 pint (very cold), the higher the fat % the better, so do not use any fat-free substitutes here.); 2-4 tablespoons powdered sugar (regular or powdered sugar substitute); 1 teaspoon vanilla extract ( or vanilla bean paste); 1/2 cup chocolate-covered toffee bits (such as Heath or Skor bars, chopped)

This easy Pumpkin Poke Cake uses a whole 29-ounce can of pumpkin. No eggs, no oil. The batter is four things: spice cake mix, pumpkin, pumpkin pie spice and vanilla. Bake it, poke it while it’s warm and pour a can of sweetened condensed milk over the top. Real whipped cream and toffee finish it. Keep reading for how deep to poke, when to pour and how far ahead you can make it.

Spatula with a slice of pumpkin poke cake on it.

This post may contain affiliate links. Read my disclosure & privacy policy.

Add us as Google Trusted Source

Why I Ignore the Back of the Cake Mix Box

The box says eggs, oil and water. I skip all three and use a whole 29-ounce can of pumpkin instead. A lot of pumpkin poke cake recipes use one 15-ounce can, some only a cup.

Here’s why it works. Pumpkin puree mimics both the oil and the eggs. It’s thick and full of moisture, so it keeps the cake tender like oil does and holds the batter together like eggs do. What you give up is lift. Eggs make a cake rise and turn fluffy, so without them this one bakes up dense and soft, which is exactly what you want under a can of sweetened condensed milk.

I tested it with the smaller 13.25-ounce box of spice cake mix and the bigger 15.25-ounce Duncan Hines box. I used one big can of pumpkin in one and two 15-ounce cans in another. My recipe testers baked both at their altitudes too. It worked every time. This is a very forgiving cake, so buy whichever box your store has.

Then I took it to a church potluck. People were coming back for seconds and thirds. It’s that good!

Fair warning, it’s not a fluffy cake. Once the condensed milk soaks in, it’s almost like bread pudding or tres leches cake.

Funny thing is, I’m late to poke cakes. They’ve been at every potluck for decades. Oh, I’ve made them, and they’re good. Not sure what kept me from sharing one sooner. But this fall poke cake takes the cake (wink).

Never made a poke cake recipe before? You bake the cake, poke holes in the top while it’s still warm and pour sweetened condensed milk over it. It runs down into the holes, and you get that creaminess in every slice.

My Pumpkin Pie Dump Cake is another easy pumpkin dessert to try.

Why You Will Love This Pumpkin Poke Cake

It stays moist for days. This is a pumpkin cake with sweetened condensed milk in every hole, so it’s soft and creamy all the way through. No dry corner pieces.
Twice the pumpkin. Most versions use half as much. You can taste it.
It’s hard to get wrong. Tested with two sizes of cake mix, one big can of pumpkin or two smaller cans, at several altitudes.
Real whipped cream on top. It’s lighter and less sweet than whipped topping, which is what a rich pumpkin spice poke cake needs.
About 15 minutes of hands-on time. The cake mix is the shortcut. No eggs to crack and nothing to bring to room temperature.
It’s better made ahead. Bake and soak the cake the day before, cover it and refrigerate overnight, then add the whipped cream right before serving. It’s an easy fall dessert and a treat you can make from October potlucks through Thanksgiving.

Close up of a corner of a pumpkin poke cake in a baking dish.

Pumpkin Poke Cake Ingredients

Pumpkin Cake

Spice Cake Mix: Just the dry mix. Skip the eggs, oil and water on the back of the box. I tested the 13.25-ounce Betty Crocker box and the 15.25-ounce Duncan Hines box, and both work. Baking at high altitude with the bigger box? See my note below.
Pumpkin Pie Spice: A little extra on top of what’s in the mix. It’s a blend of cinnamon, ginger, nutmeg, allspice and cloves, all the fall flavors in one jar. Use my Homemade Pumpkin Pie Spice or a jar from the store.
Pumpkin Puree: One 29-ounce can or two 15-ounce cans. Yes, two small cans is 30 ounces. That extra ounce doesn’t matter. Make sure it’s 100% pure pumpkin puree, not pumpkin pie filling, which already has sugar and spices added.
Vanilla: Real vanilla extract or vanilla bean paste. It’s delicious with my Bourbon Vanilla Extract, too.

Soak

Sweetened Condensed Milk: One 14-ounce can. This is what turns a pumpkin cake into a poke cake. Don’t grab evaporated milk by mistake. It’s thin and unsweetened and will make the cake soggy. I use organic sweetened condensed milk. For a dairy-free version, use coconut sweetened condensed milk.

Homemade Whipped Cream

Heavy Whipping Cream: Very cold. Light or fat-free versions won’t whip.
Powdered Sugar: Regular or a powdered sugar substitute. Start with 2 tablespoons and add more to taste.
Vanilla Extract or Vanilla Bean Paste: Bean paste gives you the pretty little specks.

Topping

Chocolate-Covered Toffee Bits: Crushed Heath bars, Skor or a bag of toffee bits, for crunch.

Get the full recipe in the recipe card below.

Ingredients needed to make pumpkin poke cake.

Try Amazon Fresh Today!

Pumpkin Poke Cake Topping Options

Homemade Whipped Cream vs. Cool Whip: I’m not a Cool Whip fan, unpronounceable ingredients and all. Whipping your own cream takes 5 minutes; it’s less sweet, and you know what’s in it. If it needs to hold for a few days, use my Stabilized Whipped Cream. If you’d rather make your pumpkin poke cake with Cool Whip, an 8 or 12-ounce tub, thawed, works. The 12-ounce is closest to the homemade amount.
Toffee Bits: Crushed Heath bars, Skor bars or bagged toffee bits add crunch and a little chocolate. Nut allergy heads up: Heath and Skor bars contain almonds. Check your labels or use crushed gingersnaps instead.
Caramel Drizzle: Drizzle it on right before serving. Store-bought ice cream topping works. My Bourbon Caramel Sauce is so good.
Cinnamon or Pumpkin Pie Spice: Dust lightly over the whipped cream.
Chopped Nuts: Toasted pecans or walnuts, if nuts are okay at your table.

How to Make Pumpkin Poke Cake

Step 1 | Make the Pumpkin Cake

Preheat the oven to 350°F (175°C). Coat a 9×13-inch pan with baking spray. I use Bak Klene, which has flour in it. For gluten-free, use a plain nonstick spray.

In a large bowl, whisk the dry ingredients (the spice cake mix and pumpkin pie spice) until combined. Add the pumpkin puree and vanilla. Beat with a hand mixer for about 2 minutes, until smooth.

The batter will be thick, almost like frosting. That’s how it should look. Don’t add liquid to thin it. (High altitude bakers using the bigger box, see my note below.)

Spread the batter evenly in the pan. Bake for 28 to 35 minutes, until a skewer or toothpick in the center comes out clean. One of my recipe testers used a thermometer, and hers read 200 to 210°F.

Spice cake mix with pumpkin pie spice in a bowl. — Whisk the spice cake mix and pumpkin pie spice.

Pumpkin puree and vanilla added to the cake mix. — Whisk the spice cake mix and pumpkin pie spice.

Step 2 | Poke and Soak

Cool for 15 minutes. You want the cake warm, not hot. A warm cake soaks up the condensed milk. A hot one is fragile and can tear when you poke it.

Poke with the handle of a wooden spoon. You need wide holes. A fork or skewer makes holes too small for thick condensed milk to get into.

Go about two-thirds of the way down. Don’t hit the bottom of the pan, or the milk pools there and the bottom gets soggy.

Space the holes about 2 inches apart. In a 9×13 pan that’s around 24 holes, 4 rows of 6. It doesn’t have to be exact.

Pour and spread. Pour the whole can of sweetened condensed milk over the top. It will sit on the surface at first. Use a spatula to spread it evenly over the cake, and it will sink in pretty quickly.

Let it cool, then chill. Leave the cake on the counter for about an hour while the milk soaks in. Then cover it and refrigerate for 6 to 8 hours or overnight. Overnight is my preference. But honestly, I’m pretty sure the poke cake police won’t be knocking down your door if you dive into it sooner; okay, maybe they will, but only to ask for a slice!

Holes poked into a baked pumpkin cake. — Poke holes with the handle of a wooden spoon.

Condensed milk poured over the top of a baked pumpkin cake, — Poke holes with the handle of a wooden spoon.

Step 3 | Add the Topping and Chill

Whip the cream. In a cold, clean medium bowl, beat the heavy cream on medium speed until it starts to thicken. Add the powdered sugar and vanilla. Turn the mixer to high and whip until the cream is thick enough to spread.

Top the cake. Spread the whipped cream evenly over the cold cake and sprinkle with the toffee bits.

Serve or chill. Serve right away, or put it back in the fridge for up to an hour. Both work.

For the neatest squares, freeze the cake for 20 to 30 minutes before cutting. One of my recipe testers tried it too, and it works.

Whipped cream spread on top of the pumpkin poke cake. — Spread the whipped cream over the cold cake.

Toffee bits sprinkled on top of the pumpkin poke cake. — Spread the whipped cream over the cold cake.

Pumpkin Poke Cake Variations

Caramel Pumpkin Poke Cake: Drizzle about ½ cup of caramel sauce over the cake right after the sweetened condensed milk. Or save it and drizzle it over the finished cake when serving. I use my Bourbon Caramel Sauce with a pinch of flaky sea salt.
Cream Cheese Frosting Version: Swap the whipped cream for my Cream Cheese Frosting. I haven’t tried it on this cake yet, but pumpkin and cream cheese are hard to get wrong. If you love that combo, try my Pumpkin Cheesecake Bars too.
Yellow, White or Vanilla Cake Mix: Can’t find spice cake mix? Make your own. Whisk a total of 4 teaspoons of pumpkin pie spice into a box of yellow, vanilla or white cake mix. I use yellow for the gluten-free version too.
Gluten-Free Pumpkin Poke Cake: I made this with a gluten-free yellow cake mix and 4 teaspoons of pumpkin pie spice total, since yellow mix has no spice of its own. It worked great. Allow the batter to sit for 10 minutes before baking, so the flours hydrate. My gluten-free girlfriends love it! Grease the pan with a plain nonstick spray, not one with flour, and check the label on your toffee bits.
Dairy-Free Pumpkin Poke Cake: Grab a can of dairy-free sweetened condensed milk, like coconut. Those cans are usually smaller, but one is enough. Pour it as evenly as you can. Top with coconut whipped cream. Skip the toffee bits, since they have butter and milk chocolate, and use toasted pecans instead. Check your cake mix label for milk too. I haven’t tested this one. Let me know if you do!
Egg-Free Pumpkin Poke Cake: This cake has no eggs added, since the pumpkin takes their place. If you’re baking for an egg allergy, check your cake mix label.

Pumpkin Poke Cake Tips

Keep the cream cold. Leave it in the fridge until the minute you whip it. Everything else can come straight from the pantry.
Stop mixing at 2 minutes. This is already a dense cake. Overmixing makes it heavier.
Cake tore when you poked it? It was too hot. Give it the full 15 minutes next time. And wipe the end of the wooden spoon clean every few pokes. Dip the handle in oil or spray it. The whipped cream topping hides it all!
Milk sitting on top? That’s normal. Spread it around with a spatula, and it sinks in.
Soggy bottom? The holes went too deep. Stop about two-thirds of the way down.
Whipped cream sliding around? The cake wasn’t cold yet. Chill it, then top it.
For clean slices, chill the cake well and use a sharp knife. Dipping it in hot water and wiping it dry between cuts helps, but a cold sharp knife worked for me too.
Use canned pumpkin. It’s all I’ve tested. Homemade puree is usually wetter, so I can’t promise the same cake.

High Altitude Pumpkin Poke Cake

I bake at 5,280 feet and tested this pumpkin cake recipe with both box sizes.

13.25-ounce box: No changes at all.
15.25-ounce box: Add 1 tablespoon of water to the batter. More dry mix plus faster evaporation up here, and that little bit keeps the cake moist.
Either way, I kept the oven at 350°F. Mine was done at exactly 28 minutes, so start checking around 26. No extra flour needed.

Fork with a bite of pumpkin poke cake on it hovering over a slice of cake.

How to Store Pumpkin Poke Cake

This cake lives in the fridge. Cover the pan tightly with plastic wrap or a lid, or move slices to an airtight container.

Refrigerator: Up to 4 days. The cake stays moist the whole time. Regular whipped cream can start to weep after about 2 days, so for longer storage, use Stabilized Whipped Cream or add the cream right before serving.

Make ahead: Bake and soak the cake the day before, cover it and refrigerate overnight. Add the whipped cream and toffee before serving.

Freezer: Freeze the plain baked cake before poking. Cool it completely, wrap it in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge.

A cold cake doesn’t soak as well, so warm it up first. Let it come to room temperature, or put it in a 350°F oven for 10 minutes. If your pan is glass, let it sit on the counter for 30 minutes before it goes in the oven. Then poke the holes and pour the sweetened condensed milk over the top.

I don’t recommend freezing the finished cake. The whipped cream and toffee don’t thaw well.

Pumpkin Poke Cake FAQs

What do you poke the holes with?

The round handle of a wooden spoon. Any utensil with a thick, round handle works, like a spatula, or use a fat straw. Forks and skewers make holes that are too small.

Do you pour the condensed milk on a hot or cold cake?

Warm. Let the cake cool for 15 minutes, then poke and pour. A warm cake soaks up the milk better than a cold one and is less likely to tear than one right out of the oven. After that, cool it for an hour and chill it 6 to 8 hours or overnight before adding the whipped cream.

Can you make pumpkin poke cake ahead of time?

Yes, and I like it better that way. Bake and soak the cake the day before, cover it and refrigerate overnight. Add the whipped cream and toffee right before serving or up to an hour ahead.

Can I make pumpkin poke cake with Cool Whip?

Yes. Use an 8 or 12-ounce tub, thawed. The 12-ounce is closest to the homemade amount. It holds its shape longer than real whipped cream, so you can top the cake further ahead. I’m not a Cool Whip fan myself. Homemade whipped cream takes 5 minutes and tastes better.

How long does pumpkin poke cake last?

Up to 4 days, covered, in the fridge. The cake stays moist the whole time. Regular whipped cream starts to weep after about 2 days. It’s still fine to eat.

What is the best cake mix for pumpkin poke cake?

Spice cake mix. I tested the 13.25-ounce box and the 15.25-ounce Duncan Hines box and both work. No spice cake at your store? Use yellow, vanilla or white cake mix and a total of 4 teaspoons of pumpkin pie spice.