Pumpkin Spice Poke Cake

This Pumpkin Spice Poke Cake perfectly captures the warmth and coziness of fall with every bite. The soft, spicy cake soaked with creamy filling creates a luscious dessert that fills your kitchen with the inviting scent of cinnamon, nutmeg, and cloves. Whether you want a comforting treat for a chilly afternoon or an impressive addition to your holiday table, this poke cake delivers on flavor and texture with ease.

I first made this during a chilly October weekend, and it quickly became a favorite that my friends now request whenever we get together for fall festivities.

Ingredients

• Boxed spice cake mix: convenient base that brings the right balance of sweetness and spice choose a trusted brand for best results
• Pumpkin puree: not pumpkin pie filling adds natural moisture and rich autumn flavor, look for pure pumpkin in cans without added sugar
• Large eggs: bind ingredients and help cake rise for a tender crumb
• Vegetable oil or melted butter: adds moistness and richness butter creates a deeper flavor oil keeps it lighter
• Pumpkin pie spice: blend of cinnamon, nutmeg, cloves, ginger, and allspice essential for that unmistakable fall taste fresh spice blend packs more punch than old pre made mixes
• Sweetened condensed milk or caramel sauce: pours into poked holes to soak every bite with creamy sweetness
• Whipped topping or cream cheese frosting: adds luscious, smooth finish cream cheese frosting enhances tanginess for balance
• Crushed gingersnaps or cinnamon sugar: for a festive crunchy garnish that adds texture and visual appeal

Instructions

Savor the Aroma:

Begin by preheating your oven to 350 degrees Fahrenheit. In a large bowl, blend your boxed spice cake mix with eggs, vegetable oil or melted butter, and pure pumpkin puree instead of water. Stir gently until just combined. Avoid overmixing to keep the cake light and airy. This step ramps up the pumpkin flavor while ensuring moistness that lasts.

Bake with Care:

Grease a 9 by 13inch baking dish thoroughly to prevent sticking. Pour your batter evenly into the pan. Bake for 25 to 30 minutes, checking the cake’s doneness by inserting a toothpick into the center it should come out clean or with a few moist crumbs. Watch closely near the end to avoid overbaking which can dry the cake.

Poke and Pour:

Once the cake has cooled for about 10 minutes, grab the handle of a wooden spoon or a similar tool. Poke holes evenly across the surface. Next, pour sweetened condensed milk or caramel sauce evenly over the top allowing it to fill every hole and soak deep into the cake. This trick gives the cake its signature moist and decadent texture.

Frost and Finish:

Let the cake cool completely before spreading on a generous layer of whipped topping or cream cheese frosting. To make it extra special, sprinkle crushed gingersnaps or a dusting of cinnamon sugar over the top. Chill the cake in the fridge for a couple of hours or serve it at room temperature to enjoy the full spectrum of cozy autumn flavors.

Pumpkin puree is my favorite ingredient here because it brings subtle sweetness and moisture that transforms the texture. One year, I baked this for a big family gathering, and everyone was amazed how rich and comforting it tasted without heavy cream. It became the dessert highlight of that fall.

Storage Tips

Store your pumpkin spice poke cake in an airtight container in the refrigerator. It keeps well for three to four days and actually tastes even better the next day once the filling has fully soaked the cake. If you want to make it ahead for a party, prepare everything except the topping and frost on the day you plan to serve. For freezing, wrap the cake tightly in plastic wrap and foil without the frosting, and thaw in the fridge before adding the final garnish.

Ingredient Substitutions

You can use a homemade pumpkin spice cake mix if you prefer just ensure it bakes to a lighter crumb to allow the filling to absorb well. For dairy free versions, substitute vegetable oil for butter and use coconut whipped cream instead of traditional frosting. If you want to reduce sweetness, replace sweetened condensed milk with sweetened yogurt or a lightly sweetened pumpkin pudding.

Serving Suggestions

This cake pairs wonderfully with spiced hot apple cider, chai tea, or a cozy cinnamon latte. For holidays, present it on a rustic wooden platter dusted lightly with powdered sugar and garnished with edible autumn leaves for a festive touch. Individual servings can be enhanced with a dollop of whipped cream and a sprinkle of toasted pecans.

Chill before serving for best texture and flavor. This poke cake is an easy cozy dessert perfect for autumn gatherings.

Your Recipe Questions Answered

→ Can I make this cake without boxed mix?

Yes, you can prepare a homemade pumpkin cake base ensuring the texture stays light to allow the filling to soak in well.

→ How long does this cake stay fresh in the fridge?

Store in an airtight container and it stays fresh for 3 to 4 days, where flavors deepen and texture remains moist.

→ Is it possible to freeze this pumpkin cake?

Yes, wrap tightly in plastic wrap and freeze for up to 2 months. Add frosting or toppings after thawing.

→ What’s the difference between canned pumpkin and pumpkin pie filling?

Canned pumpkin is pure pumpkin puree, while pumpkin pie filling is pre-sweetened and spiced, not ideal for this cake’s natural flavor balance.

→ Can the spice level be adjusted?

Absolutely, reduce pumpkin pie spice for a milder taste or add cardamom for a unique warm twist.