This Pumpkin Poke Cake is a cozy dessert that’s perfect for fall! It’s a moist pumpkin cake with sweet cream filling that seeps into the holes, making it super delicious.
Trust me, the best part is when you cut into it and see all the creamy goodness peeking out. It’s like a warm hug on a plate! 🍰 I love serving it with whipped cream on top—yum!
Key Ingredients & Substitutions
Canned Pumpkin Puree: It’s essential to use pure pumpkin puree, not pumpkin pie filling. The latter has added sugars and spices that can throw off the flavor. If you prefer fresh pumpkin, you can roast and puree it, but it’s more work!
Cream Cheese: This adds a wonderful creaminess, but if you need a dairy-free option, consider using a dairy-free cream cheese. I’ve tried both, and they work well in the recipe!
Sweetened Condensed Milk: For a lighter option, you can substitute it with coconut milk or a mixture of regular milk and sugar to taste, but it will be less rich. I love the creaminess that condensed milk brings!
Whipping Cream: If you’re short on time, using store-bought whipped topping is an easy shortcut. Though I enjoy whipping my cream fresh for the best taste!
How Do You Get the Cake to Soak Up the Cream Filling?
One vital step in achieving that moist texture is poking holes in the cake. It allows the creamy mixture to seep in and flavor every bite. Don’t rush this step; make sure the cake is still warm so it absorbs the filling better.
- Using the handle of a wooden spoon is great for creating holes. Poke them about 1 to 2 inches apart.
- After pouring the cream cheese mixture over the cake, gently spread it out so it fills the holes. You want every slice to be flavorful!
The longer you let it chill in the fridge, the better it tastes. I recommend waiting overnight if you can. It’s worth the wait!
How to Make Pumpkin Poke Cake
Ingredients You’ll Need:
For the Cake:
- 1 box yellow cake mix (or white cake mix)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
For the Cream Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
For Topping:
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- Chopped pecans or walnuts for topping
- Caramel sauce for drizzling (optional)
How Much Time Will You Need?
This delightful dessert takes about 15 minutes to prepare and around 30 minutes to bake. Don’t forget to include at least 2 hours (or overnight) for chilling in the refrigerator to let flavors meld and for the cake to set. Total time is about 3 hours if you chill overnight!
Step-by-Step Instructions:
1. Prepare the Baking Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan to prevent sticking.
2. Mix the Cake Batter:
In a large mixing bowl, combine the yellow or white cake mix, pumpkin puree, eggs, vegetable oil, and water. Mix everything together until smooth and there are no lumps.
3. Bake the Cake:
Pour the batter into your greased baking pan and spread it out evenly. Pop it into the oven and bake for about 30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
4. Poke the Cake:
While the cake is still warm, take the handle of a wooden spoon or a skewer and poke holes all over its surface—about 1 to 2 inches apart. This allows the filling to soak in beautifully!
5. Make the Cream Filling:
In a separate medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until nice and smooth. Then, gradually add the sweetened condensed milk and pumpkin pie spice, beating until everything is well blended.
6. Pour the Filling:
Pour the cream mixture evenly over the warm cake, gently spreading it so it seeps into the holes. Yum!
7. Cool and Chill:
Let the cake cool completely in the pan. Once cooled, cover it and transfer it to the fridge for at least 2 hours, or overnight for the best flavor.
8. Whip the Cream:
Before you’re ready to serve, whip the heavy cream with the granulated sugar until stiff peaks form. This will create a fluffy topping that’s irresistible!
9. Assemble and Serve:
Frost the chilled cake with the whipped cream. Then, sprinkle chopped nuts on top and drizzle with caramel sauce if you’d like a touch of sweetness.
10. Slice and Enjoy:
Slice into squares and serve chilled. Enjoy your moist, creamy, and unforgettable Pumpkin Poke Cake!
Can I Use a Different Cake Mix?
Absolutely! You can substitute with any flavor of cake mix, like spice or chocolate, to create a unique twist. Just keep in mind that flavors may change the overall taste of the cake.
What Should I Do if the Cream Doesn’t Soak In?
If you notice the cream filling isn’t soaking well, it could be that you didn’t poke enough holes or the cake was too cool. Make sure to poke holes close together and while the cake is still warm!
How Long Does the Cake Last in the Fridge?
This Pumpkin Poke Cake can be stored in the refrigerator for up to 3-4 days. Just make sure it’s covered to keep it fresh and prevent it from absorbing other odors.
Can I Freeze Leftovers?
Yes, you can freeze the cake! Just cover it tightly with plastic wrap and then foil. It should keep well for about 1-2 months. Thaw in the fridge overnight before serving again.
