The air is getting crisp, and that means it’s time for all things pumpkin! If you love a super moist cake packed with fall flavors, then I have something special for you. Today, I’m sharing two fantastic pumpkin poke cake recipes that are easy to make and perfect for any autumn get-together or holiday table.
These cakes are simple to put together, but they deliver big on taste and texture. I know you’ll find a new favorite here. Let’s get baking!
Jump to Recipe:
Delicious Pumpkin Jello Poke Cake Recipe
This cake combines classic pumpkin spice with a fun, colorful Jello soak. It’s extra moist and has a lovely jiggly layer that makes it unique.
Key Ingredients & Tips for Pumpkin Jello Cake
- Jello Choice: Use orange or a cinnamon-flavored Jello for a perfect match with the pumpkin taste.
- Chilling Time: Give this cake plenty of time in the fridge, at least 4 hours, for the Jello to set and soak in properly.
- Poke Tool: A chopstick or the handle of a wooden spoon makes the perfect size holes for the Jello to seep into the pumpkin cake.
What You Need for Jello Pumpkin Cake
- 1 (15.25 oz) box yellow cake mix
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 1/2 cup vegetable oil
- 1 (3 oz) box orange flavored Jello
- 1 cup boiling water
- 1/2 cup cold water
- 1 (8 oz) container whipped topping, thawed
- 1 tsp pumpkin pie spice, for garnish
⏱️ Time: 1 hour 15 mins🍽️ Yields: 12 servings
How to Make Pumpkin Jello Poke Cake
Step 1: Prepare Your Cake
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. In a large bowl, mix the cake mix, pumpkin puree, eggs, and oil until everything is well combined and smooth. Pour the batter into your prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 15 minutes in the pan.
Step 2: Add the Jello
While the cake cools, prepare your Jello. In a medium bowl, dissolve the Jello powder in 1 cup of boiling water. Stir well until all the crystals are gone. Then, stir in 1/2 cup of cold water. Take a fork or a chopstick and poke holes all over the warm cake, about 1 inch apart. Carefully pour the Jello mixture evenly over the entire cake.
Step 3: Chill and Top
Place the cake in the refrigerator and chill for at least 4 hours, or until the Jello is completely set. Once chilled, spread the thawed whipped topping evenly over the cake. You can sprinkle a little pumpkin pie spice on top for a nice finish. Slice and serve!
📝 Final Note
This cake is best served chilled. Store any leftovers covered in the fridge for up to 3 days to keep it fresh and moist.
Easy Classic Pumpkin Poke Cake
This pumpkin poke cake is incredibly moist and topped with a creamy, dreamy cream cheese glaze. It’s a comforting dessert that everyone loves for its soft texture and rich flavor.
Key Ingredients & Tips for Moist Pumpkin Poke Cake
- Cream Cheese Prep: Make sure your cream cheese is softened to room temperature. This helps create a perfectly smooth glaze without lumps.
- Sweetness Level: You can adjust the amount of powdered sugar in the glaze to make it as sweet as you like. Taste as you go!
- Moisture Secret: The holes let the sweet cream cheese glaze soak deep into the pumpkin cake, making every single bite wonderfully soft and full of flavor.
What You Need for Pumpkin Poke Cake with Cream Cheese
- 1 (15.25 oz) box spice cake mix
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 1/2 cup vegetable oil
- **For the Glaze:**
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk
⏱️ Time: 1 hour🍽️ Yields: 12 servings
How to Make Classic Pumpkin Poke Cake
Step 1: Bake the Pumpkin Cake
Start by preheating your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing and lightly flouring it. In a large mixing bowl, combine the spice cake mix, pumpkin puree, eggs, and vegetable oil. Beat with an electric mixer until the batter is smooth. Pour the pumpkin cake batter into your prepared pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer comes out clean when inserted into the center. Let the cake cool completely in the pan.
Step 2: Make the Cream Cheese Glaze
While the cake cools, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and softened butter until they are light and fluffy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract. Then, add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
Step 3: Poke and Glaze
Once your pumpkin cake is completely cool, use the handle of a wooden spoon or a chopstick to poke holes all over the top of the cake, making them about 1 inch apart. Gently pour or spread the cream cheese glaze evenly over the top of the cake, making sure it seeps into all the holes. Place the cake in the refrigerator to chill for at least 30 minutes before serving. This helps the glaze set.
📝 Final Note
Store any leftover cake covered in the refrigerator. This pumpkin poke cake stays fresh and wonderfully moist for up to 3 days.
