The Ultimate Pumpkin Poke Cake (The Only Recipe You’ll Ever Need)

There’s a sweet moment every fall when the scent of cinnamon, caramel, and pumpkin drifts from my oven and fills the whole house. Friends linger by the kitchen door, kids peek over the counter, and even the dog noses the air. That’s the pull of this pumpkin poke cake. It looks impressive, tastes like you spent all day on it, yet comes together with ease.

I’ve baked dozens of versions—some for quick weeknight cravings, others for Thanksgiving crowds—and learned exactly what works. In this guide I’ll share those hard-won tips, from picking the best cake mix to adding a silky caramel soak that keeps every bite moist. Prefer a scratch bake? I tucked in a speedy homemade option too, so you can choose your own adventure without hunting for another recipe.

Grab your apron, cue your favorite playlist, and let’s make the cake your family will ask for every single autumn.

If you’re just starting your poke cake journey, be sure to check out The Ultimate Guide to Poke Cake Recipes for more flavors, tips, and creative twists.

What Exactly IS a Pumpkin Poke Cake?

If you’ve never made one before, the idea is pretty simple—and genius. A poke cake is just what it sounds like: you bake a cake, then poke holes all over the top while it’s still warm. Into those holes goes a rich, sweet filling that soaks deep into the crumb, turning a regular cake into something incredibly moist and full of flavor.

For pumpkin poke cake, it all starts with that cozy, spiced pumpkin base. After baking, it gets drenched in a blend of sweetened condensed milk and caramel sauce. The result? A melt-in-your-mouth texture with pockets of gooey goodness in every slice. Add a cool, creamy topping and a sprinkle of toffee or nuts, and suddenly this cake isn’t just dessert—it’s the reason people ask for seconds.

Not to be confused with a dump cake, which layers ingredients in a pan and bakes them all at once, a poke cake is baked first and then filled—giving you more control over flavor and texture.

Why This is the BEST Easy Pumpkin Poke Cake Recipe

This version stands out because it checks every box: simple, rich, and guaranteed to impress.

It’s Foolproof: Starting with a cake mix means fewer steps, less guessing, and more consistent results. Whether you’re baking for a crowd or just want something sweet without the stress, this is the recipe you can count on.

It’s Packed With Flavor: Pumpkin puree adds depth and moisture, while the caramel and condensed milk soak makes sure every bite is soft and sweet. It’s not just pumpkin spice—it’s full-on fall comfort in cake form.

Perfect for Any Occasion: This cake fits in anywhere. It’s easy enough for a casual weekend bake, yet special enough to earn a place at your Thanksgiving table. I’ve made it for potlucks, birthdays, and even just to have something cozy in the fridge for the week.

Make-Ahead Friendly: Honestly, it tastes even better the next day. The flavors settle in, the topping firms up, and slicing is cleaner. That means less work when guests arrive—and more time to enjoy your coffee.

The 4 Key Components: Ingredients & Easy Substitutions

Let’s break down what really makes this cake work—and how you can tweak it based on what you have in your kitchen.

1. The Cake Base (The “Cheat” Sheet)

Top Pick: Spice cake mix. It’s got the warm spices baked right in, making your job easier.
No spice mix? Use yellow or white cake mix and stir in 2 teaspoons of pumpkin pie spice and 1 teaspoon of cinnamon. You’ll get that same cozy flavor with just a little help from your spice rack.

Optional Boost: For a richer, softer texture, add a package of instant vanilla pudding mix or a scoop of sour cream. It’s one of those little tricks that takes a good cake and makes it great.

Pumpkin Matters: Always go for 100% pure pumpkin—not pumpkin pie filling, which has sugar and spices already mixed in. Libby’s is my go-to because it’s thick and smooth, which makes for a more stable cake.

2. The Gooey Soak

This is where the magic happens. After baking, you’ll pour a mix of sweetened condensed milk and caramel sauce over the warm cake. The holes soak it right up, making every bite moist and rich without falling apart.

Shortcut: Store-bought caramel sauce works just fine here. It melts easily into the cake and saves you time.

3. The Creamy Topping

You’ve got options here—and each one brings something different.

• Cool Whip or any whipped topping: Easiest to use, super stable, and holds up well in the fridge for days.
• Homemade whipped cream: Light and airy, with that fresh dairy taste.
• Cream cheese frosting: Richer and more decadent, perfect if you want a more dessert-like finish.

We’ll break down how to choose the right one later on.

4. The Crunchy Finish

Toffee bits are the classic finish—think little pops of caramelized crunch. You can buy them pre-crushed or smash up some Heath bars.
Want extra texture? Add a handful of chopped pecans or walnuts for a nutty edge that balances the sweetness.

How to Make Pumpkin Poke Cake: A Step-by-Step Guide

Here’s the part where it all comes together. This method is fast, easy, and nearly impossible to mess up. Follow these steps and you’ll have a bakery-worthy cake without the stress.

1. Prep Your Oven and Pan
   Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick spray and set it aside.
2. Mix the Batter
   In a large bowl, combine the cake mix, pumpkin puree, eggs, oil, and any optional add-ins (pudding mix or sour cream). Use an electric mixer on medium speed until it’s smooth—don’t overmix. The batter will be thick, and that’s what you want.
3. Bake It
   Pour the batter into your prepared pan and spread it out evenly. Bake for 25 to 30 minutes, or until a toothpick comes out clean.
4. Time to Poke
   Let the cake cool for about 15 minutes. It should still be warm, but not hot. Take the round handle of a wooden spoon and gently poke holes all over the top, about an inch apart. Don’t poke all the way to the bottom—just deep enough to hold the filling.
5. Add the Soak
   Slowly pour the sweetened condensed milk over the cake, letting it settle into the holes. Follow with the caramel sauce, spreading gently with the back of a spoon to help it seep in.
6. Chill It Down
   Cover the cake and refrigerate it for at least 2 to 4 hours—longer if you can. This helps the flavors blend and the texture set.
7. Top & Finish
   Once chilled, spread your whipped topping of choice over the cake. Drizzle extra caramel on top if you’ve got it, and sprinkle with toffee bits or nuts for that perfect final touch.

That’s it. Cut yourself a slice, and just wait for the compliments to roll in.

The Ultimate Topping Guide: Cool Whip vs. Whipped Cream vs. Cream Cheese Frosting

This cake is flexible, and the topping you choose really sets the tone—light and casual, or rich and decadent. Here’s a side-by-side look to help you decide what works best for your taste and the occasion.

Topping	Best For	Flavor	Texture	Effort	Stability
Cool Whip / Whipped Topping	Make-ahead ease	Light, sweet	Smooth, fluffy	None (just thaw)	Very stable – holds up for days
Homemade Whipped Cream	Fresh, soft texture	Pure, dairy-rich	Airy, delicate	Medium (5 min whip)	Less stable – best same day
Cream Cheese Frosting	Rich, decadent finish	Tangy, creamy	Thick, spreadable	Medium effort	Very stable – firm in the fridge

Need it to travel? Go with Cool Whip.
Want it extra special? Use cream cheese.
Craving something fresh and light? Homemade whipped cream wins.

No matter what you choose, the toppings all play beautifully with the soft pumpkin cake and gooey filling underneath. There’s no wrong move here—just different kinds of delicious.

Pumpkin Poke Cake Printable Recipe Card

Easy Pumpkin Poke Cake (Cake Mix Version)

Yield: 12–15 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Chill Time: 2 hours

Total Time: 2 hours 45 minutes

Moist, flavorful, and packed with fall spice, this easy pumpkin poke cake starts with a cake mix and ends with a creamy whipped topping and sweet caramel soak. Perfect for holidays or simple weeknight treats.

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Ingredients

For the Cake:

• 1 box (15 oz) spice cake mix or yellow/white cake mix + 2 tsp pumpkin pie spice + 1 tsp cinnamon
• 1 can (15 oz) pure pumpkin purée (not pumpkin pie filling)
• 2 to 4 large eggs
• ½ cup vegetable oil
• Optional: ¼ cup sour cream or 1 package (3.4 oz) instant vanilla pudding mix

For the Soak & Toppings:

• 1 can (14 oz) sweetened condensed milk
• 1 jar (approx. 12 oz) caramel sauce
• 1 tub (8 oz) whipped topping (Cool Whip), thawed
• 1 cup toffee bits or crushed Heath bars
• Optional: chopped pecans or walnuts

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
2. In a large bowl, mix cake mix, pumpkin, eggs, oil, and any optional add-ins until smooth.
3. Spread batter in pan and bake for 25–30 minutes. Cool for 15 minutes.
4. Poke holes across the cake with the handle of a spoon.
5. Pour condensed milk and caramel sauce over the top, letting it soak into holes.
6. Cover and chill 2–4 hours or overnight.
7. Spread whipped topping over chilled cake. Garnish with toffee bits and nuts if using.

Notes

• You can substitute the spice cake mix with yellow or white cake mix and add 2 tsp pumpkin pie spice + 1 tsp cinnamon.
• This cake tastes better the next day—ideal for make-ahead events.
• Cool Whip offers the best stability if preparing in advance.
• For extra indulgence, use cream cheese frosting or homemade whipped cream as a topping.
  

Nutrition Information:

Yield: 15 Serving Size: 1 slice
Amount Per Serving: Calories: 310Total Fat: 15gSaturated Fat: 7gUnsaturated Fat: 7gCholesterol: 45mgSodium: 290mgCarbohydrates: 41gNet Carbohydrates: 40gFiber: 1gSugar: 28gProtein: 3g

Nutritional values are estimates only and may vary based on specific ingredients used and portion sizes. This recipe was calculated using standard ingredients and averages. For the most accurate results, please use your preferred nutrition calculator with exact ingredient brands and amounts.

Pro Tips & Troubleshooting FAQ

Even a simple recipe like this has a few key tricks to make sure it turns out perfect every time. Here are answers to the most common questions people have—and the fixes if things go sideways.

Storage and Freezing Instructions

A cake this good deserves a little extra care, especially if you’re making it ahead or saving leftovers.

Refrigerating:
Once the cake is topped, cover it tightly with plastic wrap or a lid if your pan has one. Store it in the refrigerator, where it will stay fresh for up to 4 days. The longer it sits, the more those flavors soak in—just be sure the topping stays chilled.

Freezing:
If you want to freeze it, do it before adding the topping. Wrap the cooled, soaked cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. When you’re ready to serve, thaw it overnight in the fridge and add the whipped topping and garnishes fresh.

This makes it a great option for holiday prep or last-minute hosting—just pull it out, top it, and serve.

Feeling Ambitious? A Quick From-Scratch Version

If you’ve got a little extra time—or no cake mix on hand—this scratch version gives you all the flavor with a homemade touch. It’s rich, spiced just right, and still easy enough for a weeknight bake.

Dry Ingredients:

• 3 cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup packed light brown sugar
• 1 ½ tablespoons baking powder
• 1 tablespoon ground cinnamon
• 1 ½ teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon salt

Wet Ingredients:

• 5 large eggs, room temperature
• 2 cups pumpkin purée
• 1 cup vegetable oil
• 1 ½ teaspoons vanilla extract

Instructions:

1. Preheat your oven to 325°F (163°C). Grease a 9×13-inch pan, line it with parchment paper, and spray again lightly.
2. Mix the Wet Ingredients in a large bowl until smooth and slightly fluffy—2 to 3 minutes.
3. Whisk the Dry Ingredients in a separate bowl, then gradually add to the wet ingredients with the mixer on low. Stir just until combined.
4. Bake for 33 to 37 minutes, or until a toothpick comes out with a few moist crumbs.
5. Cool and Poke once it’s at room temp. Use the same soaking method: caramel sauce and condensed milk.
6. Whip Up the Frosting:
   Combine 1 cup homemade caramel with 2 cups heavy whipping cream. Chill overnight, then beat with ½ cup powdered sugar until stiff peaks form.
   Spread the whipped caramel cream over the cake, top with toffee bits, and serve it up. It’s a little more effort—but absolutely worth it.

Spread the whipped caramel cream over the cake, top with toffee bits, and serve it up. It’s a little more effort—but absolutely worth it.

Final Thoughts

Whether you’re a casual baker reaching for a cake mix or someone who loves building a dessert from scratch, this pumpkin poke cake delivers every time. It’s simple to make, full of rich fall flavor, and endlessly flexible—from the soak to the topping.

It’s the kind of recipe you’ll come back to year after year, not just because it’s easy, but because it works. And with both versions in one place, you’re always covered—quick weeknight dessert or show-stopping holiday centerpiece.

So try it once, and see if it doesn’t earn a permanent spot in your fall baking lineup. Chances are, it will.

Love Poke Cakes? Discover Even More Ideas

If this Pumpkin poke cake became your new favorite, don’t stop here. There’s a whole world of flavor combinations and creative twists waiting for you. From fruity fillings to holiday-inspired bakes, we’ve covered it all.