Pumpkin Spice Poke Cake – Moist, Creamy, and Full of Fall Flavor
If you love pumpkin desserts that are moist, rich, and bursting with warm spices, this Pumpkin Spice Poke Cake is a must-try. It’s soft, flavorful, and soaked with a creamy filling that makes every bite melt in your mouth. Topped with fluffy whipped cream and sprinkled with cinnamon or crushed pecans, it’s a cozy fall dessert that everyone will love.
This cake is perfect for holidays, potlucks, or anytime you want an easy dessert that tastes like it came straight from a bakery. The poke cake method ensures every bite is packed with flavor — the creamy filling seeps into the warm pumpkin cake, making it irresistibly moist and decadent.
Simple ingredients, easy prep, and unbeatable flavor — this Pumpkin Spice Poke Cake is pure autumn comfort in dessert form.
Why You’ll Love This Pumpkin Spice Poke Cake
1. Incredibly moist and flavorful
The pumpkin puree and the creamy filling make this cake rich, soft, and perfectly spiced.
2. Easy to make
Starts with a simple cake mix base, so you can whip it up in no time.
3. Perfect for fall gatherings
The warm pumpkin spice flavor and creamy topping make it a crowd favorite at any autumn event.
4. Customizable
Top it with whipped cream, cream cheese frosting, nuts, or caramel drizzle.
5. Make-ahead friendly
This cake actually tastes better the next day as the filling fully soaks in.
6. Guaranteed to impress
It looks beautiful, tastes amazing, and requires minimal effort — the perfect fall dessert combo.
What You’ll Need
For the Pumpkin Cake:
- 1 box yellow cake mix (gluten-free or regular)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
For the Filling:
- 1 can (14 ounces) sweetened condensed milk
- 1 cup heavy cream or half-and-half
- 1 teaspoon vanilla extract
For the Topping:
- 1 tub (8 ounces) whipped topping (Cool Whip), thawed
- Ground cinnamon or pumpkin spice (for dusting)
- Optional: crushed pecans, caramel drizzle, or toffee bits
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or nonstick spray and set aside.
Step 2: Mix the Pumpkin Cake Batter
In a large mixing bowl, combine the cake mix, pumpkin puree, eggs, oil, milk, vanilla, pumpkin pie spice, and cinnamon.
Beat on medium speed for about 2 minutes until the batter is smooth and well combined.
The batter should be thick and creamy with a rich orange color.
Step 3: Bake the Cake
Pour the batter into your prepared baking dish and spread it evenly.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and let it cool for about 10 minutes — just enough that it’s still warm but not hot.
Step 4: Poke the Cake
Using the handle of a wooden spoon or a large straw, poke holes evenly across the top of the warm cake, spacing them about 1 inch apart.
Make sure the holes go about halfway down — this is where the filling will soak in and make the cake extra moist.
Step 5: Pour the Creamy Filling
In a small bowl or measuring cup, whisk together the sweetened condensed milk, heavy cream, and vanilla extract until smooth.
Slowly pour the mixture over the cake, allowing it to seep into the holes.
You can gently tilt the pan to help the filling spread evenly.
Let the cake cool completely to room temperature, then refrigerate for at least 2 hours (or overnight for best results).
Step 6: Add the Whipped Topping
Once the cake is chilled and the filling has set, spread the whipped topping evenly over the entire surface.
Dust lightly with cinnamon or pumpkin pie spice, and top with crushed pecans or a drizzle of caramel if desired.
Step 7: Slice and Serve
Cut the cake into squares and serve chilled.
Each piece will have that perfect blend of soft pumpkin cake, creamy filling, and cool whipped topping — a delicious texture contrast that makes this dessert irresistible.
Tips for Perfect Pumpkin Spice Poke Cake
- Don’t skip the cooling time.
Let the cake rest after adding the filling so it fully absorbs and sets before topping. - Use real pumpkin puree.
Make sure it’s pure pumpkin, not pumpkin pie filling, which already has sugar and spices. - Add spices to taste.
For a stronger pumpkin flavor, add a bit more cinnamon or nutmeg to the batter. - Use a thick whipped topping.
Cool Whip or stabilized whipped cream works best for a smooth, creamy finish. - Chill before serving.
This dessert tastes even better cold — the flavors meld and the texture becomes ultra creamy.
Flavor Variations
Once you’ve mastered the basic recipe, try experimenting with different variations to match your taste or the season.
Creamy Variations
Pumpkin Cheesecake Poke Cake:
Mix 4 ounces of softened cream cheese into the filling mixture for a tangy, cheesecake-like flavor.
Caramel Pumpkin Poke Cake:
Drizzle caramel sauce into the holes before pouring the filling for an extra-sweet twist.
Maple Cream Poke Cake:
Add a tablespoon of pure maple syrup to the filling for a warm, buttery flavor.
Topping Ideas
Nut Lovers:
Top with chopped walnuts, pecans, or toasted almonds for crunch.
Chocolate Lovers:
Add mini chocolate chips or drizzle chocolate syrup on top.
Spiced Touch:
Sprinkle extra cinnamon, nutmeg, or allspice on the whipped topping for a stronger fall aroma.
Serving Suggestions
This Pumpkin Spice Poke Cake is rich and creamy, so it pairs beautifully with lighter sides or drinks like:
- Hot coffee or espresso
- Chai tea or pumpkin spice latte
- Vanilla ice cream or whipped cream on the side
- Fresh fruit slices for contrast
It’s also a perfect make-ahead dessert for Thanksgiving, Friendsgiving, or holiday parties — just keep it chilled until ready to serve.
How to Store and Reheat
Refrigerator:
Store the cake covered in the fridge for up to 5 days.
Keep it tightly wrapped to prevent the whipped topping from drying out.
Freezer:
You can freeze the cake before adding the whipped topping.
Wrap tightly in plastic wrap and foil, and freeze for up to 2 months.
Thaw in the refrigerator overnight, then add the whipped topping and serve.
Make-Ahead Option
This poke cake is an excellent make-ahead dessert.
You can bake the cake and add the filling up to 24 hours in advance — the longer it chills, the more flavorful it becomes.
Add the whipped topping and garnish just before serving for the best texture and presentation.
Troubleshooting
Cake is too wet:
You may have added too much filling or poured it on while the cake was too hot. Let the cake cool slightly before adding the mixture.
Filling didn’t soak evenly:
Make sure the holes are evenly spaced and deep enough to reach the center of the cake.
Whipped topping melting:
Ensure the cake is fully cooled before adding the whipped topping, and keep refrigerated.
Cake cracked on top:
That’s okay — the filling and topping will cover any imperfections.
Frequently Asked Questions
Can I make this gluten-free?
Yes. Use a gluten-free yellow or spice cake mix — it works perfectly in this recipe.
Can I use a different filling?
You can substitute the sweetened condensed milk mixture with caramel sauce, pudding, or even pumpkin pie filling for a twist.
Can I use homemade whipped cream instead of Cool Whip?
Yes. Beat 1 cup of heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Stabilize it with a little gelatin if you plan to store the cake longer.
Can I use spice cake mix instead of yellow?
Absolutely! It enhances the flavor and adds more spice to the pumpkin base.
Can I use evaporated milk instead of heavy cream?
Yes, but the filling will be slightly thinner. Heavy cream creates a richer texture.
Nutrition Information (Approximate per slice)
- Calories: 310
- Protein: 4g
- Fat: 14g
- Carbohydrates: 42g
- Fiber: 1g
(Nutrition values vary slightly based on ingredients used.)
Why the Poke Cake Method Works
The poke cake technique transforms an ordinary cake into something truly special. By pouring a creamy mixture into warm cake holes, it seeps into the sponge, infusing every bite with flavor and moisture.
In this recipe, the combination of sweetened condensed milk and cream gives the pumpkin cake a custard-like richness that’s both comforting and indulgent. The whipped topping adds a cool, airy finish that perfectly balances the spiced cake below.
The result? A perfectly moist, melt-in-your-mouth dessert that delivers pumpkin spice flavor in every forkful.
Tips for Customizing Your Pumpkin Dessert Routine
- Turn it into cupcakes:
Bake the batter in a muffin pan, poke with a straw, and spoon the filling over before topping with whipped cream. - Make it extra festive:
Add a caramel drizzle and sprinkle with crushed gingersnap cookies. - Create a layered dessert:
Cut the cake into cubes and layer with whipped cream and caramel in jars for a pumpkin trifle. - Add a cream cheese swirl:
Before baking, swirl softened cream cheese into the batter for a marbled effect. - Serve it chilled:
This cake is best served cold — the creamy filling and whipped topping taste like pumpkin pie meets tres leches cake.
Final Thoughts
This Pumpkin Spice Poke Cake is everything you want in a fall dessert — moist, creamy, perfectly spiced, and incredibly easy to make. It combines the comforting flavors of pumpkin pie with the indulgent texture of a poke cake, creating a dessert that’s guaranteed to impress.
Whether you’re baking for Thanksgiving, a family dinner, or simply craving something cozy on a cool evening, this recipe delivers warmth, sweetness, and that irresistible pumpkin spice magic.
Make it once, and it’ll become a fall tradition in your kitchen — a simple yet stunning dessert that brings everyone back for seconds.
