This Pumpkin Poke Cake is a fall favorite! It’s soft, moist, and filled with pumpkin goodness, topped off with a creamy layer of whipped topping and a sprinkle of spices!
Making this cake is super easy! I love the way the pumpkin blends with the cake, and it’s always a hit at family gatherings. Perfect for dessert or a cozy afternoon snack—yum!
Key Ingredients & Substitutions
Spice Cake Mix: This is the base of your cake. I love using spice cake mix for its warm flavors. If you can’t find it, pumpkin cake mix works wonderfully too!
Pumpkin Puree: Gives the cake its flavor and moisture. Make sure to use pure pumpkin puree and not pumpkin pie filling, which has added sugar and spices.
Cream Cheese: I prefer using full-fat cream cheese for a richer taste. If you’re looking for a lighter option, use low-fat cream cheese or even Greek yogurt for a healthier twist.
Whipped Topping: I use frozen whipped topping for convenience, but you can whip your own heavy cream if you prefer a homemade approach!
How Do I Get the Perfect Texture for My Cake?
Getting the right texture in your Pumpkin Poke Cake is key! Here’s how to do it:
- Cool the Cake: Let the cake cool for 10 minutes before poking holes. This prevents the pumpkin puree from running off.
- Poking Holes: Use a wooden spoon handle or skewer to poke holes about 1 inch apart. The more holes, the better the pumpkin filling soaks in!
- Spread Evenly: When you pour in the pumpkin puree, use a spatula to push it into the holes gently. This ensures maximum flavor in every bite!
Following these tips will help you nail that moist and flavorful cake every time! Enjoy your baking!
Delicious Pumpkin Poke Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 1 box spice cake mix (or pumpkin cake mix)
- Eggs, oil, and water as required by the cake mix package
- 1 (15 oz) can pumpkin puree
For the Cream Cheese Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Topping:
- 1 (8 oz) container frozen whipped topping, thawed
- Caramel sauce for drizzling
- Chopped pecans or walnuts for garnish
How Much Time Will You Need?
This Pumpkin Poke Cake requires about 15 minutes of preparation time, plus baking time according to the cake mix package (usually around 25-30 minutes). After baking, you’ll need to cool and chill it for at least 2 hours before serving. This means you can have a delicious dessert ready in about 2.5 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven according to the instructions on the cake mix box. This helps ensure that your cake bakes evenly!
2. Make the Cake Batter:
In a mixing bowl, follow the package instructions to prepare the spice cake batter. This usually requires adding eggs, oil, and water to the mix. Stir until everything is combined and smooth.
3. Bake the Cake:
Pour the prepared cake batter into a greased 9×13 inch baking pan. Bake it according to the package instructions until a toothpick inserted in the center comes out clean.
4. Cool and Poke:
Once the cake is done, take it out of the oven and let it cool for about 10 minutes. After it cools, use the handle of a wooden spoon or a skewer to poke holes all over the cake, about 1 inch apart.
5. Add the Pumpkin Puree:
Carefully pour the pumpkin puree evenly over the warm cake, making sure to spread it gently into the holes so it soaks in properly. This adds tons of flavor and moisture!
6. Prepare the Cream Cheese Layer:
In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat with a mixer until it’s nice and smooth. Then, gently fold in the whipped topping until everything is well combined and fluffy.
7. Spread it Out:
Take the cream cheese mixture and spread it evenly over the top of the cake. Make sure to cover all the pumpkin goodness!
8. Chill the Cake:
Cover the cake with plastic wrap and refrigerate for at least 2 hours. This allows all the yummy flavors to meld together and sets the topping nicely.
9. Serve and Enjoy:
Just before serving, drizzle caramel sauce over the top and sprinkle with chopped pecans or walnuts for some added crunch. Slice into squares and enjoy your delightful Pumpkin Poke Cake!
It’s perfect for fall gatherings, holidays, or any time you want a delicious dessert. Enjoy every bite! 🍰
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you’re using fresh pumpkin, make sure to roast it and blend it until smooth before adding it to the cake. You’ll need about 1.5 cups of fresh pumpkin to substitute one can of puree.
How Can I Make This Cake Gluten-Free?
You can use a gluten-free cake mix instead of regular spice cake mix. Just ensure all other ingredients, like pumpkin puree and powdered sugar, are certified gluten-free as well!
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you’re planning to keep it longer, consider freezing individual slices for up to a month. Just be sure to wrap them tightly!
Can I Make This Cake Without Dairy?
Yes! Use a dairy-free cream cheese alternative and a non-dairy whipped topping to replace the cream cheese and whipped topping. This way, you can still enjoy the delicious flavors without dairy.
