Pumpkin Spice Poke Cake

When the air turns crisp and golden leaves drift to the ground, a craving for comfort desserts tends to settle in. Pumpkin spice poke cake brings all the warmth and nostalgia of fall to your table—a moist, tender cake packed with fragrant pumpkin, cinnamon, nutmeg, and cloves, then soaked in sweet caramel and finished with a blanket of whipped cream. Whether you’re planning a festive family gathering, a potluck, or just a quiet night in with a cozy blanket, this cake delivers everything you love about autumn flavors with minimal effort.

Pumpkin spice poke cake blends the creamy richness of caramel with classic pumpkin spice cake. Each forkful offers a satisfying balance—soft cake, rich filling, and cool, fluffy topping. The best part? It gets even better as it chills, making it a perfect make-ahead treat. Let’s dive in and explore every step of creating this showstopper.

Why Make a Pumpkin Spice Poke Cake

Pumpkin spice poke cake isn’t just another fall dessert—it’s an experience layered with flavor and texture. Here’s what sets it apart:

All-in-one convenience: Using a spice cake mix and canned pumpkin simplifies prep without sacrificing that homemade taste.
Irresistibly moist: Poking and filling the cake ensures every bite is soft and decadent.
Customizable: Switch up toppings or fillings to match your preferences or the occasion.
Crowd size: Bakes perfectly in a 9 x 13-inch pan, great for sharing.
Flavor depth: Spices, pumpkin, and caramel meld beautifully for a truly memorable dessert.

Whether served after a weeknight dinner or center stage on a holiday table, this cake brings people together.

Ingredients

Here’s what you’ll need to make a classic pumpkin spice poke cake. Simple ingredients combine to create complex, delicious flavors.

Ingredient	Purpose
Spice cake mix	Forms the base, delivering warm spice flavor and tender crumb
Pumpkin puree	Lends moisture, subtle sweetness, and earthy pumpkin richness
Eggs	Provide structure and help the cake rise
Vegetable oil	Keeps the crumb tender and soft
Sweetened condensed milk	Adds sweetness and creamy texture, seeps into the poked holes
Caramel sauce	Brings gooey, buttery sweetness to the cake’s center and topping
Whipped topping	Cools and balances the spices with a light, fluffy finish
Toffee bits (optional)	Adds a bit of crunch and extra flavor as garnish

Each ingredient plays a role in the final result. Stick with 100% pumpkin puree, not pumpkin pie filling, to ensure the right flavor and consistency.

Step-by-Step Instructions

Let’s break down how to make this crowd-pleaser, from mixing the batter to adding the final garnish.

1. Prep and Mix the Cake

Begin by preheating your oven to 350°F (175°C). Lightly grease a standard 9 x 13-inch baking pan. This ensures your cake releases easily after baking.

In a large bowl, combine the spice cake mix, pumpkin puree, eggs, and oil. Mix until smooth and no dry streaks remain. If you’re using a mixer, start on low speed to avoid overmixing. Hand mixing works just as well; scrape the sides of the bowl to ensure even blending.

Tip: Don’t overmix. Once everything is just combined and you see no more dry bits, stop. Overmixing can make your cake dense.

Pour the batter into your prepared pan, smoothing the top.

2. Bake

Place the pan in the oven. Bake for 25-30 minutes. Check by inserting a toothpick into the center—it should come out clean or with a few moist crumbs, but not wet batter.

Remove from the oven and let the cake cool for about 20 minutes on a wire rack.

3. Poke Holes

Once the cake has cooled slightly (but is still a bit warm), take the handle of a wooden spoon and gently poke holes across the surface. Make the holes about 1 inch apart, covering the entire cake. Be careful not to poke all the way to the bottom; going about halfway through is enough. This lets the filling soak the cake without creating a soggy bottom.

Tip: If you’d like perfectly even holes, use a ruler or guide for consistency. Rushing this step can result in uneven filling distribution.

4. Make the Caramel Filling

While the cake cools, combine the sweetened condensed milk and half a cup of caramel sauce in a bowl. Mix until fully blended. This mixture should pour easily but not be too runny.

Slowly drizzle this caramel mixture over the cake, aiming to fill each hole and cover the surface evenly. Use a spatula to help coax the filling into all the openings.

Example: Pour a little at a time, allowing it to soak in before adding more, rather than flooding the top.

Let the cake cool completely. This step is key for the filling to absorb and the cake to set.

5. Top and Decorate

Once cool, spread whipped topping over the entire cake, smoothing it into an even layer. Drizzle extra caramel sauce over the top for a dramatic finish. If you love texture, sprinkle on toffee bits or chopped nuts for crunch. Spiced crushed cookies or a hint of cinnamon can add a decorative (and tasty) flourish.

Chill the finished cake for at least 1 hour, preferably longer. Cooling allows the flavors to blend and the texture to improve.

Tips for the Best Pumpkin Spice Poke Cake

Make your pumpkin poke cake a standout every time with these strategies:

Pumpkin puree vs. pie filling: Always double-check your can. Pie filling contains extra sugar and spices.
Even holes: Keep holes consistent and avoid piercing all the way through.
Let filling absorb: Go slow, pour in stages, and let the cake rest between rounds of filling.
Cool before topping: Warm cake will melt whipped cream, so patience pays off.
Refrigeration: The cake improves after several hours in the fridge, so it’s a good make-ahead dessert.

Variations and Add-Ins

Once you have the basics down, this cake adapts well to experimentation:

Toppings: Try maple whipped cream, vanilla frosting, or cream cheese frosting.
Fillings: Replace caramel with dulce de leche, chocolate sauce, or even apple butter for a twist.
Mix-ins: Fold chopped pecans or walnuts into the batter for crunch.
Spices: Boost fall flavor with extra ginger, cardamom, or allspice.

Personalize the cake for holidays—orange and brown sprinkles for Halloween, chopped candied pecans for Thanksgiving, or white chocolate chips for extra sweetness.

Serving Suggestions

This dessert stands alone beautifully, but you can dress it up for special occasions:

Serve with a scoop of vanilla ice cream or cinnamon gelato.
Add a drizzle of maple syrup for extra autumn flair.
Pair with coffee, chai, or mulled cider for the ultimate fall experience.

If you’re serving a crowd, slice the cake into squares while chilled for the cleanest edges.

Storing and Freezing

Pumpkin spice poke cake holds up well for days.

To store: Cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days.
To freeze: Freeze the unfrosted cake for longer storage. Wrap tightly in plastic and foil, freeze up to 3 months, and thaw in the fridge before topping and serving.

Frosted slices can be refrigerated but may lose their texture if left too long, so enjoy within a couple of days.

Frequently Asked Questions

Can I make this cake gluten-free?
Yes, choose a gluten-free spice cake mix and verify all ingredients are gluten-free.

Can I use homemade pumpkin puree?
Absolutely. Just make sure to drain excess water for a similar consistency to canned puree.

How far in advance can I make this cake?
Bake and fill the cake up to a day ahead. Add whipped topping and garnish shortly before serving for the freshest look.

Pumpkin spice poke cake hits all the right notes: simple preparation, layers of dynamic fall flavor, and a textural mix that keeps every bite interesting. With its rich caramel center and creamy topping, this recipe becomes an autumn staple, perfect for celebrations or everyday moments when you need something sweet and a little festive.

Try it for your next gathering—or just because—and discover why poke cake is an enduring favorite for fall.