Pumpkin Poke Cake – Is a sweet decadent poke cake recipe made with Duncan Hines Spice Cake Mix, Libby’s Pure Pumpkin Puree, and a few added ingredients, so that boxed cake mix has all the savory flavors of homemade cake and the texture is super fluffy.
This easy pumpkin dessert recipe is so delicious and just in time for Fall. When pumpkin spice flavors are seemingly popular and people relish in all-things pumpkin.
I don’t know about you, but Fall is my favorite time of the year.
The aroma of pumpkin, ground-cinnamon and cloves make your home smell amazing; not to mention, who can forget about those little hints of all spice and ginger?
Which fills your house with a blend of aromatic scents while pumpkin cake bakes in the oven.
Not only, does this sweet pumpkin recipe smell delightful the taste is heavenly. Your friends and family will look forward to this pumpkin poke cake every year and when it’s time to dig-in everyone will savor each delectable bite.
Why You’ll Love Pumpkin Poke Cake
- Quick & Easy – Make this dessert with boxed spice cake mix stir in a can of pumpkin puree, three eggs, and some melted butter. Which in turn, will bring boxed cake mix to a whole new level and make your guests think you made this cake from scratch.Then, all you do next is bake cake mix, cool slightly, poke holes in the cake, spread cool whip over-top and garnish with toffee bits and drizzle with caramel syrup. Delish!
- Great alternative to pumpkin pie. If you want to make a pumpkin dessert that isn’t pie, this poke cake is loaded with pumpkin and lots of warm spices.
- Makes enough for a crowd – This pumpkin poke cake is prepared in a 9×13 in baking dish and serves about 10-12 people depending on how you cut the cake. I cut larger slices when I made this dish.
Looking for more pumpkin dessert recipes? Try my easy no-bake pumpkin cheesecake truffles or these pumpkin cream cheese crescents with vanilla glaze.
Pumpkin Poke Cake Recipe
To make this pumpkin poke cake get a box of spiced cake mix preferably Duncan Hines and grab a can of Libby’s Pure Pumpkin Puree.
If you’re into Pumpkin Desserts like I am, then you might want to grab two cans.
Ingredients
- Spice Cake Mix
- Pumpkin Puree
- Eggs
- Butter
- Milk
- Sweetened Condensed Milk
- Cool Whip
- Heath English Toffee Bits
- Caramel Sauce
Spice Cake Mix – A boxed cake mix (like Betty Crocker or Duncan Hines) makes this dessert super convenient to make.
Pumpkin Puree – Get a can of 100% pumpkin puree, not pumpkin pie filling.
Butter – Prepare the cake mix according to package directions (often oil) or substitute with melted butter. Just make sure the butter is cooled down before mixing it with the eggs.
Cool Whip – Every good pumpkin dessert needs some whipped cream to go with it. This cake is topped with Cool Whip–again, super convenient.
Toffee Bits & Caramel Sauce – These topping extras make this cake that much more decadent and extra special for your guests. Another all-time favorite, are crushed up butterfingers or mini chocolate chips.
How to Make Pumpkin Poke Cake
- Pre-heat oven to temperature listed on cake mix box. Grease a 9×13 baking pan.
- Mix the cake mix, eggs, milk, melted butter and pumpkin puree. Using an electric mixer for 2 minutes. Bake for 20-25 minutes or until a toothpick comes out clean when inserted in the center.
- Remove the cake from the oven. Let cool for 15 minutes then poke about 15 holes evenly across the cake. (I did 5 rows with 3 holes per row.) Poke holes midway do not poke holes through the bottom of the cake or all the sweetened condensed milk will ooze out and make the bottom of the cake soggy.
- Pour sweetened condensed milk over the cake. Making sure to get it in the holes. Refrigerate for a minimum of 1 1/2 hours for it to absorb into the cake. Or chill overnight for the overall best flavor.
- Chill cake completely before adding toppings. Just before serving, top the cake with Cool Whip. Sprinkle on toffee bits and caramel sauce, if desired. Refrigerate.
Recipe Notes
Beat eggs before adding to boxed cake mix. For a fluffy cake texture, as if it was homemade. Beat eggs before adding to the cake batter.
Beaten eggs can expand up to eight times their original volume, creating a foam that’s full of air bubbles.
These air bubbles help lift and provide structure to the cake.
Allow butter to cool slightly before adding to the cake mix. If butter is too hot, it can “seize” the batter, causing it to curdle and become lumpy, resulting in an uneven texture.
Want to try additional Pumpkin Poke Cake Toppings? Try mini chocolate chips, pecans, and crushed butterfingers. I’ve also seen cream cheese frosting instead of cool whip and chocolate syrup instead of caramel syrup. The possibilities sure are endless when it comes to this pumpkin dessert.
More Pumpkin Recipes
- No-Bake Pumpkin Cheesecake Balls
- Pumpkin Cream Cheese Crescent Rolls
- Pumpkin Spiced Cupcakes
- Easy Pumpkin Pancakes
- Vegan Pumpkin Pancakes
Pumpkin Poke Cake
Pumpkin poke cake is a savory dessert recipe your friends and family will devour! Spice cake mix is rich in flavor and super moist. Spread cool whip, sprinkle Heath toffee bits for a bit of crunch and drizzle with salted caramel syrup.
Ingredients
- 1 box spice cake mix
- 15 ounce pumpkin puree
- 7 tablespoons, melted butter,
- 3/4 cup milk
- 3 eggs, beaten
- 14 ounce can sweetened condensed milk
- 8 ounces cool whip
- 8 ounces Heath Toffee Bits, sprinkle desired amount
- Ghirardelli Caramel Sauce, drizzle, desired amount
Instructions
- Pre-heat the oven to the temperature listed on the cake mix box. Set oven temperature to 350 degrees and grease a 9x13 baking pan.
- Mix the cake mix, eggs, milk, melted butter and pumpkin puree. Using an electric mixer for 2 minutes. Bake for 20-25 minutes or until a toothpick comes out clean when inserted in the center.
- Remove the cake from the oven. Let cool for 15 minutes then poke about 15 holes evenly across the cake. (I did 5 rows with 3 holes per row.) Poke holes midway do not poke holes through the bottom of the cake or all the sweetened condensed milk will ooze out and make the bottom of the cake soggy.
- Pour sweetened condensed milk over the cake. Making sure to get it in the holes. Refrigerate for a minimum of 1 1/2 hours for it to absorb into the cake. Or chill overnight for the overall best flavor.
- Chill cake completely before adding toppings. Just before serving, top the cake with Cool Whip. Sprinkle on toffee bits and caramel sauce. Refrigerate until ready to serve.
Notes
- For fluffy homemade cake texture- Beat eggs before adding to boxed cake mix. Beaten eggs can expand up to eight times their original volume, creating a foam that's full of air bubbles. These air bubbles help lift and provide structure to the cake.
- Allow butter to cool slightly - before adding to the cake mix. If butter is too hot, it can "seize" the batter, causing it to curdle and become lumpy, resulting in an uneven texture.
- Want to try out other flavor combinations? Mini chocolate chips and crushed butterfingers are also some tasty options.
Nutrition Information:
Yield: 10-12 servings Serving Size: 1 cake sliceAmount Per Serving: Calories: 250Total Fat: 4 grams gCholesterol: 10 milligrams mgSodium: 384mgCarbohydrates: 52gFiber: 1 gramgSugar: 34 gramsgProtein: 2 gramsg