Pumpkin Poke Cake

Pumpkin Poke Cake is that fun, shareable dessert that turns a regular fall night into a little party. Pumpkin poke cake bakes up tender and fragrant, then those sweet caramel-and-cream rivers soak into every slice—pure magic with minimal effort. The first time this pumpkin poke cake hit our table, tiny hands lined up to “help” poke holes, and laughter followed every drizzle. Now it’s our go-to for game nights and potlucks, especially with fluffy cream cheese topping and a sprinkle of toffee. Pumpkin poke cake feels playful, cozy, and completely irresistible, the kind of dessert that disappears fast.

Why You’ll Love This Pumpkin Poke Cake

• Ultra-moist texture: Warm pumpkin cake gets soaked with sweetened condensed milk or caramel, creating luscious pockets that keep every bite tender and rich.
• Easy, kid-friendly fun: Bake, poke, pour, and top—simple steps that invite little helpers and deliver bakery-level results with minimal effort.
• Crowd-pleasing flavors: Pumpkin spice, caramel, and a fluffy cream cheese or whipped topping make it a guaranteed potluck hit.
• Make-ahead friendly: The soak improves overnight, so the cake slices cleaner and tastes even better the next day.

Ingredients for Pumpkin Poke Cake

• Cake base: 1 box spice cake mix (or yellow cake + 2–3 tsp pumpkin pie spice), 1 cup pumpkin puree, 3 large eggs, 1/3 cup oil, 1/3 cup milk or water.
• Soak: 1 can (14 oz) sweetened condensed milk, or 1 cup thick caramel sauce; optional 1/2 teaspoon kosher salt for balance.
• Topping option A (cream cheese): 8 oz cream cheese (softened), 1 cup powdered sugar, 1 teaspoon vanilla, 1 1/2 cups cold heavy cream.
• Topping option B (whipped): 2 cups cold heavy cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla.
• Garnish: Toffee bits, chopped pecans, or extra caramel drizzle.

Component	Ingredients
Cake Base	Spice cake mix, pumpkin puree, eggs, oil, milk/water
Soak	Sweetened condensed milk or caramel, pinch of salt
Topping A	Cream cheese, powdered sugar, vanilla, heavy cream
Topping B	Heavy cream, powdered sugar, vanilla
Garnish	Toffee bits, pecans, caramel drizzle

Substitutions & Variations for Pumpkin Poke Cake

• From scratch: Swap box mix for a simple pumpkin sheet cake batter if preferred; bake times remain similar.
• Different soaks: Try half condensed milk + half caramel for balance, or use dulce de leche for thicker ribbons.
• Lighter topping: Use stabilized yogurt whip (Greek yogurt + a little whipped cream) for tang and less sweetness.
• Add-ins: Fold 1 cup mini chocolate chips or chopped pecans into the batter for extra texture; top with crushed gingersnaps.
• Salted caramel twist: Finish with flaky sea salt to cut sweetness and amplify pumpkin spice.

Step-by-Step Instructions for Pumpkin Poke Cake

• Prep: Heat oven to 350°F. Spray a 9×13-inch pan with nonstick spray. In a bowl, whisk cake mix, pumpkin puree, eggs, oil, and milk/water until smooth, about 45 seconds.
• Bake: Pour batter into the pan and smooth. Bake 25–32 minutes until a tester comes out clean and the top springs back lightly. Cool 10 minutes.
• Poke: Using the handle of a wooden spoon, poke holes across the cake about 1 inch apart, stopping before the bottom. Space evenly for uniform soaking.
• Soak: Warm condensed milk or caramel briefly until pourable. Slowly pour over the surface, directing into holes. Let the cake absorb for 20–30 minutes.
• Chill: Cover and refrigerate at least 2 hours or overnight for clean slices and deep flavor.
• Topping A (cream cheese): Beat cream cheese and powdered sugar until smooth. Stream in vanilla, then whip in cold cream to medium peaks; spread over chilled cake.
• Topping B (whipped): Whip cold cream, powdered sugar, and vanilla to soft-medium peaks; spread evenly.
• Finish: Sprinkle toffee bits or pecans and drizzle caramel. Slice and serve chilled.

Pro Tips for Success with Pumpkin Poke Cake

• Even holes, better soak: Keep holes consistent and avoid piercing to the pan bottom to prevent pooling underneath.
• Warm the soak: Slightly warm condensed milk or caramel so it flows into holes rather than sitting on top.
• Chill before topping: Cold cake prevents the topping from melting and helps flavors marry for neater slices.
• Light, fluffy topping: Use very cold cream and a chilled bowl; stop at medium peaks for spreadable, cloud-like texture.
• Balanced sweetness: Add a pinch of kosher salt to the soak and finish with flaky sea salt to highlight spice and caramel.

Storage & Reheating Tips for Pumpkin Poke Cake

• Refrigerate: Cover and store up to 4 days; flavor improves on day two as the soak permeates the crumb.
• Freeze: Freeze slices (without whipped topping) up to 2 months; thaw overnight, then add fresh topping and garnish before serving.
• Serve chilled: Keep the cake cold for the cleanest cuts and best texture; if using cream cheese topping, do not leave out longer than 2 hours.

What to Serve With Pumpkin Poke Cake

• Coffee and chai: Strong coffee, espresso, or masala chai balances the cake’s sweetness and echoes pumpkin spice aromatics for a cozy finish.
• Salted crunch: Sprinkle toasted pecans, crushed gingersnaps, or toffee bits right before serving for texture and contrast.
• Light sides: Offer fresh berries or sliced pears for a bright, juicy counterpoint alongside the chilled, creamy cake.

FAQs for Pumpkin Poke Cake

• Can I use yellow cake mix? Yes—add 2–3 teaspoons pumpkin pie spice to mimic spice cake flavor; bake times remain similar.
• Sweetened condensed milk or caramel? Both work; condensed milk soaks deeply while caramel gives thicker ribbons. Combine them 50/50 for balance.
• Do I have to chill it? Chilling sets the soak and topping for clean slices and better flavor; aim for at least 2 hours or overnight.
• Best topping? Cream cheese whip adds tang; plain whipped cream tastes lighter. Stabilize with a bit of powdered sugar for hold.
• Make ahead? Bake and soak a day ahead, then top and garnish just before serving to keep the finish fresh.

Nutrition Information (per serving)

• Serving size: 1/15 of a 9×13-inch cake with condensed milk soak and cream topping. Approximate values.
• Calories: 360; Fat: 18g; Saturated Fat: 9g; Carbs: 46g; Sugar: 32g; Fiber: 1g; Protein: 5g; Sodium: 380mg. Values shift with caramel-only soak, different mixes, and toppings

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