If you’re looking for a dessert that perfectly blends cozy fall flavors with an irresistibly moist texture, you’ve got to try this Pumpkin Poke Cake. It’s a crowd-pleaser that marries the warm spices of a classic spice cake with the rich creaminess of pumpkin and sweetened condensed milk, all topped with fluffy whipped cream and crunchy toffee bits. Trust me, the Pumpkin Poke Cake is one of those recipes that feels like a warm hug after the first slice, and it’s incredibly easy to make, making it an instant favorite for any occasion.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is the best way to start this delicious journey. Each component plays a crucial role, from the spice cake mix that brings aromatic warmth to the dish, to the pumpkin puree which offers smooth texture and seasonal flavor, all the way to the sweetened condensed milk that seeps into every bite, creating that signature poke cake moistness.
- 13.25 ounces spice cake mix: Provides the perfect blend of cinnamon, nutmeg, and cloves to give this cake its classic fall flavor.
- 29 ounces pumpkin puree, plain and unsweetened: Adds creamy moisture and authentic pumpkin taste without extra sweetness.
- 14 ounces sweetened condensed milk: Pours into those little holes to make the cake incredibly moist and rich with a subtle caramel note.
- 12 ounces frozen whipped topping, defrosted (like Cool Whip): Creates a light, fluffy layer that balances the cake’s density.
- ½ cup toffee bits (Heath chocolate and toffee bits recommended): Adds a delightful crunch and buttery sweetness as a finishing touch.
- Caramel sauce (optional): Perfect for drizzling on top for an extra layer of gooey decadence.
How to Make Pumpkin Poke Cake
Step 1: Prepare and Mix the Batter
Start by preheating your oven to 350 degrees and giving a 9×13-inch pan a generous spray with cooking oil to avoid sticking. In a large bowl, stir together the spice cake mix and pumpkin puree using a silicone spatula until fully combined. This mixture will be thick but smooth, and pouring it evenly into the prepared pan ensures your cake bakes perfectly through.
Step 2: Bake the Cake
Pop the pan in the oven and bake for about 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the cake’s surface feels slightly firm but not hard. Baking properly is key here—a slightly under-baked cake will be doughy and too dense, so give it that extra few minutes if needed to cook through the center nicely.
Step 3: Poke the Cake
Once the cake is out, allow it to rest and cool for 15 minutes. Now comes the fun part—using the rounded handle of a spatula or wooden spoon, gently poke holes all across the cake, spacing them about two inches apart. These holes will let the sweetened condensed milk seep deep inside, creating that magic moist layer beneath the surface. Be gentle as the cake is still warm and tender.
Step 4: Add the Sweetened Condensed Milk
Pour the sweetened condensed milk evenly over the cake, making sure it fills the holes well. Gently press it down to encourage absorption without tearing the cake. Let the cake sit at room temperature for about an hour and a half. This step is crucial because it allows the milk to soak in completely, making the cake decadently rich and luscious.
Step 5: Top with Whipped Cream and Toffee
Spread the defrosted whipped topping evenly across the surface of the cake. The cool, airy layer contrasts beautifully with the warm pumpkin and spice flavors beneath. Finally, sprinkle the half cup of toffee bits generously on top. Their sweet crunch adds a wonderful textural balance that makes every bite exciting.
Step 6: Chill and Serve
Refrigerate your Pumpkin Poke Cake for at least 8 hours or overnight. This chilling step lets all the flavors meld together and the whipped topping set perfectly. When you’re ready to serve, slice it up and if you want to elevate this treat even more, drizzle some caramel sauce on each slice. The Pumpkin Poke Cake is now ready to wow your family and friends.
How to Serve Pumpkin Poke Cake
Garnishes
While the toffee bits pack a flavorful punch, you can also sprinkle a light dusting of cinnamon or nutmeg over the whipped cream for a little autumnal flair. Freshly chopped pecans or a drizzle of melted chocolate work wonderfully as well, adding complexity to this already incredible dessert.
Side Dishes
This Pumpkin Poke Cake pairs delightfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to add extra indulgence. For a lighter twist, serve it alongside a cup of hot apple cider or spiced chai tea, amplifying those cozy seasonal vibes.
Creative Ways to Present
If you want to impress your guests, serve the Pumpkin Poke Cake in individual dessert cups layered with extra whipped topping and a sprinkle of toffee bits on each portion. Another fun idea is to add small edible flowers or pumpkin seeds for a charming, rustic presentation that’ll have everyone asking for the recipe.
Make Ahead and Storage
Storing Leftovers
After enjoying your Pumpkin Poke Cake, store any leftovers in an airtight container in the refrigerator. It keeps beautifully for up to 4 days, maintaining its moist texture and fresh flavors without drying out.
Freezing
For longer storage, you can freeze the Pumpkin Poke Cake by wrapping it tightly with plastic wrap and then aluminum foil. When properly wrapped, freeze for up to 2 months. Thaw overnight in the fridge before serving to preserve its delicious consistency.
Reheating
Since this poke cake is meant to be served chilled, reheating isn’t recommended. However, if you prefer your dessert slightly warmed, briefly microwave a slice for about 10 to 15 seconds. Keep in mind this may soften the whipped topping, so a gentle warm-up is best.
FAQs
Can I use homemade spice cake instead of a mix?
Absolutely! A homemade spice cake batter will work wonderfully and add a personal touch to your Pumpkin Poke Cake. Just make sure the batter isn’t too thin so the poke method still works well.
What if I don’t have pumpkin puree on hand?
You can substitute canned pumpkin puree if it’s plain and unsweetened. Avoid pumpkin pie filling, as it contains added spices and sugars that could throw off the flavor balance.
Can I make this cake dairy-free?
Yes! Look for dairy-free whipped toppings and substitute sweetened condensed milk with a coconut milk-based alternative. The texture might vary slightly, but it will still be delicious.
Do I have to use toffee bits?
The toffee bits add a wonderful texture and sweetness, but you can swap them out for chopped nuts, chocolate chips, or even crushed gingersnaps depending on your preference.
How long should I wait before poking the cake?
Let the cake cool for about 15 minutes after baking. It needs to be warm enough to absorb the sweetened condensed milk but cool enough to avoid crumbling when you poke those holes.
Final Thoughts
The Pumpkin Poke Cake is truly one of those delightful desserts that feels both special and effortless. The way the flavors meld together and the incredible moist texture from poking and pouring sweetened condensed milk make every bite a celebration of fall. I promise once you try this Pumpkin Poke Cake, it will quickly become a go-to recipe that you’ll want to make again and again for family gatherings or simply as a cozy treat to enjoy any time of the year.
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Pumpkin Poke Cake Recipe
- Total Time: 9 hours 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Pumpkin Poke Cake is a moist and flavorful dessert perfect for fall gatherings. Featuring a spiced pumpkin cake base infused with sweetened condensed milk, topped with fluffy whipped topping and crunchy toffee bits, it offers a delightful combination of textures and autumnal flavors. Easy to prepare and requiring minimal hands-on time, this poke cake is ideal for family dinners, holiday parties, or any occasion celebrating pumpkin season.
Ingredients
Cake
- 13.25 ounces spice cake mix
- 29 ounces plain, unsweetened pumpkin puree
Filling
- 14 ounces sweetened condensed milk
Topping
- 12 ounces frozen whipped topping, defrosted (such as Cool Whip)
- ½ cup Heath chocolate and toffee bits
- Caramel sauce (optional, for serving)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking pan with cooking spray to ensure the cake doesn’t stick.
- Mix Ingredients: In a large bowl, combine the spice cake mix and pumpkin puree. Use a silicone spatula to mix thoroughly until fully incorporated and smooth. Pour this batter evenly into the prepared baking pan.
- Bake the Cake: Place the pan in the oven and bake for 35-40 minutes. The cake is done when a toothpick inserted in the center comes out clean and the top feels cakey to the touch. Avoid underbaking to prevent a doughy center.
- Cool and Poke Holes: Allow the cake to cool for 15 minutes. Then, gently poke holes about 2 inches apart all over the cake using the rounded handle of a spatula or wooden spoon. Be gentle as the cake is still warm and delicate.
- Add Sweetened Condensed Milk: Slowly pour the sweetened condensed milk over the cake, distributing it evenly so it seeps into the holes. The warmth of the cake helps the milk absorb well. Allow the cake to cool on the counter for 1½ hours to set.
- Top with Whipped Topping and Toffee Bits: Spread the defrosted whipped topping evenly over the cake’s surface. Then, sprinkle the Heath chocolate and toffee bits over the whipped topping for a crunchy finish.
- Chill and Serve: Refrigerate the cake for at least 8 hours or overnight to fully set and allow flavors to meld. Slice and serve chilled. Optionally, drizzle caramel sauce on each slice for added sweetness and decoration.
Notes
- Ensure the cake is fully cooked to avoid a doughy texture in the center.
- Be gentle when poking holes to prevent tearing the cake.
- For best results, chill the cake overnight to allow flavors to develop and toppings to set.
- You can substitute Heath bits with any other chocolate-toffee bits or your favorite crunchy topping.
- Caramel sauce is optional but highly recommended for an extra layer of flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 350
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
