Name: Pumpkin Spice Poke Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1/4 cup vegetable oil; 1/2 cup granulated sugar; 1/4 cup packed brown sugar; 1 egg; 1 cup canned pumpkin puree; 1 teaspoon vanilla extract; 1/4 cup whole milk; 1/4 cup Amoretti Pumpkin Spice Syrup, plus more for garnish; Whipped Cream Frosting:; 1/2 cup cold heavy whipped cream; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/4 cup toffee bits; 1/4 cup mini semisweet chocolate chips

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This Pumpkin Spice Poke Cake is an irresistible fall dessert made completely from scratch—no cake mix needed! Moist, spiced pumpkin cake is baked to perfection, then infused with pumpkin spice syrup and topped with a cloud of whipped cream frosting, crunchy toffee bits, and chocolate chips. It’s easy to make, perfect for sharing, and a guaranteed crowd-pleaser for pumpkin lovers.

Why You’ll Love This Recipe

This cake is the ultimate comfort dessert, especially during cooler months. It’s rich with warm spices, incredibly moist from the pumpkin puree and syrup, and topped with a light, fluffy whipped cream that balances every bite. Unlike many poke cakes, this one is made entirely from scratch—giving you full control over the flavors without any artificial ingredients or boxed mixes. The toffee and chocolate chip topping adds texture and indulgence without overpowering the cake.

Pumpkin Spice Poke Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup vegetable oil
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 egg
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1/4 cup whole milk
1/4 cup pumpkin spice syrup (such as Amoretti), plus more for garnish

Whipped Cream Frosting:

1/2 cup cold heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup toffee bits
1/4 cup mini semisweet chocolate chips

Directions

Preheat oven to 350°F. Lightly grease an 8×8-inch square baking pan.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate large bowl, beat together the oil, granulated sugar, and brown sugar until well combined.
Beat in the egg, then mix in the pumpkin puree and vanilla extract.
Alternate adding the dry flour mixture and the milk into the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 15 minutes. While still warm, poke 16 holes evenly across the top using the handle of a wooden spoon.
Pour the pumpkin spice syrup into the holes, allowing it to soak in. Let the cake cool completely.
For the frosting: In a mixing bowl, beat the cold heavy cream until thickened. Gradually add powdered sugar and vanilla, then beat until stiff peaks form.
Spread the whipped cream over the cooled cake. Garnish with toffee bits, chocolate chips, and a drizzle of extra syrup.

Servings and timing

Servings: 12 to 16
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Variations

No syrup? Substitute sweetened condensed milk or maple syrup infused with pumpkin spice.
Larger crowd: Double the recipe and bake in a 9×13-inch pan, adjusting the bake time as needed.
Nutty twist: Add chopped pecans or walnuts on top for added crunch.
Make it a trifle: Cut into cubes and layer with whipped cream and more syrup in jars or a trifle bowl.
Dairy-free option: Use coconut whipped cream and non-dairy milk for a plant-based twist.

Storage/Reheating

Store leftover cake covered in the refrigerator for up to 4 days.
This cake does not freeze well once frosted, but the baked and cooled unfrosted cake can be wrapped tightly and frozen for up to 2 months.
To serve from frozen, thaw in the refrigerator overnight and frost just before serving.

FAQs

What is a poke cake?

A poke cake is a baked cake that’s poked with holes and filled with syrup, sauce, or pudding to add flavor and moisture.

Can I use homemade pumpkin puree?

Yes, just be sure it’s thick and not watery. Strain if needed to match the consistency of canned puree.

What can I substitute for pumpkin spice syrup?

You can use sweetened condensed milk with added pumpkin pie spices or a mixture of maple syrup and spice.

Can I make this ahead of time?

Yes, you can bake and poke the cake a day in advance. Add the frosting and toppings just before serving.

How do I make it gluten-free?

Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.

Will it still taste good without toffee or chocolate chips?

Absolutely. The cake and whipped frosting are flavorful on their own. Toppings just add texture.

Can I use whipped topping instead of making whipped cream?

Yes, but homemade whipped cream has a fresher taste and better texture.

Is this cake overly sweet?

It’s balanced—the whipped cream lightens the sweetness, and the syrup adds just the right touch.

Can I use a round cake pan?

Yes, a 9-inch round pan will work. Just watch the baking time and adjust as needed.

How do I keep the whipped cream stable?

Use cold tools and ingredients, and beat until stiff peaks form. You can also stabilize with a tablespoon of instant pudding mix if needed.

Conclusion

This Pumpkin Spice Poke Cake is everything you love about fall—warm spices, cozy flavors, and comforting textures—baked into a simple, satisfying dessert. With a moist pumpkin base and a generous layer of whipped cream frosting, it’s a must-try treat for gatherings, potlucks, or weekend baking. Easy to prepare and bursting with seasonal flavor, this cake is sure to become a favorite.