This cake starts with falls favorite ingredient: a can of pumpkin.
This Pumpkin Poke Cake is one of our favorites.
The six-ingredient cake is packed with pumpkin spices that create a warm and flavorful fluffy cake.
Credit:Jessica Furniss
Yes, pumpkin poke cake can be prepared up to 2 days in advance.
Right before you’re ready to serve it, finish it with the whipped topping and any garnishes.
Recipe Tips
Pumpkin poke cake is a fairly easy recipe.
Credit:Jessica Furniss
Most bakers, even the ones who haven’t baked a lot, will have good success.
Trycream cheese frostingormascarpone frosting.
canpumpkin puree
1(15.25 oz.)
Credit:Jessica Furniss
boxyellow cake mix
1/4cupwhole milk
1(14 oz.)
cansweetened condensed milk
2tsp.pumpkin pie spice
1(8 oz.)
glass baking dish with cooking spray.
Credit:Jessica Furniss
This is a very thick batter, so be sure to spread it as evenly as possible.
Allow the cake to cool in the dish on a cooling rack 10-15 minutes, until cooled slightly.
Poke holes:
Use the handle of a wooden spoon to poke holes in the cake.
Credit:Jessica Furniss
Cover and chill:
Cover and chill at least 3 hours, up to 24 hours.
(A full 24 hours will give you the most moist, flavorful cake.)
Add whipped topping:
Frost the cake with the whipped topping.
Credit:Jessica Furniss
Add your toppings of choice.
We used caramel sauce, toffee bar pieces, and chopped pecans.
Chill:
Chill cake for at least 1 hour before serving.
Credit:Jessica Furniss
Store in the refrigerator, and eat within 3 days.
Credit:Jessica Furniss
Credit:Jessica Furniss
Credit:Jessica Furniss
