This Pumpkin Poke Cake is a lovely fall treat! It’s moist and fluffy, filled with pumpkin spice flavor and topped with fluffy whipped cream. Yum!
I love how easy it is to make! Just poke some holes and let the yummy flavors soak in. It’s perfect for sharing or enjoying on a cozy night in. Who can resist pumpkin goodness? 🎃
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base for the cake. If you want to make it from scratch, use all-purpose flour, sugar, baking powder, and a pinch of salt instead. Many love the convenience of cake mix, though!
Canned Pumpkin Puree: Always use pumpkin puree, not pumpkin pie filling, for this recipe. If you have fresh pumpkin, you can roast and puree it, but the canned version is simpler and still tastes great.
Spices: The combo of cinnamon, nutmeg, cloves, and ginger gives a warm, fall flavor. Feel free to mix it up! For a simpler option, use a pumpkin pie spice blend instead.
Sweetened Condensed Milk: This adds moisture and sweetness. If you’re dairy-free, coconut cream can be a good substitute, but it might change the flavor slightly.
Heavy Whipping Cream: This is crucial for the fluffy topping. If you want to cut calories, you can use whipped topping, but homemade always tastes better!
How Do You Get the Perfect Soaked Cake?
Poking holes in the cake might feel odd, but it’s key for letting the sweetened condensed milk soak in. Here’s how to do it right:
- Wait until the cake is warm, not hot. This allows for better absorption.
- Use a wooden spoon handle or a skewer to poke holes about 1 inch apart over the entire cake.
- Slowly pour the condensed milk directly over the holes. Don’t rush this – let it soak in!
- Cover and refrigerate the cake to allow the flavors to meld. Overnight is best if you can wait!
These steps will give you that delightful moistness that everyone loves in a poke cake. Enjoy making your Pumpkin Poke Cake!
How to Make Pumpkin Poke Cake
Ingredients You’ll Need:
- 1 box yellow cake mix
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 (14 oz) can sweetened condensed milk
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Caramel sauce, for drizzling
- Chopped nuts or praline pieces for garnish (optional)
How Much Time Will You Need?
This delightful Pumpkin Poke Cake will take about 15 minutes to prepare and 25-30 minutes to bake. After that, it needs at least 2 hours (or overnight) in the refrigerator to soak up the delicious flavors. In total, you’re looking at around 2.5 – 3 hours before you can enjoy it!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease a 9×13 inch baking pan or line it with parchment paper to make it easy to remove the cake later.
2. Mix the Batter:
In a large mixing bowl, add the yellow cake mix along with the canned pumpkin puree, ground cinnamon, nutmeg, cloves, ginger, eggs, vegetable oil, and water. Use a whisk or an electric mixer to blend everything together until it’s smooth and well combined.
3. Bake the Cake:
Once your batter is ready, pour it evenly into the prepared pan and spread it out evenly. Bake in your preheated oven for about 25-30 minutes. It’s done when a toothpick inserted into the center comes out clean.
4. Create the Poking Holes:
Remove the cake from the oven and let it cool slightly. While it’s still warm, grab a wooden spoon or skewer to poke holes all over the top. Make sure to space them about 1 inch apart so the liquid can soak in nicely.
5. Add the Sweetened Condensed Milk:
Carefully pour the sweetened condensed milk over the poked cake, allowing it to seep into the holes. Cover the cake with plastic wrap and refrigerate it for at least 2 hours or overnight. This allows all those delicious flavors to blend!
6. Prepare the Whipped Cream Topping:
When you’re ready to serve, whip the heavy cream in a mixing bowl along with the powdered sugar and vanilla extract. Beat until you reach stiff peaks. This means it holds its shape well!
7. Assemble the Cake:
Take the chilled cake out of the refrigerator and spread or pipe the whipped cream evenly over the top. Finish it off with a lovely drizzle of caramel sauce and sprinkle some chopped nuts or praline pieces on top if you like.
8. Slice and Serve:
Now, slice up your Pumpkin Poke Cake and enjoy! It’s best served chilled and makes a perfect dessert for any occasion, especially during the fall.
Happy baking! 🎃
Can I Use a Different Cake Mix?
Absolutely! While yellow cake mix works great for this recipe, you can use any flavor you prefer. Spice cake mix is a fantastic alternative for an even richer pumpkin flavor!
Can I Make It Dairy-Free?
Yes! You can use dairy-free alternatives for the whipped cream, like coconut cream or a plant-based whipped topping. Just ensure your sweetened condensed milk is dairy-free as well; there are coconut versions available.
How Long Does the Cake Last in the Fridge?
The Pumpkin Poke Cake can be stored in the refrigerator for up to 4 days. Make sure to cover it well with plastic wrap or store it in an airtight container to keep it fresh!
Can I Freeze the Cake?
Yes, you can freeze the cake! However, it’s best to freeze it before adding the whipped cream topping. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It should last up to 3 months in the freezer. Thaw it in the refrigerator before serving and add the whipped cream fresh!