Pumpkin desserts are here, and I’m so excited to share some easy cake recipes with you. If you like moist cakes with rich fall flavors, you’re in the right place.
I’ve picked two fantastic pumpkin poke cake ideas that are simple to make and always a big hit. They’re perfect for fall gatherings or just a cozy night in. Let’s get baking!
Jump to Recipe:
Pumpkin Jello Poke Cake Recipe
This is a delightful pumpkin dessert, a moist Jello poke cake full of fall flavor. The Jello makes it extra special and gives it a fun, light texture.
Key Ingredients & Tips for Pumpkin Jello Cake
- Jello Choice: I like to use an orange or peach Jello for a good color and extra fruity taste that goes well with pumpkin.
- Cake Mix Base: A boxed yellow or spice cake mix works perfectly for this recipe and helps save a lot of time in the kitchen.
What You Need for Your Pumpkin Jello Cake
- 1 box (15.25 oz) yellow or spice cake mix
- Ingredients as directed on cake mix box (water, oil, eggs)
- 1 small package (3 oz) orange or peach Jello
- 1 cup boiling water
- 1 cup cold water
- Whipped topping, for serving
⏱️ Time: 45 mins🍽️ Yields: 12 servings
How to Make This Pumpkin Jello Poke Cake
Step 1: Bake the Cake Base
Preheat your oven to the temperature listed on your cake mix box. Prepare the cake batter according to the package directions. Pour the batter into a 9×13 inch baking pan and bake as instructed.
Step 2: Prepare and Pour Jello
While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake. In a bowl, dissolve the Jello powder in 1 cup of boiling water. Stir well, then add 1 cup of cold water. Carefully pour the liquid Jello evenly over the warm, poked cake.
Step 3: Chill and Serve
Let the cake cool completely on a wire rack at room temperature. Once cooled, place the cake in the refrigerator for at least 2 hours, or until the Jello is fully set. Before serving, top generously with whipped topping.
📝 Final Note
For an even stronger pumpkin flavor, you can add a teaspoon of pumpkin pie spice to your cake batter before baking.
Classic Pumpkin Poke Cake Recipe
This classic pumpkin poke cake is a comforting fall treat, soaked in a sweet, creamy sauce. It’s simple to make and always a crowd-pleaser for any gathering.
Key Ingredients & Tips for This Creamy Pumpkin Cake
- Pumpkin Puree: Always use pure pumpkin puree for this recipe, not pumpkin pie filling, as they are different and will affect the taste.
- Sweetened Condensed Milk: This ingredient is key for creating the rich, creamy, and sweet “poke” sauce that gives this cake its special texture.
What You Need for Your Pumpkin Poke Cake
- 1 box (15.25 oz) spice cake mix
- Ingredients as directed on cake mix box (water, oil, eggs)
- 1 cup pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup milk (whole or 2%)
- 1 teaspoon pumpkin pie spice
- Whipped cream or cream cheese frosting, for topping
⏱️ Time: 50 mins🍽️ Yields: 12-16 servings
How to Make This Classic Pumpkin Poke Cake
Step 1: Bake the Pumpkin Cake
Preheat your oven to the temperature on your cake mix box. In a large bowl, combine the cake mix, ingredients as directed on the box, and the 1 cup of pumpkin puree. Mix until smooth. Pour the batter into a greased 9×13 inch baking pan and bake according to package instructions until a toothpick inserted comes out clean.
Step 2: Make the Creamy Sauce
While the cake is still warm from the oven, prepare the poke sauce. In a medium bowl, whisk together the sweetened condensed milk, 1/2 cup milk, and pumpkin pie spice until well combined and smooth.
Step 3: Poke and Chill Cake
Use the handle of a wooden spoon or a fork to poke holes evenly across the top of the warm cake. Immediately pour the creamy pumpkin sauce over the entire cake, making sure it seeps into all the holes. Let the cake cool completely, then refrigerate for at least 3-4 hours, or until thoroughly chilled.
📝 Final Note
You can make this pumpkin poke cake a day ahead of time, as the flavors often get even better overnight in the refrigerator.