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Pumpkin Poke Cake

Pumpkin poke cake made with a spiced pumpkin cake baked until set, poked with holes, and soaked in sweetened condensed milk for a moist, custardy interior. Topped with whipped topping and finished with caramel drizzle and cinnamon for a classic fall dessert layer.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Spice cake mix
  • 1 box (18.25 oz) spice cake mix, plus ingredients on box Use the boxed amount and include the additional ingredients listed on the box (typically eggs, water, and oil).
Pumpkin layer
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
Toppings
  • 1 tub (8 oz) whipped topping, thawed
  • 0.25 cup caramel sauce
  • 0.5 tsp cinnamon, for garnish

Equipment

  • 1 sheet pan

Method
 

Bake the spiced pumpkin cake
  1. Heat oven to 350°F and prepare the spice cake mix according to package instructions, folding in pumpkin puree before baking. Mix just until combined so the cake bakes evenly.
  2. Bake the cake according to package directions and cool for 10 minutes. The cake should look set and slightly puffed.
Poke and soak
  1. Poke holes all over the warm cake with the handle of a wooden spoon. Space the holes evenly so the condensed milk soaks throughout.
  2. Pour sweetened condensed milk evenly over the cake, letting it soak into the holes. Use a slow pour so it absorbs rather than runs off.
Finish with whipped topping and caramel
  1. Cool completely, then spread whipped topping over the top. Cover the surface evenly so each slice has topping.
  2. Drizzle caramel sauce over the top and dust with cinnamon before serving. Add the garnish right before serving for the best aroma.

Notes

For the best soak, poke the holes while the cake is still warm so the condensed milk can fully seep in. Store covered in the refrigerator for up to 4 days; it does not freeze well because the whipped topping can soften after thawing. For a lighter option, choose reduced-fat whipped topping if you want a similar creamy layer with fewer calories.