If you’re searching for a dessert that perfectly captures the cozy flavors of autumn with a moist, delicious twist, this Pumpkin Poke Cake Recipe is exactly what you need. It’s a charmingly simple cake infused with warm spices and rich pumpkin goodness, topped with fluffy whipped cream and a touch of caramel for an extra indulgent finish. Whether you’re baking for family, friends, or just because you crave that seasonal magic, this pumpkin poke cake will quickly become a beloved favorite.
Ingredients You’ll Need
These ingredients are straightforward but essential in creating the moist texture, vibrant taste, and warm color that make the Pumpkin Poke Cake Recipe so comforting. Each one plays a special role, from the spice mix that sets the tone to the smooth pumpkin puree that provides richness.
- Spice cake mix: The base that adds aromatic spices and structure for a tender crumb.
- Canned pumpkin puree: Adds moistness, moisture, and that unmistakable pumpkin flavor.
- Water: Helps achieve the right batter consistency.
- Eggs: Bind everything together and enrich the cake.
- Ground cinnamon: Brings warmth and depth to the flavor profile.
- Ground nutmeg: Adds a subtle nutty spice that complements pumpkin perfectly.
- Ground ginger: Gives a gentle zing that brightens the overall taste.
- Sweetened condensed milk: Poured into the holes to infuse sweetness and moistness deep inside the cake.
- Heavy cream: Whipped into fluffy topping for creamy luxury.
- Vanilla extract: Enhances the cream’s flavor for an irresistible finish.
- Powdered sugar: Sweetens the whipped cream and helps it hold its shape.
- Pumpkin pie spice (optional): Adds extra seasonal spice punch when mixed with the condensed milk.
- Whipped cream: For topping the cake with light, airy richness.
- Caramel sauce (optional): Drizzled on top for a luscious, buttery note.
How to Make Pumpkin Poke Cake Recipe
Step 1: Prepare Your Baking Dish and Oven
Begin by preheating your oven to 350°F (175°C) and greasing and flouring a 9×13 inch baking dish. This simple step ensures the cake will release easily and bake evenly, setting the stage for a perfect texture.
Step 2: Mix the Batter
In a large bowl, combine the spice cake mix, canned pumpkin puree, water, eggs, cinnamon, nutmeg, and ginger. Stir everything together until the batter looks smooth and well blended. The batter’s inviting aroma at this point hints at the warm flavors coming to life.
Step 3: Bake the Cake
Pour the batter evenly into the prepared pan and pop it into the oven for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. This step creates the rich, spiced base that makes this poke cake so memorable.
Step 4: Cool Slightly
Take the cake out and let it cool in the pan for about 15 minutes. This brief rest helps the cake settle and makes it easier to poke holes without tearing the crumb apart.
Step 5: Poke the Cake
Using the end of a wooden spoon, gently poke holes about an inch apart all over the cake’s surface. These holes will become pockets for the sweetened condensed milk to soak right into the cake, guaranteeing every bite is decadently moist.
Step 6: Add the Sweetened Condensed Milk
In a separate bowl, stir together the sweetened condensed milk and pumpkin pie spice if you’re using it. Pour this mixture evenly over the warm cake, letting it seep down into each hole. This step is the magic that takes the cake from good to truly unforgettable.
Step 7: Chill the Cake
Let the cake cool completely at room temperature before covering and refrigerating it for at least 2 hours, or overnight if you have the time. Chilling helps the flavors meld and the texture become irresistibly luscious.
Step 8: Make the Whipped Cream Topping
Just before serving, whip the heavy cream with vanilla extract and powdered sugar until stiff peaks form. Spread this cloud-like topping over your chilled cake for a creamy contrast to the spiced base.
Step 9: Add Final Touches and Serve
For an extra touch of indulgence, drizzle caramel sauce over the whipped cream. Serve the Pumpkin Poke Cake Recipe chilled, and watch as everyone delights in the perfect balance of spice, sweetness, and creaminess.
How to Serve Pumpkin Poke Cake Recipe
Garnishes
A generous swirl of whipped cream is a must, naturally. Sprinkle a pinch of cinnamon or pumpkin pie spice on top for a rustic look and enhanced aroma. For an elegant touch, add some toasted pecans or a drizzle of caramel sauce to elevate the flavors even more.
Side Dishes
This pumpkin poke cake pairs wonderfully with a cup of hot coffee or a warm spiced tea, complementing the cake’s cozy flavors. For an autumn-inspired gathering, serve it alongside roasted nuts or fresh fruit to balance the sweetness and keep the spread fresh and inviting.
Creative Ways to Present
Try cutting the cake into bite-sized squares and serving them with tiny spoons for a fun party dessert. Or layer pieces in a clear glass trifle dish with extra whipped cream and caramel drizzles to create a visually stunning harvest-inspired treat. The Pumpkin Poke Cake Recipe is flexible enough to wow in any setting!
Make Ahead and Storage
Storing Leftovers
Store leftover pumpkin poke cake covered in the refrigerator for up to 4 days. Keeping it chilled preserves the moist texture and keeps the whipped cream topping fresh and light. Make sure it’s wrapped well to avoid absorbing other fridge odors.
Freezing
If you want to freeze the cake, it’s best to do so without the whipped cream topping. Wrap the cake tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw it overnight in the fridge before adding fresh whipped cream.
Reheating
This cake is best served chilled, so reheating isn’t recommended. However, if you prefer a warm treat, enjoy smaller portions at room temperature or briefly warm individual servings in the microwave for a few seconds, skipping the whipped cream until after warming.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but make sure to cook and puree it well, then drain any excess water to avoid altering the cake’s texture.
Is it necessary to poke holes in the cake?
Absolutely! Poking holes allows the sweetened condensed milk to seep inside, making the cake incredibly moist and flavorful, which is the hallmark of any great poke cake.
Can I make this cake gluten-free?
You can substitute the spice cake mix with a gluten-free version, but be sure to check that all other ingredients, like spice blends, are also gluten-free for safety.
What can I use instead of heavy cream for the topping?
If you want a lighter option, try whipped coconut cream or a dairy-free whipped topping, which will still give you that lovely fluffy texture.
How long does the cake need to chill for best results?
While 2 hours is the minimum, chilling overnight is ideal. It allows the flavors to meld beautifully and the cake to set to the perfect moist consistency.
Final Thoughts
This Pumpkin Poke Cake Recipe is a true celebration of fall’s best flavors wrapped in a scrumptiously tender, creamy package. It’s effortless to make but feels like a special treat every time you serve it. I can’t wait for you to try this recipe and discover how it becomes your go-to dessert for every pumpkin craving and cozy get-together.
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Pumpkin Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Poke Cake is a delightful autumn dessert featuring a moist spice cake infused with pumpkin flavors. Poked holes allow a rich sweetened condensed milk mixture to soak in, creating a luscious texture. Topped with fluffy vanilla whipped cream and optionally drizzled with caramel sauce, this cake is perfect for fall celebrations and holiday gatherings.
Ingredients
Cake:
- 1 box spice cake mix
- 1 cup canned pumpkin puree
- 1/2 cup water
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Filling:
- 1 cup sweetened condensed milk
- 1/2 teaspoon pumpkin pie spice (optional)
Topping:
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- Whipped cream, for topping
- Caramel sauce, for drizzling (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking dish to prevent the cake from sticking.
- Mix Cake Batter: In a large mixing bowl, combine the spice cake mix, canned pumpkin puree, water, eggs, ground cinnamon, ground nutmeg, and ground ginger. Stir until the batter is smooth and well blended to ensure even flavor and texture.
- Bake Cake: Pour the batter into the prepared baking dish and spread it evenly. Place the dish in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Slightly: Remove the baked cake from the oven and allow it to cool in the pan for about 15 minutes so it is warm but not hot.
- Poke Holes: While the cake is still warm, use the end of a wooden spoon to poke holes all over the surface of the cake, spacing them roughly 1 inch apart. This helps the filling soak in deeply.
- Prepare Filling and Pour: In a separate bowl, whisk together the sweetened condensed milk and pumpkin pie spice (if using). Pour this mixture evenly over the warm cake, making sure to fill all the holes you poked for maximum flavor infusion.
- Cool Completely and Chill: Allow the cake to cool completely at room temperature. Once cooled, cover and refrigerate the cake for at least 2 hours or overnight to let the flavors meld and the filling set.
- Whip Cream Topping: Just before serving, in a medium bowl, whip the heavy cream with vanilla extract and powdered sugar until stiff peaks form. This creates a light and fluffy topping.
- Assemble and Serve: Spread the whipped cream evenly over the chilled cake. Optionally, drizzle caramel sauce on top for extra decadence. Slice and serve chilled for a deliciously moist pumpkin dessert.
Notes
- Using canned pumpkin puree is key for moist texture and authentic pumpkin flavor.
- Make sure to poke holes while the cake is still warm to allow better absorption of the condensed milk mixture.
- The pumpkin pie spice is optional but adds an extra warm spice note.
- Refrigerate the cake for several hours or overnight for the best flavor and texture.
- For a dairy-free option, substitute the heavy cream and condensed milk with suitable alternatives.
