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Moist Pumpkin Spice Poke Cake topped with caramel and whipped cream, perfect for fall.

Pumpkin Spice Poke Cake

A moist and creamy poke cake infused with warm pumpkin spice flavors, perfect for fall gatherings and guaranteed to impress your guests.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Fall
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box pumpkin spice cake mix You can also use a spice or vanilla cake mix.
  • 3 large eggs
  • 1 cup water
  • 1/2 cup oil
For the filling
  • 1 can sweetened condensed milk
  • 1/2 cup pumpkin puree Do not use pumpkin pie filling.
  • 1 teaspoon pumpkin pie spice
  • 1 package instant pudding mix Optional, to help the mixture set.
For the topping
  • 1 container whipped topping Homemade whipped cream can also be used.
  • to taste cinnamon For dusting.
  • 1/2 cup crushed graham crackers, chopped pecans, or cookie crumbles For topping.

Method
 

Baking the cake
  1. Preheat your oven according to the cake mix instructions.
  2. In a mixing bowl, combine the cake mix, eggs, water, and oil. Mix until smooth.
  3. Pour the batter into a greased baking pan and bake according to package directions.
Preparing the filling
  1. In another bowl, mix the sweetened condensed milk, pumpkin puree, pumpkin pie spice, and instant pudding mix until well combined.
  2. Let the cake cool slightly before poking holes across the top.
  3. Slowly pour the filling mixture evenly over the cake, allowing it to soak in.
Final assembly
  1. Smooth the whipped topping over the cake.
  2. Dust with cinnamon and top with graham cracker crumbs, pecans, or cookie crumbles if desired.
  3. Refrigerate for at least 4 hours, or overnight for best results.

Notes

Ensure to let the cake cool adequately before poking holes. Chill for at least 4 hours for optimal texture. Optional variations include caramel or maple flavoring in the filling.