Name: Pumpkin Poke Cake for the Table
Yield: 24

Pumpkin Poke Cake is a moist, spiced cake drenched in caramel and sweetened condensed milk, topped with fluffy whipped cream and crunchy toffee bits.

Pumpkin Poke Cake

Poke cakes have always been one of a reliable treat—who can resist a satisfying cake drenched in sweetened condensed milk and caramel?!

This version brings a seasonal twist with pumpkin pie spice, canned pumpkin, and toffee, making it a reliable fall dessert.

Plus, it’s reliable to make ahead. It needs at least 4 hours to chill, but tastes even better the next day—ideal for the busy holiday season when prepping ahead is a must!

Ingredients

Here’s what you’ll need to make Pumpkin Poke Cake:

Yellow cake mix: It is satisfying to using Betty Crocker’s Super Moist for its flavor and texture.
Instant pudding mix: Adds extra sweetness and keeps the cake soft.
Vegetable oil: Helps keep the cake tender.
Eggs: Provide structure and help the cake rise.
Pumpkin: Adds flavor and makes the cake extra moist.
Cinnamon & pumpkin pie spice: Brings warm, cozy fall flavors.
Sweetened condensed milk and caramel topping: Soaks into the cake for a rich, gooey texture.
Toffee chips: For a sweet, crunchy finish.
Whipped topping: Light and creamy, balancing out the sweetness.

Mix all the ingredients in one bowl, spread into a pan, and bake for this pumpkin poke cake.

How To Make Pumpkin Poke Cake

Heat & Prep: Heat oven to 350°F. Line a 9×13-inch pan with parchment.
Bake Cake: Mix ingredients until smooth, pour into pan, and bake.
Cool & Poke: Let cool, then poke holes all over with a straw or skewer.
Add Toppings: Pour condensed milk and caramel over, then spread whipped topping.
Finish & Chill: Drizzle caramel, sprinkle toffee, and chill at least 4 hours before serving.

Push the holes into the cake, then spread the topping over it so it falls into the holes.

from-scratch Whipped Topping

For an straightforward from-scratch alternative to frozen whipped topping on this Pumpkin Poke Cake, follow these steps:

In a stand mixer with a whisk attachment, whip 1 cup of heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract.
Start on low speed, then increase and whip until firm peaks form, about 2-4 minutes.

Add the whipped cream, caramel, and toffee bits on top.

Pumpkin Poke Cake Recipe Tips

Cool the Cake: Make sure the cake is fully cooled before adding whipped cream so it doesn’t melt.
Poking Holes: Poke evenly spaced holes so the condensed milk and caramel soak in evenly.
Make Clean Cuts: Use a sharp knife, warm it in hot water, dry it, and repeat between each cut for smooth slices.

Storage

Store Pumpkin Poke Cake covered tightly in the fridge. It’s a great make-ahead dessert and tastes even better the next day. Best enjoyed within 3-4 days.