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 my favorite treat—who can resist a delicious 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 perfect fall dessert.
Plus, it’s perfect 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: I love 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.
How To Make Pumpkin Poke Cake
- Preheat & 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.
Homemade Whipped Topping
For an easy homemade 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.
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.
More Pumpkin Treats:
Desserts
Pumpkin Coffee Cake Recipe
Desserts
Small Batch Pumpkin Cookies
Desserts
Pumpkin Cheesecake Ball
Pumpkin Poke Cake
Pumpkin Poke Cake is a soft, spiced cake soaked in sweetened condensed milk and caramel, finished with light whipped cream and a sprinkle of crunchy toffee.
Video
Equipment
- Sheet pan (15" x 10") 9 x 13-inch
Ingredients
- Cooking spray
Cake
- 1 (13.25-ounce) box yellow cake mix
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1/2 cup vegetable oil
- 4 large eggs
- 1 (15-ounce) can pumpkin
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 teaspoons pumpkin pie spice
Toppings
- 1 (14-ounce) can sweetened condensed milk
- 1 jar (12.25-ounces) caramel topping divided
- 1 cup toffee bits
- 1 (8-ounce) tub frozen whipped topping fully thawed
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal. Spray the parchment paper with cooking spray.
- In a large bowl, combine ingredients listed under "cake". Use a hand mixer to beat until smooth. Pour the batter into the prepared pan. Bake according to package directions. Check for doneness by inserting a toothpick—if it comes out clean or with moist crumbs, the cake is done.
- Remove cake from oven and let cool for 30 minutes. Use a firm metal straw or wooden skewer to poke holes all over the cake.
- Pour the sweetened condensed milk over the cake and gently spread it with a spatula. Drizzle half of the caramel topping (just eyeball it) over the cake, and spread with a spatula. Let both seep into the holes. Cover and cool the cake completely.
- Once cooled, spread the whipped cream on top. Drizzle the remaining caramel over the whipped cream (you can use a zip-top bag with the tip cut off for easy piping). Finish by sprinkling with toffee bits.
- Cover and chill for at least 4 hours or overnight before serving. Cut into bars and enjoy!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
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.
Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 173mg | Potassium: 97mg | Fiber: 1g | Sugar: 27g | Vitamin A: 679IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I used a homemade blend of pie spices
That sounds delish! Thanks for sharing! 🙂
I think these tasted delicious!! Thx for the recipe!
Delish! I am so thrilled to hear you guys enjoyed these! 🙂
These bars look so gooey and irresistible!
These bars look amazing! Gimme, gimme, gimme!!
WHY do I never make cake of any kind??! Yours always look so good girly!
Killing it! Yum.
These are like everything in a pan. I can’t wait to try this recipe. YUM!
yummm! I love this, it is seriously mouthwatering!