Pumpkin Poke Cake

Whip up this pumpkin poke cake. This is a homemade pumpkin spice cake that is then topped with a sweetened condensed milk and cream cheese topping, then topped with whipped cream and caramel drizzle. A delicious and easy fall dessert recipe.

Course Desserts

Cuisine American

Keyword homemade pumpkin cake, pumpkin caramel poke cake, Pumpkin poke cake

Prep Time 10

Cook Time 30

Additional Time 3

Total Time 3 40

Servings x13 pan

Calories 367kcal

Author Kelsey

Equipment

Ingredients

Pumpkin Spice Cake Ingredients

2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoon cinnamon
2 teaspoons pumpkin spice
4 large eggs room temperature
1 cup vegetable or canola oil
1/2 cup granulated sugar
1 cup light brown sugar packed
1 can pumpkin puree 15 ounces
1/2 teaspoon vanilla extract

Topping

8 ounces cream cheese softened
1 can sweetened condensed milk 14 ounces
1 tub whipped cream 8 ounces
Caramel Sauce optional

Instructions

Grease a 9x13 pan and preheat the oven to 350 degrees.
In a bowl, you will add your oil and the light brown sugar and granulated sugar. Mix until no lumps are shown.
Now you will add in the eggs, pumpkin puree, and vanilla extract. Mix to combine.
Next you will add in the baking soda, baking powder, cinnamon and pumpkin spice seasoning. Stir well.
Slowly mix in the flour mixing until most lumps are gone. Then pour into your prepared pan.
Bake at 350 degrees, for 30-35 minutes or until the cake is baked fully. Once done allow to cool for 15 minutes.
Then in a mixer or with a hand mixer cream your sweetened condensed milk with your cream cheese. Mix till creamy.
Poke holes all over the cake with the pack end of a spoon. Then pour the condensed milk mixture all over the cake, spreading it around.
Cover the cake and refrigerate for 2 hours or until cooled.
Top the cold cake with whipped cream and drizzle caramel sauce on top if you would like.
Slice and serve up this delicious pumpkin poke cake!

Video

Notes

Toppings For Pumpkin Spice Poke Cake: You can do toffee bits, pecans, walnuts, mini chocolate chips, drizzle on a little chocolate, or serve it plain. I have even done sprinkles for fall.

Topping - You can do just condensed milk if you don't want to do the cream cheese as well. The cream cheese adds a tangy texture to the cake.

Whipped Topping - If you are not a fan of Cool Whip you can make homemade whipped cream to spread on top.

Storing Cake - This pumpkin poke cake recipe needs to be refrigerated once done. Cover tightly and store for around 4-7 days.

Freezing Cake - This cake does freeze well. Freeze for 3-4 months, then thaw on the counter for a quick thaw, or in the fridge overnight.

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