Delicious Pumpkin Poke Cake Recipe – The Best Fall Dessert

Posted on July 24, 2025

The crisp air, the smell of spices, and the vibrant colors of autumn all remind me that fall is here! One of my favorite ways to celebrate this season is with a slice of pumpkin poke cake. Honestly, there’s something magical about the combination of pumpkin and warm spices that just brings back cozy memories. I remember making this pumpkin poke cake for the first time during a family gathering, and it was a total hit! Everyone gathered around the dessert table, and the compliments just kept coming.

This recipe is a twist on the classic poke cake, where the cake is infused with a luscious creamy filling, making it extra moist and flavorful. You’ll love how easy it is to whip up, and trust me, it’s perfect for any fall gathering or Thanksgiving feast! Plus, it’s a great way to use up some of that pumpkin puree you might have hanging around in your pantry. So, let’s dig into why this pumpkin poke cake is simply irresistible!

Why You’ll Love This Recipe

Let’s face it, pumpkin desserts are a staple of fall, and this pumpkin poke cake stands out from the crowd for several reasons. First off, it’s incredibly easy to make! You don’t need to be a baking expert to whip up this delightful dessert. Just follow a few simple steps, and you’ll have a show-stopping cake ready in no time.

Quick & Easy: Comes together in under an hour, making it perfect for busy weeknights or last-minute gatherings.
Simple Ingredients: Uses basic pantry staples like flour, sugar, and spices, so you probably have everything you need at home.
Perfect for Any Occasion: Whether it’s a Thanksgiving dinner or a cozy weekend gathering, this cake fits right in.
Crowd-Pleaser: Everyone loves it! Kids and adults alike are always asking for seconds.
Unbelievably Delicious: The combination of pumpkin and cream filling creates a flavor profile that’s pure comfort food.

What sets this pumpkin poke cake apart is the poke technique itself. By poking holes into the cake and soaking it with a creamy mixture, you create a deliciously moist cake that practically melts in your mouth. And let’s not forget about the cream cheese frosting on top—it’s the cherry on top of this fall masterpiece! This isn’t just another pumpkin dessert; it’s a celebration of flavors that you’ll want to make time and time again.

Ingredients Needed

This pumpkin poke cake uses simple, wholesome ingredients to deliver bold flavor without the fuss. Here’s what you’ll need:

For the Cake:
- 1 ¾ cups all-purpose flour (spooned and leveled)
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Poke Filling:
- 1 cup sweetened condensed milk
- ½ cup heavy cream
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice

These ingredients create a perfectly moist cake that’s bursting with pumpkin flavor. I like to recommend using high-quality canned pumpkin puree for the best results. Look for brands that have no added sugar or spices so you can control the flavor of your dessert.

Equipment Needed

You don’t need any fancy equipment to make this pumpkin poke cake. Just a few essentials will do:

9×13-inch baking pan
Mixing bowls
Electric mixer (or a whisk and some elbow grease!)
Rubber spatula
Toothpick or skewer (for poking holes)

If you don’t have a 9×13-inch pan, you can use two 9-inch round pans instead. Just keep an eye on the baking time as it might vary a bit!

Preparation Method

Now that we have our ingredients and equipment ready, let’s get to the fun part—making the cake!

Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan with cooking spray or butter and set aside.
In a large mixing bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. Mix well until everything is combined.
In another bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay!
Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
Using a toothpick or skewer, poke holes all over the top of the cake, making sure to get all the way to the bottom but not tearing the cake apart.
In a small bowl, mix together the sweetened condensed milk and heavy cream. Pour this mixture evenly over the cake, allowing it to seep into the holes. Let it cool completely.
While the cake cools, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar, followed by the vanilla extract and pumpkin pie spice. Beat until smooth and fluffy.
Once the cake is completely cool, spread the cream cheese frosting over the top. Feel free to get creative with your presentation! You can sprinkle some extra pumpkin pie spice or even crushed graham crackers on top for a little crunch.
Slice and serve! This cake is best enjoyed chilled, so consider refrigerating it for at least an hour before serving.

Don’t forget to save a piece for yourself—you’ll want to savor every bite!

Cooking Tips & Techniques

Here are some cooking tips I’ve learned along the way that will help you make the best pumpkin poke cake:

Measuring Flour: Make sure to spoon and level your flour to avoid a dense cake. Too much flour can lead to a dry texture!
Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a tough cake.
Poking Holes: Use a toothpick or skewer to poke holes, but be sure not to push all the way through the bottom of the cake.
Chill Before Serving: This cake tastes even better after chilling for a few hours, as the filling gets absorbed and flavors meld beautifully.
Leftovers: Store any leftovers in the fridge, covered. It can last for about 3-4 days, but I doubt it will last that long!

Variations & Adaptations

This pumpkin poke cake is versatile, and you can easily customize it to suit your taste. Here are a few ideas:

Chocolate Pumpkin Poke Cake: Add 1/2 cup of cocoa powder to the dry ingredients for a chocolate twist!
Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend. Just make sure it has xanthan gum for the best results.
Vegan Option: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use non-dairy milk instead of heavy cream for the filling.

Feel free to experiment with different frostings too! A whipped cream topping or nutty buttercream can give new life to this classic recipe.

Serving & Storage Suggestions

For serving, this pumpkin poke cake is best enjoyed chilled, so I recommend refrigerating it for a few hours before slicing. It’s perfect for a cozy gathering with friends or family!

You can pair it with a warm cup of coffee or a spiced apple cider for a delightful fall treat. Leftovers? Just cover and store in the fridge for up to four days. If you want to freeze it, wrap individual slices tightly in plastic wrap and place them in an airtight container. It’ll keep well for about a month!

Nutritional Information & Benefits

This pumpkin poke cake is not only delicious, but it also offers some nutritional benefits thanks to the pumpkin! Pumpkin is rich in vitamins A and C, which are great for your immune system. Here’s a rough estimate of the nutritional information per slice (based on 12 slices):

Calories: 280
Protein: 3g
Fat: 15g
Carbohydrates: 35g
Fiber: 1g
Sugar: 20g

This cake is a treat, so enjoy it in moderation! With the wholesome ingredients like pumpkin and cream cheese, it’s a dessert you can feel good about indulging in.

Conclusion

In conclusion, this delicious pumpkin poke cake is a must-try for your fall gatherings! It’s easy to make, incredibly flavorful, and always a crowd-pleaser. I love how it brings people together, and the compliments are just the cherry on top!

Feel free to customize it based on your preferences, whether you want to add a twist or stick to the classic recipe. I can’t wait for you to try it! If you do, drop a comment below to let me know how it turned out, or share your own variations. Happy baking!

FAQs

1. Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth before measuring. Canned pumpkin is more convenient, but fresh can be delicious too!

2. How do I store leftover pumpkin poke cake?

Store any leftovers in the refrigerator, covered, for up to 4 days. You can also freeze slices for up to a month.

3. Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and frost it the day you plan to serve it. Just make sure to keep it refrigerated.

4. Is there a dairy-free option for the frosting?

Yes! You can use a dairy-free cream cheese alternative and non-dairy butter to make a vegan frosting.

5. Can I add nuts to the cake?

Certainly! Chopped walnuts or pecans can be folded into the batter for added texture and flavor. Just keep in mind any nut allergies among your guests!

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