If autumn had a flavor, it would taste like this Pumpkin Poke Cake. Imagine a fork sinking into a tender, spice-filled pumpkin cake, the soft crumb soaked with sweet cream, then topped with a fluffy blanket of whipped topping and drizzled in golden caramel. Every bite is cozy, creamy, and just the right amount of indulgent. This isn’t just another fall dessert—it’s the kind of cake that disappears at potlucks, gets requested at Thanksgiving, and makes your kitchen smell like the holidays themselves.
Table of Contents
Why You’ll Love This Pumpkin Poke Cake
- Moist & flavorful – Real pumpkin puree and warm fall spices make the cake tender and rich.
- Easy to make – Starts with a cake mix, but tastes homemade with a few cozy upgrades.
- Caramel drizzle magic – The gooey caramel topping seeps into the cake and brings a buttery sweetness.
- Perfect for gatherings – Big 9×13 pan, easy to transport, and always a crowd-pleaser.
- Festive fall vibes – Every slice feels like a cozy autumn hug.
Ingredients
Let’s walk through what you’ll need to bring this dreamy Pumpkin Poke Cake to life:
- Yellow Cake Mix (1 box) – A quick shortcut that ensures a soft, fluffy base.
- Pumpkin Purée (1 can) – The star ingredient! Adds natural moisture and earthy sweetness.
- Ground Cinnamon (1 teaspoon) – Warm, fragrant, and absolutely essential for fall.
- Ground Nutmeg (½ teaspoon) – Adds depth and a hint of nutty spice.
- Ground Cloves (¼ teaspoon) – A tiny amount packs a punch of cozy warmth.
- Ground Ginger (¼ teaspoon) – Brightens the spice mix with gentle heat.
- Cream Cheese (1 package, softened) – For the dreamy filling that seeps into every bite.
- Powdered Sugar (½ cup) – Sweetens the cream cheese filling without making it heavy.
- Vanilla Extract (1 teaspoon) – Rounds out the cream filling with sweet, aromatic notes.
- Whipped Topping (1 tub) – Fluffy, light, and the perfect topper for all that rich flavor.
- Caramel Sauce (to drizzle) – Buttery, glossy, and a must for that “poke cake magic.”
- Chopped Pecans (for garnish) – Crunchy, nutty, and the perfect finishing touch.
Step-by-Step Instructions
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish so your cake releases easily after baking.
Step 2: Make the Pumpkin Cake
In a large mixing bowl, combine the yellow cake mix, pumpkin purée, cinnamon, nutmeg, cloves, and ginger. Stir until smooth and no streaks remain. The batter will be thick and rich with pumpkin spice goodness.
Step 3: Bake the Cake
Pour the batter into your prepared dish. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The aroma will fill your kitchen with cozy fall scents!
Step 4: Poke & Fill
Once baked, allow the cake to cool for about 10 minutes. Using the handle of a wooden spoon, gently poke holes all over the cake—this is where the filling magic happens.
Step 5: Mix the Cream Cheese Filling
In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread this mixture over the warm cake, pressing lightly so it sinks into the poked holes.
Step 6: Chill & Top
Spread the whipped topping evenly over the cream cheese layer. Refrigerate the cake for at least 1 hour so the flavors meld and the texture sets.
Step 7: Garnish & Serve
Just before serving, drizzle generously with caramel sauce and sprinkle with chopped pecans. Slice into squares and enjoy the dreamy layers.
Pro Tips for Success
- Don’t skip cooling – If you add filling while the cake is too hot, the cream cheese mixture can melt.
- Make ahead friendly – This cake actually tastes better the next day as the flavors deepen.
- Switch up the topping – Homemade whipped cream makes it even more special.
- Storage – Store leftovers covered in the fridge for up to 3 days.
Flavor Variations
- Nut Lovers – Swap pecans for toasted walnuts or almonds.
- Chocolate Twist – Add mini chocolate chips to the cream cheese filling.
- Spiced Up – Use pumpkin pie spice instead of separate spices for a bolder flavor.
- Different Base – Try spice cake mix instead of yellow for an extra layer of warmth.
Serving Ideas
- Slice into squares and serve with extra caramel drizzle.
- Add a scoop of vanilla ice cream for a decadent fall dessert.
- Serve on a rustic wooden platter with cinnamon sticks and tiny pumpkins for a Pinterest-perfect presentation.
- Pair with hot cider, chai lattes, or pumpkin spice coffee for the ultimate cozy moment.
FAQs
Q: Can I make this Pumpkin Poke Cake ahead of time?
Yes! In fact, it tastes even better after a night in the fridge.
Q: Can I freeze it?
Freeze the cake base without toppings for up to 2 months. Thaw, then assemble with filling and toppings before serving.
Q: Can I make this gluten-free?
Absolutely—just use a gluten-free cake mix.
Q: Do I have to use whipped topping?
No, homemade whipped cream or even cream cheese frosting works beautifully.
Q: What if I don’t like pecans?
Simply skip them, or use chocolate shavings or toffee bits instead.
For More Recipe Inspiration
Love cozy cakes? Try these next:
- Protein Muffins – great for a fall breakfast.
- Smash Cake – perfect for celebrations.
- Mini Bento Cake Recipe – adorable, individual cakes.
- Cloud Cake Recipe – light and dreamy.
Quick Recap
This Moist Pumpkin Poke Cake with Caramel & Whipped Topping is the ultimate fall dessert. Soft pumpkin cake, creamy filling, whipped topping, and gooey caramel all in one bite—it’s a recipe you’ll crave again and again.
Pumpkin Poke Cake
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Hand mixer or whisk
- Rubber spatula
- wooden spoon (for poking holes)
- Measuring cups and spoons
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 15 oz pumpkin purée (100% pumpkin, not pie filling)
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 0.25 tsp ground ginger
- 8 oz cream cheese, softened
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (or 3 cups stabilized whipped cream)
- 0.5 cup caramel sauce, plus more to taste
- 0.5 cup chopped pecans, toasted (optional)
- nonstick spray or butter, for the pan
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
- In a large bowl, whisk together yellow cake mix, pumpkin purée, cinnamon, nutmeg, cloves, and ginger until smooth; the batter will be thick.
- Spread batter into the prepared pan and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake for 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
- In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and spreadable.
- Gently spread the cream cheese mixture over the warm cake, nudging it so it sinks into the holes.
- Let cool to room temperature, then spread whipped topping evenly over the cake. Refrigerate at least 1 hour to set.
- Before serving, drizzle with caramel sauce and sprinkle with toasted pecans. Slice into 12 squares.
Notes
📌 Pin this recipe for later so you’ll have it ready for Thanksgiving, potlucks, or anytime your sweet tooth calls for a cozy autumn treat. Or better yet—bake it this weekend and fill your kitchen with the scent of fall!