Pumpkin Poke Cake

Nothing beats easy pumpkin desserts in the fall. This pumpkin poke cake is practically foolproof to make and it turns out perfectly spiced and incredibly moist every time. Topped with cream cheese frosting it’s impossible to beat!

How to win at life this fall: make an easy pumpkin cake, frost it with some cream cheese frosting, then eat. (And maybe share it with friends/family but if you keep it all for yourself I wouldn’t blame you.)

This pumpkin poke cake is so quick and simple to make but it delivers big pumpkin flavor. And it’s so soft and moist (thanks to a little sweetened condensed milk) that it’s impossible not to go back for seconds.

And two three to four servings of cake on a nippy autumn day? That’s winning for sure!

How to make your cake

• Combine cake mix, pumpkin puree, and a few other ingredients in a bowl
• Beat with an electric mixer until smooth
• Pour into a 13-by 9-inch baking dish and bake about 25 minutes

Set on a wire rack to cool for 10 minutes. After that:

• Use the handle of a wooden spoon to poke holes about 3/4 of the way into the cake
• Pour sweetened condensed milk evenly over the cake

Let the cake cool to room temperature, then refrigerate for at least 6 hours (or overnight). Once the cake is cool you’ll make the cream cheese frosting.

• Beat room temperature cream cheese and butter together until smooth
• Gradually beat in powdered sugar to combine, vanilla, and salt
• Spread over the cooled cake

And you’re ready to serve!

Recipe notes and tips

• I used Betty Crocker Super Moist yellow cake mix. You can substitute white cake mix or even butter cake mix and use whatever brand you prefer, just be sure the mix is roughly 15.25 ounces.>
• I haven’t tried this cake with spice cake mix but I think that would be delicious too; depending on how much spice you like, you may want to cut back on the cinnamon.
• Be sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has sugar and spices added.
• On a similar note, be sure to use sweetened condensed milk rather than evaporated milk. They’re not the same and one isn’t a sub for the other. Using evaporated milk will result in a soggy cake.
• Be sure your cake is fully chilled before you frost it! If it’s at all warm your frosting will melt.
• If you prefer to frost your cake with whipped cream, here’s how I make whipped cream frosting for poke cakes: beat 1 1/2 cups heavy cream to soft peaks, add 1/2 cup powdered sugar and 1/2 teaspoon of vanilla, then beat to stiff peaks. Frost your cake and serve.
• You could also frost your cake with Cool Whip to make things really simple. If your Cool Whip is frozen, defrost it in the fridge overnight.

How to store your cake

Uneaten cake can be stored in the fridge, covered, for 3 or 4 days.

You can also freeze slices, tightly wrapped, for up to 1 month.

I like to freeze slices on a foil-lined baking sheet for 30 to 60 minutes so they’re nice and firm. That’s especially important for moist cakes like this that tend to smoosh (technical term) when handled.

A few more recipes you might enjoy
Pumpkin Pie Bars
Sweet Potato Cheesecake
Sweet Potato Cake
Pumpkin Pie Cake

Did you make this pumpkin poke cake? AWESOME!  Let me know what you think with a comment and a rating below.  And post a pic on Instagram too!  Tag @theitsybitsykitchen so I can see!

5 from 2 votes

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Pumpkin Poke Cake

Prep Time

20 mins

Cook Time

25 mins

Chilling Time

6 hrs

Total Time

45 mins

 

This pumpkin poke cake is an easy dessert that turns out deliciously soft and perfectly spiced every time. And it's a great make-ahead dessert for the holidays!

Course: Dessert

Cuisine: American

Servings: 12

Author: Kelsie

Ingredients

Cake

• 1 15.25-ounce box yellow cake mix*
• 1 cup canned pumpkin NOT pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup water
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1 14-ounce can sweetened condensed milk

Cream cheese frosting

• 8 ounces full fat cream cheese at room temperature
• 8 tablespoons unsalted butter at room temperature
• 2 1/2 to 3 cups powdered sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt

Instructions

Cake

1. Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set aside.
2. Combine the cake mix, pumpkin puree, and remaining ingredients EXCEPT condensed milk in a bowl. Beat until smooth, about 2 to 3 minutes.
3. Pour into the prepared cake pan, smooth the top, and bake 22 to 28 minutes, until a cake tester inserted into the center of the cake comes out clean.
4. Set on a wire rack to cool for 10 minutes.
5. After 10 minutes use the handle of a wooden spoon to poke holes about 3/4 of the way into the cake (you don’t want to poke through to the bottom). The holes should be about 1 inch apart.
6. Pour the sweetened condensed milk as evenly as possible over the cake. Let the cake cool to room temperature, then cover loosely with plastic wrap and refrigerate for at least 6 hours (or overnight).

Cream cheese frosting

1. Once the cake has chilled make the frosting.
2. Combine the cream cheese and butter in a bowl and beat with an electric mixer until smooth.
3. Gradually beat in 2 1/2 cups of powdered sugar to combine, then beat in the vanilla and salt. Turn mixer to medium and beat until very creamy. If you want your frosting a little thicker, you can mix in more powdered sugar.
4. Spread over the cake, then slice and serve.

Recipe Notes

• *I used Betty Crocker Super Moist yellow cake mix. You can substitute white cake mix or even butter cake mix.
• Be sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has sugar and spices added.
• Be sure to use sweetened condensed milk rather than evaporated milk. They’re not the same and one isn’t a sub for the other.
• If you prefer, you can frost your cake with Cool Whip or whipped cream (as long as the cake is cool). If you want to frost with whipped cream, beat 1 1/2 cups heavy cream to soft peaks, add 1/2 cup powdered sugar and 1/2 teaspoon of vanilla, then beat to stiff peaks. Frost your cake and serve.
• Uneaten cake can be stored in the fridge, covered, for 3 or 4 days or in the freezer, tightly wrapped, for up to 1 month.