Pumpkin Spice Poke Cake, a simple fall cake recipe that combines pumpkin with cream cheese frosting. Decadent and comforting in every bite!
Pumpkin Spice Poke Cake
If poke cake is where it’s at, make sure to try my Jello Poke Cake or this amazing Rolo Poke Cake!
Make sure to check out my other pumpkin recipes such as Pumpkin Pie Turnovers and Pumpkin Cheesecake Sandwich Cookies!
One of my favourite cakes ever is a delicious poke cake, it’s just so moist and flavourful! Since it’s the time of year to ‘pumpkin spice all the things’, it’s a great time to highlight this Pumpkin Spice Poke Cake recipe.
Pumpkin cake is also one of my favourite comforting indulgences, right next to these Pumpkin Spice Cream Cheese Muffins.
This Pumpkin Spice Poke Cake recipe doesn’t take too many ingredients and does use a box of cake mix and canned frosting. I have absolutely no shame in that fact, some of my best cake recipes calls for some shortcuts.
It’s what you add and how you cook it – that truly makes all the difference. It’s just such a time saver to our busy lives!
I love that this recipe calls for some of my favourite ingredients ever, Cool Whip and cream cheese frosting, why aren’t these two things food groups on their own? Combined with the classic fall taste of pumpkin – this is a cake recipe that cannot be beat!
Think of Pumpkin Spice Poke Cake next time you are entertaining, or are thinking of a great dessert after a comforting meal – or simply because life calls for a little sweetness now and then. It won’t take a lot of time and the results will be incredible!
Enjoy!
How often do you make poke cake?
Pumpkin Spice Poke Cake
Pumpkin Spice Poke Cake, a simple fall poke cake recipe that combines pumpkin with cream cheese frosting. Decadent and comforting in every bite!
Ingredients
- 1 box Spice Cake Mix
- 1 can Pumpkin Puree, 15 oz
- ¼ cup Milk
- 2 tsp Pumpkin pie spice
- 1 can Sweetened Condensed Milk
- 1 tub Cream cheese frosting
- 2 cups Cool Whip
Instructions
- Preheat oven to 350 degrees
- In a bowl, mix the spice cake, pumpkin, pumpkin pie spice and milk together. Mix until combined.
- Pour into a greased 7 x 11 cake pan
- Bake for approximately 35 – 40 minutes, until an inserted toothpick comes out clean.
- Allow to cool
- With the handle part of a wooden spoon, poke holes in the top of the cake, all over. Be sure to go all the way to the bottom.
- Pour the entire can of Sweetened Condensed Milk over the top the cake and allow to sit a few hours (or even overnight) in order for the cake to absorb the evaporated milk.
- Heat the cream cheese frosting for 30 seconds in the microwave, and pour into a bowl (be sure it’s not too hot or it will melt the cool whip)
- Slowly fold in the cool whip
- Spread over the top of the cake evenly.
- Sprinkle a very light dusting of pumpkin pie spice over the top of the cake.
- Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 6 ServingsAmount Per Serving: Calories: 971Saturated Fat: 11gCholesterol: 27mgSodium: 820mgCarbohydrates: 163gFiber: 3gSugar: 130gProtein: 10g
sarah alexis says
What a perfect rescipe for this season – love the sounds of the frosting too. Mmmmm
heidi c. says
I haven’t made a poke cake in some time. This one sounds heavenly!
Lynda Cook says
Mmmmmmm, this looks so good!!
Carol M says
Oh looks so yummy and easy too. Thanks for the recipe.
Stephanie LaPlante says
Now this is one I need to try. Sounds delicious.
Rosanne Robinson says
Love that this recipe is so easy, yet looks and sounds so yummy, thanks for sharing!
Judy Cowan says
Sounds good to me, we love anything pumpkin! Easy to make too which is a bonus!
Christine says
Hi I am assuming u put in the dry cake mix and not make the cake with the oil and eggs etc. I am only wondering because the recipe says to pour the mixture into a prepared pan but it is so thick with mixing in the ingredients for the cake mix there is no way it would pour into your pan. Am I wrong here? Please let me know. Thanks
Tammi says
Hello! Yep, just the dry – the pumpkin puree is the moisture swap for the oil and eggs. 🙂
Kari says
Does this recipe require any eggs or oil , as stated on the box of cake mix
Tammi says
Nope. just the dry mix – the pumpkin puree is the moisture swap for the oil and eggs. 🙂