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A square piece of pumpkin cake with white frosting and chopped nuts on top sits on a decorative white plate, with a pan of more cake in the background.
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Pumpkin Poke Cake Recipe

A pumpkin poke cake is a simple 5 ingredient fall cake recipe - cake mix with pumpkin (no egg or oil). It's a classic cake recipe and so easy to make.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 24 pieces
Author: Dorothy Kern

Ingredients

  • 1 (15-ounce) box yellow cake mix
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie mix)
  • 2 teaspoons pumpkin pie spice
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (8-ounce) container Cool Whip
  • Nuts, toffee bits, or crushed cookies for garnish

Instructions

  • Preheat oven to 350°F. Spray a 9x13-inch cake pan with nonstick baking spray.
  • Add cake mix and pumpkin puree into a large bowl. Stir using a wooden spoon or spatula (or use a hand mixer) until dry mix is completely incorporated. Batter will be thick.
  • Spread batter in prepared pan. Bake for 20-30 minutes, or until a toothpick comes out clean or with just a few crumbs. Let cool at least 10 minutes.
  • Use the back of a wooden spoon to poke several holes all over the cake. Pour and spread sweetened condensed milk all over evenly so it gets in all the holes. Allow cake to cool completely.
  • Cover the cake with Cool Whip and sprinkle with garnish.
  • Cake can be served immediately after topping or covered and allowed to sit for up to 24 hours.
  • Store leftover cake in the fridge for up to 3 days. I don’t recommend freezing this cake.

Nutrition

Serving: 1piece | Calories: 86kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.05g | Cholesterol: 0.02mg | Sodium: 158mg | Potassium: 48mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2758IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

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