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Pumpkin Spice Poke Cake

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This easy pumpkin spice poke cake combines moist, spiced cake with a creamy, sweet cream cheese pudding filling and a fluffy whipped topping. It’s the perfect fuss-free fall dessert that everyone will love, ideal for gatherings or cozy nights in.

Ingredients

Scale
  • 1 box (15.25 oz) spice cake mix
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 2 teaspoons pumpkin pie spice (plus extra for dusting)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 can (14 oz) sweetened condensed milk
  • 1 package (3.4 oz) instant cheesecake or vanilla pudding mix
  • 2 cups cold milk
  • 4 oz cream cheese, softened
  • 1 tub (8 oz) whipped topping (like Cool Whip), thawed
  • 1/4 cup chopped pecans or walnuts (optional)
  • 2 tablespoons caramel sauce (for drizzling)
  • Extra pumpkin pie spice or cinnamon (for dusting on top)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with nonstick spray or butter. Line with parchment paper for easier removal, if desired.
  2. In a large mixing bowl, combine spice cake mix, pumpkin puree, eggs, vegetable oil, water, pumpkin pie spice, cinnamon, and vanilla extract. Mix with a hand or stand mixer on medium speed for 2-3 minutes until smooth and thick.
  3. Pour the batter evenly into the prepared pan. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10-15 minutes.
  4. Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart. Go deep, but not all the way to the bottom.
  5. In a medium bowl, beat softened cream cheese until smooth. Add sweetened condensed milk and blend until combined.
  6. In a separate bowl, whisk instant pudding mix with cold milk for 1-2 minutes until just thickened. Fold the pudding into the cream cheese mixture.
  7. Pour the filling slowly and evenly over the poked cake, using a spatula to help it seep into the holes. Tap the pan gently to help the filling settle.
  8. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
  9. Once chilled, spread whipped topping evenly over the cake. Sprinkle with chopped pecans or walnuts if using, drizzle with caramel sauce, and dust with extra pumpkin pie spice or cinnamon.
  10. Cut into squares and serve chilled or at cool room temperature. Garnish with extra whipped cream and a sprinkle of spice, if desired.

Notes

For best results, chill the cake for several hours or overnight before serving. Use room temperature eggs and cream cheese for a smoother batter and filling. If you can’t find spice cake mix, use yellow cake mix with extra pumpkin pie spice. The cake can be made gluten-free or dairy-free with appropriate substitutions. Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Keywords: pumpkin spice poke cake, fall dessert, easy pumpkin cake, cream cheese filling, poke cake recipe, Thanksgiving dessert, autumn baking, pumpkin dessert, crowd-pleaser, make-ahead dessert

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