Take your holiday desserts to the next level with POKE CAKE! This Pumpkin Poke Cake is super moist, flavorful, and easy to make. Guaranteed to be a favorite at your next gathering!

Let’s talk poke cake for a minute. Are you a fan? To be honest, I never thought I was. Because really, when it comes down to it, who wants wet cake??

Well… apparently I do. Because after making and trying this Pumpkin Poke Cake, I’m in love. It’s like a pumpkin version of tiramisu – one of my all time favorites – and it’s seriously SO easy to make.

The sweetened condensed milk adds just the right touch of sweetness and takes the texture of this cake from basic to beyond. And when you add the whipped topping, caramel, and chopped pecans, the end result is nothing short of perfection!

what you’ll need for this recipe

Cake mix – This recipe starts with a boxed cake mix, which is prepared with a few tweaks from the box instructions. I used yellow cake mix, but you could also substitute white cake, spice cake, or pumpkin cake. Any brand will work just fine.

Pumpkin puree – Pumpkin puree gives this cake its delicious pumpkin flavor and a perfectly moist texture. I used 1 cup of pumpkin puree (NOT pumpkin pie filling, since pie filling has additional ingredients added to it).

Water, oil & eggs – Like any boxed cake mix, this recipe calls for water, eggs and oil. I added 1/2 cup water, 1/2 cup canola oil, and 4 large eggs.

Spices – I added just two simple spices to this cake: 1 Tablespoon of pumpkin pie spice and 1 teaspoon of vanilla extract. Both add the perfect amount of flavor to help round out the sweetness of the condensed milk.

Sweetened condensed milk – Sweetened condensed milk combines with the cake to make this dessert extra moist and delicious… just like a poke cake should be! I used 1 can of sweetened condensed milk.

Cool whip – Cool Whip is light and creamy and makes the perfect topping for this cake. I always like using homemade Cool Whip, but homemade whipped cream or store bought Cool Whip will also work!

Toppings – When it comes to toppings, it’s completely a matter of personal preference. I added chopped pecans and caramel sauce, but chopped Heath bars, Butterfingers, or any type of nuts would also be delicious!

how to make pumpkin poke cake

Combine the cake mix, pumpkin, water, oil, eggs, and spices. In a large mixing bowl, combine the cake mix, pumpkin puree, water, oil, eggs, pumpkin pie spice, and vanilla. Mix with a hand mixer for about 2 minutes or until smooth.

Pour into a pan and bake. Pour the mixture into a greased 9×13 inch pan; bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.

Poke holes and add the sweetened condensed milk. Once cool, poke holes in the cake using a wooden dowel or the end of a wooden spoon. Pour the sweetened condensed milk into the holes; cover and refrigerate 2 hours.

Top with cool whip and other toppings. Remove from the refrigerator and spread cool whip evenly over the cake. Top with pecans, caramel syrup, or any toppings you desire. Store covered in the refrigerator.