Go Back
fall pumpkin poke cake

Pumpkin Poke Cake

This pumpkin poke cake captures the essence of autumn with its moist yellow cake infused with warm pumpkin and spices, soaked in a creamy, sweet filling made from cream cheese and sweetened condensed milk. Easy to prepare with a boxed cake mix and simple ingredients, this dessert is perfect for cozy fall gatherings and leaves you with a tender, luscious cake that’s packed with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 4 hours 45 minutes
Servings: 12 People
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box yellow cake mix About 15.25 oz
  • 1 cup canned pumpkin Pure pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 1 can sweetened condensed milk 14 oz
  • 8 oz cream cheese Softened
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts Optional topping
  • To taste whipped cream for serving

Equipment

  • 9x13 Inch Baking Pan
  • Mixing bowls
  • Electric mixer
  • Wooden spoon
  • Skewer
  • Measuring cups and spoons
  • Spatula
  • Refrigerator

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan well to prevent sticking.
  2. In a large bowl, combine the yellow cake mix, canned pumpkin, pumpkin pie spice, sour cream, sugar, and the ingredients called for on the cake mix box. Use an electric mixer or whisk to blend until smooth and fully incorporated.
  3. Pour the batter evenly into the prepared pan and smooth the top.
  4. Bake for 28-32 minutes or until a toothpick inserted in the center comes out mostly clean.
  5. Remove the cake from the oven and while still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake.
  6. In a medium bowl, beat the softened cream cheese with the sweetened condensed milk and vanilla extract until completely smooth and creamy.
  7. Slowly pour the cream cheese mixture evenly over the warm cake, allowing it to seep deeply into the holes you made.
  8. Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  9. Before serving, optionally sprinkle chopped pecans or walnuts on top. Serve chilled or slightly warmed with whipped cream if desired.

Notes

  • For a richer variation, you can swap cream cheese with mascarpone cheese.
  • Adding a teaspoon of espresso powder to the filling deepens the flavor without overpowering the pumpkin.
  • Make sure to grease the pan thoroughly to avoid sticking, especially since the batter is moist with pumpkin.
  • Leftover cake keeps well covered in the refrigerator for up to 3 days.
  • This cake freezes beautifully once cooled and filled. Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.