Our easy pumpkin poke cake without cake mix recipe is delicious with cream cheese frosting on the top. Then we will show you how to make a poke cake so you can mix and match different flavors to make this all year long too.
Fall is here and what gets you into the season more than spiced cake! We have taken this a step further of course with a filling and frosting to ensure each slice is super tender and melts in your mouth. Get your 9×9 square pan with a mixing cup and make this for the weekend!
If you have never made one of these the whole point is to make it super duper moist!! In this case you do that with a spiced sweetened condensed milk mixture poured over the top when baked. If you poke the top with holes that liquid can ooze into the middle so the texture is close to our Pumpkin Pudding Cake, dense and wonderful.
Pumpkin Poke Cake without Cake Mix
This time we share with you in the recipe card how to make this from scratch. If you wanted to make this with a box of spice cake mix you would follow our Pumpkin Bundt Cake with Cake Mix and then proceed with the filling and frosting below. It is a good cheater version but from scratch is always best!!
Filling
You could pour a whole can of condensed milk over the top but we made one with more Fall flavors by adding some milk (which you could substitute 1/4 cup pumpkin puree canned or made from fresh with our Pumpkin in a Slow Cooker recipe) and some cinnamon.
What can you fill poke cake with other than condensed milk?
Instant Pudding Mix: Use prepared vanilla, chocolate, butterscotch, or any flavored pudding. Pour it over the cake while it’s still warm to let it soak in for a rich, creamy texture.
- Salted Caramel Sauce can be poured into the poked holes for a sweet, gooey filling. It pairs well with chocolate or spice cakes.
- Cream Cheese Frosting softened and poured over the cake to let it seep into the holes for a rich, tangy flavor.
- Liquor like Baileys Irish Cream, Kahlua, or Rum: Mix a small amount of liqueur with whipped cream or pudding and pour over the cake for an adult version with added flavor.
- Jam or Jelly heated up and poured over can add a fruity and slightly sweet filling.
Frosting
There are tons of options as far as this goes. If you have a buttercream recipe, use that. A tub of cream cheese flavor can be warmed, mix 2 cups powdered sugar with milk for an easy choice, or I swear by our Cool Whip Pudding Frosting that you could add a few tbsp of pumpkin into and leave some of the whipped topping out to compensate for that.
How Long to Bake Pumpkin Poke Cake
Once you have everything prepped you will want to then bake for 40 minutes or until a skewer comes out mostly cleanly with moist crumbs attached. This means it is as moist as possible. Set on a cooling rack for a little bit before pouring on the liquid that will ooze into the holes you will create.
Variations
If you need this to be dairy-free with no egg you could first make our Pumpkin Crazy Cake to start with. This is a great option that is surprisingly delicious even with the multiple substitutions made to it for dietary needs. On top of the frosting you can sprinkle with crushed nuts or sprinkle with toffee bits for added yum!
Pumpkin Poke Cake Recipe
Equipment
- 1 9×9 pan
- 2 bowls
- 1 large straw or use back of a spoon to poke holes
Ingredients
- 2.5 cup all purpose flour
- 1.5 tsp ginger, ground
- 1/4 tsp nutmeg
- 1/2 tsp cloves, ground
- 1/2 tsp allspice
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp butter, softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup buttermilk
- 1 can pumpkin, 15 oz.
Filling
- 1/2 c milk, you can substitute 1/4 cup with brewed espresso for an added coffee flavor
- 1/3 c sweetened condensed milk
- 1/4 tsp cinnamon
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees. In a small bowl, whisk the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use a hand mixer and beat the butter, sugar and brown sugar until light and fluffy. Add in the eggs and vanilla and continue to beat, stopping to scrape down the sides of the bowl. Fold in the canned pumpkin and buttermilk and mix.
- Add in the dry ingredients and mix until everything is well incorporated. Pour into a greased 9 x 9 pan (or nonstick pan) and place in the oven and bake for 40 minutes or until a skewer comes out mostly cleanly with moist crumbs attached. Remove and allow to cool completely on a cooling rack in the pan.
- Once the cake is fully cooled, poke many holes over the entire surface of the cake with a large boba style straw or use the back of a spoon so the filling can seep inside.
- In a large glass measuring cup mix together the milk, sweetened condensed milk, (optional espresso instead of extra milk), cinnamon and vanilla. Whisk well until mixed. Pour slowly over the whole cake until gone.
- Spread cream cheese frosting (can use a tub or homemade) in an even layer over the top. Place in the refrigerator for 1-2 hours covered before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You can totally transform a “regular” box of yellow or spiced cake mix into one with pumpkin flavor during the Fall months. Instead of the ingredients on the back you instead just add 1 can of puree, 4 eggs, 1/4 cup of water and 1 tsp cinnamon. Then bake until toothpick comes out mostly clean with moist crumbs attached.
Well muffins, cake and/or cupcakes are what we make but there are other options too. You can fold some into a lot of savory dishes like pasta, au gratin potatoes or even mashed potatoes instead of sour cream to add flavor.
