Easy pumpkin poke cake with cake mix or homemade from scratch recipe. With cream cheese frosting this is the best moist Fall dessert. We will show you how to make a poke cake so you can mix and match different flavors to make this all year long.
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! (post may contain affiliate links present)
Pumpkin Poke Cake with Spice Cake Mix
If you wanted to make this with a box of spice cake mix, but amped up with puree you could. What I would do is follow our Easy Pumpkin Bundt Cake with Cake Mix recipe but pour it into a 9×13 inch pan instead. I mean you could try it in a bundt but that typically isn’t the shape used for this kind of dessert. Below is a homemade from scratch creation, both are amazing.
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 Recipe, dense and wonderful.
Table of Contents
Homemade Pumpkin Cake with Pumpkin Puree
Equipment
- A 9×9 pan
- 2 bowls
- Hand mixer is handy to make batter smooth
- Boba straws to poke, or back of a spoon
Ingredients
- All purpose flour is the base for the dry ingredients
- Ground ginger, Nutmeg, cloves, Allspice are Fall flavors you want
- Baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt will actually bring out the sweetness
- Butter softened is best to create a smooth batter
- Brown sugar will sweeten but richer than white
- Sugar, white variety to sweeten
- 2 eggs will make it fluffy but still moist
- 1 tsp vanilla extract gives it a richer flavor
- Buttermilk is better than milk to add moisture
- 1 can pumpkin or make Crockpot Pumpkin Puree from scratch
Poke Cake Filling
- Milk is the base
- can substitute 1/4 cup with brewed espresso for an added coffee flavor
- 1/3 c sweetened condensed milk
- Cinnamon (or pumpkin pie spice) and Vanilla add Fall flavors
Spiced Cake 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 to Make Pumpkin Poke Cake with Condensed Milk
Step 1 – Preheat the oven to 350 F.
Step 2 – Mix ingredients together – Whisk the dry ingredients together. In a different large bowl, use a hand electric mixer and beat the butter, sugar and brown sugar until light and fluffy. Add in the eggs and vanilla and continue to beat. Use wooden spoon to gently add canned pumpkin and buttermilk. Mix with the dry ingredients until everything is well incorporated.
Step 3 – Prepare cake – Pour into a 9 x 9 pan sprayed with non stick cooking spray.
Step 4 – Bake for 40 minutes or until a skewer comes out mostly cleanly with moist crumbs attached.
Step 5 – Remove once toothpick inserted in the center comes out mostly clean with moist crumbs attached and allow to cool completely on a cooling rack in the pan.
Step 6 – Poke – Once the cake cools, poke many holes over the top so the filling can seep inside.
Step 7 – Pour condensed milk mixture on – 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.
Step 8 – Spread frosting over the top and then you can serve your quick easy dessert immediately. Or chill covered with plastic wrap so it doesn’t dry out in the fridge until dessert time.
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!
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.
1. 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.
2. Salted Caramel Sauce: Pour into the poked holes for a sweet, gooey filling. It pairs well with chocolate or spice cakes.
3. Cream Cheese Frosting: Soften the frosting and pour it over the cake to let it seep into the holes for a rich, tangy flavor.
4. 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.
5. Jam or Jelly: Heat up your favorite flavor that goes with your cake flavor and pour it over to add a fruity and slightly sweet filling.
Pumpkin Poke Cake
Equipment
- 1 9×9 pan
- 2 bowls
- 1 large straw or use back of a spoon to poke holes
Ingredients
- 2.5 c 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 c brown sugar
- 3/4 c sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 c 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.
