Go Back

Moist Pumpkin Poke Cake with Whipped Cream Topping

This pumpkin poke cake is the ultimate fall dessert, bursting with spice, soaked in sweetened milk, and topped with fluffy whipped cream.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Desserts
Cuisine: American
Keywords: cake recipes, easy desserts, fall desserts, moist pumpkin cake, poke cake recipe, pumpkin desserts, Thanksgiving dessert ideas
Servings: 12 servings
Author: Betty

Ingredients

  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 3 large eggs
  • 1 tsp pumpkin pie spice
  • 1 can (14 oz) sweetened condensed milk
  • 1 tub (8 oz) whipped topping (Cool Whip), thawed
  • 1/2 cup caramel sauce
  • Chopped pecans for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large bowl, mix cake mix, pumpkin puree, oil, milk, eggs, and pumpkin pie spice until well combined.
  3. Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  4. Let the cake cool for about 10 minutes, then use the handle of a wooden spoon to poke holes all over the top.
  5. Pour the sweetened condensed milk over the cake, letting it soak into the holes. Cool completely.
  6. Spread the whipped topping evenly over the cake. Drizzle with caramel sauce and sprinkle with chopped pecans, if using.
  7. Chill for at least 1 hour before serving.

Notes

You can switch out the caramel topping for a cream cheese frosting if you prefer. Store leftovers covered in the fridge for up to 4 days.