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Easy Pumpkin Poke Cake Recipe
Ash Tyrrell

Easy Pumpkin Poke Cake Recipe

I made this pumpkin poke cake for the first time on a chilly October afternoon, and it disappeared from the pan before dinner even started. I love how a plain box cake mix turns into something so rich and creamy with just a few extra ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1 box yellow cake mix – gives the cake its soft fluffy base without extra work
  • 15 oz canned pumpkin puree – use pure pumpkin not pumpkin pie filling, for the best flavor
  • 3 large eggs – helps bind the batter and keeps the crumb tender
  • 1/2 cup vegetable oil – adds moisture so the cake never turns out dry
  • 1/4 cup water – loosens the batter just enough for even baking
  • 2 teaspoons pumpkin pie spice – this is where all that warm fall flavor comes from
  • 1 teaspoon ground cinnamon – adds a little extra warmth on top of the pie spice
  • 14 oz sweetened condensed milk – soaks into the holes for a rich gooey texture
  • 12 oz caramel sauce – pour it warm so it seeps deep into the cake
  • 8 oz cream cheese softened – the base of a tangy, creamy topping
  • 8 oz whipped topping thawed – lightens the frosting so it isn't too heavy
  • 1/2 cup powdered sugar – sweetens the cream cheese layer just right
  • 1/2 cup toffee bits – adds a crunchy finish that balances the soft cake

Method
 

  1. Start by preheating your oven to 350°F so it's fully heated by the time your batter is ready. Spray a 9x13-inch pan generously with non-stick cooking spray, making sure to coat the corners. I sometimes line the pan with parchment paper too, just for easier cleanup later.
  2. In a large bowl, combine the cake mix, pumpkin puree, eggs, oil, water, pumpkin pie spice, and cinnamon. Beat everything together with an electric mixer until the batter looks smooth and there are no dry streaks left. It should be thick but pourable, similar to a regular cake batter.
  3. Pour the batter into your prepared pan and spread it out evenly with a spatula. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it near the end so the edges don't overbake while the middle finishes.
  4. Once the cake comes out of the oven, let it sit for about 10 minutes so it's warm but not piping hot. Using the handle of a wooden spoon or a thick straw, poke holes all over the top, spacing them about an inch apart. Go about two-thirds of the way down so the filling has somewhere to settle.
  5. Slowly pour the sweetened condensed milk over the entire cake, focusing on the holes you just made. Let it sit for a minute so the milk has time to sink in before you move on. You'll notice the cake already starts looking richer and darker in color.
  6. Warm the caramel sauce slightly so it's pourable, then drizzle it over the same holes. This second layer is what makes the cake so wonderfully moist all the way through. Let the cake cool completely at room temperature before adding any toppings.
  7. Beat the softened cream cheese and powdered sugar together until smooth and fluffy with no lumps. Gently fold in the whipped topping by hand so you don't deflate all that airiness. This topping should be light, spreadable, and just a little tangy.
  8. Spread the cream cheese topping evenly over the cooled cake using a spatula. Sprinkle the toffee bits over the top, and add an extra drizzle of caramel if you like things extra sweet. Cover the pan and refrigerate for at least 3 hours before serving.

Notes

  • I always let the cake cool for exactly 10 minutes before poking holes, since a cake that's too hot falls apart and one that's too cool won't soak up the filling well.
  • I warm my caramel sauce slightly in the microwave before pouring, since cold caramel just sits on top instead of sinking in.
  • I use room temperature cream cheese every time, because cold cream cheese leaves lumps in my frosting no matter how long I beat it.
  • I chill my cake overnight whenever I can, since the flavor gets even better the next day.
  • I keep my holes a little wider than I think I need, because narrow holes don't hold enough of that sweetened condensed milk and caramel.