Pumpkin Poke Cake

Pumpkin Poke Cake


For the cake:

  • 1 box (15 oz) yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1/4 cup milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

For the filling:

  • 1 can (14 oz) sweetened condensed milk
  • 1 cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

For the whipped topping:

  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Optional toppings:

  • Ground cinnamon or nutmeg for dusting
  • Chopped pecans or walnuts


  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large mixing bowl, combine the yellow cake mix, pumpkin puree, vegetable oil, eggs, milk, cinnamon, nutmeg, and cloves. Mix until well combined.
  3. Pour the batter into the prepared baking dish and spread it out evenly.
  4. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  5. While the cake is baking, prepare the filling. In a medium mixing bowl, whisk together the sweetened condensed milk, pumpkin puree, cinnamon, and nutmeg.
  6. Once the cake is done baking, let it cool for a few minutes. Then, use the handle of a wooden spoon or a similar tool to poke holes all over the cake.
  7. Pour the filling mixture over the top of the warm cake, making sure it seeps into the holes.
  8. Allow the cake to cool completely.
  9. For the whipped topping, in a separate mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Spread the whipped topping over the cooled cake.
  11. If desired, sprinkle ground cinnamon or nutmeg on top, and add chopped nuts for extra crunch.
  12. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Enjoy your delicious Pumpkin Poke Cake! It’s a perfect dessert for fall or any time you’re craving a taste of pumpkin goodness.