Pumpkin Poke Cake
A moist pumpkin spice cake soaked with sweetened condensed milk and topped with a light cream cheese whipped topping. An easy, make-ahead fall dessert that feeds a crowd.
Servings 15 servings
Ingredients
For the Cake
- 15 oz spice cake mix one box, dry mix only
- 1 cup pumpkin puree not pumpkin pie filling
- 3 large eggs
- ½ cup vegetable oil
- ¼ cup water or milk
- 2 teaspoons pumpkin pie spice
For the Soak and Topping
- 14 oz sweetened condensed milk one can
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 8 oz whipped topping thawed
- 1 teaspoon ground cinnamon for dusting
Instructions
Mix and Bake
- Heat the oven to 350°F and spray a 9x13 pan with nonstick spray.
- In a large bowl, beat the cake mix, pumpkin, eggs, oil, water, and pumpkin pie spice until smooth, about one minute.
- Spread the batter into the pan and bake 28 to 32 minutes, until a toothpick in the center comes out clean.
Poke and Soak
- Let the cake cool about 15 minutes so it is warm, not hot.
- Poke holes all over with the round handle of a wooden spoon, spacing them about an inch apart.
- Slowly pour the sweetened condensed milk over the warm cake, guiding it into the holes. Let cool completely, then chill at least 2 hours.
Top and Finish
- Beat the softened cream cheese with the powdered sugar until smooth, then fold in the whipped topping.
- Spread the topping over the chilled cake in an even layer and dust with cinnamon. Slice and serve cold.
Notes
- Poke while warm: A warm cake lets the condensed milk soak in; a cold one holds it on top.
- Make ahead: It tastes even better after an overnight chill.
- Caramel swap: Warmed caramel sauce can replace the condensed milk for a richer, gooier cake.