Go Back
A slice of moist, spiced Pumpkin Poke Cake topped with a generous layer of white homemade whipped cream frosting and sprinkled with crushed pecans.

Pumpkin Poke Cake

A moist, ultra-flavorful pumpkin poke cake soaked in sweetened condensed milk and topped with fluffy cinnamon whipped cream. Perfect for fall gatherings!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 box vanilla cake mix
  • 1 cup pumpkin purée
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
Filling
  • 14 oz sweetened condensed milk 1 can
Topping
  • 1 cup heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon for topping
  • 1/2 cup crushed pecans optional

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Electric mixer (optional)

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, combine cake mix, pumpkin purée, eggs, vegetable oil, milk, cinnamon, nutmeg, and ginger. Mix until smooth.
  3. Pour batter into the prepared pan and spread evenly.
  4. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
  5. While warm, poke holes evenly across the cake with the handle of a wooden spoon.
  6. Slowly pour sweetened condensed milk over the cake so it seeps into the holes. Let cool completely.
  7. Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  8. Spread whipped cream over the cooled cake.
  9. Sprinkle with cinnamon and crushed pecans if desired.
  10. Refrigerate for at least 1 hour before serving.

Notes

For extra flavor, add a drizzle of caramel sauce on top. Best served chilled!