This Pumpkin Poke Cake is a fun twist on dessert! Made with a moist pumpkin cake, it’s poked with holes and filled with creamy goodness. Topped with whipped cream, it’s like a pumpkin pie in cake form!
Every bite feels like a warm hug on a cool day. I love serving this cake at fall gatherings. It’s a hit, and I never have leftovers—guess that means it’s a winner! 🎃
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base for your cake. If you’re looking for something healthier, try a vanilla or spice cake mix instead. For gluten-free options, use a gluten-free cake mix!
Pumpkin Puree: Fresh pumpkin puree can be used, but canned pumpkin is convenient. Some people even use butternut squash puree as a substitute for a different flavor twist.
Cream Cheese: If you’re looking to reduce calories, consider using low-fat cream cheese or Greek yogurt for a tangy twist. You can also skip the cream cheese for a lighter topping and just use whipped cream.
Walnuts: If you have nut allergies or just prefer not to use nuts, try chopped pecans or even crushed graham crackers for a similar texture. You can also omit them altogether!
How Do I Ensure My Cake is Moist and Fluffy?
To achieve a moist and fluffy pumpkin poke cake, mixing ingredients correctly is key. Make sure not to overmix the batter; just combine until smooth. Also, poking holes helps the cake soak up the brown sugar syrup, keeping it super moist.
- Always preheat your oven to the correct temperature; this helps the cake rise nicely.
- Use a toothpick to check the cake. If it comes out with a few moist crumbs, it’s perfectly baked.
- Let the cake cool completely before adding the cream cheese topping. This keeps the topping from melting off!
How to Make Pumpkin Poke Cake
Ingredients You’ll Need:
- 1 box yellow cake mix
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons pumpkin pie spice
- 1/2 cup brown sugar
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
- Chopped walnuts, for topping
- Ground cinnamon, for sprinkling
How Much Time Will You Need?
This delightful Pumpkin Poke Cake takes about 20 minutes to prepare and requires around 40-45 minutes in the oven. After baking, allow at least 2 hours for cooling and chilling before serving, bringing the total to about 3 hours. Perfect for planning ahead!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Dish:
Start by preheating your oven to 350°F (175°C). While it heats up, grease a 9×13-inch baking dish to ensure your cake won’t stick when it’s time to serve!
2. Mix Your Cake Batter:
In a large mixing bowl, combine the yellow cake mix, pumpkin puree, granulated sugar, vegetable oil, eggs, and pumpkin pie spice. Use a whisk or electric mixer to blend everything together smoothly. You want it nice and even; this is where all that delicious flavor comes from!
3. Bake the Cake:
Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The smell in your kitchen will be amazing!
4. Poke Holes for the Syrup:
Once the cake is done, take it out of the oven and use the handle end of a wooden spoon to poke holes all over the top of the cake while it’s still warm. These holes allow the sweet syrup to soak in and make the cake extra moist.
5. Make the Brown Sugar Syrup:
In a small bowl, mix the brown sugar with 1/2 cup of warm water until fully dissolved. This syrup will soak into the cake and add sweetness!
6. Pour the Syrup Over the Cake:
Evenly pour the brown sugar mixture over the holes in the cake, making sure it seeps in well. Set the cake aside and allow it to cool completely at room temperature.
7. Prepare the Cream Cheese Topping:
In a medium bowl, beat the softened cream cheese until it’s smooth and creamy. Add in the powdered sugar and vanilla extract, mixing until fully combined.
8. Fold in the Whipped Topping:
Gently fold the thawed whipped topping into the cream cheese mixture until it’s nice and fluffy. This will create a luscious topping for your cake!
9. Assemble and Chill the Cake:
Spread the cream cheese mixture evenly over the cooled cake, smoothing it out. If you want, add more whipped topping for an even creamier texture. Sprinkle the chopped walnuts and a light dusting of ground cinnamon over the top.
10. Refrigerate and Serve:
Cover the cake with plastic wrap or foil and refrigerate for at least 2 hours before serving. This allows the flavors to meld beautifully together.
11. Enjoy!
Once chilled, slice the cake into squares and serve. Enjoy this moist, flavorful Pumpkin Poke Cake, perfect for any autumn occasion!
This cake is not only delicious but also a lovely centerpiece for any gathering. Happy baking!
Can I Use a Different Flavor of Cake Mix?
Absolutely! While yellow cake mix works really well, you can experiment with a spice cake mix or a vanilla cake mix for a different twist. Just keep in mind that the flavor profile may change slightly!
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, and it tastes even better the next day!
Can I Make This Cake Ahead of Time?
Yes, this cake is great for making ahead! You can bake it a day or two in advance. Just make sure to cover it well and keep it refrigerated until you’re ready to serve.
What Can I Substitute for Cream Cheese?
If you want a lighter option or don’t have cream cheese on hand, you can use Greek yogurt for a tangy flavor. You can also just use extra whipped topping for a lighter topping without cream cheese!
