I still remember the smell that filled my kitchen the day I made this Halloween Poke Cake. That deep pumpkin aroma mixed with cinnamon and caramel had me checking the oven way too many times.
The cake came out looking so bright and golden, I almost didn’t want to poke holes in it… but trust me, that’s where the magic happens.
I poured rich caramel into each little hole, watching it disappear into the soft cake, knowing it would be waiting inside for the first bite.
Then came the whipped cream—fluffy and cool—followed by more caramel, this time dripping lazily down the sides, and a scatter of chocolate bits for crunch.
By the time I set it on the table, no one wanted to wait for a knife. And honestly, I didn’t either. Every slice was soft, sweet, and full of those hidden caramel treasures.
If you love desserts that surprise you in the best way possible, this cake is going to be one you make again and again.
Halloween Poke Cake Recipe
Ingredients
For the Cake:
- 2 cups all-purpose flour (leveled, not heaped)
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 cup vegetable oil
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ cup whole milk (room temperature)
For the Filling:
-
1 cup thick caramel sauce (room temperature, plus extra for drizzling)
For the Topping:
- 2 cups heavy whipping cream (chilled)
- 4 tablespoons powdered sugar (sifted)
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chunks or chopped chocolate toffee bits
Instructions
- Preheat your oven to 175°C (350°F).
- Grease a 9×13-inch baking dish generously with butter or non-stick spray.
- Line the bottom with parchment paper for easier cake removal.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until fully combined and lump-free.
- In another bowl, whisk together pumpkin purée, oil, eggs, vanilla, and milk until smooth.
- Gradually fold the wet ingredients into the dry mixture. Stir until just combined—do not overmix.
- The batter should be thick but pourable.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for exactly 10 minutes before poking holes.
- Using the handle of a wooden spoon, poke evenly spaced holes all over the cake (about 1 inch apart).
- Slowly pour the caramel sauce into each hole, letting it seep inside. You can use a spoon to guide it in for full absorption.
- Allow the cake to cool completely before adding the topping (about 1 hour).
- In a chilled mixing bowl, beat heavy cream with an electric mixer until soft peaks form.
- Add powdered sugar and vanilla extract, then continue beating until stiff peaks form.
- Spread the whipped cream topping evenly over the cooled cake.
- Drizzle caramel sauce over the top in a zigzag pattern, letting some drip down the sides for that dramatic look.
- Sprinkle mini chocolate chunks or toffee bits over the whipped cream for crunch and decoration.
- Slice into squares for serving. The caramel inside should create rich pockets of flavor, and the topping should sit fluffy and tall.
- Use a thick caramel sauce so it stays visible in the holes without fully blending into the cake.
- Chill the whipped cream for 15 minutes before spreading to keep it firm and fluffy.
- Add toppings right before serving to prevent chocolate bits from losing their crunch.
How Do I Make Halloween Poke Cake From Scratch?
Making it from scratch means you control every flavor and texture. Here’s the basic flow:
- Bake the cake base: Use a pumpkin-spiced cake batter for that classic Halloween flavor.
- Poke holes while warm: Use the handle of a wooden spoon to make evenly spaced holes.
- Pour the filling: Slowly add caramel or pudding so it seeps into the holes.
- Cool completely: This helps the filling set inside the cake.
- Add the topping: Spread whipped cream or frosting and decorate with chocolate bits or sprinkles.
Can I Make Halloween Poke Cake Ahead Of Time?
Yes – and it can even taste better the next day. Just:
- Bake and fill the cake: Store it covered in the fridge for up to 24 hours before serving.
- Add toppings last: Keep whipped cream or frosting separate until just before serving to keep it fresh.
How Do I Make The Cake Extra Moist?
A few small changes can make a big difference:
- Use oil instead of only butter: Oil keeps the cake softer for longer.
- Don’t overbake: Remove from oven as soon as a toothpick comes out clean.
- Add extra pumpkin purée: More pumpkin adds moisture without making the cake heavy.
- Cover while cooling: This traps steam and keeps the cake from drying out.
Can Halloween Poke Cake Be Frozen?
Yes – but freeze it before adding whipped cream or toppings.
- Cool the cake fully: Warm cake creates ice crystals.
- Wrap well: Use plastic wrap, then foil for extra protection.
- Thaw in fridge: Let it thaw slowly overnight before adding toppings.
How Do I Make Halloween Poke Cake Without Eggs?
You can replace eggs without losing texture:
- Unsweetened applesauce: ¼ cup per egg for moisture.
- Mashed ripe banana: ¼ cup per egg for a denser texture.
- Yogurt: ¼ cup per egg for a soft crumb.
What’s The Best Way To Poke Holes In The Cake?
The right tool makes neat holes and helps filling spread evenly:
- Use a wooden spoon handle: Creates wide holes for thick fillings.
- Space them evenly: About 1 inch apart across the cake.
- Poke while warm: Warm cake absorbs filling better than cold cake.
How Do I Stop The Cake From Getting Soggy After Adding Caramel?
A few small steps keep your cake from becoming too wet:
- Use thick caramel sauce: Avoid runny ones that soak too much.
- Pour slowly: Give the cake time to absorb instead of flooding.
- Don’t overfill: Stop when the holes are filled, not overflowing.
Can I Make Halloween Poke Cake Gluten-Free?
Yes – just use gluten-free cake recipes instead of regular flour-based cakes:
- Gluten-free pumpkin cake
- Gluten-free chocolate cake
- Gluten-free vanilla cake