Pumpkin Poke Cake

The first time I made a Pumpkin Poke Cake, I didn’t even get the chance to set it down properly before someone had already cut into it.

The smell alone was enough to pull everyone into the kitchen. What makes this cake so special is how it looks simple at first, but once you slice into it, you see those creamy little pockets hiding inside.

The texture is soft and tender, the sweetness is just right, and that caramel drizzle on top? It steals the show every single time.

I love how this cake feels festive without being fussy. It doesn’t ask for complicated steps or fancy tools, but the result is the kind of dessert people keep talking about long after the plates are clean.

For me, it’s become a cake I bring out on cozy weekends and during gatherings where I want something that feels a little extra without actually being difficult. Trust me, once you make it, you’ll want to keep it on repeat.

Table of Contents

Pumpkin Poke Cake Recipe

Ingredients

For the Cake:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup (200g) granulated sugar
½ cup (100g) packed light brown sugar
¾ cup (180ml) neutral oil (such as canola or sunflower)
3 large eggs, at room temperature
1 cup (240g) pumpkin puree (not pumpkin pie filling)
¼ cup (60ml) milk

For the Filling:

1 can (397g) sweetened condensed milk

For the Topping:

1 ½ cups (360ml) heavy cream, cold
3 tablespoons powdered sugar
1 teaspoon pure vanilla extract
½ cup caramel sauce (homemade or store-bought, thick style)
2 tablespoons finely chopped toasted pecans (or walnuts)

Instructions

Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy lifting.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined. Set aside.
In a large mixing bowl, whisk granulated sugar, brown sugar, and oil until smooth.
Add the eggs one at a time, whisking well after each addition.
Stir in pumpkin puree and milk until blended.
Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the cake soft.
Pour the batter into the prepared pan and spread it evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for about 10 minutes.
While the cake is still warm, use the handle of a wooden spoon (or a similar round tool) to poke holes evenly across the surface. Make sure the holes go deep but not through the bottom.
Slowly pour the sweetened condensed milk over the cake, letting it sink into the holes. Spread gently with a spatula so it seeps in evenly.
Let the cake cool completely to room temperature, then transfer it to the fridge for at least 1 hour.
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until soft peaks form.
Spread the whipped cream evenly over the chilled cake.
Drizzle caramel sauce generously over the whipped cream topping, letting it cascade down the sides just like in the photo.
Sprinkle with chopped toasted pecans for a finishing touch.
Refrigerate the cake for at least 2 hours before slicing. This helps the flavors meld and the filling set properly.

Can I Make Pumpkin Poke Cake Ahead Of Time?

Yes, you can make it in advance, and it actually tastes even better the next day because the flavors settle in nicely. Just keep it chilled and covered until serving.

Bake a day early: Bake the cake, poke holes, and pour the filling, then refrigerate overnight.
Add topping later: Keep the whipped cream topping separate and spread it on before serving so it stays fresh.
Cover well: Use plastic wrap or an airtight lid so the cake doesn’t absorb fridge smells.

How Do I Keep Pumpkin Poke Cake Moist?

Pumpkin cakes are naturally soft, but a few simple tricks can keep them moist for days.

Don’t overbake: Remove from oven as soon as a toothpick comes out clean.
Let filling soak: Pour condensed milk while the cake is still warm so it seeps in fully.
Cover tightly: Store in the fridge covered with foil or wrap to lock in moisture.
Serve chilled: Cold storage helps the filling stay creamy and prevents the cake from drying out.

How Do I Make Pumpkin Poke Cake More Fluffy?

Fluffiness depends on how you mix and bake. Small changes can make a big difference.

Room temperature eggs: Use eggs at room temp for better volume.
Don’t overmix batter: Mix until ingredients just come together to keep air inside.
Use fresh leavening agents: Make sure baking powder and baking soda are not expired.
Right oven temperature: Bake at the correct heat to avoid a dense cake.

Can I Make Pumpkin Poke Cake Without Nuts?

Yes, you can easily skip nuts if you prefer a nut-free cake. It won’t affect the taste or texture of the cake itself. Instead, you can use other toppings.

Crushed cookies: Add a crunchy layer without nuts.
Mini chocolate chips: Sprinkle on top for sweetness.
Toasted coconut: Gives a nice chewy texture.
Extra caramel drizzle: Keep it rich and gooey.

How Do I Stop The Whipped Cream From Melting On Top?

Whipped cream can lose its shape if not handled correctly, but a few tricks can keep it stable.

Cold tools: Chill your mixing bowl and beaters before whipping.
Don’t overwhip: Stop when soft peaks form; too much mixing makes it watery.
Add sugar early: Powdered sugar helps whipped cream hold its shape.
Keep chilled: Spread it only on a cold cake and refrigerate until serving.

Can I Use Store-Bought Caramel Sauce For Pumpkin Poke Cake?

Yes, store-bought caramel sauce works perfectly fine. Choose a thick one so it doesn’t run off the cake. If you prefer homemade, that’s also an option.

Warm slightly: Warm caramel just a little so it spreads smoothly.
Drizzle after topping: Add it after whipped cream for a pretty finish.
Use thick sauce: Thinner sauces may soak into the whipped cream too quickly.

What Size Pan Should I Use For Pumpkin Poke Cake?

The most common and best choice is a 9×13-inch rectangular baking pan. This size ensures the cake bakes evenly and gives enough surface for filling and topping.

Two 8-inch square pans: Works if you want smaller cakes.
Round pans: Use two 9-inch rounds, but the poke effect is easier in a rectangle.

Can I Freeze Pumpkin Poke Cake?

Yes, you can freeze it, but do so before adding whipped cream and caramel for the best result. Add toppings only after thawing.

Freeze base only: Wrap the cake with condensed milk filling but without toppings.
Wrap tightly: Use plastic wrap plus foil to prevent freezer burn.
Thaw slowly: Place in the fridge overnight before adding toppings.