Did you know that over 60% of home bakers say they avoid making cakes from scratch because they fear they’ll turn out dry?
I used to be in that camp, too. I’d stare longingly at beautiful layer cakes in bakery windows, convinced that achieving that kind of moist, tender crumb was a secret art form reserved for pastry chefs. But my friends, I am here to tell you that the secret to an incredibly moist cake isn’t a fancy technique—it’s a simple, brilliant method called “poking.” And when you pair it with the warm, comforting flavors of autumn, you get this unbelievably Easy Pumpkin Spice Poke Cake.
There’s a certain magic that happens in my kitchen when the air turns crisp and the leaves begin to blush. It’s the season of cozy sweaters, flickering candlelight, and the unmistakable scent of cinnamon and nutmeg wafting from the oven. This cake is the very embodiment of that feeling. It’s the dessert you make when you want your home to smell like a hug and you want to serve your people something that tastes like pure, unadulterated joy.
The beauty of this recipe lies in its beautiful simplicity. We start with a humble boxed spice cake mix—a fantastic shortcut that already has all those warm, spiced notes we crave. But then, we transform it. While the cake is still warm from the oven, we take a simple wooden spoon handle and poke holes all over the surface. This is where the magic begins. Those holes become little tunnels, eager to soak up a rich, velvety mixture of sweetened condensed milk and pumpkin puree.
As that glorious liquid seeps down into the warm cake, it promises a final result that is so impossibly moist, every single forkful is a dream. It’s the kind of dessert that makes you close your eyes for a second after the first bite. It’s the cake that will have your family quietly sneaking back into the kitchen for “just one more little sliver” all afternoon long.
PrintPumpkin Spice Poke Cake
Description
A moist pumpkin spice cake with a sweet cream cheese filling and topped with whipped cream and cinnamon.
Ingredients
For the Crust:
- 1 box (15.25 oz) spice cake mix
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tub (8 oz) whipped topping, thawed
- 1 tsp ground cinnamon for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, combine cake mix, pumpkin puree, eggs, oil, and water. Mix until smooth. Pour into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cake cool for 15 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
- In a medium bowl, whisk together pudding mix and milk until thickened. In another bowl, beat cream cheese and powdered sugar until smooth. Fold in pudding mixture. Spread over warm cake, pressing into holes.
- Refrigerate for at least 2 hours. Spread whipped topping over cooled cake and sprinkle with cinnamon before serving.
Notes
You can customize the seasonings to taste.
The Coziest Cake You’ll Make This Fall
There’s a certain magic in the air when the leaves start to turn. The light gets softer, the sweaters come out of storage, and all I can think about is filling my kitchen with the warm, spiced scent of baking. This Easy Pumpkin Spice Poke Cake is my ultimate autumn comfort food—a ridiculously moist, tender cake that’s infused with a rich, creamy filling. It’s the kind of simple, celebratory dessert that makes a regular Tuesday feel like a special occasion.
I first had a version of this cake at a friend’s harvest party years ago, and I immediately begged for the recipe. I’ve tweaked it over countless fall seasons to make it as easy and foolproof as possible. The secret, as the name suggests, is in the “poking!” Let’s gather our ingredients and create a little bit of that magic together.
Gathering Your Autumn Ingredients
Part of the joy of this recipe is its simplicity. You likely have many of these staples in your pantry already! Here’s what you’ll need:
For the Cake:
For the Sweetened Condensed Milk Glaze:
- 1 can (14 oz) sweetened condensed milk: This is the liquid gold that we’ll pour into the warm cake, making it unbelievably moist and sweet.
- 1 teaspoon pumpkin pie spice: We’re doubling down on the cozy flavor by spicing the glaze, too!
For the Whipped Topping (The Cloud on Top!):
- 1 tub (8 oz) whipped topping, thawed: Like Cool Whip. So easy and always perfect.
- A generous sprinkle of extra pumpkin pie spice or cinnamon: For that beautiful, fragrant finish on top.
Let’s Bake: A Step-by-Step Cozy Guide
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish beautifully—I like to use a little butter or baking spray to make sure every last crumb comes out perfectly.
Step 1: In a large mixing bowl, combine the spice cake mix, pumpkin puree, eggs, oil, and water. Beat with an electric mixer on medium speed for about 2 minutes, just until the batter is smooth and beautifully combined. A little tip from my kitchen: don’t overmix! We want a tender cake, not a tough one.
Step 2: Pour that gorgeous orange-hued batter into your prepared pan and spread it out evenly with a spatula. Pop it into your preheated oven and bake for 25-30 minutes. You’ll know it’s done when the top is springy to the touch and a toothpick inserted into the center comes out clean.
Step 3:
> As soon as the cake comes out of the oven, take the end of a wooden spoon or a sturdy straw and poke holes all over the top of the warm cake. Don’t be shy! Poke right down to the bottom of the pan. This is where the magic happens—these holes are little tunnels for our sweet glaze.Step 4: In a small bowl, stir together the entire can of sweetened condensed milk and the teaspoon of pumpkin pie spice. Slowly and carefully, pour this spiced milk mixture evenly over the entire surface of the warm cake, aiming for the holes. Watch as it soaks in—it’s the most satisfying sight! This step is what gives the cake its legendary moisture.
Now, here comes the hard part: you must let the cake cool completely. I know, the aroma is utterly torturous! But allowing it to cool lets the glaze fully absorb and set, creating that decadent, moist texture we’re after. I usually pop it on a wire rack and walk away for a good hour or two.
Pro Tips, Variations, and Substitutions
This cake is wonderfully forgiving, but a few little secrets can make it absolutely perfect. Here are my favorite ways to customize it!
- Spice Level: If you’re a true pumpkin spice fanatic, don’t be shy! Add an extra teaspoon of the spice blend to the cake mix for a more pronounced, cozy flavor.
- Cake Mix Hack: No yellow cake mix? A spice cake mix works beautifully here too! Just reduce the added pumpkin pie spice by half to avoid over-spicing.
- Dairy-Free Delight: This cake is easily made dairy-free. Use your favorite plant-based milk (oat or almond work great) and a dairy-free whipped topping for the frosting.
- Creamy Filling: For an even richer cake, try poking the holes and pouring in a can of sweetened condensed milk before adding the pumpkin mixture. It creates an incredibly decadent, custard-like layer.
The Perfect Pair: What to Serve It With
While this cake is a star all on its own, it loves company! Serving it warm turns it into the ultimate comfort food dessert.
A dollop of freshly whipped cream or a scoop of vanilla bean ice cream is a non-negotiable in my house. The cool, creamy contrast against the warm, spiced cake is pure magic. For a little crunch, a sprinkle of toasted pecans or walnuts on top adds a wonderful texture. And for a truly festive occasion, a drizzle of salted caramel sauce takes it over the top!
Why This Cake is a Fall Must-Make
Beyond its incredible taste, this pumpkin spice poke cake is a dream for so many reasons.
It’s the ultimate
easy, crowd-pleasing dessert. It requires minimal effort but delivers maximum flavor, making it perfect for potlucks, Thanksgiving dinners, or just a weeknight treat. The poke method ensures every single bite is unbelievably moist and infused with flavor, so you never have to worry about a dry cake. Finally, it’s a fantastic make-ahead dessert. In fact, it’s even better the next day after the flavors have had time to meld together in the refrigerator.Real-Life Tips from My Kitchen
After making this cake more times than I can count, I’ve learned a few things!
- Poke Thoroughly: Don’t be gentle! Use the end of a wooden spoon and really make sure your holes go all the way to the bottom of the pan. This allows that delicious pumpkin mixture to seep into every nook and cranny.
- Cool, But Not Cold: Let the cake cool for about 20 minutes before poking and pouring. If it’s too hot, the filling can make it soggy. If it’s completely cold, the holes can be harder to make and the filling won’t absorb as well.
- Frosting Patience: Let the cake cool completely to room temperature before adding the whipped topping. Otherwise, your fluffy frosting will melt right off.
- Storage: Because of the whipped topping frosting, this cake must be stored covered in the refrigerator. It will stay delicious for 3-4 days!
Conclusion
And there you have it! This easy pumpkin spice poke cake is the ultimate shortcut to a show-stopping, incredibly moist dessert that tastes like you spent all day in the kitchen. The magic truly is in the poke—those little holes let the sweetened condensed milk seep into every single bite, creating a cake that’s rich, flavorful, and impossibly tender. Topped with a cloud of fluffy whipped topping and a sprinkle of warming spice, it’s the cozy, comforting treat your autumn table deserves.
I truly hope this recipe brings as much joy to your kitchen as it does to mine. I’d love to hear how it turns out for you! Did you add a personal twist? Share your creations and feedback with me in the comments below. And if you’re looking for more easy, delicious desserts, be sure to explore our other fall favorites, like our classic Apple Crisp or decadent Salted Caramel Apple Cheesecake Bars.
FAQs
C
an I make this cake ahead of time?Absolutely! This cake is actually perfect for making ahead. The flavors have more time to meld together, making it even more delicious. Prepare the cake and add the condensed milk filling, then cover it tightly and refrigerate for up to 24 hours. Add the whipped topping and garnish just before serving.
I don’t have a box of spice cake mix. What can I use instead?
No problem! You can easily use a yellow or vanilla cake mix. Just add two teaspoons of pumpkin pie spice to the dry cake mix and whisk it in thoroughly before combining it with the other wet ingredients. This will give you that signature warm spice flavor.
What can I use instead of sweetened condensed milk?
While sweetened condensed milk provides the best rich and creamy results, you can substitute it with a homemade “poke” mixture. Gently warm one cup of heavy cream with ¾ cup of light brown sugar, stirring until the sugar dissolves. Let it cool slightly before poking it into the cake. The texture will be slightly different but still delicious.
How should I st
ore leftovers?Because of the whipped topping and dairy-based filling, this cake must be stored covered in the refrigerator. It will stay fresh and moist for 3-4 days. I don’t recommend freezing it, as the texture of the whipped topping can become watery when thawed.
Can I use homemade whipped cream instead of whipped topping?
You certainly can! For a from-scratch option, whip 1 ½ cups of heavy cream with 2-3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Spread it over the cooled cake just like you would with the whipped topping.
