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Pumpkin Poke Cake

Pumpkin poke cake with spiced pumpkin cake, warm hole-poking, and a silky sweetened condensed milk soak—then finished with caramel drizzle and fluffy whipped cream. The make-ahead dessert bakes, gets soaked while warm, and chills until sliceable and richly moist.
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Prep Time 45 minutes
Cook Time 35 minutes
chilling 2 hours
Total Time 3 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

spice cake mix (or homemade pumpkin cake batter)
  • 1 box spice cake mix (or homemade pumpkin cake batter) Use a spice cake mix for convenience, or swap in homemade batter.
pumpkin puree
  • 1 cup pumpkin puree
sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
caramel sauce
  • 1 cup caramel sauce
whipped cream
  • 2 cups whipped cream
cinnamon
  • 1 tsp cinnamon For garnish; dust just before serving.

Equipment

  • 1 sheet pan

Method
 

Bake the spiced pumpkin cake
  1. Preheat the oven to 350°F and bake the spice cake mix according to package directions, folding in the pumpkin puree until combined and smooth. Bake until the center springs back when lightly pressed and a toothpick comes out with moist crumbs, about 30–35 minutes.
Poke and soak
  1. Let the cake cool for about 5 minutes, then poke holes all over the top using the handle of a wooden spoon while the cake is still warm. Make the holes evenly spaced so the sauce penetrates throughout.
  2. Pour the sweetened condensed milk evenly over the cake, letting it seep into the holes until the surface looks glossy and soaked. Use a slow pour so it distributes rather than pooling.
  3. Drizzle the caramel sauce over the top in an even layer, then move the pan to the refrigerator. Refrigerate at 40°F for at least 2 hours (or longer) until the topping sets and the cake is sliceable.
Finish and serve
  1. Spread the whipped cream over the chilled cake right before serving so it stays fluffy. Use a generous, even layer that covers the caramel-soaked top.
  2. Dust with cinnamon just before serving, focusing on the center and edges for a consistent garnish. Serve chilled for clean slices and visible soak-through layers.

Notes

For best absorption, poke the holes while the cake is still warm and pour the condensed milk slowly so it fills every cavity. Refrigerate covered for up to 3 days; the cake can be frozen (up to 1 month) without the whipped cream and cinnamon, then thaw in the fridge and add fresh whipped cream before serving. For a lighter version, use light whipped topping or whipped cream made with reduced-fat dairy if desired.