Print

Easy & Moist Pumpkin Poke Cake with Cream Cheese Frosting

A close-up of a moist slice of pumpkin poke cake topped with white frosting and dripping caramel sauce.
Print Recipe

You will love this comforting Pumpkin Poke Cake. This easy recipe uses a box cake mix to create a moist, flavorful dessert perfect for any fall gathering or Thanksgiving celebration.

Ingredients

Scale
  • 1 box (15.25 oz) yellow or spice cake mix
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 (3.4 oz) package instant vanilla pudding mix
  • 1 cup cold milk
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel sauce, for drizzling
  • 1/2 cup chopped pecans, toasted (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the cake mix, pumpkin puree, water, vegetable oil, eggs, and pumpkin pie spice. Mix with an electric mixer on medium speed for about two minutes until just combined. Do not overmix.
  3. Pour the batter into the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  4. While the cake is baking, prepare the pudding filling. In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture thickens, about 5 minutes. Set aside.
  5. Once the cake is out of the oven, let it cool in the pan for 10 minutes. Use the handle of a wooden spoon or a large fork to poke holes all over the top of the warm cake, about 1 inch apart. Make sure the holes go almost to the bottom of the pan.
  6. Pour the prepared pudding mixture evenly over the top of the warm cake, allowing it to seep into the holes. Let the cake cool completely to room temperature, about 1 hour.
  7. Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
  8. Spread the cream cheese frosting evenly over the cooled, pudding-soaked cake.
  9. Drizzle the caramel sauce over the frosting. If using, sprinkle the toasted pecans over the top.
  10. Chill the pumpkin poke cake for at least 1 hour before slicing and serving. This allows the flavors to set.

Notes

  • For an extra moist fall cake recipe, you can substitute the water in the batter with 1/2 cup of strong brewed coffee.
  • To toast pecans quickly, spread them on a baking sheet and bake at 350°F (175°C) for 5 to 7 minutes, watching closely to prevent burning.
  • This creamy poke cake tastes even better the next day, making it a great make-ahead Thanksgiving dessert idea.

Nutrition

Find it online: https://sundayflavor.com/pumpkin-poke-cake-recipe/