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A Pumpkin Spice Poke Cake is a perfect fall dessert idea that is sure to please the crowd. Add your favorite candy to the top and enjoy!

Pumpkin Spice Poke Cake on white plate

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Pumpkin Spice Poke Cake

Fall is definitely in the air … on the internet … and in my kitchen! One of the best things about Fall is all the pumpkin goodness. I am not gonna lie, Spring may be my favorite season (I love watching the flowers bloom and the weather seems perfect) …. but by far, Fall has some of my favorite foods and flavors – and is a close second in terms of my favorite season!

There was a very valuable lesson learned earlier this year – apparently they don’t stock canned pumpkin year-round at our local Wally World .. or any other store here in Eastern NC for that matter. I have never lived in such a place. I went to buy canned pumpkin in February of this year and was told “it’s a seasonal item” …. really?! This year I am stock-piling it like it’s nobody’s business. I will not make the same mistake twice.

Pumpkin Spice Poke Cake on white plate close up

Poke Cakes are not new to the scene …. they’ve been around for awhile. I’ve seen tons of variations, but I’ve never seen a Pumpkin Spice Poke Cake …. and that’s exactly what I’m sharing with you today! If you love pumpkin and spice, you are going to *L*O*V*E* this cake. It’s like eating pumpkin pie in cake form!! Soooo good!

Oh, and if you live in a weird place like Eastern NC, where they don’t sell canned pumpkin year-round, you might wanna stock up too …..

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4.60 from 5 votes
Servings: 24 servings

Pumpkin Spice Poke Cake

By Jamie Sherman
Poke Cakes are not new to the scene …. they’ve been around for awhile. I’ve seen tons of variations, but I’ve never seen a Pumpkin Spice Poke Cake …. and that’s exactly what I’m sharing with you today! If you love pumpkin and spice, you are going to *L*O*V*E* this cake. It’s like eating pumpkin pie in cake form!! Soooo good!
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes

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Ingredients 

  • 1 box spice cake mix (I used Betty Crocker), 15.25 oz.
  • 1 can 100% pure pumpkin (NOT pumpkin pie filling), 15 oz.
  • 3 large eggs
  • 2 boxes Jell-o brand pumpkin spice instant pudding mix, 3.4 oz. each
  • 4 cups milk
  • 1 container whipped topping, thawed, 8 oz.
  • Pumpkin candies

Instructions 

  • Preheat oven to 350° F.
  • Spray a 9×13-inch baking pan with cooking spray and set aside.
  • Place the cake mix, pumpkin and eggs in a large mixing bowl. Mix on low speed with an electric mixer for 1 minute. Stop the mixer and scrape down the sides of the bowl with a spatula. Mix on medium speed for another minute or two or until the mixture looks well combined. Pour the batter into the prepared pan. Level out with the spatula.
  • Bake for 30 minutes or until toothpick inserted near the center tests clean. Remove from the oven and allow to cool while you prepare the pudding mixture.
  • Using the handle part of a wooden spoon, poke holes in the cooled cake. There is no set number of holes, but you want plenty of nooks and crannies for your pudding to fill.
  • In a large mixing bowl, combine the pudding mixes and milk. Whisk until the pudding mix completely dissolves. Pour the pudding over the cake – filling the holes as best you can. Level out the pudding and gently push pudding into the holes to fill. Cover your cake pan with plastic wrap and refrigerate for about 2 hours or until the cake has cooled completely and the pudding is set up. Remove the cake from the refrigerator and spread the whipped topping evenly over the top of the cake. If desired, top with pumpkin candies to decorate. Store cake covered, in the refrigerator.

Notes

  • This is a great technique to learn because then you can select any flavor of cake and pudding to make your own combination!

Nutrition

Calories: 187kcal, Carbohydrates: 29g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 28mg, Sodium: 174mg, Potassium: 189mg, Fiber: 1g, Sugar: 21g, Vitamin A: 2863IU, Vitamin C: 1mg, Calcium: 85mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Originally published on October 13, 2012. Updated on April 22, 2021.

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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55 Comments

  1. Unknown says:

    What can I use for pudding as our Walmart doesn't carry it?

  2. Cathy Trochelman says:

    I thought for the longest time I didn't like poke cake, but I tried one recently and loved it! This flavor sounds delicious, Jamie!

  3. Deb Attinella {CookingOnTheFrontBurner} says:

    What a yummy looking dessert Jamie! I love pumpkin everything!!

  4. Lizzy T says:

    My hubby loves poke cake and pumpkin. This is a must-make for us!

  5. Andi Gleeson says:

    That is crazy that you can't get pumpkin year round! Isn't that the point of canning things?

    Speaking of crazy, this cake looks crazy good! I love pumpkin spice, so this baby is right up my alley!

  6. TheTastyFork says:

    Hi Jamie!! I love this cake!! It's perfect for the holidays! I'm adding this recipe to my Special Cake & Pie Recipes for the Holidays Round Up. It's going live tonight!!

  7. Lizbeth McGow says:

    Pumpkin lovers rejoiced with this recipe Jamie! I'll keep and eye for that pudding over here and share it with my family in the coming holidays, thank you for joining us at the Fluster Buster Party.

  8. Emily SimpleLifeFireWife says:

    Hey Jamie! I make a pumpkin spice cake but have never done it as a poke cake-love this! Definitely going to try this way! Thanks for sharing at Share Your Stuff Tuesdays 🙂