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Cozy up with a slice of Pumpkin Spice Poke Cake 🍰 Filled with creamy pudding and topped with whipped topping – perfect for fall gatherings!
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Pin ItPumpkin Pudding Cake
If you’re a fan of rich fall flavors and easy desserts, this pumpkin pudding cake is about to become your new favorite. With the warm spices of a classic spice cake mix and the creamy goodness of pudding, this dessert feels like a shortcut to pumpkin pie bliss. Whether you’re baking for a party, a holiday, or just because, this pumpkin poke cake comes together quickly and always gets rave reviews.
This pumpkin pudding cake recipe uses simple pantry staples to create a moist, flavorful treat. It’s an ideal choice for anyone craving easy pumpkin desserts with few ingredients. With a boxed cake mix, instant pudding, and whipped topping, it’s simple enough for a weeknight and festive enough for Thanksgiving.
If you’ve never tried a pumpkin spice poke cake recipe before, this is the one to start with. It’s creamy, spiced just right, and every bite is full of cozy fall flavor.
⭐ Why You’ll Love This Recipe
- Quick and easy to prepare with minimal ingredients
- Uses boxed cake mix and instant pudding for convenience
- Great make-ahead dessert for holidays or potlucks
- Combines the texture of cake with the flavor of pumpkin pie
🛒 Ingredients & Substitutions
- spice cake mix – use yellow cake mix with 1 tablespoon pumpkin pie spice if needed
- 100% pure pumpkin – do not use pumpkin pie filling
- eggs – no substitution recommended
- pumpkin spice instant pudding mix – vanilla or butterscotch pudding can be used
- milk – whole milk gives the best texture, but any milk works
- whipped topping – substitute with homemade whipped cream if preferred
- pumpkin candies – optional garnish, or use crushed gingersnaps or cinnamon sugar
✨ Variations
- Use chocolate cake mix and chocolate pudding for a twist on the classic pumpkin pudding cake
- Swap whipped topping for cream cheese frosting for a more decadent topping
- Add chopped pecans or toffee bits on top for crunch
🔥 Tips
- Poke deep holes so the pudding gets into the cake
- Let the cake chill fully so the pudding sets properly
- Use a spatula to help press the pudding into the holes for even filling
❓ FAQs
Yes. You can prepare it up to 2 days in advance. Add the whipped topping the day you plan to serve it for the freshest look. Store it covered in the fridge.
You can use vanilla or butterscotch pudding and add 1 teaspoon pumpkin pie spice to mimic the flavor.
Yes! Pumpkin dump cake, pumpkin muffins, or even this pumpkin spice poke cake recipe are great options.
Yes, because of the pudding and whipped topping, it should always be stored covered in the refrigerator.
Yes, just keep it chilled until ready to serve. It transports well in the baking dish.
Use the handle of a wooden spoon or a chopstick. It creates holes wide enough for the pudding to soak in without tearing the cake.
This recipe is a great example of how to make easy pumpkin desserts with few ingredients. It’s flexible, fast, and full of fall flavor. You can swap out flavors and toppings to customize it to your liking.
🍽️ Other Recipes You May Enjoy
Pumpkin Spice Poke Cake
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Equipment
- 9×13 inch baking pan
- mixing bowl (large and medium)
- rubber spatula
- wooden spoon or a chopstick (for poking holes)
Ingredients
- 1 box spice cake mix, 15.25 oz.
- 1 can 100% pure pumpkin, (15 oz. – NOT pumpkin pie filling)
- 3 large eggs
- 2 boxes pumpkin spice instant pudding mix, 3.4 oz. each
- 4 cups milk
- 1 container whipped topping, (8 oz), thawed
- mallow pumpkin candies
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking pan with cooking spray and set aside.
- In a large mixing bowl, combine cake mix, pumpkin, and eggs. Beat on low speed for 1 minute, scrape the sides, then beat on medium speed for 1-2 minutes until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30 minutes, or until a toothpick inserted near the center comes out clean.
- Remove from the oven and let the cake cool.
- Use the handle of a wooden spoon to poke holes all over the cake.
- In a separate bowl, whisk the pudding mixes with milk until smooth and slightly thickened.
- Pour pudding over the cake, filling the holes as much as possible. Spread and gently press pudding into the holes.
- Cover with plastic wrap and refrigerate for 2 hours, or until pudding is fully set.
- Spread the whipped topping evenly over the chilled cake. Garnish with pumpkin candies, if desired.
- Store covered in the refrigerator.
Notes
🥡 STORAGE
- Store covered in the refrigerator for up to 4 days.
♨️ REHEATING
- This cake is best served chilled. No reheating is needed.
❄️ FREEZING
- Freeze the cake (without whipped topping) for up to 1 month. Thaw in the fridge, then add whipped topping before serving.
💡 TIPS FOR BEST RESULTS
- Use the end of a wooden spoon to poke deep, wide holes so the pudding can soak into the cake.
- Let the cake chill fully so the pudding sets and melds into the cake.
- For clean slices, use a sharp knife that has been wiped clean between cuts.
🍳 ALTERNATE COOKING METHODS
- This cake is best baked in a conventional oven.
- A convection oven may reduce baking time by 2-5 minutes.
- Not recommended for use with an air fryer or microwave.
♻️ LEFTOVERS
- Keep leftovers in an airtight container in the fridge.
- Serve chilled for best taste and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Fall does have the best flavors and smells:-) It is my all time favorite season. Love the pumpkin spice poke cake…now I wish I had picked up another box of that pudding the other day. Oh, and I'm a pumpkin stash piler too:-)
Jamie, we will just love this cake! Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a great weekend and come back soon!
Miz Helen
sounds fabulous!!! yum!
Wonderfully delicious looking!!! Thanks so much for sharing it on Manic Monday. I pinned this and tweeted it too 🙂
Yum! You're right…last year, I resorted to making my own pumpkin puree because it was no where to be found! You better bet I pick up at least three cans every grocery trip now ! Thanks for sharing at MTM!
This looks divine! I love the idea of it being a poke cake…thanks Jamie for sharing at mix it up Monday 🙂
You had me at pumpkin. When I saw the picture I thought I might be in trouble. When I saw the ingredients list I KNEW I was in trouble. Pumpkin Pudding? My FAVORITE! So sad it's only sold this time of year. I always stock up on it. The cashier at my local walmart thinks I'm a nut. I'd love for you to come by and share this at our Monday Mixer at Whimsically Homemade.http://whimsicallyhomemade.blogspot.com/2012/10/mixer-monday-5.html
How cute is this! I found you through The Mandatory Mooch. I will definitely be back and hope you'll come share at my Farm Girl Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/10/farm-girl-blog-fest-4.html
That's crazy that you can't find pumpkin year round at your store. I would stock pile too! Looks delicious and I love those pumpkin candies. I don't know why but they taste better to me than candy corn even though they're pretty much the same thing.
This looks SO delicious! I just love pumpkin recipes, especially now that the weather is getting a bit brisk. 🙂 Feel free to stop by and link this up with my "Try a New Recipe Tuesday." I'd love to have you join us! 🙂 Many blessings, Lisa