Pumpkin Poke Cake Recipe: With only 4 ingredients, this may just be your new favorite easy pumpkin dessert! It uses a cake mix, pudding mix, milk, and pumpkin puree!
Cook time: 25 minutes
Chill time: 2 hours
Why You’ll Love this Recipe:
During pumpkin season, pumpkin spice poke cake or, if you choose, to add caramel, this pumpkin caramel poke cake, will be one of your new favorite pumpkin desserts!
You will want to make this easy poke cake recipe a few hours in advance, as it has a 2 hour chill time but it’s going to be WORTH IT! (Since this has a chill time, you might as well make this no bake peanut butter pie while you’re at, so it can be chilling too!)
Although this pumpkin pie poke cake calls for a spice cake mix, you can easily use a white cake mix or yellow cake mix, and choose which pudding mix you prefer, making this a totally customizable dessert! (See more about this below!)
You won’t need a lot of ingredients to make this dessert, so go ahead, grab your favorite flavors from the grocery store, and get ready to make this dessert on repeat during the time of year where you crave fall flavors!
- 15.25 ounce Spice Cake mix (or yellow cake mix or white cake mix if you prefer – it may just lack the “spice” of fall flavors, so you may want to add a little pumpkin pie spice.)
- 15 ounce can of pumpkin puree
- 2 – 3.4 ounce instant pudding mix (Use can choose to use 2 cheesecake flavor puddings or combine 1 white chocolate pudding with 1 vanilla pudding!)
- 4 cups of milk (for the standard pudding box directions)
Preheat the oven to 350 degrees.
In a large bowl, mix together cake mix and pumpkin puree until fully combined.
Pour batter in to a greased 8×10, square or 9×13 baking dish and spread evenly. (This recipe was made in an 8×10 size baking dish so bake time may vary if a larger, wider baking dish is used. Be sure to watch cake the closer it gets to bake time if using a different size.)
Bake for 25 – 30 minutes, or until a knife comes out clean.
As soon as the cake is removed from the oven, poke holes, about 1 inch apart, with the narrow end of the handle of a wooden spoon, over the entire top of the cake.
Prepare the instant pudding according to package directions.
Scrape the sides of the bowl and pour over the top of the cake, slowly, allowing the mixture to settle into the holes.
Refrigerate for at least 2 hours before serving.
Decorate with sprinkles, cinnamon, or white chocolate chips! But see our list of ideas below!
Or, if desired, you can drizzle with Torani Pumpkin Pie syrup, caramel syrup or chocolate syrup!
How to Serve Pumpkin Poke Cake
Surprisingly, this cake is delicious, served cold! But it can also be served at room temperature if desired.
If you don’t have spice cake mix on hand, you can use different flavors of cake mix. Such as white cake mix, or yellow cake mix. However, when using a different cake mix flavor, it can lack the fall flavors of cinnamon, pumpkin pie spice, etc. So it may not give the exact flavor of this exact recipe but I’m sure it would still be delicious!
If you’d like to top the top layer of this cake, you can add:
- nuts (pecans, walnuts)
- mini chocolate chips
- chopped candies
- toffee bits
- brown sugar
- ice cream toppings (like caramel sundae sauce)
- whipped topping (or Cool Whip)
If you have leftover pumpkin cake, store it in an airtight container in the refrigerator for 4-5 days, to stay moist. If desired, you can also freeze the cake, in an airtight container, for up to 1 month.
More Pumpkin Desserts and Cake Recipes
Pumpkin Poke Cake
- 15.25 ounces boxed spice cake mix 1 box
- 15 ounce can of pumpkin puree not pumpkin pie filling
- 2 boxes instant pudding mix (2 Cheesecakes or 1 vanilla and 1 white chocolate) 3.4 ounces each
- 4 cups milk to make standard pudding directions
- optional toppings (caramel drizzle, chocolate chips, etc.)
- Preheat the oven to 350 degrees.
- Using a spoon, mix together the cake mix and pumpkin puree in a mixing bowl, until fully combined.
- Spread the batter evenly in to a greased 8×10, square or 9×13 baking pan. (This recipe was made in an 8×10 size baking dish so bake time may vary if larger, wider pan is used.)
- Bake for 25 – 30 minutes, or until a knife or toothpick inserted in to the center, comes out clean.
- As soon as the cake is removed from the oven, poke holes, that are about 1 inch apart, with the skinny, with the end of a wooden spoon, over the entire surface of the cake.
- Prepare the instant pudding, using the 4 cups of milk, according to package directions.
- Pour the pudding liquid over the surface of the cake, slowly, allowing the mixture to settle into the holes.
- Place the baking dish/cake in the refrigerator, for at least 2 hours before serving.
- Decorate with sprinkles, cinnamon, Torani Pumpkin Pie sauce or white chocolate chips if desired. (See blog post for more ideas!)