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Delicious Pumpkin Spice Poke Cake topped with caramel and whipped cream

Pumpkin Spice Poke Cake

An easy and cozy fall dessert that combines the flavors of pumpkin pie and cake, soaked with a creamy spiced pudding filling.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box spice cake mix Plus eggs, oil, and water as listed on the box.
  • 1 cup milk For the pudding mix.
  • 1 box instant vanilla pudding mix You can use pumpkin-flavored pudding if available.
  • 1 tablespoon pumpkin pie spice For additional flavor in the cake or pudding.
Topping Ingredients
  • 1 container whipped topping Cool whip or homemade whipped cream.
  • to taste caramel sauce For drizzling over the cake.
  • optional toasted pecans or crushed graham crackers For garnish.

Method
 

Prepare the Cake
  1. Bake the spice cake according to package instructions.
  2. Remove from oven and let it cool for about 15 to 20 minutes.
Poke the Cake
  1. Use the handle end of a wooden spoon or a thick straw to poke holes in the cake, about one hole every inch.
Make the Filling
  1. Whisk the pudding mix with milk until smooth and then pour it over the cake, making sure it fills the holes.
  2. Spread it evenly over the top of the cake.
Add Topping
  1. Top the cake with whipped topping and optional toppings like caramel sauce, toasted pecans, or crushed graham crackers.
Chill and Serve
  1. Chill the cake for at least 2 hours before serving.

Notes

For stronger pumpkin flavor, add a couple tablespoons of pumpkin puree to the pudding mixture. For different toppings, you can swap the store-bought whipped topping for homemade, adding a pinch of cinnamon.