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This easy Pumpkin Poke Cake is soaked in pumpkin spice pudding and topped with a light and airy cinnamon maple whipped cream. This simple cake is bursting with pumpkin flavor and perfect for fall baking.
Easy Pumpkin Poke Cake
Are you looking for an easy fall baking idea that’s filled with seasonal pumpkin flavor? This recipe is it! this cake has double the pumpkin flavor thanks to a fluffy pumpkin cake case and a perfectly spiced pumpkin pudding that’s poured on top. The pudding soaks into the cake, which is finished off with a creamy cinnamon maple whipped cream. The end result is out of this world delicious!
This is by far my favorite fall cake. A good pumpkin dessert will never go out of style.
I first posted this recipe way back in 2013, but since then, I’ve updated the recipe to include my pumpkin cupcakes recipe as the base for this cake. The original version of this double pumpkin poke cake was made with a cake mix. If you want that recipe, you can find it in the recipe notes below. However, this new version is much more pumpkin-heavy.
Why You’ll Love This Pumpkin Spice Cake
- Easy. The pumpkin cake is actually super easy to make. It’s an oil-based recipe, so you don’t even need to worry about creaming together butter and sugar. Plus, oil-based cakes tend to be more tender and moist.
- Full of fall flavors. This cake is topped with a sweet homemade cinnamon maple whipped cream. If you’re not comfortable making whipped cream yet, be sure to check out my tutorial on how to make whipped cream. The combination of warm flavors like pumpkin, cinnamon, and maple, makes for an extra special fall dessert!
- Rich, gooey, and creamy. Between the pudding, moist pumpkin cake, and airy whipped cream, every bite of this cake is rich, gooey, and creamy. In other words, totally irresistible!
Wondering what a poke cake is? Learn all about poke cakes in this post with my 15 most popular poke cakes!
What You’ll Need
This recipe looks like it requires a lot of ingredients, but you probably already have most of them in your kitchen. Here’s everything you’ll need to make this cake. Be sure to scroll down to the recipe card for specific amounts.
- Sugar: Light brown for the cake and powdered for the whipped cream.
- Vegetable Oil: Adds moisture.
- Maple Syrup: For both the cake and the whipped cream.
- Pumpkin Puree
- Flour: I used all-purpose.
- Spices: Cinnamon and pumpkin pie.
- Baking Powder & Baking Soda: Acts as a leavening agent.
- Milk: I used non-fat, but any type of milk will do
- Instant Pumpkin Spice Pudding: See below for where to find this.
- Heavy Whipping Cream: For the whipped cream topping
- Health Milk Chocolate Toffee Bits are optional but make a great topping
Where do I buy pumpkin spice pudding?
Pumpkin Spice Pudding can be hard to find in many grocery stores. I’m usually able to get it at Walmart or Safeway brand grocery stores. However, I will also order it from Amazon if I can’t find it locally.
This item is a seasonal release, so it’s not available all year round. However, if you just can’t find pumpkin spice pudding in the store, I recommend using an instant vanilla or caramel pudding and whisking it with 1 teaspoon of pumpkin pie spice.
How to Make a Pumpkin Poke Cake
This moist and gooey cake is one of my favorite fall recipes. Here’s how you make it:
- Prepare a pan. Preheat the oven to 350°F and grease a 9″x13″ pan with cooking spray.
- Start the batter. Combine the sugar, vegetable oil, eggs, maple syrup, and vanilla at medium speed in a large mixing bowl. Mix for about 2 minutes until well incorporated. Then, add the pumpkin and beat until everything is well combined.
- Combine and add the dry ingredients. In a medium bowl, mix the rest of the dry ingredients. Alternate adding half the dry ingredients with half of the milk at a time until all ingredients are added.
- Bake the cake. Pour the batter into the pan and bake at 350°F for 20-25 minutes then cool completely.
- Create holes in the cake. Use a wooden spoon or some other round object to poke holes over the top of the cake (this is what makes it a poke cake!).
- Make the pudding and pour it over the cake. Whisk the instant pudding with the milk in a small mixing bowl. Pour the pudding over the top of the cake, trying to fill in the holes. Place the cake in the refrigerator until the pudding is firm, or for about 10 minutes.
- Prepare the equipment for the topping. Place the mixing bowl and the whisk attachment in the refrigerator for 5 to 10 minutes.
- Make the topping. Remove the whisk and bowl from the refrigerator and pour in the whipping cream. Then, use an electric mixer to beat the cream at medium-high speed until it thickens to soft peaks. Slowly add in the powdered sugar, maple syrup, and cinnamon and continue beating at high speed (just until stiff peaks start to form).
- Assemble the cake. Finish the cake by spreading the whipped cream topping over the top. Once you have an even layer of whipped cream, garnish with caramel sauce and milk chocolate toffee bits.
Tips For Success
From choosing the right equipment to knowing your cake is done cooking, here are a few tips for making the best pumpkin poke cake:
- Pouring the pudding over the cake: Make sure to do this immediately after mixing so that the pudding doesn’t set.
- Use an angled spatula after pouring the pudding over the cake: You can use this to brush the pudding back over the cake, as it tends to fill in the sides and corners. I recommend just wiping it back into the center and filling up all those holes. If you don’t have one, try with a regular spatula.
- Test the cake with a toothpick: Once the cake has baked for about 20 minutes, insert a toothpick into the center. If it comes out clean, you can remove the cake from the oven.
- Add the toppings just prior to serving. I always like to finish off my cake with drizzle of caramel and some crushed toffee to add a little texture.
How to Store a Poke Cake
The great thing about poke cakes is that they stay soft and moist for longer periods of time. The pudding filling means these cakes don’t dry out like others.
Once the cake has been topped with pudding and whipped cream, it needs to stay refrigerated. Just cover it, then store it in the refrigerator for up to 5 days. Since I use a 9″x13″-inch pan to bake the cake, I usually buy one that comes with a lid. Otherwise, I cover it with tin foil.
Can I Freeze A Poke Cake?
Poke cakes can be tricky when it comes to freezing. If you want to freeze this cake, I recommend doing so before you top it with whipped cream. Once the pudding has chilled, place the cake (or slices of the cake) in a freezer-safe container and freeze for up to 3 months.
When you’re ready to eat this cake, allow it to thaw in the refrigerator for a few hours. Once the cake is thawed, make the whipped cream and spread it over the top. Then, drizzle with caramel and garnish with toffee bits if desired.
More Poke Cakes To Try
If you liked this pumpkin cake, here are a few other poke cakes I think you’d like:Print
This homemade Double Pumpkin Poke Cake is soaked in pumpkin spice pudding and topped with a light and airy cinnamon maple whipped cream. If you love pumpkin spice, be sure to try this cake!
For the Cake:
- 1 ½ cups (330g) light brown sugar
- ½ cup (118ml) vegetable oil
- 3 large eggs
- 2 tablespoons (30ml) pure maple syrup
- 2 teaspoons (10ml) pure vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 cups (280g) all-purpose flour
- 2 teaspoons (5g) pumpkin pie spice
- 2 teaspoons (5g) ground cinnamon
- 1 ½ teaspoons (5.6g) baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup milk (177ml)- any type
For the Pudding:
- 1 pkg (3.4 oz) Instant pumpkin spice pudding
- 1 ¾ cups (414ml) milk
For the Whipped Cream:
- 1 ¾ cups (414ml) heavy whipping cream
- 2 tablespoons (30ml) pure maple syrup
- 1–2 teaspoons ground cinnamon
- 1 cup (130g) powdered sugar
- 3/4 cup Health Milk Chocolate Toffee Bits
For the Cake:
- Preheat the oven to 350°F. Grease a 9×13-inch pan with cooking spray.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, maple syrup and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
- Next mix in the pumpkin and beat until well combined.
- In a medium sized bowl, combine all remaining dry ingredients. Then, add half the dry ingredients to the batter followed half the milk and beat until it starts to combine.
- Finally add the remaining dry ingredients, mixing on low speed while pouring in the milk and beating until all of the ingredients are well combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed. Pour batter into the prepared pan.
- Bake at 350°F for 20-25 minutes. Test the cake for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
- Take a wooden spoon or another round object and poke holes over the top of the cake.
For the Filling:
- In a small mixing bowl, combine the instant pudding with the milk and whisk together until the powdered mix is dissolved.
- Pour the liquid pudding mix over top of the cake, try to fill the holes with the pudding mix. Refrigerate the cake until the pudding is firm, about 10 minutes or so.
For the Topping:
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream thickens.
- Slowly add the powdered sugar, maple syrup and cinnamon and continue beating on high speed until stiff peaks start to form. Spread the whipped cream over the top of the cake. Prior to serving, top with caramel sauce and milk chocolate toffee bits. Serve immediately or keep refrigerated until ready to serve.
- If you’re looking for the original cake mix version: 1 box spice cake mix (15oz), 1 package instant pumpkin spice pudding (3.4oz), 1 tsp cinnamon, ½ tsp pumpkin pie spice, 3 large eggs, ½ cup vegetable oil, ¾ cup milk, ½ cup sour cream. Mix all ingredients together until well combined, bake at 350°F for 18-22 minutes
- When you simply can’t find pumpkin spice pudding in the store, I recommend using an instant vanilla or caramel pudding, and then add 1 teaspoon pumpkin pie spice into the pudding.
- Category: Cake
- Method: Baked
- Cuisine: American
Keywords: pumpkin poke cake, poke cake pumpkin, pumpkin spice cake