A head on shot of a slice of pumpkin poke cake showing the layers of the cake, and a gold fork laying on the white plate

Pumpkin Poke Cake

  • Author: Julianne Dell
  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Total Time: 55 minutes
  • Yield: 15 Servings


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
  • 12 teaspoons ground cinnamon
  • 1 cup (130g) powdered sugar
  • 3/4 cup Health Milk Chocolate Toffee Bits


For the Cake:

  1. Preheat the oven to 350°F. Grease a 9×13-inch pan with cooking spray.
  2. 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.
  3. Next mix in the pumpkin and beat until well combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Take a wooden spoon or another round object and poke holes over the top of the cake.

For the Filling:

  1. In a small mixing bowl, combine the instant pudding with the milk and whisk together until the powdered mix is dissolved.
  2. 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:

  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  2. 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.
  3. 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.
Nutrition Information:
1 slice
  • Category: Cake
  • Method: Baked
  • Cuisine: American