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Easy & Moist Pumpkin Poke Cake with Cream Cheese Frosting

A close-up of a moist slice of pumpkin poke cake topped with thick white frosting and caramel drizzle.
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Create a comforting, moist fall dessert with this easy pumpkin poke cake recipe. It features classic autumn spices, a creamy filling, and a simple cream cheese topping, making it perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale
  • 1 box (15.25 oz) yellow or spice cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can (15 oz) pure pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 can (14 oz) sweetened condensed milk
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup caramel sauce, for drizzling (optional)
  • 1/4 cup chopped pecans, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Mix on medium speed for two minutes until just combined.
  3. Gently fold in the pumpkin puree, pumpkin pie spice, cinnamon, ginger, and cloves until incorporated. Do not overmix.
  4. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  5. While the cake is baking, prepare the poke filling. In a medium bowl, whisk together the sweetened condensed milk and instant vanilla pudding mix.
  6. Once the cake is out of the oven, immediately poke holes all over the top using a wooden skewer or the handle of a wooden spoon, spacing them about one inch apart.
  7. Slowly pour the sweetened condensed milk and pudding mixture evenly over the top of the hot cake, allowing it to seep into the holes. Let the cake cool completely on a wire rack.
  8. Prepare the cream cheese frosting: In a separate bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
  9. Once the cake is cool, spread the cream cheese frosting evenly over the top.
  10. If using, drizzle the caramel sauce over the frosting and sprinkle with chopped pecans before serving.

Notes

  • For an extra moist cake, you can substitute the cold milk in the pudding step with 1 cup of heavy cream.
  • If you want a stronger caramel flavor, use salted caramel sauce for the drizzle.
  • This cake tastes best when chilled for at least two hours before serving to allow the filling to set fully.

Nutrition

Find it online: https://www.unfoldrecipes.com/pumpkin-poke-cake/