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Pumpkin Spice Poke Cake – Cozy, Moist, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cake: 1 box (15.25 oz) spice cake mix (or yellow cake mix)
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 3 large eggs
  • 1/2 cup neutral oil (canola or vegetable)
  • 1/2 cup milk (dairy or unsweetened almond milk)
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons pumpkin pie spice (to taste)
  • 1/4 cup brown sugar (optional, for extra depth)
  • For the poke filling: 1 can (14 oz) sweetened condensed milk
  • 1/2 cup heavy cream or half-and-half
  • 1 teaspoon cinnamon (or 1/2 teaspoon cinnamon + 1/4 teaspoon nutmeg)
  • Pinch of salt
  • For the topping: 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 1–2 tablespoons maple syrup (optional)
  • Ground cinnamon or pumpkin pie spice, for dusting
  • Chopped toasted pecans or pepitas (optional)

Method
 

  1. Preheat and prep: Set your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment for easy lifting.
  2. Mix the cake batter: In a large bowl, whisk the cake mix, pumpkin purée, eggs, oil, milk, vanilla, pumpkin pie spice, and brown sugar (if using). Stir just until smooth. Avoid overmixing.
  3. Bake: Pour the batter into the pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  4. Cool briefly and poke: Let the cake cool 10–15 minutes. Using the handle of a wooden spoon or a thick straw, poke holes about 1 inch apart all over the cake, going about 3/4 of the way down.
  5. Make the filling: Whisk the sweetened condensed milk, heavy cream, cinnamon, and a pinch of salt until smooth.
  6. Soak the cake: Slowly pour the filling over the warm cake, focusing on the holes. Use a spatula to gently guide the mixture into the holes so it absorbs evenly.
  7. Chill: Let the cake cool to room temperature, then cover and chill for at least 2 hours, preferably overnight. This sets the texture and deepens the flavor.
  8. Make the topping: Beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the cream cheese mixture. Add maple syrup if you like a hint of maple.
  9. Frost and finish: Spread the topping over the chilled cake. Dust lightly with cinnamon or pumpkin pie spice. Sprinkle with pecans or pepitas if you want a little crunch.
  10. Slice and serve: Cut into squares and enjoy. The cake is even better the next day.