Why You’ll Love This Recipe

I adore this cake because:

The poke-and-soak technique infuses each bite with rich caramel and condensed milk for an incredibly moist, pudding-like texture .
It’s easy and quick, often starting from a boxed spice or cake mix, yet feels like a homemade, show-stopping dessert
Topped with cool whipped cream or indulgent cream cheese frosting and sprinkled with toffee, Heath, or Skor bits, it balances textures beautifully

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake

1 box spice cake mix (or yellow/white mix + pumpkin pie spice)
15 oz pumpkin puree
(Optional: eggs/oil/milk/sour cream—depending on mix)

Soak

1 can (12–14 oz) sweetened condensed milk
1 jar (11–16 oz) caramel topping or sauce

Topping

Whipped topping (Cool Whip or homemade whipped cream) or cream cheese frosting
Crunch: Heath/Skor bits or toffee pieces

directions

Preheat oven to 350 °F (175 °C). Grease or line a 9×13″ pan.
In a bowl, mix cake mix, pumpkin puree, and any added ingredients (oil, egg, etc.) until smooth
Pour batter into the pan and bake 25–40 minutes (depending on recipe), until set .
Cool for ~10 minutes, then poke holes ~1″ apart using a wooden spoon handle
Pour sweetened condensed milk over holes, then drizzle caramel, letting it seep in
Chill in the fridge for 1–12 hours to let it soak through .
Prior to serving, spread whipped topping or cream cheese frosting, drizzle more caramel, and sprinkle toffee bits

Servings and timing

Yields about 12–16 servings
Prep: ~10–15 min
Bake: ~25–40 min
Chill & soak: 1 h to overnight
Total time: ~2–14 hours

Variations

Mix bases: Use yellow cake mix + extra pumpkin spice instead of spice mix
Soak swap: Replace caramel with additional sweetened condensed milk or flavored syrup .
Frosting change: Top with cream cheese frosting instead of whipped cream for richer flavor
Extra texture: Add chopped nuts (pecans/walnuts) to the topping for crunch .

storage/reheating

I store leftovers covered in the fridge for up to 3–5 days The chilled cake is best served cold—ouch slices need no reheating, but you can let it sit out 10 minutes if too firm.

FAQs

Do I have to use a boxed cake mix?

No—but boxed mixes make this recipe quick and reliable. From-scratch pumpkin cake works, too—just poke and soak it the same way

Can I skip the caramel?

Absolutely—you can soak with sweetened condensed milk only, though caramel adds that signature richness

Why poke holes?

They let the sweet liquids sink in, ensuring a moist, flavor-packed cake instead of sitting atop the surface .

How far ahead can I make it?

You can bake and soak the night before. Add topping and crunch just before serving to keep textures fresh .

Can I freeze leftovers?

Yes—freeze un-topped cake for up to 2–3 months. Thaw in the fridge, then top and serve .

Conclusion

Pumpkin Spice Poke Cake is my go-to autumn dessert—it’s easy, crowd-pleasing, and full of seasonal flavor. The soaked, creamy texture paired with whipped frosting and crunchy toffee makes it feel indulgent yet effortless. It’s perfect for fall gatherings, potlucks, or cozy weekend treats!

Pumpkin Spice Poke Cake

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Author: Mia
Total Time: ~2–14 hours
Yield: 12–16 servings
Diet: Vegetarian

Print Recipe

Description

This cozy fall dessert is soaked in sweetened condensed milk and caramel, topped with whipped cream and toffee bits for the ultimate seasonal indulgence.

Ingredients

Cake:

1 box spice cake mix (or yellow/white mix + pumpkin pie spice)

15 oz pumpkin puree

(Optional: eggs, oil, milk, or sour cream—depending on cake mix instructions)

Soak:

1 can (12–14 oz) sweetened condensed milk

1 jar (11–16 oz) caramel sauce

Topping:

Whipped topping or cream cheese frosting

Toffee bits or crushed Heath/Skor bars

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Instructions

Preheat oven to 350 °F (175 °C). Grease or line a 9×13″ baking dish.

Mix cake mix, pumpkin puree, and any extra ingredients your mix calls for until smooth.

Pour batter into the dish and bake 25–40 minutes, until a toothpick comes out clean.

Cool for 10 minutes, then poke holes ~1″ apart using a wooden spoon handle.

Pour sweetened condensed milk over the cake, letting it seep into the holes.

Drizzle with caramel sauce and refrigerate for 1–12 hours.

Before serving, spread with whipped topping or cream cheese frosting, drizzle more caramel, and sprinkle with toffee bits.

Notes

Use yellow cake mix plus extra pumpkin spice if spice mix isn’t available.

For richer flavor, use cream cheese frosting instead of whipped topping.

Chill cake overnight for best flavor infusion.

Add chopped pecans or walnuts for extra texture.

Prep Time: ~10–15 minutes
Cook Time: ~25–40 minutes
Category: Dessert
Method: Baking
Cuisine: American