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–+ servings
Pumpkin poke cake being scooped out of a baking dish.
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5 from 3 votes

Pumpkin Poke Cake

This easy pumpkin poke cake recipe is the ultimate fall dessert oozing with sweet cinnamon filling and smothered with tangy cream cheese frosting.
Prep Time20 minutes
Cook Time30 minutes
Additional Time2 hours
Total Time2 hours 50 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Rachel Gurk

Equipment

Ingredients

Cake

  • 1 box white cake mix and ingredients needed as written on the package (you’ll likely need 3 eggs, ½ cup oil, and water)
  • 3 cups finely grated fresh pumpkin
  • 1 tablespoon pumpkin pie spice (see note)

Filling

  • 1 can (14 oz.) sweetened condensed milk
  • 1 teaspoon ground cinnamon

Frosting

  • 1 package (8 oz.) cream cheese, softened (full-fat is best)
  • 1 cup powdered sugar
  • ¼ cup heavy cream
  • Additional cinnamon for garnish

Instructions

  • Preheat oven to 350°F. Grease a 9 x 13-inch cake pan or spray lightly with cooking spray.
  • Cake: Prepare the cake, following package directions. Stir grated pumpkin and pumpkin pie spice into the batter. Pour evenly into the prepared pan.
    1 box white cake mix, 3 cups finely grated fresh pumpkin, 1 tablespoon pumpkin pie spice
  • Bake for 30 to 35 minutes or until the cake is done (toothpick inserted in the center of the cake comes out clean). Cool completely in the pan on a wire rack. 
  • Filling: Meanwhile, prepare the filling. In a small bowl (or right in the can), blend together sweetened condensed milk and cinnamon. Set aside.
    1 can (14 oz.) sweetened condensed milk, 1 teaspoon ground cinnamon
  • When the cake is cool, using a metal skewer, a chopstick, or the handle of a wooden spoon, make holes evenly all over the cake. It's best if you don't poke all the way through to the bottom of the cake.
  • Pour the condensed milk mixture into the holes and all over the cake, as evenly as possible. Let the cake set a half hour or so before frosting so it has a chance to absorb the filling.
  • Frosting: Combine softened cream cheese, powdered sugar, and heavy cream in a medium-sized bowl with an electric mixer until smooth and creamy. Spread the frosting over the cake. 
    1 package (8 oz.) cream cheese, softened, 1 cup powdered sugar, ¼ cup heavy cream
  • Refrigerate the cake, covered, for about 2 hours or overnight before serving. If desired, garnish with additional cinnamon. 

Notes

  • Substitute for pumpkin pie spice: If you don’t have pumpkin pie spice, substitute 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon cloves.
  • Storage: Store airtight in the refrigerator for up to 4 days.

Nutrition

Serving: 1square | Calories: 398kcal | Carbohydrates: 67g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 402mg | Potassium: 282mg | Fiber: 1g | Sugar: 48g | Vitamin A: 2886IU | Vitamin C: 4mg | Calcium: 221mg | Iron: 1mg

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