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Pumpkin Spice Poke Cake

Pumpkin spice poke cake is a tender pumpkin cake filled with sweetened condensed milk and topped with whipped topping and caramel. Bake it in a 9x13-inch pan, chill until the filling sets, then slice for a creamy, spiced dessert.
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Prep Time 25 minutes
Cook Time 35 minutes
cooling and chilling 2 hours 40 minutes
Total Time 3 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 tbsp unsalted butter softened, for greasing
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 can (15 oz) pumpkin puree
  • 4 eggs large
  • 0.75 cup vegetable oil
  • 2 tsp vanilla extract
For the filling
  • 1 can (14 oz) sweetened condensed milk
For the topping
  • 1 tub (8 oz) whipped topping frozen, thawed
  • 0.5 cup caramel sauce

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the cake
  1. Heat the oven to 350°F and grease a 9x13-inch baking pan with the butter.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a large bowl, whisk together the pumpkin puree, eggs, oil, and vanilla.
  4. Add the flour mixture and stir just until combined.
  5. Spread the batter evenly in the prepared pan.
  6. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes.
Fill the cake
  1. Use the handle of a wooden spoon to poke holes about 1 inch apart across the cake, without poking through the bottom.
  2. Slowly pour the sweetened condensed milk over the cake, aiming to fill the holes.
  3. Let the cake cool to room temperature.
  4. Cover the cake and refrigerate for at least 2 hours, until completely chilled.
Top the cake
  1. Spread the thawed whipped topping evenly over the chilled cake.
  2. Drizzle with the caramel sauce.
  3. Refrigerate for 30 minutes before slicing and serving.

Notes

For clean slices, chill the cake thoroughly before cutting. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the whipped topping may change texture.