Pumpkin Poke Cake

Pumpkin Poke Cake Recipe

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Jill Cooks


This was sent to me from best friend. I can't wait to try this. Just make sure you DO NOT add eggs, oil, and water that the cake mix calls for.
If you try this before I get to, let me know how it turned out. :)


★★★★★ 1 vote



Add to Grocery List

  • ·
    1 box yellow cake mix
  • ·
    14 oz. can pumpkin puree
  • ·
    1 teaspoon pumpkin pie spice
  • ·
    1 can sweetened condensed milk
  • ·
    8 oz. tub cool whip
  • ·
    1/2 bag heath bits or skor bits
  • ·
    caramel sundae sauce, to taste

How to Make Pumpkin Poke Cake


  1. Mix together cake mix, pumpkin puree, and pumpkin pie spice until a batter forms.
  2. Pour batter into a well greased 9x13 baking dish. Bake at 350 per directions on cake mix box for a 9x13 cake. Let cool 10 minutes after baking.
  3. Poke holes all over top of cake with a wooden spoon handle.
  4. Pour milk over the cake, filling the holes. Refrigerate for 30 minutes.
  5. Spread Cool whip over the top of cake. Sprinkle on Heath bits, and drizzle caramel over top.
    Best if refrigerated overnight.

Printable Recipe Card

About Pumpkin Poke Cake

Course/Dish: Cakes, Other Desserts
Main Ingredient: Sugar
Regional Style: American

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