Pumpkin Poke Cake

Pumpkin cake poked to death, doused in sweetened condensed milk, and then covered in cream cheese frosting.

Pumpkin Poke Cake | From: sweetpeaskitchen.com

If you’re a pumpkin fanatic like me, here’s one recipe that you NEED to make this fall-Pumpkin Poke Cake! I’ve adapted this recipe from one of my fall favorites-Pumpkin Bars. If you’ve never tried the Pumpkin Bars you really need to! It’s one of my absolute favorite pumpkin recipes! And judging by all of the wonderful comments you have left (83 to be exact), you love it too! :)

Pumpkin Poke Cake | From: sweetpeaskitchen.com

This recipe starts with a super simple to make pumpkin cake. Right as the cake comes out of the oven, holes are poked in the top with the base of a wooden spoon. Sweetened condensed milk is then poured over the holes, which allows the liquid to seep into the cake and make it extra moist and flavorful. After the cake has cooled for a few hours and the sweetened condensed milk has been absorbed into the cake, it is topped with an incredible cream cheese frosting and toasted pecans.

Pumpkin Poke Cake | From: sweetpeaskitchen.com

The cake soaks up the sweetened condensed milk like a sponge and as the hours pass, the better it gets. Like most poke cakes, I recommend letting the cake sit in the refrigerator for at least 5 hours before you serve it. If you’ve got 24 hours that’s even better! Just place in the refrigerator overnight and frost in the morning!

Pumpkin Poke Cake | From: sweetpeaskitchen.com

With little pockets of cream cheese frosting scattered throughout each slice, I guarantee this will become your go-to pumpkin recipe.

Pumpkin Poke Cake

Pumpkin cake poked to death, doused in sweetened condensed milk, and then covered in cream cheese frosting.

Yield: Serves 16


2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
4 large eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin puree

For the Drizzle:
1 (12-ounce) can sweetened condensed milk

For the Frosting:
8 ounces butter, at room temperature
8 ounces cream cheese, at room temperature
4 1/4 cups powdered sugar
2 tablespoons vanilla extract
1 cup pecans, chopped finely and toasted


1. Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan.

2. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, and ginger.

3. In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy.

4. Hand mix the dry ingredients into the pumpkin mixture until just combined. Do not overmix. Spread the batter into the prepared pan. Bake for 25-35 minutes or until toothpick inserted into the middle comes out clean. Remove the cake from the oven and immediately poke holes all over the top of the cake. You can use the end of a wooden spoon, a skewer, the tines of a fork, etc. Slowly pour the can of condensed milk all over the top of the cake, making sure to drizzle it evenly all over the top. Allow the cake to cool completely before frosting.

5. To make the Frosting: Place butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 minutes. Add powdered sugar and vanilla. Beat until light and fluffy, scraping the bowl as necessary.

6. Spread the frosting evenly over the top of the cake and sprinkle with toasted pecans. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Source: adapted from Pumpkin Bars

Pumpkin Poke Cake | From: sweetpeaskitchen.com

One Year Ago: No Bake Coconut Date Balls No Bake Coconut Date Balls + Cookbook Giveaway {Sweet Pea's Kitchen}

Two Years Ago: Brats and Beer Cheddar Chowder Brats and Beer Cheddar Chowder {Sweet Pea's Kitchen}

Three Years Ago: Warmed-Spiced Pecans with Rum Glaze Warmed-Spiced Pecans with Rum Glaze

Four Years Ago: Chocolate Marshmallow Surprise Cookies Chocolate Marshmallow Surprise Cookies

9 Responses to “Pumpkin Poke Cake”

  1. #
    Liz — November 13, 2014 @ 4:21 pm

    Thank you Christina for the lovely cake recipe.

  2. #
    Carol at Wild Goose Tea — November 14, 2014 @ 12:35 pm

    This just has to be over the top good. And moist. And special.

  3. #
    Kloe's Kitchen — November 15, 2014 @ 12:07 pm

    Oh yum…..I adore anything pumpkin. Seriously anything! I will have to make this. It sounds like it would be very moist! Thanks so much for sharing, Christina!

  4. #
    Sarah K. @ The Pajama Chef — November 15, 2014 @ 8:02 pm

    what a fun poke cake!

  5. #
    Teresa — November 15, 2014 @ 10:17 pm

    This looks and sounds so scrumptious.

  6. #
    Kit — November 17, 2014 @ 10:17 am

    Looks wonderful! But, I am down to just cooking for two now that my little birdies have all flown the from the nest! If I make this recipe as 1/2, would it work in an 8 X 8, or a loaf pan best, do you think?

    Thanks so much!

    • Christina replied: — November 17th, 2014 @ 1:50 pm

      Hi Kit,

      Yes, you can half this recipe and bake it in an 8×8 pan…I’ve made it twice this fall and the second time I halved it. Turned out great! 🙂

  7. #
    Kit — November 18, 2014 @ 12:48 pm

    Thanks! I am on on it today then. 🙂

  8. #
    Summer — November 25, 2014 @ 12:19 pm

    All I can say is….WOW!!!!! This cake is INCREDIBLE!! I made the cake part on Sunday night and let it marinate with the sweetened condensed milk. Monday night I made the frosting and finished the cake. I served it Tuesday afternoon at a work potluck and people couldn’t stop thanking me for the most amazing and moist cake they have ever eaten! I was scared of making the cake 2 days in advance but no issues. THANK YOU FOR AN AMAZING RECIPE!! Can’t wait to try the red velvet version.

Leave a Comment