Pioneer Woman Pumpkin Poke Cake
Pumpkin poke cake traces its inspiration to American poke cakes that became popular in the 1970s. This Pioneer Woman version infuses that nostalgic dessert with pumpkin puree, cinnamon, nutmeg, and a sweet condensed milk filling that soaks into every bite, making it extra moist and rich.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the cake:
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1 box yellow cake mix
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1 cup pumpkin puree
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3 large eggs
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½ cup vegetable oil
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½ cup milk
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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½ teaspoon ginger
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¼ teaspoon cloves
For the filling and topping:
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1 can (14 oz) sweetened condensed milk
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1 jar (12 oz) caramel sauce
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1 tub whipped topping (Cool Whip), thawed
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½ cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
In a large bowl, combine the cake mix, pumpkin puree, eggs, oil, milk, and spices. Beat until smooth and fully combined.
Pour the batter into the prepared dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, let the cake cool for 10 minutes. Use the handle of a wooden spoon to poke holes evenly across the surface.
Pour condensed milk evenly over the warm cake, allowing it to soak into the holes. Drizzle caramel sauce over the top and spread gently with a spatula.
Refrigerate the cake for at least 2 hours, or overnight for the best flavor. Spread whipped topping evenly over the chilled cake and sprinkle chopped pecans or a light drizzle of caramel on top.