Easy Pumpkin Spice Poke Cake

A deliciously moist pumpkin spice cake infused with sweetened condensed milk and topped with spiced whipped cream, perfect for fall gatherings.

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Prep Time 20

Cook Time 30

Total Time 2 50

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 300

Cake Ingredients

1 box pumpkin spice cake mix Choose a high-quality brand like Betty Crocker or Duncan Hines.
1 cup water Using room temperature water helps the mixture blend better.
3 large eggs Ensure at room temperature for even baking.
1/2 cup vegetable oil Can substitute with canola or melted coconut oil.
1 can (15 oz) pure pumpkin puree Look for 100% pumpkin, not spiced pumpkin filling.

Filling and Topping Ingredients

1 can (14 oz) sweetened condensed milk Opt for a good quality brand.
1 tub (8 oz) whipped topping (like Cool Whip) You can also make your own whipped cream.
1 teaspoon pumpkin pie spice A must for that cozy fall vibe!
1/4 cup caramel sauce Optional for an extra indulgent treat.

Preparation

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
In a large mixing bowl, combine the pumpkin spice cake mix, water, eggs, vegetable oil, and pumpkin puree. Beat until smooth and fully combined, about 2 minutes.

Baking

Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool for 10-15 minutes. Use a wooden spoon handle or fork to poke holes all over the cake, spacing them about an inch apart.
Carefully pour sweetened condensed milk over the cake, ensuring it seeps into the holes. Let cake cool completely.

Topping

In a small bowl, mix whipped topping with pumpkin pie spice. Spread over the cooled cake.
Drizzle caramel sauce over the spiced topping, if desired.
Refrigerate for at least 2 hours before serving.

Store leftover cake in an airtight container in the fridge for 4-5 days. This cake also freezes well un-iced for up to 3 months.