Pumpkin Poke Cake

Name: Pumpkin Poke Cake
Prep time: 30 min
Cook time: 30 min
Total time: 120 min
Ingredients: 1 box spice cake mix ((roughly 15.25 ounces)); 2.5 cups whole milk ((divided)); 1 stick butter ((room temperature)); 3 large eggs; 2 teaspoons vanilla extract; 15.25 oz canned pumpkin puree ((divided)); 3.4 oz cheesecake instant pudding mix; 1 tsp pumpkin pie spice; 8 oz whipped topping ((thawed)); 1/2 cup toffee bits

This Pumpkin Poke Cake is perfect for fall - a spiced pumpkin cake filled with creamy cheesecake pudding and topped with whipped topping and toffee bits.

slice of pumpkin poke cake on a plate in front of a baking dish.

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Why You'll Love Pumpkin Poke Cake

leslie lambert, author of lamberts lately.

This Pumpkin Poke Cake is fall in a baking dish! It combines the pumpkin spice flavor of my Pumpkin Tres Leches Cake with the creamy layers of my Banana Pudding Poke Cake. Instead of soaking the whole cake, we'll fill it with pumpkin-spiced cheesecake pudding for little pockets of creamy fall flavor.

There are a few great shortcuts in this recipe, like using boxed spice cake mix and instant pudding mix. We're making it super easy to whip this one up for a fall party!

Prep Time: 30 minutes

Serves: 16 (great for big crowds!)

Flavor Profile: Spiced pumpkin, creamy cheesecake filling

Perfect for making ahead: The cake needs several hours to chill in the fridge, so it's easy to prepare ahead of a party or holiday meal.

Plenty of texture: Each slice combines soft cake, creamy pudding, fluffy whipped topping, and crunchy toffee bits.

Pretty finish: The contrast between the dark spice cake, pumpkin cheesecake filling, and fluffy topping makes every slice look just as good as it tastes.

Make this one this fall - I promise you'll love it!

Ingredient Notes

Ingredients for Pumpkin Poke Cake including eggs, butter, pudding mix, and spice cake mix.

(See recipe card at the bottom of this post for exact ingredient measurements and a full ingredient list.)

Spice cake mix: Use a standard-size box. A difference of about an ounce is totally fine and shouldn't affect the finished cake.
Whole milk: Divide it between the cake batter and pudding filling. Keep the portion for the pudding cold until you use it.
Butter: Let this soften to room temperature so it blends well into the batter.
Pumpkin puree: Divide it between the cake and pudding filling. Make sure to use plain pumpkin puree, not sweetened pumpkin pie filling.
Instant cheesecake pudding mix: Very important that you use instant pudding here. Cook-and-serve pudding won't set right with this method.
Pumpkin pie spice: If you don't have any on hand, you can use cinnamon with a pinch of nutmeg instead.
Whipped topping: Thaw it in the refrigerator before spreading it over the chilled cake.
Toffee bits: We're sprinkling these over the top for a sweet, crunchy finish. It contrasts really well with the spiced cake!

Additions & Substitutions

Not a cheesecake fan? You can use vanilla or white chocolate pudding mixes instead for a similar feel.
If you can't find spice cake mix, a yellow cake mix works well. I'd recommend adding 2 teaspoons of pumpkin pie spice to your batter when using yellow cake mix.
If you want a richer cake, use whipped cream cheese frosting instead of whipped topping.
Chopped pecans, walnuts, crushed gingersnaps, or a light dusting of cinnamon could be used instead of the toffee bits.
I recommend store-bought whipped topping instead of homemade. Homemade whipped cream can soften or give off moisture as the cake chills, especially if you make it far in advance.

How to Make Pumpkin Poke Cake

Pumpkin poke cake batter in a glass dish with a spoon for baking.

Baked pumpkin poke cake in glass dish, poking holes with a wooden spoon handle.

Mix the batter. Preheat the oven according to the temperature listed on the cake-mix package and grease a 9x13" baking dish. Beat together the cake mix, 1 cup of milk, softened butter, eggs, vanilla, and 1 cup of pumpkin puree until smooth, scraping the bowl as needed.
- Tip: Use softened, not melted, butter. This will give you a fluffier cake.
Bake the cake. Spread the batter in the dish and bake according to the package directions. Cool for 15 to 20 minutes so the cake is warm, not hot.
Poke the holes. Use the back of a wooden spoon to make evenly spaced holes about 1½ to 2 inches apart.

Mixing cheesecake pumpkin pudding mix in a glass bowl with a whisk.

Pouring creamy cheesecake pumpkin pudding over pumpkin poke cake in a glass dish.

Make the pudding filling. Whisk together the instant cheesecake pudding mix, remaining cold milk, remaining pumpkin puree, and pumpkin pie spice. Immediately pour it over the cake, guiding the filling into the holes with a spoon and spreading the rest on top.
- Important: Mix the pudding only when you're ready to pour it. It will start thickening within 2 to 3 minutes.
Chill the cake. Cover and refrigerate for at least 1 hour; 4 to 6 hours for the best texture.

Whipped topping spread over pumpkin poke cake in a glass dish.

Pumpkin poke cake with whipped topping and toffee bits in a glass dish.

Add the topping. Spread whipped topping over the chilled cake, sprinkle with toffee bits, and serve cold.
- Tip: Add the toffee bits just before serving so they stay crunchy.

Leftovers & Storage

Leftovers: Cover any leftover pumpkin poke cake and keep it refrigerated for up to 3-4 days. Because this cake contains milk, pudding, and whipped topping, don't leave it at room temperature for more than two hours.

For a potluck, you can transport the covered baking dish in a cooler or insulated carrier with cold packs. I recommend keeping it chilled until it's ready to be served.

Freezing: I don't recommend freezing a poke cake. The texture contrast just isn't there after it's frozen and thawed. Make this one fresh!

Slice of pumpkin poke cake with whipped topping and toffee bits on a white plate.

Leslie's Testing Notes

Work quickly with the pudding: Have the cake poked before mixing the filling, then pour it on right away before it thickens.
Space the holes evenly: Keep them about 1½ to 2 inches apart so you have lots of little filling pockets without weakening the cake.
Let the cake cool first: Wait 15 to 20 minutes before poking so the warm cake doesn't tear.
Use cold milk: Keep it chilled until you're ready to mix the pudding.

FAQs & Troubleshooting

Whole milk is going to give the filling the richest flavor and most reliable consistency. Non-dairy milk may require a different amount, so don't substitute almond or oat milk cup for cup without testing it first.

Yep, a thin pudding layer on top is totally normal. Guide as much as you can into the holes, then smooth the rest evenly over the cake. It gives you a little bit of a pudding layer that's really yummy against the cake!

If this happens, the cake or pudding layer was probably still warm. Chill the cake until it's completely cold and the pudding has set before adding the whipped topping.

The back of a wooden spoon handle works best because it makes holes wide enough for the thick pudding filling. See my pictures for an example. A straw or skewer makes smaller holes that may not hold as much pudding.

If you used the correct ingredient ratios, the culprit is usually your baking time. Make sure the center was fully baked. The edges can look done before the middle, so check that a toothpick comes out clean or with only a few moist crumbs.

You can, but canned pumpkin gives the best texture. Use a sugar or pie pumpkin, puree it until smooth, and drain off any extra liquid before measuring.

Sugar-free instant pudding will work, but the package will weigh less than regular pudding. Go by the serving size on the box rather than trying to match the ounce measurement - you should have about four servings in the box.

Yes, an oven-safe 9x13" foil pan is perfect for parties! Set it on a baking sheet for support, and wait until the cake has cooled before adding the plastic lid.

More Pumpkin Treats

Pumpkin Cake Pops

Pumpkin Fluff

two pumpkin cake mix bars stacked on a baking rack, topped with a cream cheese swirl.

Pumpkin Cream Cheese Swirl Bars

Pumpkin Earthquake Cake

I hope you love this fall-tastic dessert! 🎃 If you make it, let me know what you think in the comments below. And make sure to mark Lamberts Lately as a preferred source on Google to see more of my recipes in search!