This Pumpkin Poke Cake is going to quickly become your new fall favorite! A delicious homemade pumpkin cake soaked in sweetened condensed milk and topped with cream cheese frosting. It’s to die for!
This Pumpkin Poke Cake is currently one of my favorite pumpkin desserts in the history of ever. Maybe it’s the fact that it has sweetened condensed milk poured over the top, or that it’s topped off with cream cheese frosting, or probably both. Whatever the reason, I’m in love with this cake and you will be too.
This cake is the perfect combination of flavors. I think it’s safe to say that it’s the epitome of pumpkin desserts. I can say with confidence that even non-pumpkin lovers will like this cake. I know, because my non-pumpkin loving friend gobbled it right up and asked me for the recipe. Can you even believe that non-pumpkin lovers even exist? I can’t!
What is a poke cake?
It’s a baked cake (made from a mix or from scratch) with holes poked all over the top of the cake. Then things like sweetened condensed milk, pudding, caramel sauce or a combination of those is poured on top of the cake. It seeps into the cake and makes it moist and flavorful. After the cake has chilled for a few hours, it’s topped with Cool Whip, whipped cream or frosting and sometimes sprinkled with crushed toppings (Butterfinger, Skor Bar, Heath Bar, etc.)
Does it get too mushy and too sweet from the toppings poured over the top?
Poke cakes are definitely moister and sweeter than some cakes, but they are absolutely delicious. If you’re worried about it being too sweet or too moist, then you can use less sweetened condensed milk (or whatever you’re pouring). Fun fact, I am a firm believer than no amount of sweetened condensed milk is too much, but go ahead and adjust the amount to your liking.
What do I use to poke the holes with?
I like to use the end of a wooden spoon, but you can also use a straw, skewer, or even a fork.
Can I halve this recipe?
Yes! If you don’t need a whole 9×13 pan, you can halve this recipe and put it in an 8×8 inch pan. Decrease the baking time by about 5 minutes, keeping an eye on it.
This cake is best if it has several hours in the fridge, so make sure and plan ahead.
- 4 eggs
- 1 2/3 cup white sugar
- 1 cup vegetable or canola oil
- 1 can (15 oz) pumpkin purée
- 2 cups all purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg (I always use freshly grated)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 can (14 oz) of sweetened condensed milk
- 1 pkg. (8 oz) softened cream cheese
- 1/4 cup softened butter
- 1 teaspoon vanilla extract
- 2 1/2 to 3 cups powdered sugar
Preheat your oven to 350 degrees.
Grease a 9x13" baking pan with a non stick cooking spray and set aside.
In a large bowl add eggs, oil, sugar, and pumpkin purée and mix until well combined.
Add flour, cinnamon, pumpkin pie spice, nutmeg, baking powder, baking soda, and salt. Mix until just combined. Pour into your greased baking pan and bake for 25 to 30 minutes or until a toothpick comes out with a few moist crumbs on it.
Let sit for 2 to 3 minutes then using the end of a wooden spoon, poke holes over the top of the cake. Pour sweetened condensed milk over the top of the cake and put in the fridge to cool for at least an hour. Frost with cream cheese frosting.
Using a hand or stand mixer, beat your cream cheese and butter until smooth and creamy.
Add vanilla and powdered sugar and mix on low until combined. Turn mixer up to medium and continue to mix until smooth and creamy.
Recipe Source: Adapted slightly from My Incredible Recipes