As soon as you smell that first crisp breeze and see the leaves starting to turn those gorgeous shades of red and gold, my kitchen just *knows* it’s time. It’s time for all things cozy, spiced, and absolutely delicious. And honestly, what’s more fall than pumpkin? This Irresistible Pumpkin Poke Cake Recipe For Fall Bliss is my go-to whenever those autumn cravings hit. It’s ridiculously moist, packed with warm spice, and the cream cheese filling just melts in your mouth. I first made this for a neighborhood potluck a few years back, and let me tell you, it disappeared faster than trick-or-treaters on Halloween! It’s become a total tradition, and that’s why I’m so excited to share it with you.
Why This Irresistible Pumpkin Poke Cake Recipe For Fall Bliss Is a Must-Try
Seriously, if you’re looking for a dessert that screams “cozy autumn,” you’ve found it! This pumpkin poke cake is an absolute winner, and here’s why:
- Super Easy Peasy: We’re using a cake mix, so you can skip all the fuss of measuring dry ingredients. It comes together so quickly, even if you’re not usually a baker.
- Moisture Masterpiece: That cream cheese mixture soaking into the warm cake? Pure magic. It makes every single bite unbelievably moist and decadent.
- Flavor Explosion: The spice cake mix combined with real pumpkin puree and that sweet cream cheese layer is just a match made in fall heaven. Those warm spices are everything!
- Crowd Pleaser Deluxe: I swear, every single person who tries this cake goes crazy for it. It’s perfect for Thanksgiving, Halloween parties, or just a spontaneous weekend treat.
- Looks as Good as it Tastes: While it’s super simple, the way the cream cheese seeps through and the whipped topping seals it all in looks so inviting. It’s a real showstopper!
- Perfect for Cooler Weather: It just *feels* right, you know? The warm spices, the pumpkin… it’s the ultimate comfort dessert for when the weather gets chilly.
Gather Your Ingredients for Irresistible Pumpkin Poke Cake
Okay, time to round up everything you need for this pumpkin yumminess! Honestly, most of this is probably already hanging out in your pantry or fridge, which is part of why I love it so much. You’ll need:
- One box of spice cake mix (the 15.25 ounce kind works perfectly!)
- A 15 ounce can of pure pumpkin puree – make sure it’s not pumpkin pie filling, we want just pumpkin!
- Three large eggs
- Half a cup of your go-to vegetable oil
- One cup of plain old water
- An 8 ounce package of cream cheese, and make sure it’s nice and soft!
- Half a cup of butter, also softened so it mixes up smoothly
- One cup of powdery sweet powdered sugar
- A teaspoon of vanilla extract – gotta have that best flavor
- And finally, a 12 ounce container of frozen whipped topping, thawed out and ready to go.
That’s pretty much it! See? Nothing too crazy, right?
Step-by-Step Guide to Your Irresistible Pumpkin Poke Cake Recipe For Fall Bliss
Alright, let’s get this party started! Making this cake is honestly a breeze, I promise. It looks fancy, but it’s totally doable, even on a busy weeknight. Just follow these simple steps, and you’ll have a slice of fall heaven in no time.
Preparing the Pumpkin Cake Base
First things first, let’s get that oven preheated to 350 degrees F (that’s 175 degrees C for my metric friends!). While that’s heating up, grab your 9×13 inch baking pan and give it a good grease and flour. We don’t want any sticky situations later! Now, in a big bowl, dump in your spice cake mix, that can of pumpkin puree (remember, just the puree!), your eggs, vegetable oil, and water. Give it a whirl with your electric mixer for about 2 minutes on medium speed until it’s all beautifully combined. Pour that lovely batter into your prepared pan. Pop it in the oven and bake for about 30 to 35 minutes. You’ll know it’s done when a wooden skewer stuck in the middle comes out clean. Let it cool in the pan for just 10 minutes – just long enough so you don’t burn yourself, but still warm enough for the magic to happen.
Creating the Cream Cheese Soaking Layer
While the cake is doing its first cooling phase, let’s whip up that amazing cream cheese layer. Grab another medium bowl. Make sure your cream cheese and butter are truly softened – this is key for a super smooth mixture! Beat them together with your powdered sugar and that splash of vanilla extract until it’s all creamy and dreamy. Once the cake has had its 10-minute cool-down, grab a fork or the end of a wooden spoon and poke holes all over the top. Get wild with it! Then, gently spread that glorious cream cheese mixture right over the warm cake. You want it to ooze down into all those holes you just made. It’s supposed to look a little chaotic, that’s part of its charm!
Adding the Final Touches and Chilling
Once that cream cheese layer is spread on, let the cake cool down completely in the pan. Seriously, don’t rush this part! Once it’s totally cool, grab your thawed whipped topping and spread it in an even layer over the cream cheese. This is the fluffy, final layer of deliciousness. Then comes the hardest part: waiting! Pop the whole thing in the fridge for at least 2 hours. This chilling time is super important; it lets all those amazing flavors meld together and makes the cake set up perfectly.
Tips for an Extra Special Irresistible Pumpkin Poke Cake
You know, sometimes the simplest things make the biggest difference. If you want to take this already amazing Irresistible Pumpkin Poke Cake to a whole new level of fall bliss, I’ve got a couple of little tricks up my sleeve. Using good quality ingredients is always my first tip – grab that pure pumpkin puree (not the pie filling, remember!), and use a good quality spice cake mix. Also, really make sure that cream cheese and butter are super soft; it makes all the difference for that smooth soaking layer.
Now, for some fun additions! You can totally jazz it up before serving by sprinkling a little extra cinnamon on top of the whipped topping, maybe with some chopped pecans for a nice crunch. It looks so festive! If you’re feeling adventurous, you could even add a tiny swirl of caramel sauce over the whipped topping. Oh, and if you happen to love apple desserts, you should totally check out this Irresistible Apple Crisp Cheesecake – it’s another fall favorite in my house!
Frequently Asked Questions About This Pumpkin Poke Cake
Got questions about my Irresistible Pumpkin Poke Cake? I totally get it! Here are some of the things folks ask me most often, and the answers that I’ve figured out over the years:
Can I use pumpkin pie filling instead of puree?
Oh, this is a common one! Please, please, please stick to the pure pumpkin puree. Pumpkin pie filling already has sugar and spices added, and it can make your cake way too sweet and change the texture in a not-so-great way. We want that pure pumpkin flavor to shine through, and then we add our own spices and sweetness with the cake mix and filling!
How long does this cake need to chill?
This is super important for the best results! You’ll want to chill your pumpkin poke cake for at least 2 hours. Honestly, I kind of prefer it after 3 or 4 hours, or even overnight if I can wait that long! That chilling time really lets all those yummy flavors meld together and gives the cake that perfectly moist, set texture. It makes it easier to cut, too!
Can I make this ahead of time?
Absolutely! This cake is actually *better* if you make it ahead. I often make it the day before a party or holiday gathering. Just make sure it’s covered tightly in the fridge once it’s chilled. It stores beautifully for a couple of days, so it’s a great make-ahead dessert that doesn’t add stress to your busy day!
What if I don’t have a spice cake mix?
No worries if you can’t find a spice cake mix! You can totally use a yellow or white cake mix and just add about 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and a pinch of ground cloves or ginger to the dry mix before you combine it with the wet ingredients. That will give you that lovely fall spice flavor!
Nutritional Information (Estimated)
Just a heads-up, these numbers are approximate and can wiggle around a bit depending on the exact brands you use and how big you slice your pieces. But, you’re looking at roughly:
Per serving:
- Calories: About 350
- Fat: Around 18g (with about 9g being saturated)
- Carbohydrates: Roughly 45g
- Sugar: Close to 35g
- Protein: Around 4g
- Sodium: About 250mg
- Cholesterol: Around 50mg
- Fiber: Just a couple of grams
It’s a dessert, after all, so enjoy every bite!
Share Your Fall Bliss!
Loved making this Irresistible Pumpkin Poke Cake? I’d be absolutely thrilled if you left a comment below telling me how it turned out for you! And hey, if you snap any photos of your amazing creation, especially with all those beautiful fall colors in the background, tag me on social media – I just adore seeing your baking adventures!
Print
Irresistible Pumpkin Poke Cake
- Total Time: 55 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist pumpkin cake soaked in a sweet cream cheese mixture, perfect for fall.
Ingredients
- 1 (15.25 ounce) package spice cake mix
- 1 (15 ounce) can pumpkin puree
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (12 ounce) container frozen whipped topping, thawed
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the spice cake mix, pumpkin puree, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes.
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- While the cake is still warm, poke holes all over the top using a fork or the handle of a wooden spoon.
- In a medium bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture evenly over the warm cake, allowing it to seep into the holes.
- Let the cake cool completely in the pan.
- Once cooled, spread the thawed whipped topping over the cream cheese layer.
- Chill the cake for at least 2 hours before serving.
Notes
- For an extra festive touch, sprinkle with cinnamon or chopped pecans before serving.
- Ensure your cream cheese and butter are fully softened for a smooth mixture.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin cake, poke cake, fall dessert, spice cake, cream cheese frosting, easy dessert, holiday baking