If you love the comfort of **pumpkin cake** and the fun of a **poke cake**, you’re in for a real treat! I’ve gathered two fantastic **pumpkin poke cake** recipes here that are perfect for any fall gathering or just a cozy evening at home.
Both of these cakes are incredibly easy to make and bring so much joy. I can’t wait for you to try them and see which one becomes your new favorite!
Jump to Recipe:
Easy Pumpkin Jello Poke Cake Recipe
This **pumpkin jello poke cake** is a moist and flavorful dessert that’s perfect for autumn. It’s really simple to prepare and always a hit with my friends and family.
Key Ingredients & Tips
- Pumpkin Puree: Make sure you use pure pumpkin puree, not pumpkin pie filling. The labels can look very similar!
- Jello Flavor: Orange or peach jello works best to complement the pumpkin flavor. You can even try a sugar-free option if you like.
- Poking Tool: A chopstick or the handle of a wooden spoon makes perfect holes for the jello to soak into the cake.
What You Need
- 1 box (15.25 oz) yellow cake mix
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon pumpkin pie spice
- 1 small box (3 oz) orange jello
- 1 cup boiling water
- 1 cup cold water
- Whipped topping, for serving
⏱️ Time: 45 minutes active, 2 hours chill🍽️ Yields: 12 servings
How to Make It
Step 1: Bake the Pumpkin Cake
Preheat your oven to 350°F (175°C). Prepare the yellow cake mix according to the package directions, but also stir in the pumpkin puree and pumpkin pie spice. Mix everything until it’s just combined. Pour the batter into a greased 9×13 inch baking pan and bake as directed, or until a toothpick inserted into the center comes out clean.
Step 2: Poke Holes in the Cake
Once the cake is out of the oven, let it cool in the pan for about 15 minutes. Use a chopstick or the handle of a wooden spoon to poke holes all over the warm cake, making them about 1 inch apart. Don’t worry about being too perfect here.
Step 3: Add the Jello Mixture
In a medium bowl, dissolve the orange jello powder in 1 cup of boiling water. Stir well until the jello is completely dissolved, then add 1 cup of cold water. Carefully pour this jello mixture evenly over the warm, poked cake, making sure it seeps into all the holes.
Step 4: Chill and Serve Cold
Place the cake in the refrigerator for at least 2 hours, or until the jello has fully set and the cake is nicely chilled. When you’re ready to serve, cut it into squares and add a generous dollop of whipped topping to each slice.
📝 Final Note
This cake is best served cold. If you have any leftovers, cover it well with plastic wrap and keep it in the fridge for up to 3 days.
Classic Pumpkin Poke Cake with Cream Cheese Frosting
This traditional **pumpkin poke cake** is incredibly moist and tastes amazing with its creamy, rich frosting. It’s a comforting dessert that everyone will enjoy, especially during the fall season.
Key Ingredients & Tips
- Cake Mix Boost: Feel free to add a little extra spice like cinnamon or nutmeg to your cake mix to bring out more fall flavors.
- Sweetened Condensed Milk: This is what makes the cake extra moist and delicious. Make sure to pour it evenly over all the poked holes.
- Cream Cheese Softening: Let your cream cheese and butter come to room temperature before mixing the frosting. This helps prevent lumps and makes it wonderfully smooth.
What You Need
- 1 box (15.25 oz) spice cake mix
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/4 cup vegetable oil
- 3 large eggs
- 1 (14 oz) can sweetened condensed milk
- For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
⏱️ Time: 30 minutes active, 1 hour chill🍽️ Yields: 12-16 servings
How to Make It
Step 1: Bake the Cake Base
Preheat your oven to 350°F (175°C). In a large bowl, combine the spice cake mix, pumpkin puree, milk, vegetable oil, and eggs. Mix these ingredients until they are just combined and the batter is smooth. Pour the batter into a greased 9×13 inch baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 2: Poke Holes and Pour Milk
Once the cake is out of the oven, let it cool for 10-15 minutes in the pan. Use the handle of a wooden spoon or a large fork to poke holes all over the top of the warm cake. Make sure the holes are fairly close together. Slowly pour the can of sweetened condensed milk evenly over the cake, making sure it soaks into all the holes.
Step 3: Prepare the Cream Cheese Frosting
While the cake cools completely, prepare your frosting. In a medium bowl, beat together the softened cream cheese and softened butter until the mixture is smooth and fluffy. Gradually add the powdered sugar, one cup at a time, beating until creamy. Finally, stir in the vanilla extract.
Step 4: Frost and Chill
Once the cake is completely cool to the touch, spread the cream cheese frosting evenly over the top of the cake. Place the cake in the refrigerator for at least 1 hour to allow the frosting to set and the flavors to fully blend together.
Step 5: Cut and Serve
After chilling, cut the cake into squares and serve it cold. This cake tastes wonderful when it’s nice and cool.
📝 Final Note
For an extra touch, you can sprinkle a little cinnamon, a dash of pumpkin pie spice, or some chopped pecans on top of the frosting just before serving. It adds a lovely finish!
