There’s cozy—and then there’s a full-on cozy moment baked into a single pan. This Pumpkin Spice Poke Cake Recipe wraps everything you love about autumn into neat, shareable squares: a tender sheet cake kissed with pumpkin spice, drenched with a velvety poke-and-soak mixture, and finished with swoops of cream cheese frosting and a glossy caramel drizzle. It’s the kind of dessert that makes your kitchen smell like a fall market and your table feel instantly festive.
What makes this cake special isn’t just the flavor—it’s the texture. By poking holes into a still-warm cake and letting a silky soak sink in, every bite turns plush and decadent without any extra fuss. Whether you go the from-scratch route or take the clever boxed-mix shortcut, this method guarantees a moist, crowd-pleasing crumb that slices beautifully and travels like a pro.
Why You’ll Love This Pumpkin Spice Poke Cake
- Ultra-moist crumb: The poke-and-soak step saturates every bite with flavor.
- Big seasonal payoff: The warmth of cinnamon, ginger, nutmeg, clove, and allspice sings through the cake and frosting.
- Hands-off convenience: 9×13 format, easy to slice, easy to transport.
- Flexible method: From scratch or boxed-mix base—both routes deliver crowd-pleasing results.
- Make-ahead smart: Chill time deepens flavor, so it’s perfect for potlucks and holiday prep.Learn more about poke cakes here: What is a poke cake?
Ingredient for Pumpkin Spice Poke Cake Recipe
For the Cake
A) Boxed-Mix Method (quick & reliable)
- 1 box spice cake mix (15.25 oz / 432 g)
No spice mix? Use yellow/white cake mix + Pumpkin Spice Blend below. - 1 cup (240 g) pumpkin purée (not pie filling)
- 2 large eggs (optional but recommended for classic crumb)
- ⅓ cup (80 ml) neutral oil or 6 Tbsp (85 g) melted butter
- 1–2 tsp vanilla extract
- If using yellow/white mix: add 1–1½ Tbsp Pumpkin Spice Blend (see below)
- Pinch fine salt (optional, enhances flavor)
B) From-Scratch Method (fully homemade)
- 2 cups (250 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- Pumpkin Spice Blend: 1½–2 Tbsp (see formula below)
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar, packed
- 1 cup (240 g) pumpkin purée
- 3 large eggs
- ½ cup (120 ml) neutral oil (or 115 g melted butter)
- 2 tsp vanilla extract
Pumpkin Spice Blend (make once, use as needed)
- 2 tsp ground cinnamon
- ¾ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ⅛–¼ tsp ground clove
- Optional twists: ¼ tsp cardamom or a pinch of black pepper for warmth
For the Poke & Soak — Pick One (or blend)
Classic Creamy Soak
- 1 can (14 oz / 397 g) sweetened condensed milk, gently warmed
Caramel Soak
- ½–¾ cup (120–180 ml) caramel sauce, slightly warmed
- Optional: pinch of fine salt or ½ tsp vanilla
Maple–Espresso Soak (lighter, aromatic)
- ¾–1 cup (180–240 ml) simple syrup (1:1 sugar/water)
- 1–2 Tbsp pure maple syrup
- 1–2 Tbsp strong espresso or coffee
- 1 strip orange zest or 1 cinnamon stick (steep, then remove)
For the Frosting — Choose Your Style
Cream Cheese Frosting (classic & sturdy)
- 8 oz (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 2½–3 cups (300–360 g) powdered sugar, sifted
- 1–2 tsp vanilla extract
- Pinch fine salt
- 1–2 Tbsp heavy cream as needed for spreadability
Stabilized Whipped Topping (light & airy)
- 1½ cups (360 ml) cold heavy cream
- ¼ cup (30 g) powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp instant vanilla pudding powder or 1 tsp gelatin bloomed in 1 Tbsp water (cooled)
Toppings & Finish (mix and match)
- Caramel sauce for drizzle
- Toffee bits (¼–½ cup / 40–80 g)
- Toasted pecans or walnuts (½–1 cup / 50–100 g), roughly chopped
- Candied pepitas (¼ cup / 35 g)
- Cinnamon–sugar (1 Tbsp sugar + ¼ tsp cinnamon) for dusting
- Mini chocolate chips or butterscotch chips (¼ cup / 45 g)
- Flaky sea salt (a pinch) to finish caramel
Tools & Equipment
- 9×13 metal baking pan
- Mixing bowls + whisk (or hand/stand mixer)
- Wooden-spoon handle (or sturdy skewer) for poking
- Offset spatula for frosting
- Cooling rack and measuring tools
Step-by-Step: Bake the Pumpkin Base
If Using a Boxed Mix
- Whisk cake mix with pumpkin pie spice (if using yellow/white mix).
- Add pumpkin purée, eggs (if using), and oil. Mix until just smooth.
- Pour into prepared pan; smooth top.
- Bake until the top springs back and a toothpick has moist crumbs (avoid a dry test).
- Cool on a rack for 10–15 minutes (cake should still be warm for poking).
If Baking From Scratch
- Whisk flour, leaveners, salt, and spices.
- In another bowl, whisk sugars, pumpkin, eggs, oil, and vanilla.
- Fold dry into wet just until combined.
- Bake, then cool 10–15 minutes.
Bake Time Tips
- Start checking early; pumpkin-heavy batters can go from perfect to overbaked quickly.
- Rotate the pan if your oven has hot spots.
The Poke & Soak (The Flavor Flood)
- While the cake is still warm, use a wooden-spoon handle to poke holes 1–1½ inches apart, all over the surface.
- If using sweetened condensed milk, warm it gently so it pours easily.
- Drizzle or ladle the soak slowly, making several passes so it sinks in evenly.
- If combining caramel + condensed milk, alternate thin passes for better distribution.
- Let the cake come to room temp, then cover and chill for at least 2–3 hours (overnight is peak flavor).
Frosting Options (Cream Cheese vs. Whipped)
Cream Cheese Frosting (Classic & Sturdy)
- Butter + cream cheese (softened), powdered sugar, vanilla, and a pinch of salt to balance sweetness.
- Beat butter first until creamy; add cream cheese and beat just until smooth.
- Sift powdered sugar for a fluffier finish; spread over a fully chilled cake.
Stabilized Whipped Topping
- Light, airy, and quick to make.
- Add a spoon of instant vanilla pudding powder or gelatin bloom for stability if piping.
Flavor Boosters
- Fold in a whisper of cinnamon or maple extract.
- For a lighter tang, blend cream cheese with whipped cream 50/50.
Toppings & Finish
- Caramel drizzle in zigzags or a loose crosshatch.
- Toffee bits for crunch.
- Toasted pecans or candied pepitas for a nutty bite.
- Cinnamon-sugar dust for a cozy bakery look.
- A few chocolate shavings or butterscotch chips scattered sparingly for contrast.
Presentation Tip:
Drag an offset spatula in soft S-curves across the frosting, then drizzle caramel along the same paths—effortless but polished.
Variations & Flavor Spins
- Maple–Espresso Soak: Stir 1–2 Tbsp strong espresso and 1–2 Tbsp maple syrup into your soak for café-dessert vibes.
- Butterscotch Twist: Swap caramel for butterscotch sauce; top with butterscotch chips and flaky salt.
- Chocolate Chip Pumpkin: Fold mini chocolate chips into the base; finish with chocolate curls.
- From-Scratch Pumpkin Sheet Cake: Skip the mix and use the scratch batter above for full control over spice and sweetness.
- Dairy-Free Route: Use dairy-free condensed “milk” substitutes and a coconut-based topping.
- Gluten-Free: A good 1:1 GF blend or GF mix works beautifully—watch bake time for best texture.
- Nut-Free Crunch: Use toffee bits, crushed gingersnaps, or candied pumpkin seeds instead of nuts.
- Spice It Your Way: Add cardamom or a pinch of black pepper for a warm, sophisticated edge.
Make-Ahead, Chilling, Storage & Freezing
- Make-Ahead: Bake, poke, soak, and chill the cake the day before. Frost and garnish a few hours before serving for the cleanest look.
- Storage: Cover and refrigerate leftovers to keep the frosting firm and the crumb plush.
- Freezing: Freeze the unfrosted, unsoaked base (well wrapped). Thaw, then poke, soak, and finish fresh for the best texture.
Pro Tips & Troubleshooting
- Soggy Layer? Use a measured amount of soak; drizzle slowly in passes; ensure the cake is warm—not hot—when soaking.
- Gummy Crumb? Avoid underbaking; mix just to combine (pumpkin can make batter dense if overmixed).
- Soak Pooling on Top? Poke deeper/wider holes; warm the soak gently; give it time to sink before chilling.
- Weepy Topping? Chill the cake fully before frosting; use a sturdy frosting method and spread in a cool kitchen.
- Flat Cake? Check leaveners’ freshness; don’t overmix; verify oven temperature with an oven thermometer.
Serving & Scaling
- Yield: 12–20 squares from a 9×13 pan, depending on slice size.
- Neat Slices: Chill well, use a hot, dry knife, and wipe between cuts.
- Scaling: Double for two 9×13 pans or bake in a half-sheet pan (watch bake time and depth).
FAQs (People Also Ask–Style)
1) Can I use yellow or white cake mix instead of spice cake?
Yes—just add 1–1½ tablespoons of pumpkin pie spice (or your own blend of cinnamon, ginger, nutmeg, allspice, clove) to the dry mix. You’ll still get that signature fall flavor.
2) Do I need to add eggs and oil if I’m using pumpkin purée?
You can go either route. The minimalist method uses only pumpkin purée plus the mix, while the enriched method adds eggs and oil for a more classic cake crumb. Choose the texture you prefer.
3) What’s the best soak—condensed milk or caramel?
Both are delicious. Condensed milk brings creamy sweetness; caramel adds buttery depth. Use one or blend them. For a lighter option, use a spiced simple syrup.
4) How big and how far apart should the holes be?
Aim for wooden-spoon handle size, spaced about 1–1½ inches apart. Poke while the cake is still warm to encourage deeper absorption.
5) How long should I chill before frosting/serving?
At least 2–3 hours—and overnight if possible. Chilling lets the soak fully distribute and the flavors harmonize.
Conclusion
When the leaves turn and the days slow down, this Pumpkin Spice Poke Cake Recipe is the dessert that always says “gather ‘round.” It layers warm spice, a plush crumb, and that signature poke-and-soak tenderness under silky frosting—simple steps, show-stopping payoff. Whether you take the from-scratch path or the smart boxed-mix shortcut, you’ll land in the same cozy place: a pan of shareable squares that feel like fall in every bite.