Easy Fall Poke Cake

Starting with a spice cake mix, we're adding pumpkin and filling it with melted cream cheese frosting for extra moisture. Topped with Cool Whip, chocolate chips and caramel, it's an easy fall dessert that tastes like you spent hours making it.

Clare Greco
Updated on Wednesday 04 December 2024
A delicious slice of pumpkin cake topped with whipped cream, chocolate chips, and drizzled caramel, surrounded by chocolate chips on a white plate.
A delicious slice of pumpkin cake topped with whipped cream, chocolate chips, and drizzled caramel, surrounded by chocolate chips on a white plate. Pin it
A delicious slice of pumpkin cake topped with whipped cream, chocolate chips, and drizzled caramel, surrounded by chocolate chips on a white plate. | Recipesbyclare.com

My pumpkin spice poke cake brings fall flavors in every bite. The moist spiced cake gets infused with caramel cream then topped with fluffy whipped cream chocolate and caramel. It's pure autumn comfort perfect for any gathering.

Autumn in a Pan

Warm spices creamy filling and sweet caramel make this cake taste like fall. Easy to make but impressive to serve it's my go-to dessert for seasonal celebrations.

What You Need

  • Spice Cake Mix: 1 box your base
  • Pumpkin Purée: 15 oz can pure pumpkin
  • Eggs: 2 large for structure
  • Water: ¾ cup
  • Cream Cheese Frosting: 1 container
  • Pumpkin Spice: 2 tsp extra warmth
  • Cool Whip: 8 oz thawed
  • Chocolate Chips: 1 cup mini
  • Caramel Chips: 1 cup
  • Caramel Sauce: For drizzling
  • Cooking Spray: For the pan

Let's Bake

Get Ready
350°F start thawing Cool Whip
Mix and Pour
Blend cake mix pumpkin eggs water pour in greased pan
Bake Away
28-35 minutes until done
Make Holes
Cool briefly poke holes with wooden spoon handle
Melt and Mix
Warm frosting mix in pumpkin spice
Fill and Layer
Pour frosting into holes cool 20 minutes
Top it Off
Spread Cool Whip add chips drizzle caramel
Finish Up
Chill until serving time
A delectable layered dessert featuring pumpkin flavor, topped with whipped cream, chocolate chips, and drizzled caramel. Pin it
A delectable layered dessert featuring pumpkin flavor, topped with whipped cream, chocolate chips, and drizzled caramel. | Recipesbyclare.com

Perfect for Fall

This cake brings autumn to your table. The layers of spice cake creamy filling and sweet toppings make every slice special. Serve it chilled for the perfect fall dessert.

Frequently Asked Questions

Why is it called a poke cake?

After baking, you poke holes throughout the cake and fill them with liquid toppings (like melted frosting). This makes every bite super moist and flavorful.

Can I make this from scratch instead of using a mix?

Yes! Use your favorite spice cake recipe as the base. Just make sure it fits a 9x13 pan and adjust baking time accordingly.

Can I make this ahead of time?

Yes, it actually gets better after a day in the fridge. Make up to 3 days ahead and keep refrigerated.

What size holes should I poke?

Use a wooden spoon handle for perfect holes - about 1/2 inch wide. Space them about 1 inch apart all over the cake.

Can I freeze this cake?

Yes, but freeze before adding the Cool Whip topping. Wrap well and freeze up to 3 months. Thaw overnight and top before serving.

Pumpkin Poke Cake

A moist pumpkin spice cake filled with melted cream cheese frosting, topped with whipped cream, chocolate and caramel. Perfect for fall gatherings.

Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes

Category: Sweet Treats

Difficulty: Easy

Cuisine: American

Yield: 12 Servings (1)

Dietary: Vegetarian

Ingredients

01 1 box spice cake mix.
02 15 oz can pumpkin purée.
03 2 eggs.
04 3/4 cup water.
05 1 container cream cheese frosting.
06 2 teaspoons pumpkin spice seasoning.
07 8 oz Cool Whip, thawed.
08 1 cup mini chocolate chips.
09 1 cup caramel chips.
10 Caramel dessert topping for drizzling.
11 Non-stick cooking spray.

Instructions

Step 01

Heat oven to 350°F. Start thawing Cool Whip.

Step 02

Mix cake mix, pumpkin, eggs and water until smooth.

Step 03

Pour into greased 9x13 pan. Bake 28-35 minutes.

Step 04

Cool 5-10 minutes. Poke holes with wooden spoon handle.

Step 05

Microwave frosting 30 seconds. Mix in pumpkin spice and heat 10 seconds more.

Step 06

Pour melted frosting over cake, filling holes. Cool 20 minutes.

Step 07

Spread Cool Whip on top.

Step 08

Sprinkle with chips and drizzle caramel sauce.

Step 09

Refrigerate until serving.

Notes

  1. Best made 1 day ahead.
  2. Keeps 3-4 days refrigerated.
  3. Can freeze without topping.
  4. Space holes 1 inch apart.
  5. Use wooden spoon for perfect holes.

Tools You'll Need

  • 9x13 baking pan.
  • Mixing bowl.
  • Wooden spoon.
  • Microwave.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (frosting, Cool Whip).
  • Eggs.
  • Wheat (cake mix).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 18g
  • Total Carbohydrate: 52g
  • Protein: 4g