When fall arrives, my thoughts turn to cozy treats, and nothing says autumn quite like pumpkin desserts. This season, I’m excited to share two amazing pumpkin poke cake recipes that are incredibly simple to make and packed with flavor. If you love super moist cakes with a little something extra, you are going to adore these easy cake ideas, including a delightful pumpkin jello poke cake and a classic pumpkin poke cake.
I know you’ll find a new favorite among these delicious options. Both are perfect for sharing at gatherings or enjoying with a warm cup of coffee. Let’s get baking!
Jump to Recipe:
Delicious Pumpkin Jello Poke Cake Recipe
This Pumpkin Jello Poke Cake is light, airy, and full of wonderful pumpkin spice flavor. The jello adds a fantastic moistness and a hint of unexpected zest that everyone will enjoy.
Key Ingredients & Tips for Jello Cake
- Pure Pumpkin Puree: Make sure you use 100% pure pumpkin puree from a can, not pumpkin pie filling, for the best authentic pumpkin taste in your cake.
- Jello Flavor Choice: While orange jello works beautifully with pumpkin, feel free to try peach or even a sugar-free vanilla pudding mix for a different but equally good result.
What You Need for Your Poke Cake
- 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 (3 oz) box orange Jello
- 1 cup boiling water
- 1 cup cold water
- Whipped topping for serving
⏱️ Time: 45 minutes🍽️ Yields: 12 servings
How to Make This Jello Cake
Step 1: Bake the Cake Base
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice. Mix these ingredients until they are just combined and smooth. Pour the batter into a greased 9×13 inch baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 2: Prepare and Pour Jello
Once the cake has cooled for about 10 minutes, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake, spaced about an inch apart. In a separate medium bowl, whisk together the Jello powder with 1 cup of boiling water until the powder is fully dissolved. Then, stir in 1 cup of cold water. Carefully pour this liquid Jello mixture evenly over the warm, poked cake, making sure it gets into all the holes.
Step 3: Chill and Serve
Place the cake in the refrigerator for at least 4 hours, or until the Jello is completely set and firm. Before you serve, spread a generous layer of whipped topping over the entire cake. You can sprinkle a little extra pumpkin pie spice on top for a pretty finish if you like.
📝 Final Note
To make sure the Jello soaks into the cake perfectly, ensure your poked holes are deep enough but don’t go all the way to the bottom of the pan.
Classic Pumpkin Poke Cake with Cream Cheese Frosting
This Pumpkin Poke Cake is a comforting classic, rich with pumpkin and warm spices, and made extra moist with a creamy filling. It’s a simple dessert that tastes incredible and is perfect for any fall gathering.
Key Ingredients & Tips for a Great Pumpkin Cake
- Sweetened Condensed Milk: This ingredient is essential for the creamy texture and sweet flavor that soaks deep into the cake. Do not substitute it with evaporated milk.
- Homemade Cream Cheese Frosting: A homemade cream cheese frosting truly elevates this cake. Make sure both your cream cheese and butter are at room temperature for the smoothest frosting.
What You Need for Your Pumpkin Cake
- 1 box (15.25 oz) spice cake mix
- 1 (15 oz) can pumpkin puree
- 1/2 cup water
- 1/4 cup vegetable oil
- 2 large eggs
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup pumpkin puree (for sauce)
- 1/2 teaspoon pumpkin pie spice (for sauce)
- For Frosting: 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
⏱️ Time: 50 minutes🍽️ Yields: 12-14 servings
How to Make Your Classic Pumpkin Poke Cake
Step 1: Bake the Spice Cake
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the spice cake mix, the 15 oz can of pumpkin puree, water, vegetable oil, and eggs. Mix these ingredients until they are completely smooth. Pour the batter into a greased 9×13 inch baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 2: Create Poke Sauce
While the cake is still warm from the oven, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake, about an inch apart. In a small bowl, whisk together the sweetened condensed milk, the extra 1/2 cup pumpkin puree, and 1/2 teaspoon pumpkin pie spice until well combined. Pour this delicious mixture evenly over the poked cake, making sure it soaks into all the holes.
Step 3: Frost and Chill
Let the cake cool completely at room temperature. To make the frosting, beat the softened cream cheese and softened butter in a bowl until they are creamy and smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy. Spread the cream cheese frosting evenly over the cooled cake. Chill the cake for at least 2 hours before serving for the best texture and to allow the filling to set.
📝 Final Note
For an extra festive and appealing look, you can sprinkle a pinch of ground cinnamon or some finely chopped pecans over the cream cheese frosting before you serve the cake.