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Simple Fall Poke Cake

Category: Let's Bake Something Wonderful

Using a blend of spice cake and pumpkin, we add a creamy frosting that fills every bite with moist goodness. Finished with whipped topping, caramel drizzle, and chocolate chips, this dessert feels special without a ton of effort.

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Hannah Author
Updated on Thu, 08 May 2025 17:59:32 GMT
A rich pumpkin dessert slice topped with whipped cream, caramel drizzle, and chocolate chips, on a white plate sprinkled with chocolate chips. Save
A rich pumpkin dessert slice topped with whipped cream, caramel drizzle, and chocolate chips, on a white plate sprinkled with chocolate chips. | recipesbyhannah.com

This spiced pumpkin poke dessert delivers a taste of fall with each mouthful. The damp, seasoned base soaks up sweet caramel cream and gets finished with airy whipped topping, chocolate bits and gooey caramel. It's the ultimate cozy treat that fits any autumn occasion.

Fall Bliss Dessert

Sweet caramel, rich cream filling and cozy spices blend to make this treat taste exactly like autumn. It's not hard to whip up but will wow everyone at the table - that's why it's my favorite dessert for fall parties.

What You'll Need

  • Spice Cake Mix: 1 box for foundation
  • Pumpkin Purée: 15 oz can nothing added
  • Eggs: 2 large to bind
  • Water: ¾ cup
  • Cream Cheese Frosting: 1 container
  • Pumpkin Spice: 2 tsp for extra flavor
  • Cool Whip: 8 oz defrosted
  • Chocolate Chips: 1 cup mini
  • Caramel Chips: 1 cup
  • Caramel Sauce: For topping
  • Cooking Spray: For greasing

Baking Steps

First Things
Heat oven to 350°F and start defrosting your Cool Whip
Combine and Add
Stir cake mix with pumpkin, water, eggs and pour into sprayed baking dish
Cook It
Leave in oven 28-35 minutes until fully baked
Poke Spots
Let cool a bit then poke holes using a wooden spoon handle
Soften and Combine
Heat frosting and stir in the pumpkin spice
Add Moisture
Pour the spiced frosting into all holes and wait 20 minutes
Add Finishing Touches
Cover with Cool Whip then sprinkle chips and drizzle with caramel
Final Step
Keep in fridge until ready to eat
A delectable layered dessert featuring pumpkin flavor, topped with whipped cream, chocolate chips, and drizzled caramel. Save
A delectable layered dessert featuring pumpkin flavor, topped with whipped cream, chocolate chips, and drizzled caramel. | recipesbyhannah.com

Ideal Autumn Treat

This cake captures all the autumn feels. Each slice shows off tasty layers of spiced base, creamy middle and sweet garnishes that'll make everyone ask for seconds. Don't forget to serve it cold for the best fall dessert experience.

Recipe FAQs

→ Why do they call it a poke cake?

It gets its name because you poke holes throughout the baked cake and pour in liquid toppings. This keeps the cake moist and flavors every bite.

→ Can I make the entire cake from scratch?

Of course! Just use your favorite spice cake recipe that fits a 9x13 pan. Keep an eye on the baking time and adjust as needed.

→ Can this dessert be prepped in advance?

Yes, it tastes even better the next day. Prepare it up to 3 days ahead and store in the fridge.

→ What size holes work best for poking?

A wooden spoon’s handle is ideal—holes that are about 1/2 inch wide and spaced 1 inch apart will work excellently.

→ Can I freeze the cake for later?

You can freeze it before adding whipped topping. Wrap it well and freeze for up to 3 months. When ready, thaw overnight and add the topping before serving.

Pumpkin Poke Dessert

Soft pumpkin cake loaded with creamy frosting, layered with whipped topping, caramel, and chocolate. A cozy fall favorite that's great for get-togethers.

Preparation Time
20 min
Cooking Time
35 min
Total Time
55 min

Category: Sweet Kitchen

Difficulty Level: Easy

Cuisine: American

Yield: 12 Servings (1)

Dietary Preferences: Vegetarian

Ingredients

01 Cool Whip, thawed (8 oz).
02 15 oz can of pure pumpkin purée.
03 Mini chocolate chips (1 cup).
04 Pumpkin spice seasoning (2 teaspoons).
05 Box of spice-flavored cake mix.
06 3/4 cup water.
07 2 eggs.
08 1 cup caramel chips.
09 Cream cheese frosting (1 container).
10 Non-stick baking spray.
11 Caramel syrup for drizzling.

Directions

Step 01

Set your oven to 350°F. Begin defrosting the Cool Whip.

Step 02

Stir together the cake mix, eggs, pumpkin, and water until it’s smooth with no lumps.

Step 03

Pour the batter into a greased 9x13 pan and bake for 28 to 35 minutes.

Step 04

Let the cake cool for 5-10 minutes. Use a wooden spoon handle to poke holes across it.

Step 05

Microwave the frosting for 30 seconds, stir in the pumpkin spice, then heat another 10 seconds.

Step 06

Drizzle the warmed frosting over the cake, making sure it fills the holes. Let it cool for another 20 minutes.

Step 07

Smooth the Cool Whip across the top.

Step 08

Sprinkle chocolate and caramel chips over the Cool Whip, then drizzle caramel sauce over it all.

Step 09

Pop the whole cake in the fridge until it’s ready to serve.

Notes

  1. Works perfectly when prepared a day early.
  2. Stays fresh in the fridge for up to 4 days.
  3. Freeze it before adding the topping.
  4. Keep holes about an inch apart.
  5. A wooden spoon handle makes the best-sized holes.

Required Equipment

  • Baking pan (9x13 size).
  • Bowl for mixing.
  • Microwave.
  • Wooden-handled spoon.

Allergen Information

Check all ingredients for potential allergens and consult a medical professional if uncertain.
  • Dairy (in Cool Whip and frosting).
  • Wheat (comes from the cake mix).
  • Contains eggs.

Nutritional Information (per serving)

These details are for reference only and shouldn't replace medical advice.
  • Calories: 380
  • Fats: 18 g
  • Carbohydrates: 52 g
  • Proteins: 4 g