Can I use pumpkin pie filling instead of pumpkin puree?

No, it's important to use 100% pumpkin puree , not pumpkin pie filling. The pie filling contains added sugar and spices, which can overpower the cake and affect the texture of the pudding layer.

Why didn’t my pudding set properly?

The most common reason is using cook-and-serve pudding instead of instant pudding . Always double-check the box. Also, use cold milk and whisk thoroughly before pouring the mixture into the cake.

Can I make Pumpkin Poke Cake ahead of time?

Yes! In fact, it’s even better when made ahead . You can prepare it a day or two in advance and store it in the refrigerator. Just wait to add whipped topping and garnishes until right before serving.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely. Homemade whipped cream works well and can give the cake a more natural flavor. Just make sure it's stabilized (with a bit of cornstarch or gelatin) if you need it to last more than a few hours.

Is Pumpkin Poke Cake served cold or warm?

It’s best served cold , straight from the refrigerator. Chilling helps the pudding layer set properly and enhances the flavor of the pumpkin and spices.

Can I freeze Pumpkin Poke Cake?

Yes, but it’s best to freeze it before adding the whipped topping and garnishes. Wrap it tightly and thaw it in the fridge overnight before decorating and serving.

Can I use cream cheese filling instead of pudding?

You can! Blend softened cream cheese with pumpkin puree and a bit of powdered sugar to make a thick, tangy filling that adds a cheesecake-like twist to the classic poke cake.

Pumpkin Poke Cake – Moist, Creamy, and Easy Fall Dessert

Ingredients

Scale

1 box spice cake mix
Ingredients as listed on the box (usually 3 eggs, 1/2 cup oil, 1 cup water)
1 box (3.4 oz) instant vanilla pudding mix
2 ½ cups cold whole milk
1 can (15 oz) 100% pumpkin puree (not pie filling)
1 tub (8 oz) whipped topping (Cool Whip)
½ cup Heath toffee bits or chopped nuts (optional)
Caramel sauce, for drizzling

Instructions

Preheat oven to 350°F (175°C). Prepare and bake the spice cake in a greased 9×13-inch pan according to package instructions.
Once baked, let the cake cool for 10 minutes, then poke holes all over using the handle of a wooden spoon.
In a large bowl, whisk pudding mix with cold milk until slightly thickened. Stir in the pumpkin puree until smooth.
Pour the pumpkin mixture over the cake, filling all the holes. Gently spread and press it into the cake using a spatula.
Cover and refrigerate for at least 2 hours to let the filling set.
Spread whipped topping evenly over the cake.
Garnish with caramel sauce and toffee bits just before serving.
Slice and serve chilled.

Notes

Use instant pudding mix only, not cook-and-serve.
Homemade whipped cream can be used instead of Cool Whip.
Best served chilled.
For extra flavor, mix pumpkin pie spice into the pudding layer.
Make a day ahead for even better flavor absorption.

Author: Astrid
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, Poke Cake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 340 kcal
Sugar: 38g
Sodium: 330mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg

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