Go Back

Pumpkin Poke Cake with Cream Cheese Frosting

Pumpkin poke cake is baked in a 9x13-inch pan, filled with sweetened condensed milk, then topped with fluffy cream cheese frosting. Chilling lets the filling soak into the cake and makes each slice cool and tender.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
cooling and chilling 2 hours 10 minutes
Total Time 3 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

Make the cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 4 eggs large
  • 1 cup vegetable oil
  • 1 can (15 oz) pumpkin puree
Fill the cake
  • 1 can (14 oz) sweetened condensed milk
Make the frosting
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Make the cake
  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  4. In a large bowl, whisk the eggs, vegetable oil, and pumpkin puree until smooth.
  5. Stir in the flour mixture just until no dry streaks remain.
  6. Spread the batter evenly in the pan.
  7. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
  8. Set the pan on a wire rack and cool for 10 minutes.
  9. Use the handle of a wooden spoon to poke holes about 1/2 inch wide across the cake, spacing them about 1 inch apart.
Fill the cake
  1. Slowly pour the sweetened condensed milk evenly over the cake, letting it run into the holes.
  2. Cool the cake to room temperature.
  3. Cover and refrigerate for at least 2 hours, until cold.
Make the frosting
  1. Beat the cream cheese and butter in a medium bowl with an electric mixer on medium speed until smooth, about 1–2 minutes.
  2. Gradually beat in the powdered sugar.
  3. Add the vanilla extract and beat until fluffy.
  4. Spread the frosting over the chilled cake.
  5. Refrigerate until ready to serve.

Notes

For the best filling, pour the sweetened condensed milk over the cake while it is still warm. Store covered in the refrigerator for up to 4 days; freeze slices for up to 2 months. For a gluten-free option, substitute a 1:1 gluten-free baking flour blend.