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    Home » Recipes » Cake Recipes

    Last Updated: Oct 4, 2023 by Angela @ BakeItWithLove.com · Leave a Comment

    Pumpkin Fudge Poke Cake

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    Pin image with text of pumpkin fudge poke cake slice on a white plate.

    Pumpkin fudge poke cake is a deliciously rich and decadent 9x13 dessert cake that is great for sharing with large crowds! My pumpkin poke cake is made by combining ingredients to bake the pumpkin cake, then holes are poked all over to create space for hot chocolate fudge sauce to seep through. Make this ultra-moist pumpkin fudge poke cake for your next fall party, and everyone will want the recipe!

    Easy Pumpkin Poke Cake Recipe

    Pumpkin fudge poke cake is made by baking a pumpkin spice cake, cooling it, and then poking holes with a wooden spoon. Hot fudge sauce is used to fill in the poked holes, then vanilla frosting is spread over the top with caramel sauce and toasted pepitas (or any of your favorite cake toppings).

    The pumpkin puree and pumpkin pie spice used in the recipe create a truly perfect fall dessert. Try this delicious pumpkin poke cake when you need an easy dessert to serve for large crowds!

    Square image of pumpkin fudge poke cake slice on a white plate.
    Pumpkin fudge poke cake is an incredibly easy and delicious fall dessert.
    Jump to:
    • Easy Pumpkin Poke Cake Recipe
    • 🥘 Pumpkin Fudge Poke Cake Ingredients
    • 🔪 How To Make Pumpkin Fudge Poke Cake
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing
    • ❓ FAQ
    • 😋 More Delicious Cake Recipes
    • 📖 Recipe Card
    • 💬 Reviews

    🥘 Pumpkin Fudge Poke Cake Ingredients

    Pumpkin fudge poke cake requires a few ingredients that you may need to grab at your local grocery store. Make sure to grab pumpkin puree and not pumpkin pie filling, or the cake won't bake correctly.

    Tall image of ingredients needed for pumpkin fudge poke cake.

    Pumpkin Poke Cake

    • Yellow Cake Mix - 15.25 ounces of yellow cake mix.
    • Pumpkin Puree - 1 cup of pumpkin puree.
    • Water - ½ cup of water.
    • Oil - ⅓ cup of vegetable oil.
    • Eggs - 4 large eggs (at room temperature).
    • Pumpkin Pie Spice - 2 tablespoons of pumpkin pie spice.

    Topping

    • Hot Fudge - 12 ounces of hot fudge topping (1 12-ounce jar).
    • Vanilla Frosting - 16 ounces of vanilla frosting (1 16-ounce container of vanilla frosting).
    • Caramel Sauce - ⅔ cup of caramel sauce (or use my toffee sauce).
    • Pepitas - ¼ cup pepitas (toasted, salted).

    *Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

    🔪 How To Make Pumpkin Fudge Poke Cake

    The steps for making pumpkin poke cake are simple and straightforward. Grab a hand mixer, a silicone spatula set, and a 9X13 pan to get started.

    This poke cake will make about 20 servings. Make pumpkin fudge poke cake for your next fall party, and your guests will not be disappointed!

    Make The Cake & Poke

    Process image 1 showing cake mix ingredients in a large mixing bowl.
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    Process image 2 showing cake mix ingredients mixed in a large bowl.
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    Process image 3 showing cake mix batter in 8x13 baking dish.
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    Process image 4 showing cake finished baking.
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    Process image 5 showing poking cake.
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    Process image 6 showing more pokes in cake.
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    Process image 7 cup with plastic piping bag.
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    Process image 8 cup with plastic piping bag filled with fudge.
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    Process image 9 showing piping fudge into poke holes.
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    1. Prep. Preheat oven to 350°F (175°C) and lightly grease a 9x13 baking pan.
    2. Mix ingredients. Combine the 15.25-ounce yellow cake mix, ½ cup of water, 1 cup of pumpkin puree, ⅓ cup of oil, 2 tablespoons of pumpkin pie spice, and 4 large eggs in a mixing bowl (or the bowl of your stand mixer) and beat at low speed until the mixture is moist. Then turn up to medium speed and beat for 2 minutes; scrape the sides and bottom of the bowl occasionally while mixing.
    3. Bake. Pour the pumpkin cake batter into your prepared pan and bake at 350°F (175°C) for 26 to 33 minutes or until a toothpick comes out clean when inserted into the center of the cake.
    4. Poke holes in the cake. Poke holes into every inch of cake, stopping halfway through. Let the cake cool for 5 minutes. Put the 12 oz of hot fudge topping into a quart-size plastic bag or piping bag and cut off a tiny corner to squeeze the hot fudge into the holes of the cake. Use all of the fudge topping.

    Frost The Cake

    10
    Process image 11 showing frosting on cake.
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    Process image 12 showing frosting spread on cake.
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    1. Frost cake. Loosen the sides of the cake by running a knife along the pan, then cover and chill in the refrigerator for 2 hours. Once the cake is chilled, take spoonfuls of the 16 ounces of vanilla frosting and mound it on top of the cake. Spread to the sides until all of the frosting is even.
    2. Serve. Follow the directions on the caramel sauce jar to heat and then drizzle ⅔ cup over the cake slices with a spoon when serving. Sprinkle the ¼ cup of chopped pepitas over the cake and serve.

    Pumpkin fudge poke cake is a delightful dessert to serve at your fall holiday parties. Serve a slice of this cake with a scoop of vanilla ice cream. Enjoy!

    💭 Angela's Tips & Recipe Notes

    • 15.25 oz is the equivalent of 1 standard-sized box of cake mix. You can also use my yellow cake mix recipe.
    • Make sure to use 1 cup of pumpkin puree, not pumpkin pie filling.
    • Toasted pecans or walnuts can be used in place of the toasted pepitas.

    🥡 Storing

    Keep leftovers covered in the refrigerator for up to 5 days.

    To freeze, wrap individual slices, then place them in a freezer-safe plastic bag or airtight container for up to 3 months. Thaw for 2-3 hours in the fridge before eating. 

    ❓ FAQ

    Can I Use A Different Cake Mix For This Pumpkin Poke Cake?

    Yes, you may use white or spiced boxed cake mix. Try my homemade white cake mix if you have some extra time!

    Can I Use Different Toppings On My Poke Cake?

    Yes, of course! You may top this cake off with a sprinkle of cinnamon sugar, toffee sauce, toffee pieces, or different nuts. You could even crush candy bars to put on top, too!

    Am I Able To Use Cool Whip In Place Of Frosting On This Pumpkin Poke Cake?

    If you prefer to use Cool Whip as a topping, you are able to substitute the vanilla frosting for it. Use one 8-ounce Cool Whip Container and spread evenly before putting the pepitas on.

    Tall image of pumpkin fudge poke cake slice on a white plate.

    😋 More Delicious Cake Recipes

    • Pumpkin Dump Cake- An easy-to-make fall dessert made with pumpkin puree and pumpkin pie spice!
    • Red Velvet Cake- A delicious and tangy red velvet cake with cream cheese frosting, all made from scratch!
    • Tres Leche Cake- A light, creamy, and moist white cake covered in whipped cream, perfect for any occasion!
    • Mandarin Orange Cake- This tropical and fluffy cake is great for picnics, potlucks, and parties!
    • Rainbow Cake- An incredibly easy 6-layer cake with bright colors perfect for any festive occasion!
    • Maraschino Cherry Coffee Cake- This tasty breakfast cake is made with Maraschino cherries, cinnamon sugar, and streusel!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📖 Recipe Card

    Square image of pumpkin fudge poke cake slice on a white plate.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 9 reviews

    Pumpkin Fudge Poke Cake

    Pumpkin fudge poke cake is a deliciously rich and decadent 9x13 dessert cake that is great for sharing with large crowds! My pumpkin poke cake is made by combining ingredients to bake the pumpkin cake, then holes are poked all over to create space for hot chocolate fudge sauce to seep through. Make this ultra-moist pumpkin fudge poke cake for your next fall party and everyone will want the recipe!
    Author | Angela
    Servings: 20 servings
    Calories: 307kcal
    Prep 20 minutes minutes
    Cooking 35 minutes minutes
    Cooling Time 2 hours hours
    Total Time 2 hours hours 55 minutes minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    Pumpkin Poke Cake

    • 15.25 oz yellow cake mix
    • 1 cup pumpkin puree
    • ½ cup water
    • ⅓ cup vegetable oil
    • 4 large eggs (at room temperature)
    • 2 tablespoon pumpkin pie spice

    Topping

    • 12 oz hot fudge topping (1 12-ounce jar)
    • 16 oz vanilla frosting (1 16-ounce container of vanilla frosting)
    • ⅔ cup caramel sauce (or use my toffee sauce)
    • ¼ cup pepitas (toasted, salted)
    Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

    Instructions

    • Preheat oven to 350°F (175°C) and light grease a 9x13 baking pan.
    • Combine yellow cake mix, water, pumpkin puree, oil, pumpkin pie spice, and eggs in a mixing bowl (or the bowl of your stand mixer) and beat at low speed until the mixture is moist. Then turn up to medium speed and beat for 2 minutes, scrape the sides and bottom of the bowl occasionally while mixing.
      15.25 oz yellow cake mix, 1 cup pumpkin puree, ½ cup water, ⅓ cup vegetable oil, 4 large eggs, 2 tablespoon pumpkin pie spice
    • Pour the pumpkin cake batter into your prepared pan and bake at 350°F (175°C) for 26 to 33 minutes or until a tooth pick comes out clean when inserted into the center of the cake.
    • Poke holes into every inch of cake, stopping halfway through. Let the cake cool for 5 minutes. Put hot fudge topping into a quart-size plastic bag or piping bag and cut off a tiny corner to squeeze the hot fudge into the holes of the cake. Use all of the fudge topping.
      12 oz hot fudge topping
    • Loosen the sides of the cake by running a knife along the pan, then cover and chill in the refrigerator for 2 hours. Once the cake is chilled, take spoonfuls of the vanilla frosting and mound it on top of the cake. Spread to the sides until all of the frosting is even.
      16 oz vanilla frosting
    • Follow the directions on the caramel sauce jar to heat and then drizzle over cake slices with a spoon when serving. Sprinkle the chopped pepitas over the cake and serve.
      ⅔ cup caramel sauce, ¼ cup pepitas

    Equipment You May Need

    Hand Mixer
    Silicone Spatula Set
    9x13 baking pan

    Notes

    • 15.25 oz is the equivalent of 1 standard-sized box of cake mix. You can also use my yellow cake mix recipe.
    • Make sure to use 1 cup of pumpkin puree, not pumpkin pie filling.
    • Toasted pecans or walnuts can be used in place of the toasted pepitas.
    • To store: Keep leftovers covered in the refrigerator for up to 5 days.
    • To freeze: Wrap individual slices then place them in a freezer-safe plastic bag or airtight container for up to 3 months. Thaw for 2-3 hours in the fridge before eating. 

    Nutrition

    Calories: 307kcal (15%) | Carbohydrates: 50g (17%) | Protein: 3g (6%) | Fat: 11g (17%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg (11%) | Sodium: 285mg (12%) | Potassium: 111mg (3%) | Fiber: 1g (4%) | Sugar: 30g (33%) | Vitamin A: 1955IU (39%) | Vitamin C: 1mg (1%) | Calcium: 65mg (7%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    9x13 cakes, 9x13 desserts, Cake mix cake, dessert, fall desserts, pumpkin poke cake, yellow cake mix
    Course Dessert, Poke Cakes
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/

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    Hi there, I'm Angela! I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

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