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!
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🥘 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.
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
- Prep. Preheat oven to 350°F (175°C) and lightly grease a 9x13 baking pan.
- 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.
- 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.
- 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
- 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.
- 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.
❓ Recipe FAQs
Yes, you may use white or spiced boxed cake mix. Try my homemade white cake mix if you have some extra time!
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!
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.
😋 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!
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📖 Recipe Card
Pumpkin Fudge Poke Cake
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)
(Note: 2x or 3x only changes the ingredient list)
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.
- 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.
- 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.
- 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.
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.
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