Pumpkin Poke Cake

This easy cake is brimming with fall flavors like pumpkin, cinnamon and nutmeg! Topped with a luscious brown sugar whipped cream frosting, it’s a perfectly festive dessert.


  • 1 box white cake mix
  • 3⁄4 cup water
  • 2 eggs
  • 1⁄4 cup oil
  • 1 cup pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1⁄2 cup sweetened condensed milk
  • 1 pint heavy whipping cream
  • 1⁄2 cup brown sugar
  • 1⁄2 teaspoon vanilla


  • Preheat oven to 350°F. Spray a 9”x13” pan with nonstick spray.
  • Combine all of the ingredients and cake mix with an electric mixer for 2-3 minutes on high. Transfer cake batter to prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out clean.
  • Cool cake for 20-30 minutes, then poke holes on the entire surface of the cake.
  • Pour ½ cup sweetened condensed milk over the top of the cake. Refrigerate at least 2 hours, until cake is chilled.
  • For the topping, whip the whipping cream, brown sugar and vanilla with an electric mixer for several minutes, until soft peaks form. (This goes so much faster if you use a metal bowl that has been placed in the freezer for about an hour beforehand.)
  • Spread sweet cream over the top of the cake. Dust with ground cinnamon.
  • Refrigerate cake for at least 30 minutes prior to serving. Store any leftovers covered in the fridge for up to 3 days.