Looking for the perfect Fall dessert that’s both easy to make and bursting with seasonal Fall flavors? This easy pumpkin poke cake recipe is the ultimate sweet treat! With warm pumpkin spices, a rich and moist cake base, and unique flavored condensed milk syrup seeping into every bite, this poke cake recipe is sure to satisfy your Fall baking cravings.
Whether you’re baking from scratch for a cozy family dinner or need a quick yet impressive dessert for a crowd, this pumpkin spice poke cake brings together the best flavors of Fall in one super delicious dessert cake.
Why You’ll Love This Pumpkin Poke Cake Recipe
- Seasonal flavors: Pumpkin and warm spices like cinnamon, nutmeg, ginger and cloves capture the essence of Fall, making it the perfect seasonal dessert idea.
- Easy to make: With all natural ingredients and an easy step-by-step process, it’s a great option for bakers of all skill levels.
- Moist and delicious: The poke hole cake technique, using sweetened condensed milk, ensures the cake stays extra moist.
- Perfect for a crowd: Whether it’s Thanksgiving, a potluck dinner, school fundraiser, or a Fall party, this homemade poke cake is a crowd pleasing dessert that everyone will love.
If you love Fall baking, try my cute pumpkin baby bundt cakes, these moist pumpkin yogurt muffins, this tasty coffee walnut loaf cake or my pumpkin spice coffee creamer.
Ingredient Notes
We’re making this pumpkin spice poke cake recipe from scratch, so below are a few notes on some of the key ingredients needed and also some suggestions for substitutions.
For the full list of ingredients with quantities, scroll down to the printable recipe card.
- White & Brown Sugar: The combination of sugars gives the pumpkin cake a rich caramelized flavor that is perfectly paired with the spices.
- Spices: The cozy flavors in this poke cake are thanks to the glorious combination of ground cinnamon, ginger, nutmeg, cloves, allspice and cloves. Trust me – it’s worth it!
- Pumpkin: Be sure to use pumpkin puree and not pumpkin pie mix. You can use canned or fresh pumpkin puree in this recipe.
- Espresso: I add coffee to both the condensed milk sauce and the frosting. It adds a lovely flavor that pairs so well with the spices in the cake. You can substitute it for milk if you don’t like coffee.
- Baking Soda & Baking Powder: You will need both for this recipe for lift.
- Buttermilk: This cake needs the acidity in buttermilk – if you don’t have it on hand, see my notes in the recipe card for how to make your own buttermilk (it’s really simple!).
- Eggs & Butter: Both should be at room temperature before using.
- Sweetened condensed milk: Essential for the sauce, you won’t need a full can, so you can use the rest to make this dulce de leche iced coffee or my decadent peppermint mocha frappe.
Ingredient Substitutions
Here are a couple of substitution suggestions for the cake ingredients.
- Espresso – if you don’t have an espresso or pod machine, brew a strong pot of coffee.
- Buttermilk – make your own buttermilk by combining 1/2 cup of milk with 11/2 teaspoons of white vinegar or lemon juice. Leave for 5-10 minutes before using.
How To Make Pumpkin Spice Poke Cake
Here’s a quick overview of how to make pumpkin and coffee poke cake. For the full recipe and ingredient list, scroll down to the printable recipe card.
Step 1: Combine dry ingredients. Whisk together the flour, cinnamon, ginger, nutmeg, cloves, allspice, baking powder, baking soda and salt and set aside.
Step 2: Combine wet ingredients. In a large bowl use a hand or stand mixer to cream the butter and two sugars together until light and fluffy, around 1-2 minutes. Add the eggs and vanilla and mix until just combined.
Step 3: Combine Ingredients. Then add the pumpkin puree and buttermilk and mix until just combined. Finally, using a wooden spoon, fold the dry flour mix 1/3 at a time until just combined.
Step 4: Bake. Pour the mixture into your greased pan and bake in the oven for 40-45 minutes. Remove from the oven and leave in the pan to cool completely.
Optional: If you don’t want to serve the cake in the pan, once the cake has cooled, gently remove it from the pan and place on a serving plate.
Step 5: Prepare the sauce. Before you begin, set aside 2 teaspoons of your espresso. You will use it in the frosting.
Then, in a measuring jug combine the milk, sweetened condensed milk, remaining espresso, cinnamon and vanilla. Stir until well combined.
If you don’t have an espresso machine, simply use strong brewed coffee.
Note: I love the flavor of the espresso in the sauce, but if you don’t like coffee, you can substitute extra milk in the sauce instead.
Step 6. Prepare the frosting. In a large bowl, use a hand or stand mixer to cream the butter until it is light and fluffy (1-2 minutes).
Turn the speed to low and add the powdered sugar, vanilla, the reserved espresso and spices. Once combined, increase the speed again and beat for 1 minute until smooth.
Step 7: Assemble the poke cake. Poke holes in the top of the cooled pumpkin cake about 1 inch apart and about half way into the cake. Don’t poke the holes all the way to the bottom or the cake could be a bit soggy.
Pour the sauce over the cake, focusing on pouring the sauce into the holes.
Cover the cake with the frosting. You can chill the cake in the fridge for 1-2 hours to firm up the frosting, or serve right away!
Recipe Tips For Success
For the best tasting pumpkin spice latte poke cake:
- Ensure your eggs, butter and milk are at room temperature before baking.
- Use only 100% pumpkin puree and not pumpkin pie mix.
- Make the holes around 1 inch apart on top of the cake.
- Don’t poke the holes all the way to the bottom of the cake. Just poke them about 1/2 way into the cake.
- Ensure the cake is completely cooled before frosting, otherwise the frosting will slide right off the cake.
Storage Tips
Frosted poke cake is best stored in an airtight container in the refrigerator, where it will last for up to 3 days.
If freezing, it’s best to freeze the cake without the sauce and frosting.
Simply wrap the cooled cake in 1 layer of plastic wrap then 1 layer of aluminum foil. Freeze for up to 1 month. Defrost fully overnight before topping the cake with the sauce and frosting.
What To Drink With Poke Cake
Enjoy a slice of poke cake with my pumpkin spice latte for the ultimate Fall treat. Or pair it with my iced caramel macchiato or a mug of black french press coffee.
More Desserts You’ll Love
- Baked Coffee Cheesecake Slice
- Coffee Panna Cotta Cups
- Eggnog Gingerbread Tiramisu
- 23 Unique Tiramisu Recipes
Loved this recipe? Leave a review, and join me on Facebook and Pinterest for more tasty coffee recipe ideas.
Pumpkin Poke Cake
Ingredients
For The Cake
- 2½ cups all-purpose flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- ¼ teaspoon ground nutmeg
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons butter softened
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk see note 1
- 1 can pumpkin purée 15 oz can
For The Sauce
- ¼ cup milk
- ⅓ cup sweetened condensed milk
- ¼ cup espresso see note 2
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
For The Frosting
- 1 cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons espresso see note 2
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
Instructions
For The Pumpkin Cake
- Preheat the oven to 350℉ (180℃ / 160℃ Fan)
- Grease and line a 9×9 inch pan.
- In a small bowl whisk together the flour, cinnamon, ginger, cloves, allspice, nutmeg, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use a hand or stand mixer to cream the butter, white and brown sugars until light and fluffy – around 1-2 minutes.
- Add the eggs and vanilla to the large bowl and mix, stopping to scrape down the sides of the bowl.
- Add the buttermilk and canned pumpkin and mix until just combined.
- Using a wooden spoon, fold the dry ingredients into the wet ingredients, 1/3 at a time. Mix until just combined – don't overmix.
- Pour the mixture into the greased pan, place in the oven and bake for 40-45 minutes, or until a skewer comes out cleanly.
- Remove the cake from the oven, leave in the pan and cool completely.
For The Sauce
- To make the latte mixture, first set 2 teaspoons of the espresso aside for the frosting and then in a large measuring jug add the milk, sweetened condensed milk, remaining espresso, cinnamon and vanilla. Whisk well until combined.
For The Frosting
- Place the butter in a large bowl and with a hand or stand mixer, cream for 2 minutes or until the butter has lightened in color.
- Reduce the speed to low and add the powdered sugar, vanilla, the espresso you set aside and the spices.
- Once just combined, increase speed to medium and beat for 1 minute until smooth and fluffy.
To Assemble The Poke Cake
- Once the cake is fully cooled, poke holes over the entire surface of the cake using a chopstick or the handle of your wooden spoon.
- Pour the condensed milk coffee mixture slowly over the cake and into the holes.
- Then spread the frosting in an even layer over the top of the cake.
- Place the cake in the refrigerator for 1-2 hours before slicing (optional).
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- When you don’t have buttermilk – you can make your own quite easily. Simply combine 1/2 cup of milk with 11/2 teaspoons of white vinegar or lemon juice. Leave for 5-10 minutes before using.
- If you don’t have an espresso machine, substitute strong brewed coffee. If you don’t like coffee, you can omit from the sauce and frosting – simply substitute with extra milk.
- Ensure your eggs and butter are room temperature before using.
- Poke holes around 1 inch apart. Don’t poke the holes all the way to the bottom of the cake – about half way is best!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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