Poke Cakes are such a wonderful invention! Such a great way to throw together a delicious cake-and-cream dessert with almost any flavor you want!
For this we want to go AUTUMNAL.
Just make any boxed cake mix according to the package directions. I suggest a yellow or white cake.
Allow the cake to cool and then use the end of a wooden spoon to POKE holes all over.

Screenshot
Next mix together the Pumpkin Cream filling. Just throw it all in a bowl and whip until creamy
**This is the same filling we use for our Pumpkin Cream Pie. Pumpkin Cream Pie
Then just simply spoon it onto the cake…use a spoon or rubber spatula to gently press the filling into the holes.
Add all of the filling on top and spread evenly.
Next whip up the stabilized whipped cream.
**If you haven’t done whipped cream like this before you should really give it a try. It tastes the same but gives the cream more body so that it holds it’s shape. (I might have whipped mine just a bit too long!)
Spread over the pumpkin cream and sprinkle with toffee bits. Or whatever you want really.
And Voila! You have a beautiful, yummy dessert.
ENJOY!

Pumpkin Cream Poke Cake
Ingredients
- 1 box yellow or white cake mix ***prepared according to package directions
Pumpkin Cream
- 2 cups cold milk
- 2 4-serving size box instant vanilla pudding
- 1 cup canned pumpkin
- 1 tsp pumpkin pie spice
- 1 cup frozen whipped topping, thawed
Stabilized Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla
- 4 ounces cream cheese, room temperature
Topping
- Toffee bits, chopped Symphony Bar or candied pecans, chopped
Instructions
- Prepare the boxed cake according to the directions. Allow to cool.
- Use the end of a wooden spoon and press holes into the cake about 1 inch apart covering the entire cake.
- Make the pumpkin cream mixture by placing all ingredients in a bowl and mix with an electric beater until creamy.
- Spoon the pumpkin mixture over the cake. Use a small spoon or rubber spatula and gently press the pumpkin mixture into the holes. Spread the remaining pumpkin cream over the cake.
- Place all the ingredients for the whipped cream together in a bowl and whip on high until medium peaks form.
- Spread on top of cake and sprinkle with toffee bits or other topping.
- Store in refrigerator.