All of your favorite fall flavors come together in this easy one dish pumpkin chocolate poke cake! You only need 7 basic ingredients to up your fall baking with this pumpkin poke cake recipe. Grab your baking dish and let me show you how to make this pumpkin dessert today!
I think my pumpkin obsession might be out of control. How do I know this? I keep making new pumpkin recipes. And I like it. This weekend I made this pumpkin chocolate poke cake that reminds me of Thanksgiving dinner. Its like somebody smashed the pumpkin pie and the chocolate pie together and drizzled them with caramel. (I have your attention now, huh?)
And the best part is that this easy homemade recipe is a one dish dessert. Thats right, I only used my baking dish to make this amazing recipe. (Now I definitely have your attention!) Check out how to make a pumpkin chocolate poke cake.
Pumpkin Chocolate Poke Cake
This is very similar to the pumpkin caramel cake that I made earlier. But since I’m being honest, its so much better! Oh so much better. This is a semi-homemade dessert because I use a cake mix and not a homemade cake recipe. That means this easy dessert recipe comes together quick and is perfect for even beginner bakers. My kids love helping me make this one since it’s almost like a dump cake.
Pumpkin Poke Cake Ingredients
I think pumpkin and chocolate were just destined to be together. There is a great depth flavor when you combine the two. It’s very decadent and filling! And you can’t forget the easy whipped cream and caramel topping! To make this cake you will need:
- 1 Spice Cake Mix
- 1 Can Pumpkin Puree [I use Libbys]
- 1 Cup Water
- 1 Box of Chocolate Pudding [I used a large one and had a little left over, which is cool with me and the kids.]
- 2 Cups of Milk [for the pudding]
- 2 Cups Heavy Whipping Cream
- Caramel
How to make pumpkin chocolate poke cake
Once you have gathered all of your ingredients you will also need to grab:
- a 9×13 baking dish
- spatula
- mixing bowl
- whisk
- measuring cups and spoons
Step 1 Make the cake layer Here is where the one dish comes in. I poured my cake mix into a 9×13 baking pan, added the water and the pumpkin puree and mixed it right in the pan. I had to do it slowly but it was worth it since I didn’t make any extra dirty dishes.
Step 2 Bake the poke cake Bake the cake at 350 degrees for 23-28 minutes. Use a toothpick to make sure the cake is done. Insert it in the center and if it comes out clean, it’s done. Allow to cool on the counter.
Step 3 Make the pudding While the cake is cooling, mix together the instant chocolate pudding and the milk to make the pudding for the cake. Allow it to set slightly.
Step 4 Poke the cake Using the end of your wooden spatula, poke holes throughout the cake. Make sure to not punch your holes all the way through the cake. This will make serving it easier.
Step 5 Add the pudding to the cake Pour the pudding over the top of the cake and use the spatula to smooth it over, making sure it gets into the holes you just poked.
Step 6 Frost and enjoy Cover the top of the cake with whipped cream. Spread it evenly over the cake and then drizzle with caramel. Slice and enjoy!
What size baking dish do you need?
You will need a 9×13 baking dish for this pumpkin spice poke cake recipe. Make sure that you grease the bottom and the side before adding the cake mix to it. You can do this with oil, butter or baking spray.
What cake mix do I need for this poke cake?
You can really use any cake mix that you’d like, but I love using a spice cake mix for this recipe. It really gives the pumpkin a great flavor and is perfect for fall.
How do I make holes in the cake?
The easiest way to make holes in your poke cake is to use the end of a wooden spatula or serving spoon. Press the spatula end into your warm cake and give it twist. Make sure not to punch the holes all the way through the cake. This just makes it easier to serve the cake since you won’t have pudding on the bottom of the dish.
Other poke cake recipes to try
Poke cakes are super fun to make because they combine two desserts into one. Some yummy poke cakes to try are:
- Pina colada poke cake
- Boston cream pie poke cake
- Death by chocolate poke cake
- Strawberry vanilla poke cake
Tips and tricks
This pumpkin chocolate poke cake recipe is pretty simple, but I have found some of the tips below help make it even easier.
- Slowly mix together the cake mix with the water and the pumpkin in your baking dish. This way you don’t splash anything onto the counter. If you don’t feel comfortable mixing it in the baking dish, you can use a mixing bowl and then transfer it.
- Use a whisk to mix together the cake mix to get rid of any lumps.
- Don’t let the chocolate pudding set completely and do not put it in the fridge. It is easier to add it to the cake when it is semi-set so that you can smooth it out without issue.
- You can add caramel on top or you can add pumpkin sauce! Both are delicious.
Pumpkin Chocolate Poke Cake
Ingredients
- 1 Spice Cake Mix
- 1 Can Pumpkin Puree [I use Libbys]
- 1 Cup Water
- 1 Box of Instant Chocolate Pudding [I used a large one and had a little left over, which is cool with me and the kids.]
- 2 Cups of Milk [for the pudding]
- 2 Cups Whipped Cream
- Caramel, for topping
Instructions
Other pumpkin recipes to try
Love pumpkin as much as I do? Check out:
- Easy Crock Pot Chicken Tacos - May 4, 2023
- Starbucks Caramel Frappuccino - May 1, 2023
- Easy Churro Bars - April 24, 2023
Jenn @ Party of One says
YUMMY! Pinning this for sure 😉
Kelley says
Thanks Jenn! It was pretty tasty 😉
Jackie says
Hi Kelley,
I’m not much of a baker/cook so I have a stupid question for you!
Do I mix the cake mix per box first, then add the pumpkin…lol?
No need to grease the pan?
Kelley says
You blend the spice cake mix with a can of pumpkin and water. You don’t have to add the egg and oil that the box says if you do it that way. And yes, grease the pan. Hope that helps! 🙂
sue says
Do you use cook and serve pudding or instant pudding for this?
Kelley says
I used instant. I hope that helps! 🙂
MELISSA says
I didn’t see anything about the bake time and temp. Do I just use the time and temp on the box?
Kelley says
Yes! I apologize. Use the directions according to the box.
Jessica says
Do I add the pudding mix when the cake is still hot? Or let it cool first?
Kelley says
I let mine cool a bit. It should work either way since it goes in the fridge for a bit after. Hope that helps!
Mandy says
What size can of pumpkin purée?
Kelley says
15 ounce can 🙂
Melissa-Ann L says
I’ve made this recipe before, and I am making it again, SOON! It is DELICIOUS! One thing I add, is pumpkin pie spice on top of the whipped cream, then the caramel sauce…
Kelley says
YUM!! That’s a great addition!!