Get ready for a fun and delicious fall dessert with this Easy Pumpkin Patch Poke Cake! This recipe transforms a simple spice cake mix into a moist, flavorful, and festive treat. A warm spice cake infused with pumpkin is poked all over and filled with a creamy vanilla pudding mixture, then topped with fluffy whipped topping and adorable pumpkin candies. I love making poke cakes because they are so easy and always incredibly moist, and this Pumpkin Patch Poke Cake version is perfect for Halloween, Thanksgiving, or any autumn gathering. Even though it’s spring right now, it’s never too early to dream about fall flavors!
Why You’ll Love This Pumpkin Patch Poke Cake
- Easy and Fun: Starts with a cake mix and uses simple ingredients, plus decorating the “pumpkin patch” is fun for all ages!
- Incredibly Moist: The pudding filling soaks into the cake, making it super moist and delicious.
- Festive Fall Flavors: Packed with pumpkin, spice, and cinnamon – perfect for autumn celebrations.
- Crowd-Pleaser: A guaranteed hit at Halloween parties, Thanksgiving dinners, or potlucks.
- Make-Ahead Friendly: This cake needs to chill, making it ideal for preparing in advance.
Ingredients for Pumpkin Patch Poke Cake
Here’s what you’ll need to make this festive poke cake. The full list with measurements is in the recipe card below.
Cake
- Spice cake mix (plus ingredients required on the box) (Cake Mix)
- Pumpkin puree (Vegetable)
- Pumpkin pie spice (Spice Blend)
Filling
- Instant vanilla pudding mix (Pudding Mix)
- Cold milk (Dairy)
- Cinnamon (Spice)
Topping
- Whipped topping (like Cool Whip) (Topping) Specific brand mentioned
- Caramel sauce (optional) (Sauce)
- Pumpkin-shaped candies (for garnish) (Candy)
- Crushed graham crackers or cookie crumbs (for garnish) (Crumb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this festive Pumpkin Patch Poke Cake, but here are a few fun variations:
- Different Cake Mix: Use a yellow cake mix or a white cake mix instead of spice cake.
- Different Pudding: Try butterscotch, cheesecake, or white chocolate instant pudding for the filling.
- Add Nuts: Sprinkle chopped pecans or walnuts over the topping along with the cookie crumbs.
- Chocolate “Dirt”: Use crushed Oreo cookies instead of graham crackers for a darker “dirt.”
- Homemade Whipped Cream: Use stabilized homemade whipped cream instead of Cool Whip.
How to Make Pumpkin Patch Poke Cake
Let me show you how easy it is to make this fun Pumpkin Patch Poke Cake:
Preheat and Prepare the Cake
- First, I preheat my oven and prepare the spice cake mix according to the package instructions.
- I stir in the pumpkin puree and pumpkin pie spice until just combined.
- I bake the cake in a 9×13-inch pan as directed on the package.
Poke and Fill
- Once baked, I remove the cake from the oven and allow it to cool slightly (about 15-20 minutes).
- Using the handle of a wooden spoon, I poke holes all over the surface of the warm cake, spacing them about an inch apart.
Prepare the Pudding Mixture
- In a mixing bowl, I whisk together the instant vanilla pudding mix, cold milk, and cinnamon until the mixture begins to thicken, which takes about 2 minutes.
Pour Pudding Over Cake
- I pour the pudding mixture evenly over the poked cake, making sure to spread it so it sinks into the holes.
Chill
- I carefully cover the cake (plastic wrap usually works well) and refrigerate it for at least 2 hours to allow the pudding to fully set.
Add the Topping
- After the cake has chilled and the pudding is set, I spread the whipped topping (like Cool Whip) evenly over the entire cake.
- If desired, I drizzle caramel sauce over the whipped topping.
- Then, I garnish with the pumpkin-shaped candies (placing them around like a pumpkin patch!) and sprinkle the crushed graham crackers or cookie crumbs around them to look like “dirt.”
Serve
- Serve and Enjoy!
Tips and Tricks for the BEST Poke Cake
Here are my secrets for making this Pumpkin Patch Poke Cake truly exceptional:
- Poke While Warm: Poke the holes while the cake is still slightly warm (not hot) so the pudding filling can easily seep in.
- Use Instant Pudding: Make sure you use instant pudding mix, as cook-and-serve pudding won’t set correctly without being cooked separately.
- Chill Thoroughly: Don’t skimp on the chilling time! This allows the pudding to fully set and the cake to become perfectly moist.
- Get Creative with Decorating: Have fun arranging the candy pumpkins and “dirt” to create your own little pumpkin patch scene!
- Use Pure Pumpkin: Ensure you’re using 100% pure pumpkin puree, not pumpkin pie filling which has added spices and sugar.
How to Serve
This Pumpkin Patch Poke Cake is perfect for:
- Halloween Parties: A fun, festive, and easy dessert that kids and adults will love.
- Thanksgiving: A great alternative or addition to traditional pumpkin pie.
- Fall Gatherings: A perfect potluck dessert for any autumn celebration.
- Classroom Treats: Easy to transport and serve for school parties.
Serve chilled, cut into squares.
Make Ahead and Storage
This cake is ideal for making ahead! You can make it up to 2 days in advance. Store the Pumpkin Patch Poke Cake, covered tightly, in the refrigerator. Leftovers will keep well in the fridge for up to 4 days.
FAQs about Pumpkin Patch Poke Cake
- Can I use a different flavor of cake mix?
- Yes! Yellow cake, white cake, or even a butter pecan cake mix would be delicious substitutes for the spice cake.
- Can I make homemade whipped cream instead of Cool Whip?
- Yes, but make sure it’s stabilized whipped cream (usually with added gelatin or powdered sugar) so it holds its shape on the cake.
- Can I freeze this cake?
- Yes, you can freeze the finished cake (before adding fragile candies might be best). Wrap it well and freeze for up to 1 month. Thaw overnight in the refrigerator.
Enjoy this fun, festive, and incredibly easy Pumpkin Patch Poke Cake! It’s a perfect dessert for celebrating the fall season.
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Pumpkin Patch Poke Cake
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12–14 1x
- Category: Dessert, Cake, Poke Cake
- Cuisine: American
Description
This festive Pumpkin Patch Poke Cake is a wonderfully spiced and creamy pumpkin dessert, perfect for autumn gatherings! A moist spice cake infused with pumpkin is poked and filled with a cinnamon-vanilla pudding mixture, then topped with whipped topping and optional garnishes.
Ingredients
For the Cake:
- 1 box spice cake mix (plus ingredients required on the box, typically oil, water, eggs)
- 1 cup 100% pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
For the Pudding Filling:
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 cups cold milk
- 1/2 teaspoon ground cinnamon
For the Topping:
- 1 (8-ounce) container frozen whipped topping (like Cool Whip), thawed
- Caramel sauce (optional, for drizzling)
- Pumpkin-shaped candies (for garnish)
- Crushed graham crackers or cookie crumbs (for garnish, optional)
Instructions
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Preheat and Prepare Cake Batter:
- Preheat your oven according to the spice cake mix package directions. Grease and flour a 9×13-inch baking pan.
- Prepare the spice cake batter according to the package instructions, using the oil, water, and eggs called for.
- Stir the pumpkin puree and pumpkin pie spice into the prepared cake batter until well combined.
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Bake Cake: Pour the batter into the prepared 9×13-inch pan and spread evenly. Bake according to the package directions for a 9×13 pan, or until a wooden toothpick inserted into the center comes out clean.
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Poke Cake: Remove the cake from the oven and let it cool slightly in the pan (about 10-15 minutes). While the cake is still warm, use the handle of a wooden spoon (or a large fork) to poke holes all over the surface of the cake, about 1 inch apart.
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Prepare Pudding Filling: In a medium mixing bowl, whisk together the instant vanilla pudding mix, cold milk, and ground cinnamon until the mixture begins to thicken (about 2 minutes).
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Fill Cake: Pour the pudding mixture evenly over the warm, poked cake, spreading it gently to ensure it seeps into the holes.
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Chill: Cover the cake with plastic wrap and refrigerate for at least 2 hours to allow the pudding to set completely.
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Add Topping: After the cake has chilled and the pudding is set, spread the thawed whipped topping evenly over the entire cake.
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Garnish (Optional): If desired, drizzle caramel sauce over the whipped topping. Sprinkle with crushed graham crackers or cookie crumbs. Decorate with pumpkin-shaped candies to create a “pumpkin patch” look.
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Serve: Slice and serve the cake chilled.
Notes
- Cake Mix: A spice cake mix provides the best flavor base, but a yellow or white cake mix can be substituted (you may want to add extra pumpkin pie spice to the batter).
- Pumpkin Puree: Ensure you use 100% pure pumpkin puree, not pumpkin pie filling.
- Poking Holes: Poking holes while the cake is warm helps the pudding filling absorb better.
- Pudding: Use instant vanilla pudding mix, not cook-and-serve.
- Chilling: Chilling is crucial for the pudding layer to set properly.
- Toppings: Get creative with the toppings! You can use different sprinkles, add candy corn, or pipe whipped cream details.
- Storage: Store leftover poke cake covered in the refrigerator for up to 3-4 days.