Pumpkin Butter Pecan Poke Cake
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Pumpkin Butter Pecan Poke Cake! A luscious fall poke cake drenched in a sweetened condensed milk, caramel sauce and pumpkin pudding, topped off with fluffy clouds of whipped cream, buttery toffee bits and pecans. It’s AMAZING!
This poke cake is perfect for Thanksgiving, Christmas and fall baking! More butter pecan? Check out these Butter Pecan Chocolate Chip Cookies as well!
Pumpkin desserts are the best! I don’t know about you, but I’ve been sampling ‘oh so many‘ sweets! Especially the pumpkin ones! And, I’m in love with this Poke Cake loaded with pumpkin and butter pecan flavors!
This sweet and lush pumpkin and butter pecan cake is so moist, it literally melts in your mouth. Watch out for *roll-your-eyes-with-satisfaction* flavors, like Violet Beauregarde. Remember that gum-chewing American girl in ‘Willy Wonka & the Chocolate Factory‘? She snatches the new type of gum he is working on that doubles as a filling three-course meal! Big trouble happens in that last course.
Drum Roll…Here comes the pumpkin butter pecan cake!! Now, the nutty pecans!! Mmmmm…O and guess what’s coming up?? The buttery toffee and now…the last finishing touch….the whipped cream!
Hopefully, you don’t get the great pumpkin effect from this, like she did as a very large blueberry. A very large pumpkin, hmm? Scary!
Why is a Poke Cake called Poke Cake?
Poke cake is called Poke cake because it’s a cake recipe that has holes poked in it after baking, usually with the handle of a wooden spoon or a wooden skewer. Then a liquid like pudding, jello or sweetened condensed milk is poured over the baked cake to soak into the holes, then topped with whipped cream type frosting!
Poke cakes are known for being incredibly moist and delicious! They are so fun to make and eat, especially this one!
More Pumpkin Love!
- Pumpkin Magic Custard Cake
- “CopyCat” Starbucks Pumpkin Pound Cake
- Amish Country Pumpkin Custard Pie
- Pumpkin Lasagna Dessert
Ingredients You Need
- 1 box Butter Pecan cake mix
- 14 oz Pumpkin Puree
- 1 teaspoon Pumpkin Pie spice
- 14 oz can fat-free sweetened condensed milk or full flavor
- Caramel Ice Cream Topping or Salted Caramel Topping approx ½ to 1 cup – depending on your preference
- 1 3.4 oz small box instant Pumpkin Pie Jell-O Pudding
- 1 ½ cups Almond Milk (or your choice of milk)
- 8 oz tub Cool Whip
- ¼ cup Heath English Toffee Bits
- ¼ cup Pecans, chopped
How to Make Pumpkin Butter Pecan Poke Cake
- Heat oven to 350°. *Spray a 9×9 pan with non-stick spray.
- In large bowl, beat cake mix, pumpkin, and pumpkin pie spice with electric mixer on low speed until moistened and forms a batter, scraping bowl occasionally.
- Spread batter into pan. (Batter will be thick and it won’t seem like you will have enough batter, but it does raise.)
- Bake 30-40 minutes until a toothpick inserted comes out clean.
- Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over on the top of the cake.
- Pour the sweetened condensed milk over the cake, filling in all the holes until gone.
- Take the caramel sauce and pour or squirt some caramel into each of the holes on the cake. Don’t go overboard, a little goes a long way.
- Pour the instant pumpkin pudding into a bowl and add your milk of choice and whisk together well.
- Pour pudding over sweetened condensed milk and caramel layer of cake spreading evenly on top of the cake and refrigerate for 30 minutes.
- Spread the Cool Whip over the top of cake.
- Sprinkle the Heath bits and pecans over the Cool Whip, then drizzle some caramel on top of that.
- Refrigerate for 4 hours, or overnight.
- Store cake loosely covered in refrigerator.
Cake Options
- The more you let the sweetened condensed milk, caramel and pudding soak in the cake, the better. OMG!!
- This cake is best in a 9×9 pan. However, if you want to make this for a larger group and want to make this in a 9×13 pan double the recipe; because if you don’t, the cake will only be about 1 – ½ inches high.
Storing Pumpkin Butter Pecan Poke Cake
- Refrigerate this cake for 4 hours, or overnight. Store cake loosely covered in refrigerator.
Just serve this for Thanksgiving, but I’ll warn you, there won’t be any left, but if for some chance, there is, it won’t stay around long. Here’s the recipe for Pumpkin Butter Pecan Poke Cake!! You will enjoy it immensely!
More Pumpkin Goodies You Might Wanna Schmooze Just ‘Cuz…
Pumpkin Butter Pecan Poke Cake! It's Insane!
Ingredients
- 1 box Butter Pecan cake mix
- 14 oz Pumpkin Puree
- 1 tsp Pumpkin Pie spice
- 14 oz can fat-free sweetened condensed milk or full flavor
- Caramel Ice Cream Topping or Salted Caramel Topping approx 1/2 to 1 cup - depending on your preference
- 1 3.4 oz small box instant Pumpkin Pie Jell-O Pudding
- 1 ½ cups Almond Milk (or your choice of milk)
- 8 oz tub Cool Whip
- ¼ cup Heath English Toffee Bits
- ¼ cup Pecans chopped
Instructions
- Heat oven to 350°. *Spray a 9x9 pan with non-stick spray.
- In large bowl, beat cake mix, pumpkin, and pumpkin pie spice with electric mixer on low speed until moistened and forms a batter, scraping bowl occasionally.
- Spread batter into pan. (Batter will be thick and it won't seem like you will have enough batter, but it does raise.)
- Bake 30-40 minutes until a toothpick inserted comes out clean.
- Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over on the top of the cake.
- Pour the sweetened condensed milk over the cake, filling in all the holes until gone.
- Take the caramel sauce and pour or squirt some caramel into each of the holes on the cake. Don't go overboard, a little goes a long way.
- Pour the instant pumpkin pudding into a bowl and add your milk of choice and whisk together well.
- Pour pudding over sweetenened condensed milk and caramel layer of cake spreading evenly on top of the cake.and refrigerate for 30 minutes.
- Spread the Cool Whip over the top of cake.
- Sprinkle the Heath bits and pecans over the Cool Whip, then drizzle some caramel on top of that.
- Refrigerate for 4 hours, or overnight.
- Store cake loosely covered in refrigerator.
Notes
OMG!! If you want to make this in a 9x13 pan, the cake will be 1 - 1/2 inches high, so if you want a taller cake, double the recipe, the thin option isn't as good. I think the second option is better, in my opinion or go with the 9x9 pan.
15.25 Grace.
Aloha! What size cake mix did you use the 15.25 or the 18.25oz?
Awesome! I hope you enjoy Suzan!! Thanks for stopping by!
This looks divine! Going to make this for Thanksgiving!
Aww! Very true Janice! I hope you all enjoy it! 🙂
This looks so good! I can’t wait to make it. It probably won’t be until the holidays. If I make it before then, I will eat all of it before I can serve it to my guests. 🙂
Hi Diane, I would just substitute vanilla pudding and add some pumpkin pie spice to it. Should still be tasty!
I just got some a few weeks ago, so maybe they don’t have it out yet or in a special place at Walmart where you live. You might ask next time you go in or call and see if they have it too. Hope that helps!
I can’t find the Pumpkin pudding anywhere, Walmart had it last year but they are not selling it this year. What can I use instead?
Hi Cassie! This recipe isn’t including the box directions ingredients, just the cake mix and pumpkin. 😀
Question- Do you make the cake mix as box directs with eggs, oil, water and add the pumpkin or strictly just mix and pumpkin?
Yes Valer, it fits! 🙂
I just wanted to check to be sure about the pan size. I’ve made many poke cakes, but always in a 9″ x 13″ pan. This cake actually fits in a 9″ x 9″ pan?
Hi Debra! Hope you enjoy! Here’s the link: https://www.thebakingchocolatess.com/pumpkin-butter-pecan-poke-cake-its-insane/2/
Could I get instructions for Pumpkin butter pecan poke cake
Hi CJ, maybe it’s not in season yet, but I would think Wal-Mart would have it. But yes you could use any pudding you would like. 🙂
I can’t seem to find the pumpkin flavored pudding anywhere. Not sure if I could use either caramel or butterscotch instead
Question- I can’t find pumpkin pi pudding! Should I use vanilla or butterscotch?
Thank you! 🙂
I love poke cake and this one is so festive. Thanks for stopping by our Happy Holidays Link Party – be sure to join us again this week (beginning on Saturday at 7 pm ET) and every week through the holidays.
Hi Jen! When making the pudding, if using Almond milk, 1 cup, if you use regular milk, then 2 cups. 🙂 Happy Thanksgiving!
Question about the pudding layer… the pudding directions say to mix with two cups of milk. For this recipe, do you mix the powder with one cup Almond milk and one cup of regular milk or JUST one cup of Almond milk?
Thank you so much for featuring my Pumpkin Butter Pecan Poke Cake for most views! That is so awesome! Looking forward to the next party and linking up with ya’ll. Thank you so much for hosting such a fun party!
This looks insanely good and completely worth every single calorie!! Pinning.
Thanks! It was my pleasure Kyla! 🙂
I’m with Kyla! Thanks so much for coming to our Found & Foraged linky party. I hope you will stop by next week:)
You’re so awesome! Thank you so much for coming!
You are so welcome! I stopped by your party and linked up! 🙂 Thanks for the invitation! Mingled, pinned and shared 🙂
Wow! Thank you so much for featuring my Pumpkin Butter Pecan Poke Cake! That rocks! And of course I will be back and thank you for hosting such a great party. Love seeing all the creations!
My mouth is watering!!!! Thanks for sharing! Also wanted to let you know about a new linky party starting this Saturday (tonight!!!) at 8pm called “Found & Foraged” Can’t wait to party with you at http://www.houseofhipsters.com
Kim, this looks so good. Our readers absolutely loved it. It was most viewed on last week’s Wonderful Wednesday Blog Hop! You’ll be featured this week. Be sure to stop by for our early-bird start…Tues 7pm ET. It is our 100th party, so we are super excited!
Awesome! Thanks so much for swinging by and pinning too! 🙂
Thank you and your welcome Karen. I promise, you will love it! Happy you stopped by from the partay! 🙂
This looks so YUMMY! Thank you so much for sharing on The Wonderful Wednesday Blog Hop!! I’m definitely pinning this on our favorite board!!!
this looks so good, I have to try this, I think I can modify it for our kitchen. Thanks for sharing. Stopping by from Wonderful Wednesdays.
Thank you so much Teresa! 🙂
This looks divine!