Pumpkin Magic Poke Cake is a moist, comforting dessert that combines the warm, spicy flavors of pumpkin with silky white chocolate pudding and creamy cream cheese frosting. With layers of texture—from the tender pumpkin cake to the gooey pudding filling and rich frosting—every bite is a celebration of fall flavors. This recipe is straightforward and perfect for holiday gatherings, potlucks, or a cozy treat at home. You’ll love how the pudding seeps into the cake’s holes, creating pockets of sweet surprise, topped by the tang of cream cheese frosting, the crunch of toasted nuts, and a drizzle of caramel. Let’s dive in and discover exactly how to bake this indulgent Pumpkin Poke Cake.
Why You’ll Love This Pumpkin Magic Poke Cake
- Textural delight: Soft pumpkin cake punctured with pudding creates luscious pockets of sweetness in every bite.
- Balanced flavors: Pumpkin spices, vanilla, white chocolate, cream cheese, and nuts all play together—sweet but not cloying.
- Crowd‑pleaser: This cake looks and tastes impressive, yet it’s simple enough to make without special equipment.
- Flexibility: Easy to adapt—additions like different nuts, substitutions, or gluten‑free flour work well.
Ingredients
For the Cake:
- 2 cups all‑purpose flour
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 eggs, lightly beaten
- 2 cups sugar
- 1 cup vegetable oil
- 15‑ounce can pumpkin puree
For the White Chocolate Pudding:
- 2¼ cups milk
- ½ cup + 2 tablespoons sugar
- ¼ cup cornstarch
- ½ teaspoon vanilla extract
- ¾ cup white chocolate chips
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 2 cups powdered sugar (more if needed for sweetness/consistency)
- ½ teaspoon vanilla extract
For Garnish:
- Chopped toasted nuts (pecans, walnuts, or your favorite)
- Caramel sauce, for drizzling
Step‑by‑Step: How to Make Pumpkin Poke Cake
- Prep and Bake the Cake
- Preheat the oven to 350°F (about 175°C). Grease a 9×13‑inch (about 23×33 cm) baking dish with non‑stick spray or butter.
- In a medium bowl, whisk together the dry ingredients: flour, salt, cinnamon, baking powder, and baking soda.
- In another large bowl, beat the eggs lightly. Add sugar, vegetable oil, and pumpkin puree; mix until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and your batter is smooth.
- Spread batter evenly into prepared pan. Bake for ~30 minutes, or until a toothpick inserted in the center comes out clean.
- Make the White Chocolate Pudding
- While cake is baking (or about to finish), in a medium saucepan combine sugar and cornstarch. Whisk in milk until smooth.
- Heat over medium heat, stirring constantly, until mixture thickens (about 3–4 minutes). Don’t let it scorch on the bottom.
- Remove from heat, stir in vanilla extract and white chocolate chips until chocolate is melted and the pudding is smooth.
- Poke & Pour
- Once cake is out of the oven (while still warm), use the handle end of a wooden spoon (or similar) to poke holes all over the surface of the cake.
- Pour or spoon the warm pudding over the cake, making sure the pudding fills all the holes. This is the “poke” step that gives the cake its signature texture.
- Allow the cake to cool completely (this helps pudding set nicely before frosting).
- Frost & Garnish
- In a bowl, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until creamy. Mix in vanilla. Beat on medium‑high until frosting is light and fluffy. Adjust sugar if you want more sweetness or firmer frosting.
- Spread frosting over cooled cake.
- Sprinkle chopped toasted nuts over top. Finish by drizzling caramel sauce over the nuts and frosting.
Helpful Tips
- Use fresh pumpkin puree (or high‑quality canned) for best flavor. Avoid pumpkin pie filling (which includes added spices or sweeteners).
- Toast your nuts lightly in a pan or oven to bring out flavor and crunch. Let cool before garnishing.
- If the pudding is too thick, you can thin it slightly with a little extra milk; if too thin, cook a minute longer.
- Let the cake cool fully before frosting — frosting slides off warm cake. Chill briefly if needed to make frosting easier to spread.
- For cleaner slices, chill cake for an hour after frosting; refrigerate leftovers.
Substitutions And Variations
- Dairy‑free / vegan: Use plant‑based milk (e.g. almond or oat) and vegan white chocolate chips. Use vegan cream cheese and butter substitutes.
- Gluten‑free: Substitute all‑purpose flour with a gluten‑free flour blend (with xanthan gum) using a 1‑to‑1 swap.
- Spice adjustment: Add nutmeg, ginger, cloves or pumpkin pie spice for extra warmth.
- Flavor twists: Instead of white chocolate pudding, try caramel pudding or spiced chocolate. Or swirl in pumpkin spice latte flavors.
- Toppings: Swap nuts for toasted coconut or drizzle butterscotch sauce instead of caramel.
Storage Instructions
- Room temperature: Store loosely covered (to maintain frosting texture) for up to 1 day if your room is cool.
- Refrigerator: Cover with plastic wrap or place in airtight container; can last about 3–4 days. Bring to room temperature before serving for best texture.
- Freezing: Whole cake is hard to freeze nicely with frosting. Better to freeze unfrosted or cut into slices, wrap well, and freeze for up to 1 month. Thaw in fridge overnight, frost and garnish fresh.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | ~ 520 kcal |
| Total Fat | ~ 28‑30 g |
| Saturated Fat | ~ 10–12 g |
| Cholesterol | ~ 85–100 mg |
| Sodium | ~ 180–220 mg |
| Total Carbohydrates | ~ 65–70 g |
| Dietary Fiber | ~ 1–2 g |
| Sugars | ~ 45–50 g |
| Protein | ~ 5–6 g |
Serving Suggestions
- Serve slices with a scoop of vanilla ice cream or whipped cream on the side.
- Warm a slice slightly in the microwave for just a few seconds to enhance the pudding’s gooey pockets.
- Pair with a cup of spiced tea, chai, or strong coffee to balance the sweetness.
- For a fancy presentation, drizzle extra caramel in a zigzag pattern across the plate.
Frequently Asked Questions About Pumpkin Poke Cake
Can I use pumpkin puree from scratch instead of canned?
Yes! Homemade pumpkin puree works well—just make sure it’s well cooked and mostly dry (not watery). If it contains extra liquid, drain or cook down a bit so it doesn’t make the batter too wet.
Can I prepare parts of the recipe ahead?
Absolutely. You can bake the cake the day before, even poke and add the pudding, then refrigerate. Frost and garnish just before serving for freshest texture. Cream cheese frosting should be made close to serving time for best freshness.
How do I prevent the pudding from curdling or separating?
Whisk constantly while heating, avoid high heat. Make sure cornstarch is well‑dissolved in a little cold milk before adding to hot mixture. Remove from heat as soon as it thickens, then stir in chocolate off the heat.
Is the cake very sweet? Would reducing sugar hurt texture?
This dessert leans sweet, thanks to pudding and frosting. You can cut back sugar slightly in the cake or pudding (perhaps by 10‑15%) and still get good flavor. But going too low may affect moistness or how the pudding sets.
Can I scale this recipe for a smaller or larger crowd?
Yes. It works well doubled for a 9×13 x 2 cakes or halved for a smaller pan (e.g. 8×8). Adjust bake time; smaller pan may bake faster, deeper cakes may need more time.
Conclusion
Pumpkin Magic Poke Cake is one of those desserts that feels comforting, festive, and just a little indulgent—but it’s surprisingly easy to make. Thank you for reading and following this recipe—baking it has been one of my favorite treats of the season. I hope when you taste the warm pumpkin cake, the creamy pudding pockets, the tang of cream cheese frosting, the crunch of toasted nuts, and the sweet drizzle of caramel, you feel a cozy joy. May this cake bring sweetness to your table, delight to your guests, and pleasure to your baking journey. Happy baking and enjoy every delicious bite!
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Pumpkin Magic Poke Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This Pumpkin Magic Poke Cake is a moist, spiced fall treat filled with white chocolate pudding and topped with fluffy cream cheese frosting, toasted nuts, and caramel drizzle. Perfect for holidays or casual baking days!
Ingredients
For the Cake:
2 cups all‑purpose flour
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
4 eggs, lightly beaten
2 cups sugar
1 cup vegetable oil
15‑ounce can pumpkin puree
For the White Chocolate Pudding:
2¼ cups milk
½ cup + 2 tablespoons sugar
¼ cup cornstarch
½ teaspoon vanilla extract
¾ cup white chocolate chips
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
2 tablespoons butter, softened
2 cups powdered sugar (more if needed for sweetness/consistency)
½ teaspoon vanilla extract
For Garnish:
Chopped toasted nuts (pecans, walnuts, or your favorite)
Caramel sauce, for drizzling
Instructions
- Prep and Bake the Cake
- Preheat the oven to 350°F (about 175°C). Grease a 9×13‑inch (about 23×33 cm) baking dish with non‑stick spray or butter.
- In a medium bowl, whisk together the dry ingredients: flour, salt, cinnamon, baking powder, and baking soda.
- In another large bowl, beat the eggs lightly. Add sugar, vegetable oil, and pumpkin puree; mix until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and your batter is smooth.
- Spread batter evenly into prepared pan. Bake for ~30 minutes, or until a toothpick inserted in the center comes out clean.
- Make the White Chocolate Pudding
- While cake is baking (or about to finish), in a medium saucepan combine sugar and cornstarch. Whisk in milk until smooth.
- Heat over medium heat, stirring constantly, until mixture thickens (about 3–4 minutes). Don’t let it scorch on the bottom.
- Remove from heat, stir in vanilla extract and white chocolate chips until chocolate is melted and the pudding is smooth.
- Poke & Pour
- Once cake is out of the oven (while still warm), use the handle end of a wooden spoon (or similar) to poke holes all over the surface of the cake.
- Pour or spoon the warm pudding over the cake, making sure the pudding fills all the holes. This is the “poke” step that gives the cake its signature texture.
- Allow the cake to cool completely (this helps pudding set nicely before frosting).
- Frost & Garnish
- In a bowl, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until creamy. Mix in vanilla. Beat on medium‑high until frosting is light and fluffy. Adjust sugar if you want more sweetness or firmer frosting.
- Spread frosting over cooled cake.
- Sprinkle chopped toasted nuts over top. Finish by drizzling caramel sauce over the nuts and frosting.
Notes
Let cake cool fully before frosting. Toast nuts ahead for extra flavor. Pudding must be warm when poured for best results. Chill before slicing for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: ~520 kcal
- Sugar: ~48 g
- Carbohydrates: ~68 g
- Protein: ~5.5 g