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This Pumpkin Poke Cake is fall in dessert form—moist, spiced, dotted with crunchy pecans, and topped with a cloud of cinnamon whipped cream. It’s quick to make, a total crowd-pleaser, and the perfect centerpiece for any autumn gathering.

If you love this cozy combo, you’ll also want to try my Apple Poke Cake, filled with apple butter and topped with spiced apples, it’s pure heaven!

butterscotch pumpkin poke cake with cinnamon whipped cream

The Fall Dessert Everyone Will Ask You For

Once autumn rolls around, my kitchen basically turns into a fall dessert factory. Pies, sweet breads, cookies, cakes—you name it, we’re baking it. But out of all the seasonal treats, this pumpkin poke cake is the one I keep coming back to. Here’s why:

Foolproof. It looks decadent, but it’s ridiculously simple to pull off. Truly a no-fail recipe, even if you’re not a confident baker.

Packed with fall flavor. If pumpkin spice is your love language, this cake will be your new go-to. Moist, spiced, and downright irresistible.

Quick to make. You can have it ready in about an hour—perfect for a last-minute party dessert or a family dinner that still impresses days later.

What is a Poke Cake?

A poke cake is a simple sheet cake (often made with a boxed mix) that gets its signature look and flavor from—you guessed it—holes poked all over the top. Those holes are then filled with something sweet and creamy: pudding, Jell-O, caramel, fruit puree, even chocolate sauce. The whole thing gets finished with a layer of whipped cream or frosting, making it irresistibly moist and flavorful.

The beauty of a poke cake is how customizable it is. The flavor combinations are endless, so you can tailor it to any season or party theme.

Poke cakes first appeared in the 1970s when Jell-O introduced them as a fun way to use their products. Back then, it was usually a white cake with bright Jell-O poured into the holes—an eye-catching dessert that quickly became a hit at family dinners, potlucks, and backyard barbecues.

Over time, bakers started experimenting with fillings beyond gelatin, which is how modern versions like my butterscotch pumpkin poke cake came to be.

Ingredients

Key Ingredients for the Best Pumpkin Poke Cake

Cake Mix – This is where the “easy” part shines. Sure, a scratch-made pumpkin cake has its charm, but sometimes you just need dessert without the stress. A boxed mix works beautifully here and makes this pumpkin poke cake weeknight-friendly and party-ready. Take the win.
Pumpkin Purée – Be sure you’re using 100% pure pumpkin, not pumpkin pie filling. The quality makes a difference: Libby’s is always reliable and widely available, but brands like Farmer’s Market or 365 by Whole Foods give you a nice organic option. This is the foundation of your butterscotch pumpkin cake, so don’t skimp.
Butterscotch Pudding Mix – The rich, caramel flavor of butterscotch pairs beautifully with spiced pumpkin. I lighten it slightly by folding in whipped cream so it complements rather than overpowers the delicate pumpkin flavor.
Butter – Many poke cakes call for oil, but I love using melted butter here. The pumpkin purée brings all the moisture you need, while the butter adds a rich, indulgent flavor that sets this cake apart. The result? A thick, moist, buttery base that makes the butterscotch shine.
Whipped Cream – I go the homemade route because nothing compares. This lightly sweetened cream topping is laced with cinnamon for extra spice adding a luscious finish to this butterscotch pudding cake.

Substitutions & Variations

Spice Cake Mix – I recommend using a spice cake mix for maximum fall flavor, but a white or yellow cake mix works too. Just be sure to double up on the cinnamon and pumpkin pie spice. Either way, you’ll still end up with a delicious pumpkin poke cake.

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Pecans – Not a pecan fan? Swap them for walnuts, almonds, or even hazelnuts if you’re feeling fancy. The nuts add texture that take this poke cake up a notch.

Pudding Mix – I’m team butterscotch all the way—it gives this dessert that cozy, caramel-like flavor. But if butterscotch isn’t your thing (whaat!), you can substitute vanilla or even cheesecake pudding. Want to go all out? Make a scratch filling for a next-level butterscotch pumpkin cake.

Whipped Cream – Homemade whipped cream is always my first choice for flavor and texture. That said, store-bought whipped topping works in a pinch—just note it will taste sweeter and lighter.

Spices – No pumpkin pie spice in the pantry? Blend your own with cinnamon, nutmeg, clove, ginger, and allspice. A custom mix lets you tweak the warmth and spice level to your taste.

Pro Tips for Poke Cake

The “Pokes.” Don’t be shy—poke plenty of holes! Aim for about 1-inch spacing so the filling seeps evenly throughout the cake. Each hole should go about halfway down for the perfect soak. I like using the handle of a wooden spoon (great size, no tearing), but in a pinch, a plastic straw works too. More holes = more flavor.
Mixing. When it comes to batter, less is more. A quick 1-minute mix is all you need to combine the ingredients. Overmixing can make your poke cake dense or rubbery, and no one wants that. Light hand, tender crumb.

Storing Your Pumpkin Cake

The great thing about this pumpkin poke cake? It actually gets better with a little time. Stored in the fridge, the flavors continue to meld, making it a perfect make-ahead dessert for parties or family dinners.

Cover the cake tightly with plastic wrap to keep it fresh. For best flavor and texture, enjoy within 1–2 days, though it can safely last up to 7 days in the fridge.

Frequently Asked Questions

What’s the best way to poke holes in a pumpkin poke cake?
The handle of a wooden spoon is perfect for evenly sized holes, but a plastic straw works in a pinch. The goal is consistent holes so your butterscotch pudding filling seeps evenly.

Why is my cake soggy?
If the cake turns soggy, the holes were likely too deep or too close together, letting too much filling in at once. For a perfectly moist butterscotch pumpkin cake, aim for holes about halfway through the cake, spaced roughly 1 inch apart.

Do you poke the holes when the cake is hot or cold?
The cake should be cooled. This lets the cake hold its structure while still allowing the filling to seep in beautifully.

This butterscotch pumpkin poke cake is the ultimate fall dessert hack: impressive enough for company but easy enough for a weeknight. Want to keep the fall flavors going? Check out my Butterscotch Cinnamon Pie for an easy no-bake dessert, or my Apple Butter Pumpkin Pie if you’re craving a classic twist. Grab a fork, dig in, and don’t forget to share!

Happy Baking!

♥Jessica

More Fall Recipes

SEE ALL FALL

Love all things autumn? 🍁 My fall section is packed with cozy bakes, spiced cocktails, and pumpkin desserts — plus a few vintage-inspired décor ideas to bring that nostalgic, old-fashioned charm into your home.

Butterscotch Pumpkin Poke Cake with Cinnamon Cream