Pumpkin Dulce de Leche Poke Cake recipe

Of all the recipes that grace my kitchen table during the fall, this Pumpkin Dulce de Leche Poke Cake holds a truly special place in my family’s heart. The first time I made it, the air was crisp, the leaves were turning brilliant shades of orange and red, and I was craving something that encapsulated that cozy, comforting feeling in a single bite. I remember my husband, who claims not to be a “dessert person,” taking one forkful and his eyes widening in surprise. He then proceeded to have a second, much larger slice. The kids were mesmerized by the “magic” of the filling disappearing into the cake, and the entire 9×13 inch pan vanished in less than two days. It has since become our official “Welcome to Autumn” dessert, a staple for Thanksgiving gatherings, and the most requested treat for potlucks. The beauty of this cake is its effortless elegance—it starts with a simple cake mix but transforms into a showstopper that tastes like it came from a high-end bakery. The moist, warmly spiced pumpkin cake, the rich and creamy dulce de leche seeping into every nook and cranny, and the light, fluffy whipped topping create a trifecta of textures and flavors that is simply irresistible. It’s more than just a cake; it’s a memory-maker, a conversation starter, and the perfect sweet ending to any meal.

What is a Poke Cake?

Before we dive into this specific recipe, let’s talk about the genius concept of a poke cake. If you’re new to this dessert style, you’re in for a treat! A poke cake is exactly what it sounds like: a cake that you poke holes in after baking. These holes then become channels for a delicious liquid filling—like pudding, Jell-O, fruit puree, or in our case, a decadent mixture of dulce de leche and condensed milk.

The concept was popularized in the 1970s by Jell-O as a clever way to market its gelatin mixes. The original versions often featured a white cake with colorful streams of Jell-O running through it, creating a fun, tie-dye effect. However, the modern poke cake has evolved far beyond its humble beginnings. Today, bakers use a wide array of sophisticated fillings to create incredibly moist, flavorful, and unique cakes. The holes are typically made with the handle of a wooden spoon, a skewer, or even a fork, allowing the filling to soak deep into the cake’s crumb, infusing every single bite with extra flavor and moisture. This technique transforms a standard sheet cake from simple to sublime, ensuring it’s never dry and always bursting with a surprise element inside. Our Pumpkin Dulce de Leche Poke Cake is a perfect example of this evolution, taking a classic fall flavor and elevating it to new, decadent heights.

Why This is the Best Fall Dessert Recipe

You’ll find countless fall dessert recipes out there, but this one consistently rises to the top. Here’s why this Pumpkin Dulce de Leche Poke Cake will become your new autumn obsession:

• Unbelievably Moist: The poke-and-fill method is the secret weapon against dry cake. The dulce de leche and condensed milk mixture saturates the pumpkin sponge, creating a pudding-like texture that melts in your mouth.
• Perfect Flavor Harmony: Pumpkin spice and caramel are a match made in heaven. The earthy, warm spices of the pumpkin cake are perfectly balanced by the sweet, creamy, and slightly toasted flavor of the dulce de leche. It’s a sophisticated and deeply satisfying combination.
• Incredibly Easy to Make: This recipe brilliantly uses a boxed spice cake mix as a shortcut, saving you time and effort without sacrificing quality. The “wow” factor is high, but the skill level required is low, making it perfect for bakers of all abilities.
• A Certified Crowd-Pleaser: Whether you’re bringing it to a Thanksgiving dinner, a Halloween party, or a casual get-together, this cake is guaranteed to disappear fast. Its impressive appearance and universally loved flavors make it a hit with both kids and adults.
• Make-Ahead Friendly: This cake is actually better when made a day in advance! This gives the filling ample time to soak into the cake and the flavors to meld together, making it an ideal, stress-free dessert for any event.

Complete Ingredients for Pumpkin Dulce de Leche Poke Cake

This recipe is broken down into three simple components: the cake, the filling, and the topping. Using quality ingredients will make a noticeable difference in the final product.

For the Pumpkin Cake:

• Spice Cake Mix (15.25 oz box): One standard box of spice cake mix provides the perfect base of flour, sugar, and warm spices.
• Canned Pumpkin Purée (15 oz can): Be sure to use 100% pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, which will throw off the balance of the recipe.
• Large Eggs (3): These provide structure, richness, and leavening.
• Vegetable Oil (1/2 cup): Ensures a moist and tender crumb. Canola oil or another neutral oil works as well.
• Milk (1/4 cup): Adds moisture and richness. Whole milk is preferred, but 2% will also work.

For the Dulce de Leche Filling:

• Dulce de Leche (13.4 oz can): This thick, creamy caramel is the star of the show. You can find it in the baking aisle or the international foods section of most grocery stores.
• Sweetened Condensed Milk (7 oz): This is half of a standard 14 oz can. It thins the dulce de leche slightly, making it easier to pour and soak into the cake, while adding even more creamy sweetness.

For the Whipped Topping & Garnish:

• Frozen Whipped Topping (8 oz tub): Thawed in the refrigerator. Cool Whip or a similar store brand works perfectly and provides a stable, light-as-air topping.
• Toffee Bits (1/2 cup): These add a delightful crunch and an extra layer of buttery flavor.
• Extra Dulce de Leche or Caramel Sauce (for drizzling): This optional step makes for a beautiful presentation.

Step-by-Step Instructions

Follow these detailed instructions for a flawless Pumpkin Dulce de Leche Poke Cake every time. The process is straightforward and fun!

Part 1: Baking the Pumpkin Cake

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can spray it with non-stick baking spray that contains flour. This is a crucial step to prevent the cake from sticking.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin purée, eggs, vegetable oil, and milk until they are smooth and well combined.
3. Add the Cake Mix: Add the entire box of spice cake mix to the wet ingredients.
4. Mix the Batter: Using an electric hand mixer or a stand mixer fitted with the paddle attachment, mix on low speed until the dry ingredients are just moistened. Then, increase the speed to medium and beat for about 2 minutes. The batter will be thick and smooth. Be careful not to overmix, as this can lead to a tough cake. Scrape down the sides and bottom of the bowl as needed to ensure everything is incorporated.
5. Pour and Spread: Pour the batter into your prepared 9×13 inch pan. Use a spatula to spread it evenly into the corners.
6. Bake to Perfection: Bake on the center rack of your preheated oven for 28-33 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
7. Initial Cool Down: Remove the cake from the oven and place it on a wire cooling rack. Let it cool for 15-20 minutes. It should still be warm to the touch, but not piping hot.

Part 2: Poking and Filling the Cake

1. Prepare the Filling: While the cake is cooling, prepare your decadent filling. In a medium, microwave-safe bowl, combine the can of dulce de leche and the 7 ounces of sweetened condensed milk.
2. Warm the Filling: Microwave the mixture for 30-45 seconds, then whisk until it is smooth and has a pourable consistency. Warming it up is key to making it easy to pour and ensuring it soaks into the cake effectively.
3. Poke the Holes: Once the cake has cooled slightly, use the round handle of a wooden spoon (about 1/2 to 3/4 inch in diameter) to poke holes all over the top of the cake. Space the holes about 1 to 1.5 inches apart. Poke down until you are about a quarter-inch from the bottom of the pan, but try not to go all the way through.
4. Pour the Filling: Slowly and carefully pour the warm dulce de leche mixture evenly over the entire surface of the cake. Use a small offset spatula to gently guide the filling, encouraging it to sink into the holes. It might look like a lot of liquid, but trust the process—the cake will absorb it all!
5. Cool Completely: Allow the cake to cool completely at room temperature for about an hour. Then, cover it with plastic wrap and transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight. This chilling time is essential for the filling to set and the flavors to meld.

Part 3: Topping and Serving

1. Frost the Cake: Once the cake is thoroughly chilled, remove it from the refrigerator. Spread the thawed whipped topping evenly over the surface of the cake, right to the edges.
2. Garnish and Finish: Sprinkle the toffee bits evenly over the whipped topping. For an extra touch of decadence, warm a small amount of extra dulce de leche or caramel sauce and drizzle it over the toffee bits.
3. Serve: Slice and serve the cake immediately. Keep any leftovers stored in the refrigerator.

Nutrition Facts

• Servings: 15
• Calories per serving: Approximately 420-450 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific brands of ingredients used.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Chilling Time: 4 hours (minimum)
• Total Time: 4 hours 50 minutes

How to Serve This Cake

This cake is spectacular on its own, but you can easily elevate the presentation and serving experience. Here are some ideas:

• The Classic Slice: Serve a generous square on a dessert plate with the beautiful layers visible from the side.
• A La Mode: A scoop of high-quality vanilla bean or salted caramel ice cream on the side is a heavenly addition. The contrast between the cold ice cream and the moist cake is divine.
• With a Warm Beverage: This cake pairs perfectly with a cup of:
  • Hot black coffee
  • A creamy latte or cappuccino
  • Spiced chai tea
  • A mug of hot apple cider
• Extra Garnish: Before serving each slice, consider adding:
  • A light dusting of cinnamon or pumpkin pie spice.
  • A dollop of fresh, homemade whipped cream.
  • A sprinkle of toasted pecans or walnuts for extra crunch.
  • A few decorative pumpkin seeds.

Additional Tips for a Perfect Poke Cake

1. Don’t Overbake the Cake: The key to a great poke cake is a moist base. Keep a close eye on your cake and pull it out of the oven as soon as a toothpick comes out clean. A slightly underbaked cake is better than an overbaked one in this scenario.
2. Poke While Warm, Not Hot: Poking the holes while the cake is still warm is crucial. The warm, tender crumb will yield easily to the spoon handle without tearing. If the cake is too hot, it might be too fragile. If it’s completely cool, it will be denser and harder to poke.
3. Ensure Even Distribution: When you pour the filling, tilt the pan slightly back and forth to ensure the liquid covers the entire surface and seeps down into every hole. You want every bite to have that creamy dulce de leche goodness.
4. The Chill is Non-Negotiable: Do not skip the chilling time! This is the most important step for the texture and flavor of the cake. Chilling allows the filling to fully absorb and set, preventing the cake from becoming soggy and allowing the flavors to deepen. Overnight is truly best.
5. Room Temperature Ingredients: For the cake batter, having your eggs and milk at room temperature will help them incorporate more smoothly into the batter, resulting in a more uniform and tender crumb.

Frequently Asked Questions (FAQ)

1. Can I make this cake completely from scratch instead of using a box mix?
Absolutely! You can substitute the box mix with your favorite homemade spice cake recipe baked in a 9×13 pan. A great from-scratch pumpkin spice cake recipe would typically include flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, sugar, oil, eggs, and pumpkin purée. Simply bake your scratch cake as directed, then proceed with the poking and filling steps from this recipe.

2. My dulce de leche is extremely thick and hard to mix. What should I do?
This is a common issue, as some brands of dulce de leche are thicker than others. The key is to warm it gently. Place the dulce de leche in a microwave-safe bowl and heat it in 20-second intervals, stirring in between, until it becomes smoother. You can also thin it by whisking in a tablespoon or two of milk or heavy cream until you reach the desired consistency before mixing it with the sweetened condensed milk.

3. Can I make this Pumpkin Dulce de Leche Poke Cake ahead of time?
Yes, this is the perfect make-ahead dessert! In fact, it’s recommended. You can bake, poke, fill, and chill the cake up to two days in advance. Keep it tightly covered in the refrigerator. Wait to add the whipped topping and garnishes until just a few hours before you plan to serve it to keep the topping fresh and the toffee bits crunchy.

4. What is the difference between pumpkin purée and pumpkin pie filling?
This is a critical distinction for baking success. Pumpkin purée is 100% cooked and mashed pumpkin with no other ingredients. Pumpkin pie filling is a pre-mixed product that contains pumpkin purée plus sugar, spices (like cinnamon, nutmeg, and cloves), and sometimes other thickeners. This recipe is specifically designed for pure pumpkin purée. Using pie filling will make the cake overly sweet and improperly spiced.

5. Why did my poke cake turn out soggy instead of moist?
The line between moist and soggy can be tricky. Here are a few potential reasons:

• Not Cooling Enough: If you pour the filling onto a piping hot cake, the structure can collapse, leading to sogginess. Let it cool for at least 15 minutes.
• Holes Are Too Large or Too Close: If the holes are massive or right next to each other, the cake’s structure can be compromised. Stick to a 1/2 to 3/4-inch diameter spoon handle and space them about an inch apart.
• Insufficient Chilling: The chill time is what allows the liquid to be fully absorbed and set within the cake’s crumb. If you cut into it too soon, the filling will still be liquidy, resulting in a soggy texture. Give it at least 4 hours in the fridge.

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