Why is my poke cake soggy?

Ah, the dreaded sogginess! This usually happens if you pour the sweetened condensed milk mixture onto a warm cake. Let the cake cool completely before poking and soaking—this gives the structure time to firm up. Also, avoid going overboard with the caramel or milk; stick to the recipe’s measurements. (And no, “a little extra” doesn’t count as “measurements.” 😉)

What’s the best way to poke holes in a poke cake?

Grab the handle of a wooden spoon —it’s the MVP here! The rounded end creates perfect, even holes without tearing the cake. Poke them about 1 inch apart , and don’t be shy—push down ¾ of the way to the bottom. Pro tip: If you use a skewer or fork, you’ll end up with sad, crumbly holes. Trust the spoon!

Why is it called poke cake?

It’s not a 90s dance move, I promise! The name comes from the holes you poke into the cake to let the creamy filling seep in. This genius hack became a retro sensation in the 70s (thanks, Jell-O!), and we’re still obsessed today. Think of it as a cake that wants to be drenched in flavor.

How to make a carved pumpkin cake?

Want to level up for Halloween? Bake two round cakes , stack them, and carve the edges to look like a pumpkin. Frost with orange-tinted buttercream, add ridges using a spoon, and top with a green licorice “stem.” For a poke cake twist? Hollow out the center, fill with caramel, and call it a pumpkin guts masterpiece

Pumpkin Poke Cake Recipe

Name: Pumpkin Poke Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 1 box yellow cake mix; 1 (14 oz) can pumpkin puree (not pumpkin pie filling); 1 tsp pumpkin pie spice; 1 (14 oz) can sweetened condensed milk; 1 (12 oz) jar caramel topping (divided); 1 (8 oz) container Cool Whip, thawed; 1 tsp cinnamon; 4 Heath or Skor bars, crushed (or 1 cup toffee bits)

Description

Irresistible Pumpkin Poke Cake! Easy box mix hack meets caramel, toffee & spice. Moist fall dessert ready in 50 mins—crowd-pleaser guaranteed

Ingredients

Scale

1 box yellow cake mix
1 (14 oz) can pumpkin puree (not pumpkin pie filling)
1 tsp pumpkin pie spice
1 (14 oz) can sweetened condensed milk
1 (12 oz) jar caramel topping (divided)
1 (8 oz) container Cool Whip, thawed
1 tsp cinnamon
4 Heath or Skor bars, crushed (or 1 cup toffee bits)

Cook Mode Prevent your screen from going dark

Instructions

1. Bake the Pumpkin Cake:

Preheat oven to 350°F. Grease a 9×13-inch pan.
In a bowl, mix cake mix, pumpkin puree, and pumpkin pie spice until smooth.
Pour into the pan and bake for 35-45 minutes, until a toothpick comes out clean.
Let cool completely.

2. Poke & Soak:

Using the handle of a wooden spoon, poke holes 1 inch apart all over the cake.
Mix sweetened condensed milk with half the caramel and pour over the cake.

3. Chill & Top:

Cover and refrigerate for 1 hour.
Stir cinnamon into Cool Whip and spread over the cake.
Sprinkle with crushed Heath bars and drizzle with the remaining caramel.

Notes

Make ahead: Assemble up to 2 days in advance (add toppings before serving).
Gluten-free? Use a GF cake mix!
Candy swap: Try pretzels for crunch or chocolate chips for extra indulgence.

Prep Time: 5 minutes
Toppings: 5 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12
Calories: 378kcal
Sugar: 41g
Sodium: 471mg
Fat: 5g
Saturated Fat: 3g
Carbohydrates: 80g
Fiber: 2g
Protein: 6g
Cholesterol: 15mg