Pumpkin Patch Poke Cake is the ultimate celebration of fall in dessert form: tender spiced cake, luscious pudding, and creamy topping, all brought together with charming pumpkin patch decorations. Every bite delivers cozy autumn flavors plus delightful textures — it’s the kind of dessert you can’t help but take seconds of. Whether you’re gathering with loved ones or simply indulging in a slice yourself, this cake packs festive warmth, playful whimsy, and truly irresistible taste all in one pan.

Pumpkin Patch Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

This Pumpkin Patch Poke Cake comes together with clever shortcuts and essential pantry staples, but each ingredient adds something special. From the rich pumpkin purée to the playful candy pumpkins, every item brings the right flavor, moisture, or decorative pop to this festive treat.

Spice cake mix (15.25 oz): The perfect shortcut to big flavor, making every bite taste like autumn.
Pumpkin purée (15 oz): Adds natural sweetness, moisture, and that unmistakable pumpkin flavor.
Large eggs (3): Help bind everything together and provide structure for a tender crumb.
Vegetable oil (1/3 cup): Keeps the cake moist and soft long after baking.
Water (1/2 cup): Classic liquid ingredient to bring the batter together smoothly.
Sweetened condensed milk (14 oz): Pours into the cake’s poked holes for a creamy, rich interior.
Instant vanilla pudding mix (3.4 oz): Creates a silky, cool layer that melds beautifully with the cake.
Cold milk (1 1/2 cups): Transforms the pudding mix into a thick, dreamy topping.
Whipped topping (8 oz, thawed): The crowning creamy layer that makes every bite fluffy and light.
Pumpkin pie spice (1/2 teaspoon): Sprinkled over the top for warm dessert perfume and extra flavor.
Green-tinted frosting or candy melts: Used to create whimsical pumpkin “vines” on your finished cake.
Candy pumpkins: The adorable garnish that transforms your dessert into a real pumpkin patch!

How to Make Pumpkin Patch Poke Cake

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F (175°C) and give a trusty 9×13-inch baking dish a generous coating of nonstick spray or butter. This ensures everything releases beautifully later on — no heartbreaking stuck cake here!

Step 2: Mix Up the Spiced Pumpkin Batter

Grab a big mixing bowl and combine the spice cake mix, pumpkin purée, eggs, vegetable oil, and water. Stir until the batter is smooth and streak-free; a spatula or hand mixer both do the trick. This is where the magic starts, with that pumpkin aroma filling the kitchen.

Step 3: Bake Until Dreamy

Pour your fragrant batter into the prepared dish and smooth out the top. Bake for 28 to 32 minutes, or until a toothpick inserted in the very center emerges clean. Don’t overbake — the cake should be moist and plush.

Step 4: Poke and Soak

Let the Pumpkin Patch Poke Cake cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the surface. Pour the sweetened condensed milk slowly and evenly across the cake, letting it soak luxuriously into every crevice. Allow the cake to cool completely before the next layer.

Step 5: Pudding Perfection

In a separate bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until it thickens up. Scoop the pudding over the cooled and soaked cake, spreading gently to avoid tearing the tender crumb.

Step 6: Top and Decorate

Dollop on the whipped topping and spread to the edges for a pillowy finish. Sprinkle the pumpkin pie spice lightly over the top for that picture-perfect touch. Now, for the fun part: arrange candy pumpkins to mimic a pumpkin patch, then pipe green frosting or drizzle candy melts to create those whimsical little vines and leaves.

Step 7: Chill and Serve

Pop the finished cake in the fridge for at least one hour (longer is even better!) so all the flavors can meld and the layers can set. When you finally slice into it, get ready for a round of “oohs” and “ahhs.”

How to Serve Pumpkin Patch Poke Cake

Garnishes

The showstopper garnish for Pumpkin Patch Poke Cake is, of course, the patch of candy pumpkins and swirling green vines. For extra sparkle, consider a dusting of cinnamon-sugar or some playful fall-colored sprinkles. You can get creative here — edible glitter or a drizzle of caramel would also make your cake truly pop.

Side Dishes

A scoop of vanilla or caramel ice cream makes a blissful pairing, especially if you serve the cake slightly chilled. For a more grown-up gathering, hot coffee or chai latte on the side brings out the warming spices. Fresh fruit like apple slices or grapes balances each sweet bite.

Creative Ways to Present

Take your Pumpkin Patch Poke Cake presentation up a notch: serve squares on rustic wooden boards, top with tiny edible fall leaves, or make individual servings in clear cups for a party. You can even use mini candy pumpkins to personalize each slice – everyone gets their own little patch to enjoy.

Make Ahead and Storage

Storing Leftovers

Cover the cake tightly with plastic wrap or transfer pieces to an airtight container. Stored this way in the refrigerator, your Pumpkin Patch Poke Cake will stay moist and delicious for up to 4 days, making it easy to prepare ahead of time or enjoy leisurely through the week.

Freezing

You can absolutely freeze leftovers! Cut the cake into individual servings, wrap each piece well in plastic wrap, and then place in a freezer bag or container. The pudding and whipped topping hold up surprisingly well. Freeze for up to 2 months, and simply thaw in the refrigerator overnight before enjoying.

Reheating

If you prefer a slightly warmer bite, microwave a slice for just 10–15 seconds. The goal is gentle warming — you want to take the chill off without melting the whipped topping completely. This makes it extra comforting, especially during chilly fall evenings.

FAQs

Can I use homemade pumpkin purée in this recipe?

Absolutely! Homemade pumpkin purée gives an extra-depth of flavor and a wonderful creamy consistency. Just make sure your purée isn’t too watery — if needed, drain or blot excess moisture so you don’t end up with a soggy poke cake.

What can I use instead of whipped topping?

Cream cheese frosting is a terrific alternative for a richer, tangier finish. You can spread it on the chilled cake or pipe rosettes on top for a more decadent twist that complements both the pumpkin and spice cake flavors.

How far in advance can I make Pumpkin Patch Poke Cake?

The cake is actually best when made a day ahead! The layers have time to meld and the flavors deepen. You can assemble everything (including decorations) the evening before your event, then chill it overnight for perfect texture and taste.

Can I substitute other cake mixes for the spice cake?

Yes, yellow or vanilla cake mix works in a pinch, though you’ll want to add extra pumpkin pie spice or cinnamon to boost the warm, fall flavor. The spice cake mix just adds that signature autumn aroma with no additional steps.

Is Pumpkin Patch Poke Cake suitable for kids to help make?

Definitely! This recipe is fun and approachable for little hands. Kids love poking the holes, pouring on the milk, and especially decorating the “pumpkin patch” with candies and vines — it’s a festive, delicious project for all ages.

Final Thoughts

If you’re looking for a dessert that promises smiles, cozy flavors, and show-stopping looks, Pumpkin Patch Poke Cake truly delivers. Don’t hesitate to make it your star treat this fall; with every forkful, you’ll taste the magic of the season. Try it once, and you’ll find it sneaking into your autumn traditions year after year!

Pumpkin Patch Poke Cake Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 50 minutes (plus chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the flavors of fall with this delightful Pumpkin Patch Poke Cake. Rich, moist spice cake infused with pumpkin, topped with creamy pudding and whipped topping, and decorated to look like a charming pumpkin patch. Perfect for autumn gatherings and Halloween celebrations!

Ingredients

Scale

Cake:

1 box spice cake mix (15.25 oz)
1 can (15 oz) pumpkin purée
3 large eggs
1/3 cup vegetable oil
1/2 cup water

Topping:

1 can (14 oz) sweetened condensed milk
1 box (3.4 oz) instant vanilla pudding mix
1 1/2 cups cold milk
1 container (8 oz) whipped topping (thawed)
1/2 teaspoon pumpkin pie spice
green-tinted frosting or candy melts (for pumpkin “vines”)
candy pumpkins for decoration

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Instructions

Preheat the oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Mix the cake: In a large bowl, combine cake mix, pumpkin purée, eggs, oil, and water. Mix until smooth. Bake for 28–32 minutes.
Poke and soak: After baking, poke holes in the cake and pour sweetened condensed milk over it. Let it cool.
Prepare topping: Whisk pudding mix and cold milk until thickened. Spread over cake, then top with whipped topping and pumpkin pie spice.
Decorate: Arrange candy pumpkins on top. Pipe green frosting or candy as vines. Chill before serving.