Pumpkin Gingerbread Poke Cake

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Pumpkin Gingerbread Poke Cake

Serves: 12
Prep time: 15 minutes
Cook time: 40 minutes
Chill time: 4 hours

This Pumpkin Gingerbread Poke Cake just screams Fall.

A spiced gingerbread cake is poked and filled with a luscious pumpkin cream before getting topped with whipped cream, cinnamon and toasted pecans. 

This is going to be your new go to this holiday season!

A close-up of chopped pecans scattered on a layer of creamy white frosting.

How To Make Pumpkin Gingerbread Poke Cake

A top-down view of measured ingredients for baking, including milk, sugar, pecans, pumpkin puree, flour, water, eggs, and what appears to be cake mix.

Ingredients

  • 2 (14.5 ounce) boxes gingerbread mix
  • 2 ½ cups water
  • 2 eggs
  • 15 ounce can pumpkin puree
  • 3.4 ounce instant vanilla pudding mix
  • 2 cups cold milk
  • ¼ cup brown sugar
  • 8 ounce container whipped topping
  • 1 cup toasted pecans
A square slice of cake with white frosting and chopped pecans on top, served on a white plate.

Step-by-Step Guide

1. Preheat your oven to 350 degrees.

2. In a mixing bowl whisk together the gingerbread mix, water and eggs until well combined.

  • A glass mixing bowl containing raw eggs, dry cake mix, and liquid ingredients on a white marble surface.
  • A clear glass bowl filled with a smooth, bright yellow liquid mixture sits on a white marble surface.

3. Spray a 9×13 baking dish.

4. Pour the gingerbread batter into the pan and bake at 350 for 40 minutes or until a toothpick inserted comes out clean.

A glass baking dish filled with a smooth, bright orange liquid mixture, set on a white surface.

5. Removed the cake from the oven and let cool completely.

6. Using the end of a wooden spoon or smoothie straw poke holes all over the cake.

7. In a large bowl whisk together the vanilla pudding mix and milk until combined.

A glass dish of poke cake with holes on top is next to a mixing bowl containing pumpkin puree and a whisk in a creamy mixture.

8. Whisk in the pumpkin and brown sugar.

9. Pour the pumpkin mixture all over the cake making sure to get it into the holes.

A glass baking dish filled with a smooth layer of bright yellow-orange puree, evenly spread across the top.

10. Top with the whipped topping and toasted pecans.

A glass baking dish filled with a dessert topped with whipped cream, chopped pecans, and a sprinkle of cinnamon on a white surface.

11. Sprinkle with cinnamon if you like.

12. Refrigerate for 4 hours to set.

13. Slice and serve!

A slice of frosted pumpkin cake with chopped pecans on a white plate, next to a glass of milk; wooden utensils and a plant in the background.

Tips and Tricks

  • Store leftovers in an airtight container in refrigerator for up to 3 days.
  • You can use butterscotch pudding for this recipe as well.
  • You may omit the nuts or substitute for walnuts.
  • You can make the whipped cream from scratch if you prefer.
A slice of pumpkin cake with white frosting and chopped pecans on a white plate, next to a glass of milk and a wooden spoon on a striped napkin.

Pumpkin Gingerbread Poke Cake

Print Recipe
A slice of pumpkin cake with white frosting and pecans on a white plate, next to a glass of milk and a wooden spoon.
Prep Time:15 minutes
Cook Time:40 minutes
Chill Time:4 hours
Total Time:4 hours 55 minutes

Ingredients

  • 2 14.5 ounce boxes gingerbread mix
  • 2 ½ cups water
  • 2 eggs
  • 15 ounce can pumpkin puree
  • 3.4 ounce instant vanilla pudding mix
  • 2 cups cold milk
  • ¼ cup brown sugar
  • 8 ounce container whipped topping
  • 1 cup toasted pecans

Instructions

  • Preheat your oven to 350 degrees.
  • In a mixing bowl whisk together the gingerbread mix, water and eggs until well combined.
  • Spray a 9×13 baking dish.
  • Pour the gingerbread batter into the pan and bake at 350 for 40 minutes or until a toothpick inserted comes out clean.
  • Removed the cake from the oven and let cool completely.
  • Using the end of a wooden spoon or smoothie straw poke holes all over the cake.
  • In a large bowl whisk together the vanilla pudding mix and milk until combined.
  • Whisk in the pumpkin and brown sugar.
  • Pour the pumpkin mixture all over the cake making sure to get it into the holes.
  • Top with the whipped topping and toasted pecans.
  • Sprinkle with cinnamon if you like.
  • Refrigerate for 4 hours to set.
  • Slice and serve!
Servings: 12 people
A slice of frosted cake topped with chopped nuts sits on a white plate next to a glass of milk and a wooden spoon on a striped napkin.

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