Name: Pumpkin Gingerbread Poke Cake
Prep time: 15 min
Cook time: 40 min
Total time: 295 min
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

This Pumpkin Gingerbread Poke Cake tastes like Fall in a pan! Blending the familiar Fall flavors of gingerbread and pumpkin creates a dessert that’s nostalgic but unique.

Once baked, it’s poked and filled with pumpkin cream, making it extra soft and flavorful!

It’s the kind of cake that fills your kitchen with that unmistakable aroma, perfect for the season, whether you’re making it for Friendsgiving, a family get-together, or just a cozy night in.

As you scroll to the recipe, don’t forget the tips section below. There are a few easy tricks that make this turn out perfectly every time!

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

Why You’ll Love This Recipe

With its seasonal spices and creamy topping, this cake is everything you love about fall baking in one comforting slice.

The poke step ensures every bite is perfectly soft and delicious.

Best of all, it’s simple to make, yet it looks and tastes like something straight from a bakery.

If you want a tasty dessert that feels festive without being fussy, this one will quickly become both a personal and a group favorite!

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

How To Make Pumpkin Gingerbread Poke Cake

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.

3. Spray a 9×13 baking dish.

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

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

5. Remove the cake from the oven and let it 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, Tricks and Storage

Don’t Skip the Poke: Poking holes all over the warm cake lets the filling seep in perfectly. Use the handle of a wooden spoon or a large straw for even spacing.
Let It Cool: If the cake is too hot, the filling can turn runny. Let it sit for about 10–15 minutes before pouring anything over it.
Spice It Up: Add a little extra cinnamon, nutmeg, or allspice if you like a stronger flavor. The warm spices are what make this cake so inviting.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day, as the flavors meld.

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.

Substitutions and Variations

However you choose to change it up, this recipe is easygoing and always delicious.

Pumpkin Filling → Carmel, Cream Cheese Frosting, Butterscotch Pudding

Swap the filling for caramel, cream cheese frosting, or even butterscotch pudding for a fun twist on texture and flavor.

Pecans → Walnuts

You can substitute toasted pecans for walnuts, or omit the nuts altogether if you prefer.

Whipped Topping → Homemade Whipped Cream

For a more personal touch, whip heavy cream with a bit of powdered sugar and vanilla until soft peaks form.

Cinnamon Sprinkle Topping → Caramel, Pumpkin Spice

Instead of adding cinnamon, you can also drizzle caramel or pumpkin spice over the top!

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.

Frequently Asked Questions

Q: Why is it called a poke cake?

Because you poke holes in the baked cake to let the filling soak in.

Don’t skip this step, as it gives each slice extra flavor.

Q: Can I use canned pumpkin pie filling instead of puree?

It’s best to stick with pumpkin puree so you can control the sweetness and spice level.

Q: Can I make this ahead of time?

Absolutely!

In fact, it’s even better after chilling overnight, as the flavors deepen and the cake’s texture becomes even softer.

If you loved this Pumpkin Gingerbread Poke Cake, try the Dr. Pepper Sheet Cake or Funfetti Cupcakes next. Both are easy to make and just as full of flavor — perfect for any celebration or a weekend at home!

Start Cooking

Prep Time:15

Cook Time:40

Chill Time:4

Total Time:4 55