Gingerbread Pumpkin Poke Cake – Easy Fall Dessert Recipe
You know that moment when fall really starts to feel like fall? For me, it’s when the kitchen smells like warm spices and pumpkin. This gingerbread pumpkin poke cake brings all those cozy vibes in one easy dessert.
It starts with a boxed mix (because we all need a shortcut now and then), gets filled with creamy pumpkin pudding, and finishes off with whipped topping and toasted pecans.
It’s the kind of cake that feels like a hug, and it’s perfect for holiday potlucks, family dinners, or just a quiet night in with something sweet.
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If fall had a flavor, it would be this gingerbread pumpkin poke cake. It’s the kind of cozy, crowd-pleasing treat that will quickly become your go-to for holiday gatherings and chilly nights alike.
How to Make Gingerbread Pumpkin Poke Cake
Here are the ingredients you need to make this gingerbread pumpkin poke cake, plus step by step instructions for how to make it.
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
Step by Step Instruction
1. Start by preheating your oven to 350°F.
2. In a large mixing bowl, combine the gingerbread mix, water, and eggs. Whisk until the batter is smooth and fully blended.
3. Lightly grease a 9×13-inch baking dish with nonstick spray.
4. Pour the batter into the prepared dish and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
5. Once baked, remove the cake from the oven and allow it to cool completely on a wire rack.
6. After the cake has cooled, use the handle of a wooden spoon or a thick straw to poke holes all over the surface.
7. In another bowl, whisk together the instant vanilla pudding mix and cold milk until it begins to thicken.
8. Stir in the pumpkin puree and brown sugar until the mixture is creamy and well blended.
9. Carefully pour the pumpkin filling over the cake, making sure it seeps into all the holes.
10. Spread the whipped topping evenly over the top.
11. Sprinkle with toasted pecans, and add a dash of cinnamon if desired.
12. Cover and refrigerate the cake for at least 4 hours, or until fully chilled and set.
13. Slice into squares and enjoy!
Tips and Tricks
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Want to switch it up? Butterscotch pudding makes a delicious alternative to vanilla.
- Don’t like pecans? Walnuts work great too, or just leave the nuts out altogether.
- Prefer 100% homemade? Feel free to whip your own cream for a from-scratch finish.
This cake has quickly become one of my favorite fall traditions and I have a feeling it’ll be yours too. It’s simple, super satisfying, and just feels like home. Whether you’re sharing it at a holiday get-together or sneaking a second slice after dinner, this gingerbread pumpkin poke cake is one of those desserts that makes autumn feel extra special.
More Fall Treats
- Pumpkin S’mores Cookies
- Pumpkin Whoopie Pies with Cream Cheese Filling
- Pumpkin Cookies with Cream Cheese Frosting
- Apple Pie Pops
Gingerbread Pumpkin 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
Instructions
- Start by preheating your oven to 350°F.
- In a large mixing bowl, combine the gingerbread mix, water, and eggs. Whisk until the batter is smooth and fully blended.
- Lightly grease a 9×13-inch baking dish with nonstick spray.
- Pour the batter into the prepared dish and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool completely on a wire rack.
- After the cake has cooled, use the handle of a wooden spoon or a thick straw to poke holes all over the surface.
- In another bowl, whisk together the instant vanilla pudding mix and cold milk until it begins to thicken.
- Stir in the pumpkin puree and brown sugar until the mixture is creamy and well blended.
- Carefully pour the pumpkin filling over the cake, making sure it seeps into all the holes.
- Spread the whipped topping evenly over the top.
- Sprinkle with toasted pecans, and add a dash of cinnamon if desired.
- Cover and refrigerate the cake for at least 4 hours, or until fully chilled and set.
- Slice into squares and enjoy!
Notes
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Want to switch it up? Butterscotch pudding makes a delicious alternative to vanilla.
- Don’t like pecans? Walnuts work great too, or just leave the nuts out altogether.
- Prefer 100% homemade? Feel free to whip your own cream for a from-scratch finish.
