This Pumpkin Jello Poke Cake is a fun and tasty treat! It’s a moist cake soaked in pumpkin-flavored jello for a delicious twist that screams fall.
The experience of poking the cake with holes and watching the jello soak in is super satisfying. I love serving it with whipped cream on top—perfect for cozy gatherings!
Key Ingredients & Substitutions
Cake Mix: A box of white or yellow cake mix is perfect for this recipe. If you’re looking for a homemade option, you can make it from scratch using flour, baking powder, sugar, and eggs. For a gluten-free version, use a gluten-free cake mix.
Pumpkin Jello: This recipe shines with pumpkin-flavored Jello. If you can’t find pumpkin Jello, you can substitute with regular vanilla Jello and add a bit more pumpkin spice to capture that fall flavor.
Sweetened Condensed Milk: This ingredient makes the cake rich and creamy. If you’re watching your sugar intake, try substituting it with unsweetened coconut milk for a lighter option.
Pumpkin Puree: Use canned pumpkin puree for convenience. If you’re feeling adventurous, you can make your own by roasting and pureeing fresh pumpkin. Avoid using pumpkin pie filling, as it’s sweetened and spiced already.
Whipped Topping: I like using Cool Whip for its fluffiness. If you prefer homemade, whipped heavy cream works well too. For a dairy-free option, coconut whipped cream is a great substitute.
How Do I Get Perfect, Evenly Poked Holes in the Cake?
Poking holes in the cake is essential for soaking up the Jello. Here’s how to do it right:
- Use the handle of a wooden spoon or a skewer for uniform holes.
- Poke gently but firmly, making sure to space holes about 1 inch apart.
- Avoid poking all the way through the bottom, as this will let the liquid run off.
- This step should be done while the cake is still warm for the best absorption.
Getting the right hole depth allows the pumpkin Jello to soak in beautifully, adding flavor and moisture. Enjoy the process—it’s fun to see the transformation!
Pumpkin Jello Poke Cake
Ingredients You’ll Need:
For the Cake:
- 1 box white or yellow cake mix (plus ingredients listed on the box: usually oil, eggs, water)
For the Jello Layer:
- 1 (3 oz) box pumpkin-flavored Jello gelatin
- 1 cup boiling water
For the Pumpkin Milk Mixture:
- 1 (14 oz) can sweetened condensed milk
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
For the Topping:
- 1 (8 oz) container whipped topping (Cool Whip), thawed
- Optional: crushed gingersnap cookies or graham cracker crumbs for garnish
How Much Time Will You Need?
This delicious Pumpkin Jello Poke Cake takes about 20 minutes to prepare, and then you should let it chill in the refrigerator for at least 4 hours, but overnight is even better! This chilling time is essential for the cake to absorb all those yummy flavors.
Step-by-Step Instructions:
1. Bake the Cake:
Start by preparing the cake mix according to the package instructions. Pour it into a greased 9×13 inch baking pan and bake as directed. Once it’s baked, let it cool for about 10 minutes before moving to the next step.
2. Poke Holes in the Cake:
While the cake is warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake. Space the holes about 1 inch apart, being careful not to poke all the way through to the bottom. This is where the Jello will soak in!
3. Prepare Pumpkin Jello:
In a medium bowl, dissolve the pumpkin-flavored Jello in 1 cup of boiling water. Stir it for about 2 minutes until completely dissolved. This will create that lovely pumpkin flavor that will soak into the cake!
4. Pour Jello into Cake:
Carefully pour the hot pumpkin Jello evenly over the cake, ensuring that it seeps into all those holes you’ve made. This will make the cake wonderfully moist and flavorful.
5. Make Pumpkin Milk Mixture:
In another bowl, mix together the sweetened condensed milk, pumpkin puree, pumpkin pie spice, and vanilla extract until smooth. This mixture adds a delicious creamy layer to your cake.
6. Pour Pumpkin Mixture Over Cake:
Once your pumpkin milk mixture is ready, pour it evenly over the cake and the Jello layer. This step adds an extra richness to the cake.
7. Chill the Cake:
Now it’s time for the cake to chill! Cover it and refrigerate for at least 4 hours—or overnight if you can wait. This allows the flavors to meld and the Jello to set.
8. Frost the Cake:
After your cake has chilled and set, take it out of the fridge and spread the whipped topping evenly over the top. This creamy topping is the crowning glory of your cake!
9. Garnish and Serve:
Optionally sprinkle crushed gingersnap cookies or graham cracker crumbs on top for a delightful crunch. Slice the cake, serve it chilled, and enjoy this fall-inspired treat!
This Pumpkin Jello Poke Cake is a must-try dessert for your gatherings, giving you that warm fall feeling with every bite!
Can I Use a Different Flavor of Jello?
Absolutely! While pumpkin-flavored Jello enhances the fall vibes, you can use vanilla or even butterscotch Jello for a unique twist. Just make sure to adjust any spices to maintain the pumpkin flavor profile!
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The cake may continue to soak up the Jello, making it even more moist, but it’s best enjoyed within this timeframe.
Can I Make This Cake Ahead of Time?
Yes! This cake is perfect for making ahead. You can prepare it a day or two in advance and let it chill in the fridge. This allows all the flavors to meld together beautifully.
What Should I Use Instead of Cool Whip?
If you prefer a homemade option, you can whip heavy cream with a bit of sugar and vanilla to make your own topping. For a dairy-free option, look for coconut whipped cream available in stores!
