Name: Gingerbread Pumpkin Poke Cake
Prep time: 15 min
Cook time: 35 min
Total time: 3 h
Cuisine: American
Ingredients: 1 box gingerbread cake mix (or spice cake mix + 1–2 tsp ground ginger); 1 cup canned pumpkin puree; 2–3 eggs (as directed on cake mix); 1/2 cup milk or water (as directed on cake mix); 1 can (14 oz) sweetened condensed milk; 1/2 tsp pumpkin pie spice; 1 container whipped topping (e.g., Cool Whip or homemade stabilized whipped cream); 1/2 cup crushed gingersnap cookies or graham crackers; Optional: 2 tbsp maple syrup; Optional: Caramel sauce for drizzling; Optional: 4 oz cream cheese (for frosting variation)

Why You’ll Love This Recipe

This cake is unbelievably moist, rich in warm spices, and incredibly easy to make with a shortcut base. The combination of gingerbread and pumpkin gives it a deep, comforting flavor, while the poke technique ensures every bite is filled with creamy goodness. It’s a great make-ahead dessert that tastes even better the next day and is perfect for feeding a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Gingerbread cake mix (or spice cake mix with added ginger)
Canned pumpkin puree
Eggs
Milk or water (as called for by the cake mix)
Sweetened condensed milk
Pumpkin pie spice
Whipped topping (like Cool Whip or homemade whipped cream)
Crushed gingersnap cookies or graham crackers (for topping)
Optional: cream cheese, maple syrup, or caramel sauce for extra richness

Directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, combine the gingerbread cake mix, pumpkin puree, eggs, and liquid (milk or water) as directed on the box. Mix until well combined.
Pour the batter into the prepared baking dish and bake according to package directions, usually about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool for about 10 minutes.
Use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
In a bowl, mix the sweetened condensed milk with a little pumpkin pie spice and pour it evenly over the warm cake, allowing it to soak into the holes.
Let the cake cool completely, then spread whipped topping over the surface.
Chill the cake for at least 2 hours before serving. Just before serving, sprinkle crushed gingersnaps or graham crackers on top.

Servings and timing

This recipe serves 12–15 people.
Prep time: 15 minutes
Cook time: 35 minutes
Cooling and chilling time: 2 hours
Total time: About 3 hours

Variations

Cream Cheese Frosting: Swap whipped topping for a cream cheese whipped frosting for added tang.
Caramel Drizzle: Add a drizzle of caramel sauce over the whipped topping for a decadent finish.
Maple Flavor: Stir a bit of maple syrup into the sweetened condensed milk for extra autumn flavor.
Make It from Scratch: Use a homemade gingerbread cake batter if you prefer a fully from-scratch recipe.
Spiced Whipped Cream: Add cinnamon or pumpkin pie spice to the whipped topping for a spicier finish.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days.
This cake is not ideal for freezing once assembled, but the unfrosted, baked cake can be frozen for up to 2 months.
Let refrigerated cake sit at room temperature for 15–20 minutes before serving for best texture.

FAQs

Can I use a spice cake mix instead of gingerbread?

Yes, and you can add 1–2 teaspoons of ground ginger to get that gingerbread flavor.

What’s the purpose of poking holes in the cake?

The holes allow the sweetened condensed milk to soak into the cake, making it extra moist and flavorful.

Can I make this cake ahead of time?

Yes, it’s even better the next day as the flavors have time to develop. Make it up to 24 hours in advance.

Can I use homemade whipped cream?

Absolutely. Just be sure it’s stabilized if you’re making it ahead so it doesn’t deflate.

Is there a substitute for sweetened condensed milk?

You could use a mix of heavy cream and maple syrup, though the texture and sweetness will differ slightly.

Can I add pumpkin spice to the whipped topping?

Yes, a pinch of pumpkin pie spice or cinnamon adds extra warmth and flavor to the topping.

Should the cake be warm or cool when I pour the filling?

Slightly warm is best—it helps the filling soak in better without making the cake soggy.

What kind of pan should I use?

A 9×13-inch baking dish is ideal for this type of cake, allowing for even baking and easy slicing.

Can I top this with nuts?

Yes, chopped pecans or walnuts add a nice crunch on top of the whipped layer.

How long should it chill before serving?

At least 2 hours, but overnight is even better for flavor and texture development.

Conclusion

Gingerbread Pumpkin Poke Cake is the ultimate fall dessert—easy, comforting, and bursting with cozy flavor. With its moist texture, sweet filling, and creamy topping, it’s a guaranteed crowd-pleaser for any occasion. Make it once, and it just might become a seasonal tradition in your kitchen.