Dulce de Leche Pumpkin Poke Cake

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pumpkin dulce de leche poke cake pin If you’re looking for a cozy, crowd-pleasing dessert to celebrate pumpkin season, this Pumpkin Dulce de Leche Poke Cake is your answer. It’s rich, creamy, and packed with fall flavor—plus, it’s made with a spice cake mix, so it comes together with minimal effort. Whether you’re hosting friends or just craving something sweet, this one hits all the right notes.

I love quick and easy fall desserts that feel special without requiring a million ingredients or an entire afternoon. This cake is exactly that—simple to make, but layered with texture and flavor. You get a super moist pumpkin cake, soaked in sweetened condensed milk, topped with a thin layer of homemade dulce de leche frosting, and finished with a fluffy Cool Whip topping. It’s basically a fall hug in cake form.

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Ingredients for Dulce de Leche Pumpkin Poke Cake

Here’s what you’ll need to make this dreamy dessert:

Cake Layer:

1 box spice cake mix
1 cup canned pumpkin purée (not pumpkin pie filling)
¼ cup vegetable oil
3 large eggs

Condensed Milk Soak:

1 (14 oz) can sweetened condensed milk

Dulce de Leche Frosting:

1 cup unsalted butter, softened
½-¾ cup dulce de leche
2 cups powdered sugar
Pinch of salt
1-2 tablespoons milk (optional, to adjust for texture)

Topping:

1 (8 oz) tub Cool Whip, thawed
Optional: extra dulce de leche for drizzling, crushed gingersnaps or Biscoff cookies, or a sprinkle of cinnamon

How to Make Dulce de Leche Pumpkin Poke Cake

This cake is made in four simple steps—bake, soak, frost, and top!

Step 1: Bake the Pumpkin Cake

Start by preheating your oven to 350°F and greasing a 9×13-inch pan. In a large mixing bowl, combine the spice cake mix, pumpkin purée, oil, and eggs. Mix until smooth and well combined.

Pour the batter into your prepared pan and spread it out evenly. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Let it cool for about 10–15 minutes.

Step 2: Soak the Cake

Once the cake has cooled slightly, use a fork or the handle of a wooden spoon to poke holes all over the surface. Don’t be shy—this is what allows all that sweet goodness to soak in!

Pour the can of sweetened condensed milk evenly over the cake, letting it fill the holes and absorb into the crumb. Pop the cake into the fridge for at least 2 hours to chill and set.

Step 3: Make the Dulce de Leche Frosting

While the cake chills, beat the softened butter in a mixing bowl until fluffy. Add the dulce de leche and continue beating until smooth. Slowly mix in powdered sugar, then add a pinch of salt. If you need to adjust the texture more, add a bit of milk.

Once the cake is fully chilled, spread a thin layer of the frosting over the top.

dulce de leche frosting spread over pumpkin poke cake

Step 4: Add the Cool Whip and Garnish

Top the frosted cake with an even layer of Cool Whip. If you’re feeling fancy, drizzle a little warmed dulce de leche (mixed with some heavy cream or milk to get a good drizzle consistency) on top and sprinkle on crushed cookies or a dash of cinnamon.

Refrigerate until ready to serve—this cake is best chilled!

Pro Tips

Use pumpkin instead of water: Replacing the water in your cake mix with pumpkin purée gives the cake amazing flavor and keeps it moist without becoming too soft after the condensed milk soak. You don’t want to add pumpkin and water to your cake mix, because it will come out way too soggy.
Chill before frosting: Always let the condensed milk fully absorb and the cake chill before adding frosting and Cool Whip so the layers don’t melt or slide.
Use the dulce de leche from a can: I’ve seen in some grocery stores that they sell dulce de leche in blocks that resemble fudge, but that’s not the kind you want for this recipe. You want the kind that comes in a can for the best texture and flavor.
Make ahead: This is a fantastic make-ahead dessert—prep it the night before and let all the flavors blend together by the time you’re ready to serve. It even tastes delicious if you let it sit in the fridge for a full day or two before serving.

FAQs

Can I use homemade dulce de leche?

Yes! You can use homemade or store-bought dulce de leche. If yours is very thick, warm it slightly so it mixes smoothly into the frosting.

Can I use a different cake mix?

You can, but I recommend sticking with a spice cake or maybe a yellow cake mix with added pumpkin pie spice to preserve those cozy fall flavors.

Can I just use dulce de leche and skip making the frosting?

I definitely think you could, but it would probably affect the texture of things slightly and the flavor. I would recommend using the whole of dulce de leche can so that you have enough to spread it out on top of the whole cake, too. You would probably want to slightly warm the dulce de leche in the microwave to make it easier to spread.

Can I skip the Cool Whip?

You can, but it does give this a “classic” poke cake kind of flavor. If you prefer, you can swap it for homemade whipped cream (but add that right before you serve because whipped cream deflates) or just stick with the dulce de leche frosting as the final layer.

This pumpkin poke cake is one of those cake mix desserts that feels like so much more than the sum of its parts. It’s simple to make, looks gorgeous with those creamy layers, and has that perfect balance of spice, sweetness, and texture.

If you love quick and easy fall desserts, give this one a try—you may just find yourself making it on repeat until pumpkin season ends. Or, honestly, long after that.