Dulce de Leche Pumpkin Poke Cake
This easy pumpkin poke cake starts with a spice cake mix and pumpkin purée, then gets soaked in sweetened condensed milk and topped with a layer of dulce de leche frosting and Cool Whip. It’s the perfect make-ahead fall dessert for gatherings or weeknight treats.
Ingredients
Pumpkin Spice Cake
- 1 box spice cake mix I used Duncan Hines, but any brand will do
- 1 cup pumpkin puree
- 1/4 cup vegetable oil
- 3 eggs
Condensed Milk Soak
- 1 can (14 oz) sweetened condensed milk
Dulce de Leche Frosting
- 1 cup unsalted butter, softened 2 sticks
- 1/2 - 3/4 cup dulce de leche adjust for your tastes
- 2 cups powdered sugar
- 1 pinch salt
- 1-2 Tbsp milk optional, to adjust the texture
Topping
- 1 8 oz. tub Cool Whip
Instructions
Make the Cake Base
- Preheat your oven to 350°F and greasing a 9x13-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.
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.
- 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.
Make the Dulce de Leche Frosting
- 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 the frosting over the top.
Add Cool Whip
- Top the frosted cake with an even layer of Cool Whip.
- Store in the fridge until you're ready to serve. This cake tastes best if you make it a day ahead of time.