Pumpkin Gingerbread Poke Cake
This pumpkin gingerbread poke cake is the kind of dessert that’s perfect to serve at fall gatherings, Thanksgiving, and even Christmas.
With a spiced gingerbread base and creamy pumpkin filling poured over the cake, every bite is full of cozy flavor. A fluffy whipped topping and toasted pecans add just the right amount of crunch. It’s an easy dessert that always draws a crowd during the holiday season.
Jump to Recipe
Why You’ll Love This Recipe
- Perfect for any fall or winter gathering. The mix of pumpkin and gingerbread works beautifully for fall parties, Thanksgiving, and Christmas. It’s always a crowd pleaser at potlucks, too!
- Make-ahead friendly. Since it needs time to chill, you can prep it in advance and have it ready when you need it.
- Easy to make. With just 15 minutes of prep and a boxed gingerbread mix, you get all the cozy flavor without much effort.
- Holiday favorite. It’s the kind of dessert people go back for seconds of at Thanksgiving or Christmas.
You’ll find the ingredient list and step-by-step photos below, or you can scroll to the bottom of the post for the full printable recipe.
Ingredients
- Gingerbread Cake Mix
- Water
- Eggs
- Pumpkin Puree
- Instant Vanilla Pudding Mix
- Cold Milk
- Brown Sugar
- Whipped Topping
- Toasted Pecans
How To Make Pumpkin Gingerbread Poke Cake
This visual guide is helpful for making this recipe. For the full printable recipe with measurements, scroll to the bottom of the post.
- Preheat your oven to 350°F.
- In a mixing bowl, whisk together the gingerbread cake mix, water, and eggs until well combined.
- Spray a 9×13 baking dish.
- Pour the gingerbread batter into the pan and bake at 350°F for 40 minutes or until a toothpick inserted comes out clean.
- Removed the cake from the oven and let it cool completely.
- Using the end of a wooden spoon or smoothie straw, poke holes all over the cake.
- In a large bowl, whisk together the vanilla pudding mix and milk until combined.
- Whisk in the pumpkin and brown sugar.
- Pour the pumpkin mixture all over the cake, making sure to get it into the holes.
- Top with the whipped topping and toasted pecans, and sprinkle with cinnamon if you like.
- Refrigerate for 4 hours to set.
Pumpkin Gingerbread Poke Cake
Ingredients
- 2 boxes gingerbread cake mix 14.5 ounce box
- 2½ 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 of whipped topping
- 1 cup toasted pecans
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, whisk together the gingerbread mix, water, and eggs until well combined.
- Spray a 9×13 baking dish.
- Pour the gingerbread batter into the pan and bake at 350°F for 40 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven and let it cool completely.
- Using the end of a wooden spoon or smoothie straw, poke holes all over the cake.
- In a large bowl, whisk together the vanilla pudding mix and milk until combined.
- Whisk in the pumpkin and brown sugar.
- Pour the pumpkin mixture all over the cake, making sure to get it into the holes.
- Top with the whipped topping and toasted pecans, and sprinkle with cinnamon if you like.
- Refrigerate for 4 hours to set.
Pumpkin Gingerbread Poke Cake FAQs
How should I store leftovers?
Store the cake in an airtight container in the refrigerator for up to three days. The flavors actually get better as it chills.
Can I use a different pudding flavor?
Yes, butterscotch pudding works well in place of vanilla for a richer flavor twist.
What if I don’t like pecans?
You can omit the nuts entirely or swap in walnuts for a similar crunch.
Can I make homemade whipped cream?
Absolutely. Store-bought whipped topping is a time-saver, but homemade whipped cream makes it extra special.
Can I make this ahead of time?
Yes, it’s a great make-ahead dessert. Just prepare it the night before and keep it chilled until serving.
Need more dessert recipes?
Here are 75 Amazing Desserts For Any Occasion!
