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White Chocolate Pumpkin Poke Cake is deliciously infused with a sweet white chocolate sauce, topped with cream cheese frosting, caramel and crunchy pecans.

White Chocolate Pumpkin Poke Cake

Pumpkin Poke Cake is deliciously infused with a sweet white chocolate sauce, topped with cream cheese frosting, caramel and crunchy pecans.

Course Dessert
Cuisine American
Keyword Pumpkin Poke Cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 711 kcal
Author Catalina Castravet


Pumpkin Cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin spice
  • 2 teaspoons cinnamon
  • 3 large eggs room temperature
  • 1 cup vegetable oil
  • 1 can (15 oz) pumpkin puree

White Chocolate Mixture:

  • 14 oz sweetened condensed milk
  • cups white chocolate chips

Cream CheeseFrosting:

  • 2 packages (16 oz) cream cheese, room temperature
  • 2 sticks (16 tbsps) unsalted butter, room temperature
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract


  • Caramel sauce
  • Pecans


Pumpkin Cake:

  1. Preheat oven to 350°F. Place oven rack in the middle of the oven.
  2. Spray a 9x13 inch cake pan with non-stick baking spray and set aside.
  3. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, pumpkin spice and cinnamon.

  4. In another medium bowl, whisk together wet ingredients: eggs, oil and pumpkin, until well combined.
  5. Add wet ingredients to dry ingredients and whisk until smooth and the batter has no lumps. You can use a hand mixer.
  6. Transfer to prepared baking dish and bake for 35-40 min, or until a toothpick inserted in the center comes out clean.
  7. Remove cake from pan and immediately poke with a straw all over the surface.

Chocolate Mixture:

  1. In a medium, microwave safe bowl, combine white chocolate chips and sweetened condensed milk.
  2. Heat in the microwave until hot for about 1 minute, stir and heat 30 seconds or more if needed. Stir until fully combined, smooth and shiny. Stir well as the chocolate will melt from the residual heat from the condensed milk.
  3. Pour the chocolate mixture all over the cake and using a spatula spread it evenly into the holes.
  4. Let the cake cool completely before topping with frosting.


  1. Combine all the frosting ingredients in the bowl of a stand mixer and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2-3 min or until fluffy, stopping and scraping down the bowl as needed.
  2. Top the cake with frosting. Level it with a spatula.
  3. Drizzle with caramel sauce and top with pecans.
  4. Refrigerate the cake best for 8 hours before serving.
  5. Enjoy!
Nutrition Facts
White Chocolate Pumpkin Poke Cake
Amount Per Serving
Calories 711 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 25g156%
Cholesterol 138mg46%
Sodium 204mg9%
Potassium 448mg13%
Carbohydrates 77g26%
Fiber 2g8%
Sugar 60g67%
Protein 9g18%
Vitamin A 6685IU134%
Vitamin C 2.5mg3%
Calcium 255mg26%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.