24 Delicious Fall Poke Cake Recipes You Need to Try

When the crisp autumn air rolls in and leaves crunch beneath your feet, it’s the perfect time to bring warm, cozy flavors into your kitchen.

From pumpkin and apple to maple and spice, fall is the season of comfort foods—and desserts are no exception.

One of the easiest and most delightful ways to celebrate these seasonal flavors is with poke cakes.

Poke cakes are simple, versatile, and incredibly moist because they’re filled with sweet glazes, puddings, or sauces that soak into every bite.

The result? A dessert that’s both nostalgic and creative, layered with textures and flavors.

Whether you’re preparing for Thanksgiving, a cozy family dinner, or just a sweet weekend treat, poke cakes are a stress-free way to impress.

In this collection, we’ve rounded up 24 fall poke cake recipes that highlight everything we love about autumn: warm spices, caramel, maple, pumpkin, apples, cranberries, and more.

From the indulgent richness of Pumpkin Cheesecake Poke Cake to the elegance of Roasted Fig and Walnut Poke Cake, there’s something here for every sweet tooth and every occasion.

So grab your favorite baking dish, gather some seasonal ingredients, and let’s dive into the most comforting, flavorful poke cakes you’ll want to bake again and again this fall.

24 Delicious Fall Poke Cake Recipes You Need to Try

all baking is all about celebrating warmth, coziness, and the abundance of seasonal ingredients—and poke cakes capture that spirit perfectly.

With these 24 fall poke cake recipes, you’ll find the ideal dessert for every gathering, whether it’s a casual family night, a Friendsgiving potluck, or a holiday dinner.

From classics like Caramel Apple Poke Cake and Pumpkin Spice Latte Poke Cake to creative twists like Mulled Wine Poke Cake and Spiced Plum Poke Cake, there’s no shortage of inspiration.

Each recipe brings a touch of fall to your table and guarantees smiles with every forkful.

So this season, skip the complicated desserts and lean into the simplicity and flavor-packed joy of poke cakes.

After all, fall is the best time to indulge—and these cakes are here to make your gatherings unforgettable.

Pumpkin Spice Latte Poke Cake

This Pumpkin Spice Latte Poke Cake is the perfect autumn dessert for coffee and pumpkin lovers alike.

A moist pumpkin cake is infused with a creamy espresso-flavored filling, then topped with whipped cream and a sprinkle of cinnamon.

Every bite captures the cozy flavors of fall, reminiscent of your favorite seasonal latte in cake form.

Ingredients:

• 1 box spice cake mix (plus ingredients listed on box: eggs, oil, and water)
• 1 cup canned pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 cup sweetened condensed milk
• ½ cup brewed strong coffee or espresso, cooled
• 1 teaspoon vanilla extract
• 2 cups whipped topping (or homemade whipped cream)
• 1 tablespoon cinnamon sugar for garnish
• Optional: caramel drizzle for serving

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Prepare the spice cake mix according to package instructions, but stir in the canned pumpkin and pumpkin pie spice before baking. This will enrich the cake with a moist texture and bold autumn flavor.
3. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for about 10 minutes.
4. Using the handle of a wooden spoon, poke evenly spaced holes all over the surface of the cake.
5. In a small bowl, whisk together the sweetened condensed milk, brewed coffee, and vanilla extract. Slowly pour this mixture over the cake, letting it seep into the holes.
6. Cover and refrigerate the cake for at least 2 hours, allowing the flavors to meld together.
7. Spread whipped topping evenly over the cooled cake. Sprinkle cinnamon sugar across the top and drizzle with caramel if desired.
8. Slice and serve chilled.

This Pumpkin Spice Latte Poke Cake is the ultimate autumn indulgence.

The rich coffee-infused filling and pumpkin spice cake combine perfectly, making it taste just like your favorite fall latte in dessert form.

Serve it at Thanksgiving gatherings or cozy weekend dinners—it’s sure to impress.

Caramel Apple Poke Cake

This Caramel Apple Poke Cake brings the crisp flavors of fall apples together with the sweetness of caramel.

A spiced apple cake forms the base, filled with caramel sauce that soaks into every bite.

Topped with a creamy frosting and fresh apple slices, it’s the perfect dessert to celebrate the harvest season.

Ingredients:

• 1 box yellow cake mix (plus ingredients on box)
• 1 cup applesauce (unsweetened)
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• 1 cup caramel sauce (store-bought or homemade)
• 1 tub (8 oz) whipped topping or cream cheese frosting
• 1 large apple, thinly sliced
• ½ cup chopped pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Prepare the cake batter as directed on the box, substituting applesauce for half the oil. Stir in cinnamon and nutmeg for a warm, autumnal flavor.
3. Bake for 28–32 minutes, or until golden brown and a toothpick inserted comes out clean. Let the cake cool for about 10 minutes.
4. Use the handle of a wooden spoon to poke holes throughout the cake.
5. Warm the caramel sauce slightly so it’s pourable. Slowly drizzle the caramel over the cake, making sure it seeps into the holes.
6. Cover and refrigerate for at least 1 hour to allow the caramel to settle into the cake.
7. Spread whipped topping or cream cheese frosting evenly over the cake.
8. Garnish with fresh apple slices and chopped pecans for extra crunch.
9. Chill until ready to serve, then cut into squares.

Caramel Apple Poke Cake is a celebration of fall flavors in every bite.

The moist apple-spiced cake, sweet caramel filling, and crisp apple garnish make it perfect for family dinners or seasonal gatherings.

It’s a dessert that tastes like autumn in cake form.

Maple Pecan Poke Cake

This Maple Pecan Poke Cake captures the comforting sweetness of maple syrup and the nutty crunch of pecans.

A buttery vanilla cake is drenched in maple-flavored condensed milk, then topped with fluffy frosting and a sprinkle of toasted pecans.

It’s a cozy fall treat that pairs perfectly with a cup of tea or coffee.

Ingredients:

• 1 box vanilla or butter cake mix (plus ingredients on box)
• 1 can (14 oz) sweetened condensed milk
• 2 tablespoons pure maple syrup
• 1 teaspoon maple extract (optional for stronger flavor)
• 1 tub (8 oz) whipped topping or maple buttercream
• 1 cup toasted pecans, chopped
• 1 tablespoon maple sugar or brown sugar for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Prepare the vanilla or butter cake mix according to package instructions. Pour into the prepared pan and bake for 25–30 minutes, or until fully cooked through. Let the cake cool for 10 minutes.
3. Use the handle of a wooden spoon to poke holes evenly across the cake.
4. In a small bowl, whisk together the sweetened condensed milk, maple syrup, and maple extract. Slowly pour this mixture over the cake, allowing it to seep into the holes.
5. Cover the cake and refrigerate for 2 hours or overnight for best results.
6. Once chilled, spread whipped topping or maple buttercream evenly over the cake.
7. Sprinkle toasted pecans generously across the top, then dust with maple sugar or brown sugar for added sweetness.
8. Slice into squares and serve.

Maple Pecan Poke Cake is a rich, nutty, and sweet dessert that highlights the best of fall flavors.

The maple-soaked cake paired with crunchy pecans makes every bite indulgent.

This cake is an excellent choice for fall potlucks, holiday dinners, or cozy evenings at home

Sweet Potato Pie Poke Cake

This Sweet Potato Pie Poke Cake combines the flavors of a classic Southern dessert with the fun of a poke cake.

Moist spiced cake infused with sweet potato filling is topped with a fluffy marshmallow cream layer.

It’s a nostalgic fall treat that tastes just like a sweet potato pie in cake form.

Ingredients:

• 1 box spice cake mix (plus ingredients on box)
• 1 cup mashed cooked sweet potatoes
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• 1 can (14 oz) sweetened condensed milk
• 1 jar (7 oz) marshmallow creme
• 1 tub (8 oz) whipped topping
• ½ cup crushed graham crackers for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Prepare the spice cake according to box directions, then fold in mashed sweet potatoes and spices. Bake for 28–30 minutes, until cooked through. Let cool for 10 minutes.
3. Poke holes in the cake using the handle of a wooden spoon.
4. Pour sweetened condensed milk over the cake, allowing it to sink into the holes. Chill for at least 1 hour.
5. In a bowl, fold marshmallow creme into whipped topping until combined. Spread evenly over the cake.
6. Sprinkle crushed graham crackers on top for a pie-like finish.
7. Refrigerate until ready to serve.

Sweet Potato Pie Poke Cake is warm, cozy, and sweet, with all the flavors of a traditional pie but the ease of a cake.

The marshmallow topping adds a nostalgic touch that’s perfect for Thanksgiving or fall gatherings.

Cranberry Orange Poke Cake

This Cranberry Orange Poke Cake balances tart cranberries with sweet citrus in a bright and festive fall dessert.

The cake is infused with orange gelatin and topped with creamy whipped frosting and sugared cranberries. It’s a vibrant addition to any fall or holiday dessert table.

Ingredients:

• 1 box white cake mix (plus ingredients on box)
• 1 cup fresh cranberries (chopped)
• Zest of 1 orange
• 1 package (3 oz) orange gelatin mix
• 1 cup boiling water
• ½ cup cold water
• 1 tub (8 oz) whipped topping
• Sugared cranberries or orange slices for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Prepare white cake mix according to box instructions, folding in chopped cranberries and orange zest before baking. Bake as directed and cool for 10 minutes.
3. Poke holes across the cake.
4. Dissolve orange gelatin in boiling water, then stir in cold water. Pour evenly over the cake, letting it soak into the holes. Chill for at least 2 hours.
5. Spread whipped topping evenly over the cake.
6. Garnish with sugared cranberries or orange slices for a festive touch.

Cranberry Orange Poke Cake is a refreshing, slightly tart cake that’s perfect for fall and winter holidays.

It’s light, fruity, and colorful, making it a standout on any dessert table.

Gingerbread Eggnog Poke Cake

This Gingerbread Eggnog Poke Cake combines the spicy warmth of gingerbread with the creamy richness of eggnog.

The cake is soaked in an eggnog custard filling and topped with whipped cream and nutmeg for a festive holiday-ready dessert.

Ingredients:

• 1 box gingerbread cake mix (plus ingredients on box)
• 1 can (14 oz) sweetened condensed milk
• 1 cup eggnog
• ½ teaspoon ground cinnamon
• ½ teaspoon nutmeg
• 2 cups whipped topping
• Extra nutmeg or cinnamon for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Bake gingerbread cake according to package instructions. Cool for 10 minutes.
3. Poke holes all over the cake.
4. Whisk together sweetened condensed milk, eggnog, cinnamon, and nutmeg. Pour over the cake, filling the holes. Refrigerate for 2 hours.
5. Spread whipped topping over the chilled cake and sprinkle with nutmeg or cinnamon.
6. Slice and serve cold.

Gingerbread Eggnog Poke Cake is rich, spiced, and creamy—an ideal dessert for December gatherings.

The eggnog filling makes it unique while keeping the traditional flavors of the season alive.

Brown Butter Pear Poke Cake

Brown Butter Pear Poke Cake features a moist cake infused with caramelized pears and drizzled with a nutty brown butter sauce.

Topped with whipped cream and extra pear slices, this cake brings an elegant, cozy twist to fall desserts.

Ingredients:

• 1 box yellow cake mix (plus ingredients on box)
• 2 ripe pears, peeled and diced
• ½ teaspoon cinnamon
• ½ cup unsalted butter
• 1 can (14 oz) sweetened condensed milk
• 2 cups whipped topping
• Fresh pear slices for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Prepare yellow cake mix as directed, folding in diced pears and cinnamon. Bake and cool for 10 minutes.
2. Poke holes across the cake.
3. In a small pan, cook butter over medium heat until golden brown and nutty. Stir brown butter into sweetened condensed milk until combined.
4. Pour mixture over the cake. Refrigerate for 2 hours.
5. Spread whipped topping on top and garnish with fresh pear slices.

Brown Butter Pear Poke Cake is nutty, rich, and subtly sweet, offering an elegant alternative to traditional fall desserts.

It’s perfect for when you want something different yet seasonal.

Chai Latte Poke Cake

This Chai Latte Poke Cake is infused with warming spices and topped with creamy frosting.

The cake captures the cozy flavors of a chai latte—cinnamon, cardamom, ginger, and cloves—making it a comforting fall favorite.

Ingredients:

• 1 box white or vanilla cake mix (plus ingredients on box)
• 1 cup strong brewed chai tea (cooled)
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon cinnamon
• ½ teaspoon cardamom
• ½ teaspoon ground ginger
• 2 cups whipped topping or cream cheese frosting
• Cinnamon sticks for garnish (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Bake cake according to box instructions, then cool for 10 minutes.
2. Poke holes throughout the cake.
3. Mix chai tea with sweetened condensed milk and spices. Pour over cake, letting it soak in. Refrigerate for 2 hours.
4. Spread whipped topping or cream cheese frosting on top.
5. Garnish with a sprinkle of cinnamon or a chai stick for decoration.

Chai Latte Poke Cake is warm, spiced, and aromatic, making it the perfect dessert to enjoy with a cup of tea.

It’s ideal for cozy nights in or holiday dessert spreads.

Pecan Pie Poke Cake

This Pecan Pie Poke Cake captures the gooey, nutty flavors of pecan pie in an easy cake format.

A butter cake is infused with caramel-pecan filling, then topped with whipped cream and toasted pecans for a rich Southern-inspired dessert.

Ingredients:

• 1 box butter cake mix (plus ingredients on box)
• 1 can (14 oz) sweetened condensed milk
• 1 cup caramel sauce
• 1 cup chopped pecans (toasted)
• 2 cups whipped topping or buttercream
• Extra caramel drizzle for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Bake butter cake as directed, then cool for 10 minutes.
2. Poke holes across the cake.
3. Mix sweetened condensed milk with caramel sauce, then pour over the cake. Sprinkle pecans into the holes. Chill for 2 hours.
4. Spread whipped topping or buttercream over cake.
5. Garnish with toasted pecans and caramel drizzle.

Pecan Pie Poke Cake is decadent, buttery, and nutty, making it perfect for holiday gatherings.

It offers the indulgence of pecan pie without the fuss of making a crust

Apple Cider Donut Poke Cake

Apple cider donuts are a beloved fall treat, and this Apple Cider Donut Poke Cake transforms that flavor into a moist, cinnamon-spiced cake.

Soaked in apple cider glaze and topped with cream cheese frosting, this cake tastes like autumn fairs and cozy mornings.

Ingredients:

• 1 box spice cake mix (plus ingredients on box)
• 1 cup apple cider
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 can (14 oz) sweetened condensed milk
• 1 cup powdered sugar
• 2 tablespoons melted butter
• 1 package (8 oz) cream cheese, softened
• 2 cups whipped topping
• Cinnamon sugar for sprinkling

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
2. Prepare spice cake as directed, substituting apple cider for water, and stir in cinnamon and nutmeg. Bake and cool for 10 minutes.
3. Poke holes across the cake.
4. Pour sweetened condensed milk evenly over the cake. Let it soak in and refrigerate 1 hour.
5. Beat cream cheese with powdered sugar and melted butter until smooth. Fold in whipped topping. Spread over the chilled cake.
6. Sprinkle generously with cinnamon sugar.

Apple Cider Donut Poke Cake is nostalgic, spiced, and sweet, making it the perfect fall dessert.

It’s like having a warm cider donut in cake form, ideal for family gatherings.

Pumpkin Cheesecake Poke Cake

Pumpkin cheesecake lovers will swoon over this decadent poke cake.

Pumpkin spice cake is soaked with creamy cheesecake pudding, then topped with whipped cream and a sprinkle of graham cracker crumbs.

It’s the best of both worlds—cake and cheesecake—in one dessert.

Ingredients:

• 1 box pumpkin spice cake mix (plus ingredients on box)
• 2 boxes (3.4 oz each) cheesecake pudding mix
• 4 cups milk
• 1 tub (8 oz) whipped topping
• ½ cup crushed graham crackers
• ½ teaspoon cinnamon

Instructions:

1. Bake pumpkin spice cake according to box directions in a 9×13-inch pan. Cool for 10 minutes.
2. Poke holes in the cake using a wooden spoon handle.
3. Whisk pudding mixes with milk until smooth. Immediately pour over cake, filling the holes. Refrigerate for 2 hours.
4. Spread whipped topping evenly over the cake.
5. Garnish with crushed graham crackers and cinnamon.

Pumpkin Cheesecake Poke Cake is rich, creamy, and indulgent, perfect for Thanksgiving or any fall celebration.

Each bite delivers the warm comfort of pumpkin spice and cheesecake combined.

Hot Chocolate Poke Cake

This Hot Chocolate Poke Cake is cozy and comforting, bringing the flavor of a warm cup of cocoa into dessert form.

Chocolate cake is filled with hot cocoa pudding, then topped with marshmallow cream and mini marshmallows for a winter-ready treat.

Ingredients:

• 1 box chocolate cake mix (plus ingredients on box)
• 2 boxes (3.4 oz each) instant chocolate pudding mix
• 4 cups milk
• 1 jar (7 oz) marshmallow creme
• 1 tub (8 oz) whipped topping
• 1 cup mini marshmallows
• Chocolate shavings for garnish

Instructions:

1. Bake chocolate cake in a 9×13-inch pan as directed. Cool 10 minutes.
2. Poke holes across the cake.
3. Whisk pudding mixes with milk until smooth. Pour over cake, letting it seep into holes. Refrigerate 2 hours.
4. Mix marshmallow creme with whipped topping until fluffy. Spread over the cake.
5. Top with mini marshmallows and chocolate shavings.

Hot Chocolate Poke Cake is decadent and fun, perfect for chilly fall and winter nights. It’s like sipping hot cocoa—only better, because it’s cake.

Spiced Persimmon Poke Cake

Persimmons are an underrated fall fruit, and this Spiced Persimmon Poke Cake highlights their sweet, honey-like flavor.

The cake is spiced and moist, soaked in a vanilla glaze, and topped with whipped cream and candied ginger.

Ingredients:

• 1 box yellow cake mix (plus ingredients on box)
• 1 cup persimmon puree (from ripe persimmons)
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups whipped topping
• Candied ginger and persimmon slices for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Prepare cake mix, folding in persimmon puree and spices. Bake in a 9×13-inch pan and cool.
2. Poke holes across cake.
3. Mix sweetened condensed milk with vanilla. Pour over cake, letting it soak. Refrigerate 2 hours.
4. Spread whipped topping across cake.
5. Garnish with candied ginger and persimmon slices.

Spiced Persimmon Poke Cake is unique, fragrant, and flavorful.

It’s a beautiful seasonal cake that brings something unexpected yet delicious to the fall dessert table

Maple Pumpkin Roll Poke Cake

Inspired by the classic pumpkin roll, this Maple Pumpkin Roll Poke Cake layers pumpkin cake with maple cream filling and a dusting of powdered sugar.

It’s much easier than a traditional roll but just as tasty.

Ingredients:

• 1 box pumpkin spice cake mix (plus ingredients on box)
• 1 can (14 oz) sweetened condensed milk
• 2 tablespoons pure maple syrup
• 1 teaspoon maple extract
• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 tub (8 oz) whipped topping
• Powdered sugar for dusting

Instructions:

1. Bake pumpkin spice cake in a 9×13-inch pan as directed. Cool for 10 minutes.
2. Poke holes in the cake.
3. Mix condensed milk with maple syrup and extract, then pour over cake. Refrigerate 2 hours.
4. Beat cream cheese with powdered sugar until smooth. Fold in whipped topping. Spread over cake.
5. Dust with powdered sugar before serving.

Maple Pumpkin Roll Poke Cake is creamy, spiced, and sweet, echoing the beloved pumpkin roll but without the fuss.

It’s an ideal fall dessert for potlucks and parties.

Mulled Wine Poke Cake

For an elegant fall dessert, this Mulled Wine Poke Cake infuses chocolate cake with spiced red wine syrup, then tops it with whipped cream and citrus zest.

It’s a sophisticated twist that’s perfect for holiday celebrations.

Ingredients:

• 1 box chocolate cake mix (plus ingredients on box)
• 1 cup red wine
• ½ cup sugar
• 1 cinnamon stick
• 3 whole cloves
• 1 star anise
• Zest of 1 orange
• 1 tub (8 oz) whipped topping
• Extra orange zest for garnish

Instructions:

1. Bake chocolate cake in a 9×13-inch pan as directed. Cool slightly.
2. Poke holes across cake.
3. In a saucepan, simmer wine, sugar, cinnamon, cloves, star anise, and orange zest until reduced slightly (about 10 minutes). Strain.
4. Pour warm syrup over cake, letting it soak in. Refrigerate for 2 hours.
5. Spread whipped topping on cake and garnish with orange zest.

Mulled Wine Poke Cake is rich, spiced, and slightly boozy, making it a refined dessert for adult gatherings.

It’s festive, warming, and a perfect finale to a holiday meal.

Spiced Maple Sweet Corn Poke Cake

Sweet corn isn’t just for savory dishes—it adds natural sweetness and moisture to this Spiced Maple Sweet Corn Poke Cake.

Combined with cinnamon and nutmeg, then soaked in a maple glaze and topped with whipped cream, this unique fall cake is both rustic and indulgent.

Ingredients:

• 1 box yellow cake mix (plus ingredients on box)
• ¾ cup canned creamed corn
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 can (14 oz) sweetened condensed milk
• 3 tablespoons pure maple syrup
• 2 cups whipped topping
• ½ cup toasted pecans for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Prepare yellow cake mix as directed, then fold in creamed corn, cinnamon, and nutmeg. Bake in a 9×13-inch pan. Cool 10 minutes.
2. Poke holes evenly across cake.
3. Mix condensed milk with maple syrup, then pour over cake. Refrigerate at least 2 hours.
4. Spread whipped topping across cake. Garnish with toasted pecans.

Spiced Maple Sweet Corn Poke Cake is moist, earthy, and surprisingly delightful.

It’s a great conversation-starter dessert that highlights fall harvest flavors.

Butternut Squash Poke Cake

Butternut squash lends a creamy sweetness to this seasonal cake, making it tender and flavorful.

Infused with cinnamon cream filling and topped with whipped frosting, this Butternut Squash Poke Cake feels like a harvest feast in dessert form.

Ingredients:

• 1 box spice cake mix (plus ingredients on box)
• 1 cup mashed roasted butternut squash
• 1 teaspoon cinnamon
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups whipped topping
• Crushed gingersnaps for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Prepare spice cake batter, stirring in mashed butternut squash and cinnamon. Bake in a 9×13-inch pan. Cool 10 minutes.
2. Poke holes all over the cake.
3. Mix condensed milk with vanilla, then pour over cake. Chill 2 hours.
4. Spread whipped topping evenly and garnish with crushed gingersnaps.

Butternut Squash Poke Cake is creamy, comforting, and spiced. It’s a seasonal twist that makes an elegant addition to fall celebrations.

Maple Bacon Poke Cake

For a sweet-and-savory fall twist, Maple Bacon Poke Cake combines buttery vanilla cake with a maple filling and crispy bacon topping.

It’s indulgent, unexpected, and perfect for adventurous dessert lovers.

Ingredients:

• 1 box butter or vanilla cake mix (plus ingredients on box)
• 1 can (14 oz) sweetened condensed milk
• 3 tablespoons pure maple syrup
• 1 teaspoon maple extract
• 2 cups whipped topping
• ½ cup crispy cooked bacon crumbles
• Extra maple drizzle for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Bake cake mix as directed in a 9×13-inch pan. Cool 10 minutes.
2. Poke holes across the cake.
3. Mix condensed milk with maple syrup and maple extract. Pour over cake. Refrigerate 2 hours.
4. Spread whipped topping evenly. Sprinkle bacon crumbles on top and drizzle with maple syrup.

Maple Bacon Poke Cake is a bold balance of salty and sweet, making it an unforgettable fall dessert.

Perfect for brunch-style gatherings or adventurous holiday menus.

Black Forest Harvest Poke Cake

This fall twist on the classic Black Forest cake uses cherries and dark chocolate but adds a cinnamon-spiced whipped cream topping.

Moist, fruity, and indulgent, this Black Forest Harvest Poke Cake is both festive and comforting.

Ingredients:

• 1 box chocolate cake mix (plus ingredients on box)
• 1 can cherry pie filling
• 1 can (14 oz) sweetened condensed milk
• 2 cups whipped topping
• ½ teaspoon cinnamon
• Chocolate shavings and extra cherries for garnish

Instructions:

1. Bake chocolate cake as directed in a 9×13-inch pan. Cool slightly.
2. Poke holes throughout cake.
3. Mix condensed milk with half of the cherry pie filling, then pour over cake. Chill for 2 hours.
4. Fold cinnamon into whipped topping, then spread over cake.
5. Garnish with chocolate shavings and remaining cherries.

Black Forest Harvest Poke Cake is rich, fruity, and elegant. The addition of cinnamon makes it a seasonal twist on a beloved classic.

Honey Pumpkin Poke Cake

Honey Pumpkin Poke Cake blends the natural sweetness of honey with the earthy richness of pumpkin.

Topped with a honey-cream frosting, it’s smooth, golden, and full of cozy fall warmth.

Ingredients:

• 1 box yellow cake mix (plus ingredients on box)
• 1 cup canned pumpkin puree
• 1 teaspoon pumpkin pie spice
• ½ cup honey
• 1 can (14 oz) sweetened condensed milk
• 2 cups whipped topping
• Drizzle of honey and pumpkin seeds for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Prepare cake mix, stirring in pumpkin puree and spice. Bake in a 9×13-inch pan. Cool 10 minutes.
2. Poke holes across cake.
3. Mix honey with condensed milk and pour over cake. Chill 2 hours.
4. Spread whipped topping, drizzle honey, and sprinkle pumpkin seeds.

Honey Pumpkin Poke Cake is simple, golden, and delicious. It’s a lighter fall dessert that’s sweet without being overly rich.

Cinnamon Roll Poke Cake

Inspired by warm cinnamon rolls, this cake is swirled with cinnamon sugar, soaked in sweet glaze, and topped with cream cheese frosting.

It’s the ultimate fall brunch or dessert cake.

Ingredients:

• 1 box white or yellow cake mix (plus ingredients on box)
• ½ cup brown sugar
• 2 teaspoons cinnamon
• 1 can (14 oz) sweetened condensed milk
• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 tub (8 oz) whipped topping
• Caramel drizzle for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Prepare cake mix as directed, then swirl brown sugar and cinnamon into batter before baking. Bake in 9×13-inch pan. Cool 10 minutes.
2. Poke holes in cake.
3. Pour condensed milk over cake. Refrigerate 2 hours.
4. Beat cream cheese with powdered sugar, then fold in whipped topping. Spread over cake.
5. Drizzle with caramel before serving.

Cinnamon Roll Poke Cake is gooey, rich, and nostalgic.

Perfect for holiday breakfasts or cozy fall desserts, it delivers all the comfort of cinnamon rolls in cake form

Roasted Fig and Walnut Poke Cake

This elegant Roasted Fig and Walnut Poke Cake combines the natural sweetness of roasted figs with the earthy crunch of walnuts.

Soaked in a honey glaze and topped with whipped cream, it’s a rich, sophisticated dessert perfect for autumn entertaining.

Ingredients:

• 1 box butter cake mix (plus ingredients on box)
• 1 cup fresh figs, halved and roasted
• ½ cup chopped walnuts (toasted)
• 1 can (14 oz) sweetened condensed milk
• 3 tablespoons honey
• 2 cups whipped topping
• Extra figs and walnuts for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Roast figs in the oven for 15 minutes until caramelized.
2. Prepare cake mix as directed, folding roasted figs into the batter. Bake in a 9×13-inch pan. Cool 10 minutes.
3. Poke holes evenly in the cake.
4. Mix condensed milk with honey, then pour over cake. Chill for 2 hours.
5. Spread whipped topping on cake. Garnish with walnuts and sliced figs.

Roasted Fig and Walnut Poke Cake is sweet, nutty, and refined—perfect for a special fall gathering or an elegant dinner party

Sweet Chai Pear Poke Cake

This Sweet Chai Pear Poke Cake blends juicy pears with the warming spices of chai tea.

Moist and spiced, the cake is infused with a chai glaze and finished with whipped topping and cinnamon sugar.

Ingredients:

• 1 box white cake mix (plus ingredients on box)
• 1 cup diced pears (fresh or canned, drained)
• 1 cup strong brewed chai tea (cooled)
• 1 can (14 oz) sweetened condensed milk
• ½ teaspoon cinnamon
• 2 cups whipped topping
• Cinnamon sugar for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Prepare white cake mix as directed, folding in diced pears. Bake in a 9×13-inch pan. Cool slightly.
2. Poke holes across cake.
3. Mix chai tea, condensed milk, and cinnamon. Pour over cake. Refrigerate for 2 hours.
4. Spread whipped topping and sprinkle cinnamon sugar.

Sweet Chai Pear Poke Cake is warm, comforting, and fruity—perfect for enjoying with a hot cup of tea on a crisp fall day.

Spiced Plum Poke Cake

Plums bring a tart yet sweet flavor to this Spiced Plum Poke Cake.

Enhanced with cinnamon and cloves, the cake is infused with plum syrup and topped with whipped cream and plum slices for a seasonal, jewel-toned dessert.

Ingredients:

• 1 box yellow cake mix (plus ingredients on box)
• 1 cup chopped plums (fresh or roasted)
• ½ teaspoon cinnamon
• ¼ teaspoon cloves
• 1 can (14 oz) sweetened condensed milk
• ½ cup plum preserves or syrup
• 2 cups whipped topping
• Fresh plum slices for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Prepare cake mix, folding in plums, cinnamon, and cloves. Bake in 9×13-inch pan. Cool slightly.
2. Poke holes across cake.
3. Mix condensed milk with plum preserves or syrup, then pour over cake. Chill for 2 hours.
4. Spread whipped topping evenly and garnish with plum slices.

Spiced Plum Poke Cake is vibrant, tangy, and spiced—perfect for those who enjoy a slightly tart fall dessert with a touch of elegance.