Butterscotch Pumpkin Poke Cake is a rich creamy dessert perfect for Fall. It’s a simple pumpkin cake drizzled with butterscotch pudding and topped with brown sugar cream cheese frosting.
How To Make Butterscotch Pumpkin Poke Cake
Note: This is a summary. The full printable recipe card is at the bottom of this post.
- Add eggs, pumpkin puree, water, oil, and cinnamon to a large mixing bowl.
- Whisk to combine.
- Add a box of yellow cake mix.
- Whisk until smooth.
- Pour the batter into a 9×13″ baking dish.
- Add the milk and pudding mix to a sauce pot. Any brand of butterscotch pudding will work as long as it is the cook and serve kind, not instant.
- Cook, stirring often, until the pudding is thick.
- While the cake is hot, poke holes all over it using the back of a wooden spoon.
- Pour the hot pudding over the cake, trying to get as much pudding into the holes as possible.
- Cool completely in the refrigerator.
- Add the cream cheese and butter to a large mixing bowl.
- Use an electric mixer to mix until smooth.
- Mix in the brown sugar and vanilla.
- Mix in the powdered sugar.
- Spread the icing evenly over the cooled cake.
- Serve chilled.
- Optional: Drizzle each slice of cake with caramel sauce for serving.
How To Store
Store the cake covered in the refrigerator. As the cake rests, the pudding soaks further into the cake making it even more moist. It is delicious!
More Great Cake Recipes
Find more of my recipes on TikTok
Butterscotch Pumpkin Poke Cake Recipe
For The Cake
- 3 large eggs
- 15 oz. can pumpkin purée
- 1/2 cup water
- 1/4 cup canola oil or your preferred cooking oil
- 1 teaspoon ground cinnamon
- 15.25 oz. box yellow cake mix
For The Butterscotch Pudding
- 4 cups whole milk
- 2 (3.5 oz.) boxes cook-and-serve butterscotch pudding mix*
For The Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 8 Tablespoons unsalted butter room temperature (1 stick)
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- Optional: caramel sauce for serving
- Preheat oven to 350°F. Spray a 9×13 inch baking dish with cooking spray.
- In a large mixing bowl, add the eggs, pumpkin, water, oil, and cinnamon. Whisk until well combined. Add the cake mix. Whisk until well combined.
- Pour the cake batter into the baking dish. Spread it out evenly. Bake for 28-30 minutes.
- As soon as the cake comes out of the oven, use the bottom of a wooden spoon to poke holes all over the cake.
- As the cake cooks, make the pudding.
- Add the milk and pudding mix to a sauce pot and place it over medium heat. Cook, stirring often, until it comes to a boil and thickens, about 8 minutes.
- Slowly drizzle the hot pudding over the hot cake, trying to get as much pudding into the holes as possible.
- Cool at room temperature for 30 minutes. Then, chill completely in the refrigerator for at least 4 hours.
- As the cake cools, make the cream cheese icing.
- Add the cream cheese and butter to a large mixing bowl. Mix with an electric mixer on medium speed until creamy, about two minutes. Add the brown sugar and vanilla extract. Mix on medium speed until well combined. Add the powdered sugar. Mix on medium speed until combined and slightly fluffy, about two minutes.
- Top the cake with the icing, spreading it out evenly.
- Serve chilled. Optional: Drizzle each piece of cake with caramel sauce for serving.