This Skinny Pumpkin Snickers Poke Cake is an easy fall dessert made with pumpkin, pumpkin pie spice, sweetened condensed milk, Snickers, caramel, and fluffy whipped cream frosting.

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Skinny Pumpkin Snickers Poke Cake

The cake starts with a box of yellow cake mix, but there’s a twist. You skip the eggs, oil, and other ingredients listed on the box and use pumpkin puree instead.

After baking, you poke holes all over the cake and pour sweetened condensed milk over the top. The milk sinks into the cake, giving it a soft, moist texture.

Then comes the fun part.

The cake gets covered with a light whipped cream frosting, chopped Snickers bars, and an optional drizzle of caramel sauce. It’s an easy dessert that looks like you spent much more time making it than you actually did.

Another favorite pumpkin cake is this easy pumpkin earthquake cake.

What Is a Poke Cake?

A poke cake is exactly what it sounds like. After the cake comes out of the oven, poke holes throughout it with the handle of a wooden spoon, the end of a spatula, or another similar utensil.

A filling or sauce is then poured over the cake so it can soak into those holes.

For this pumpkin poke cake, the filling is sweetened condensed milk. It adds moisture and sweetness without requiring a separate cooked filling.

Ingredients You’ll Need

Pumpkin Cake

Yellow cake mix: Use one 16.5-ounce box of yellow cake mix. Don’t prepare the cake according to the package directions. Another pumpkin cake that starts with a mix is this pumpkin cheesecake cake.

Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and isn’t a substitute here.

Vanilla: Pure vanilla extract adds another layer of flavor.

Pumpkin pie spice: One teaspoon gives the cake its classic fall flavor.

Sweetened condensed milk: This is poured over the warm cake after poking the holes. It soaks into the cake as it cools.

Whipped Cream Frosting

Milk: Whole milk works well, but 1%, 2%, or skim milk can also be used.

Vanilla instant pudding: The pudding mix helps thicken the frosting and gives it a creamy vanilla flavor. Sugar-free instant pudding also works.

Cool Whip: You can use regular, low-fat, or fat-free whipped topping. You can also substitute homemade whipped cream.

Snickers: You’ll need about four regular-size Snickers bars to get approximately 3 cups chopped.

Caramel sauce: Optional, but it pairs especially well with the Snickers.

Pumpkin Puree vs. Pumpkin Pie Filling

This is important.

Use pumpkin puree, not pumpkin pie filling.

Plain pumpkin puree is simply pumpkin, giving you control over the sugar and spices in the recipe. Pumpkin pie filling is already sweetened and seasoned, so using it would alter the cake’s flavor and sweetness.

How to Make Skinny Pumpkin Snickers Poke Cake

1. Make the pumpkin cake.

Preheat the oven to 350°F and prepare a 9×13-inch baking pan.

Add the yellow cake mix, pumpkin puree, pumpkin pie spice, and vanilla to a large bowl.

Mix until smooth.

Do not add the eggs, oil, water, or other ingredients listed on the cake mix box.

The pumpkin provides the moisture needed for this cake.

2. Bake.

Spread the batter evenly in the prepared 9×13-inch pan.

Bake for 27 to 30 minutes, or until a wooden pick inserted into the center comes out clean or with only a few moist crumbs.

3. Poke the cake.

Let the cake cool for about 5 minutes.

Use the handle of a wooden spoon or another similar utensil to poke holes throughout the cake.

You don’t have to make the holes perfectly spaced. In fact, a generous amount of holes gives the condensed milk more places to soak into the cake.

4. Add the condensed milk.

Pour the entire can of sweetened condensed milk evenly over the cake.

Let it soak into the holes.

Allow the cake to cool completely before adding the frosting.

This step is important. The whipped cream frosting can melt if it’s spread over a hot or very warm cake.

5. Make the whipped cream frosting.

Whisk the milk and vanilla pudding mix together for about 2 minutes.

Fold in the whipped topping until smooth.

Spread the frosting evenly over the completely cooled cake.

6. Chill.

Refrigerate the cake for at least 1 hour.

This helps the frosting set and gives the condensed milk time to soak into the cake.

7. Add the Snickers.

Right before serving, sprinkle the chopped Snickers bars over the top.

Drizzle with caramel sauce if desired.

Then slice and serve.

Tips for the Best Pumpkin Snickers Poke Cake

Don’t prepare the cake mix according to the package.

This recipe is intentionally different from the directions on the cake mix box. Only use the cake mix, pumpkin puree, pumpkin pie spice, and vanilla listed in this recipe.

Don’t use pumpkin pie filling.

Use plain 100% pumpkin puree.

Let the cake cool completely before frosting.

This is probably the most important tip.

The frosting contains whipped topping, so spreading it over a warm cake can cause it to melt and become runny.

Don’t skip the refrigeration.

Give the finished cake at least an hour in the refrigerator before serving. The frosting firms up and the condensed milk has time to soak into the cake.

Chop the Snickers fairly small.

Small pieces make it easier to get Snickers in every bite.

Add the candy close to serving.

For the best texture, I recommend adding the chopped Snickers shortly before serving. The candy stays crunchier that way.

Can I Use Homemade Whipped Cream?

Yes.

If you prefer homemade whipped cream instead of Cool Whip, whip 1 pint of heavy whipping cream with 2 tablespoons confectioners’ sugar until soft peaks form.

Then fold the whipped cream into the prepared pudding mixture.

The result is a slightly different frosting, but it’s a good option if you prefer homemade whipped cream.

Can I Use Sugar-Free Pudding?

Yes. Sugar-free vanilla instant pudding works in the frosting.

You can also use low-fat or fat-free Cool Whip.

Can I Make This Cake Ahead?

Yes. This is a great make-ahead dessert.

Prepare the cake and frosting, cover it, and refrigerate. Add the chopped Snickers and caramel shortly before serving.

Because this cake has whipped topping and sweetened condensed milk, keep it refrigerated.

How to Store Pumpkin Snickers Poke Cake

Cover the cake tightly and store it in the refrigerator.

For the best texture, I recommend eating it within 3 to 4 days.

If you haven’t added the Snickers yet, keep them in an airtight container at room temperature and add them shortly before serving.

For general food-storage guidance, USDA FSIS lists opened canned pumpkin among foods that should be refrigerated and used within 3–4 days.

Can I Freeze This Poke Cake?

I don’t recommend freezing the fully assembled cake because the whipped topping and candy can change texture after freezing and thawing.

If you want to work ahead, make the cake portion, cool it completely, wrap it well, and freeze it before adding the frosting and toppings.

Thaw it in the refrigerator, then frost and decorate before serving.

Recipe FAQ

Serving Ideas

This cake is especially good for:

• Halloween parties
• Thanksgiving dessert tables
• Fall potlucks
• Church or school gatherings
• Tailgating parties
• Family dinners
• Weekend baking
• Friendsgiving

For a party, bake the cake in the 9×13-inch pan and serve it directly from the pan. There’s no need to fuss with decorating or transporting a layer cake.

I updated this post from an earlier version dated September 13, 2014. I made new photos and simplified the recipe instructions.

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