Pumpkin Nutella Poke Cake

Pumpkin Nutella Poke Cake | www.somethingswanky.com

Ohhhhhhhh, you guys.

This is the one. This is the poke cake of all poke cakes. I mean…. I just have no words.

Pumpkin Nutella Poke Cake | www.somethingswanky.com

Last year I paired pumpkin and Nutella together in a fudge, and it absolutely rocked my world. So I’ve been impatiently waiting and toe tapping for the seasonally appropriate time to start back up where I left off with pumpkin last year!

Given my great love for poke cakes, this seemed like an excellent recipe to start with.


Pumpkin Nutella Poke Cake | www.somethingswanky.com

Aside from how yummy this cake is, I really love how easy it is to make. It’s made of 3 parts (cake, frosting, toppings), and each part is only 2 simple ingredients. The cake is just a boxed yellow cake mix plus a can of pumpkin. The frosting is Nutella and Cool Whip. And the toppings hot fudge sundae sauce and chopped Ferrero Rocher chocolates. So easy.

Oh… and I guess you have to work the hole poking and sweetened condensed milk in there too, but what effort really goes into that? Just poke some holes, pop open the can and pour! Voila!

Pumpkin Nutella Poke Cake | www.somethingswanky.com

Do me a favor? Promise me you’ll try this sometime this season. I mean it. You’re just going to die at how yummy this is!

And by the way… Happy Pumpkin Season everyone!!!

Pumpkin Nutella Poke Cake



  1. Preheat oven to 350 degrees F. Grease a 9x9 baking dish. Set aside.
  2. In a large mixing bowl, mix together the cake mix and canned pumpkin until a batter forms. Scrape the batter into the prepared baking dish, and bake for 35-45 minutes until a toothpick inserted comes out clean.
  3. Let cool completely.
  4. Poke holes evenly through out the cake using a fork or the base of a wooden spoon (which is what I use, because I like bigger holes). Pour the sweetened condensed milk over the cake, aiming to fill the holes. Set aside.
  5. In a large mixing bowl, whisk together the Nutella and Cool Whip. Spread this mixture over the cake.
  6. Cover and chill cake for at least 4 hours, overnight if possible.
  7. When ready to serve, top with chocolate sauce and chopped Ferrero Rocher chocolates.


Add 1 teaspoon of pumpkin pie spice to the cake batter for a more "pumpkin-y" taste!


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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.