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Caramel Pumpkin Poke Cake

Irresistible Caramel Pumpkin Poke Cake for Cozy Fall Nights

This Caramel Pumpkin Poke Cake combines warm spices and creamy caramel over a moist pumpkin base, making it a perfect dessert for autumn gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Soaking Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Yellow Cake Mix Can swap for spice cake mix
  • 1 cup Canned Pure Pumpkin Fresh roasted pumpkin can also be used
  • 3 large Large Eggs Using just egg whites can lighten the cake
  • 1/2 cup Vegetable Oil Melted coconut oil offers a hint of tropical flavor
  • 2 teaspoons Vanilla Extract Always choose pure extract for the best taste
  • 1 teaspoon Ground Cinnamon Include cardamom for a spiced twist
  • 1/2 teaspoon Nutmeg Freshly ground yields the best results
  • 1/2 teaspoon Ginger Powder Adapt the amount if using fresh ginger
  • 1/4 teaspoon Salt Essential for flavor enhancement
For the Filling
  • 1 can Sweetened Condensed Milk Can use evaporated milk with sugar as an alternative
  • 1/2 cup Caramel Sauce Opting for organic caramel elevates the taste
For the Topping
  • 1 cup Heavy Whipping Cream Must be whipped until soft peaks form
  • 1/4 cup Powdered Sugar Can be omitted for a less sweet version
  • 1/4 cup Extra Caramel Sauce For drizzling on top
  • 1/2 cup Chopped Pecans or Walnuts Optional garnish for texture

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • spatula
  • Baking Pan

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the yellow cake mix, canned pure pumpkin, large eggs, vegetable oil, and vanilla extract. Mix until smooth, about 2-3 minutes.
  3. Sprinkle in the ground cinnamon, nutmeg, ginger powder, and salt. Mix until evenly distributed.
  4. Pour the batter into the greased pan and bake for 25–30 minutes, or until a toothpick comes out clean.
  5. Allow the cake to cool for 15 minutes, then poke holes in the cake using a wooden spoon handle.
  6. Whisk together the sweetened condensed milk and caramel sauce until smooth, then pour over the cooled cake to soak into the holes.
  7. Let the cake sit at room temperature for at least 1 hour; refrigerate for better flavor.
  8. Whip heavy cream in a chilled bowl until soft peaks form. Gradually add powdered sugar and beat until stiff peaks form.
  9. Spread whipped cream over the cake and drizzle with caramel sauce. Optional: sprinkle with chopped nuts.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 2000IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Great for gatherings and can be made gluten-free or vegan.

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