Name: Pumpkin Caramel Poke Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 box yellow cake mix; 1 cup canned pumpkin puree; 1/2 cup vegetable oil; 1/2 cup milk; 4 large eggs; 1 tablespoon pumpkin pie spice; 1 can (14 oz) sweetened condensed milk; 1 cup caramel sauce (plus more for topping); 1 tub (8 oz) whipped topping (thawed); 1/2 teaspoon cinnamon; 1/4 cup chopped pecans (optional)

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If you’re searching for the ultimate fall dessert that combines rich pumpkin flavor with gooey caramel and dreamy whipped topping, look no further than this Pumpkin Caramel Poke Cake. Each luscious forkful is a celebration of autumn, packed with cozy spices, sweet caramel, and tender cake. It’s the kind of show-stopping treat that’s easy enough for a weeknight but impressive enough for Thanksgiving, and trust me, there won’t be leftovers!

Pumpkin Caramel Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about making Pumpkin Caramel Poke Cake is how delightfully simple the ingredient list is—each addition has a job to do, whether that’s bringing flavor, moisture, or that irresistible golden color. Here’s what you’ll need and why:

Yellow cake mix: The reliable foundation for a soft, golden base that saves time without sacrificing flavor.
Canned pumpkin puree: Delivers authentic pumpkin flavor and makes the cake extra moist—don’t use pumpkin pie filling by mistake!
Vegetable oil: Keeps the crumb plush and tender, supporting that melt-in-your-mouth texture.
Milk: Adds a touch of creamy richness and helps blend everything smoothly.
Large eggs: Essential for structure and that classic cake rise—room temperature eggs work best.
Pumpkin pie spice: A magical blend of cinnamon, nutmeg, and cloves that makes each bite taste just like fall.
Sweetened condensed milk: Soaks into the poked cake, infusing each bite with sweet, creamy decadence.
Caramel sauce: Adds gooey layers of flavor on top—and a little extra drizzle never hurts!
Whipped topping: Fluffy, light, and perfect for balancing all that sweet richness.
Cinnamon: A sprinkle across the top for warmth and just the right finishing touch.
Chopped pecans (optional): Lends a satisfying crunch and nutty flavor—especially irresistible for a holiday crowd.

How to Make Pumpkin Caramel Poke Cake

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F. Grease a 9×13-inch baking dish—this ensures your Pumpkin Caramel Poke Cake will slip out perfectly slice after slice, with minimal mess and maximum anticipation!

Step 2: Make the Pumpkin Cake Batter

In a large bowl, combine your yellow cake mix, pumpkin puree, vegetable oil, milk, eggs, and pumpkin pie spice. Mix them together until the batter looks smooth and thick with a beautiful orange hue. This combo delivers pumpkin flavor in every bite and gives your cake its pillowy texture.

Step 3: Bake to Perfection

Pour the batter into your prepared dish, spreading evenly. Slide the pan into the oven and bake for 30 to 35 minutes. When a toothpick poked into the center comes out clean, your cake is ready. Let it cool for just 10 minutes—just enough to lock in the moisture but not too long to lose the heat for the next step.

Step 4: Poke and Pour

Here comes the fun part! Use the handle of a wooden spoon to poke holes all over the surface of the cake. Don’t be shy—these holes are essential for catching all that luscious filling. Slowly pour the sweetened condensed milk evenly across the warm cake. Give it time to seep into every corner for a super-moist, flavor-packed dessert.

Step 5: Caramel Time

Drizzle a full cup of caramel sauce across the top, spreading it with a spatula to ensure every inch is coated. This is where the Pumpkin Caramel Poke Cake earns its name—the caramel sinks into the cake and melds with the pumpkin for an unforgettable burst of flavor.

Step 6: Chill to Set

Cover your cake and refrigerate for at least an hour. Chilling helps the flavors mingle and makes it easier to add the finishing touches—plus, this cake is at its best served cold.

Step 7: Top and Serve

Before serving, slather on the whipped topping in a thick, even layer. Dust with cinnamon and toss on some chopped pecans if you’re using them. Last but not least, give another generous drizzle of caramel. Your Pumpkin Caramel Poke Cake is now ready for its big reveal!

How to Serve Pumpkin Caramel Poke Cake

Garnishes

Dress up your Pumpkin Caramel Poke Cake with a light dusting of cinnamon, a sprinkle of toasted pecans, or swirls of extra caramel sauce. These little details not only amp up the visual appeal but also add layers of texture and warm spice to every slice. A dollop of homemade whipped cream takes it to another level!

Side Dishes

This rich dessert pairs beautifully with freshly brewed coffee or hot spiced tea. If you’re putting together a fall dessert spread, serve it alongside apple crisp or spiced baked pears for a truly cozy, festive vibe. A scoop of vanilla ice cream on the side is always a crowd-pleaser, especially when caramel is involved!

Creative Ways to Present

For potlucks, slice the cake into neat squares and nestle them into cupcake liners for easy grab-and-go pieces. For a dinner party, layer cubes of Pumpkin Caramel Poke Cake into mason jars with extra whipped topping for charming trifle-style desserts. You can even cut with festive cookie cutters for a playful, seasonal touch at family gatherings.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Caramel Poke Cake covered tightly in the fridge. It’ll stay fresh and moist for up to four days, and honestly, the flavors only get better as the caramel and pumpkin work their magic!

Freezing

If you’d like to make the cake ahead, you can freeze it (minus the whipped topping) for up to two months. Let the cake cool, wrap it well in plastic and foil, then freeze. Thaw overnight in the fridge, and frost with whipped topping just before serving for the freshest taste.

Reheating

While this cake shines cold, you can let slices sit at room temperature for about 15 minutes if you prefer a softer, slightly warmer bite. Avoid microwaving once topped, since whipped topping won’t hold up to heat—enjoy it chilled for the perfect texture!

FAQs

Can I make Pumpkin Caramel Poke Cake a day ahead?

Absolutely! In fact, making it a day ahead allows the flavors to meld and the caramel to really soak into the cake. Just keep it chilled until you’re ready to serve and add the final touches of whipped topping and garnishes.

Do I have to use boxed cake mix?

Using a boxed yellow cake mix makes this recipe fuss-free and reliable, but if you love baking from scratch, you can substitute your favorite yellow cake recipe—just fold in the pumpkin and spices for that signature taste.

What’s the best caramel sauce to use?

You can use store-bought caramel sauce for convenience or make your own for an extra depth of flavor. If you do make it from scratch, try using a salted caramel for a sophisticated twist in your Pumpkin Caramel Poke Cake.

Can I make it without nuts or whipped topping?

Definitely! Both nuts and whipped topping are optional. If there are allergies or preferences, simply skip them—or swap pecans for toasted pumpkin seeds and use stabilized homemade whipped cream if you like.

How do I prevent the cake from getting soggy?

Make sure you don’t oversaturate the cake with sweetened condensed milk (pour it slowly and allow it to soak in evenly). Chilling the cake helps it set perfectly, so it’s moist but not mushy—just right for poking your fork into that first bite!

Final Thoughts

If you love easy bakes that deliver maximum flavor with minimal fuss, this Pumpkin Caramel Poke Cake is calling your name. It’s ridiculously delicious, open to endless twists, and sure to steal the spotlight at any autumn gathering. Give it a try and let it become your new cold-weather classic!

Pumpkin Caramel Poke Cake Recipe

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4.5 from 30 reviews

Author: admin
Total Time: 50 minutes (plus chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of fall with this Pumpkin Caramel Poke Cake. Moist pumpkin cake infused with sweetened condensed milk and caramel, topped with whipped cream and a drizzle of more caramel. A perfect dessert for autumn gatherings.

Ingredients

Scale

Cake:

1 box yellow cake mix
1 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup milk
4 large eggs
1 tablespoon pumpkin pie spice

Toppings:

1 can (14 oz) sweetened condensed milk
1 cup caramel sauce (plus more for topping)
1 tub (8 oz) whipped topping (thawed)
1/2 teaspoon cinnamon
1/4 cup chopped pecans (optional)

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Instructions

Preheat Oven: Preheat oven to 350°F and grease a 9×13-inch baking dish.
Mix Batter: In a large bowl, combine cake mix, pumpkin, oil, milk, eggs, and pumpkin pie spice. Mix until smooth.
Bake: Pour batter into the prepared pan and bake for 30–35 minutes. Cool for 10 minutes.
Poke Holes: Use a wooden spoon handle to poke holes all over the cake.
Add Milk & Caramel: Pour sweetened condensed milk over the cake, then drizzle with caramel sauce.
Chill: Refrigerate for at least 1 hour.
Top & Serve: Spread whipped topping over the cake, sprinkle with cinnamon, pecans, and more caramel sauce before serving.