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)
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.
Notes
- Best served chilled.
- Can be made a day ahead.
- Consider homemade whipped cream and caramel for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
