Name: Pumpkin Poke Cake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 15.25 ounce spice cake mix; 1½ cups pumpkin purée; 2 large eggs; ½ cup melted butter; 2 teaspoon pumpkin pie spice; ½ teaspoon salt; 1 cup caramel sauce plus more for drizzling; 1 cup cream cheese frosting; ½ cup chopped pecans

There’s something wonderfully cozy about autumn, and this Pumpkin Poke Cake Recipe embodies that feeling perfectly. Imagine a moist spice cake infused with pumpkin, soaked in rich caramel, then topped off with creamy frosting and crunchy pecans — it’s like fall wrapped up in every bite!

A square piece of orange-brown cake sits on a white plate with speckles. The cake has two layers: a thick, moist bottom layer and a thick white cream layer on top. The cream is sprinkled with small pieces of pecans and it is drizzled with light brown caramel sauce that also pools on the plate. Around the cake on the plate are whole and broken pecans. The plate is stacked on two more similar white plates. The background is a white marbled surface, and behind the plate, part of a white baking dish with more cake is visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Poke Cake Recipe
Top Tip
How to Serve Pumpkin Poke Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Poke Cake Recipe

Why You'll Love This Recipe

I can’t tell you how many times this Pumpkin Poke Cake Recipe has been the star at fall gatherings or a simple weekend treat. It’s so easy to make but tastes elegant — the kind of dessert that makes everyone ask for seconds!

Ultimate Flavor Combo: Spiced pumpkin and caramel create a warm, comforting taste that feels like a cozy hug.
Simple Yet Stunning: From pantry staple cake mix to cream cheese frosting, it’s easy for any home baker to pull together.
Perfect Texture: The poke holes let the caramel soak deep, keeping the cake moist and flavorful all the way through.
Customizable Finish: Pecans add crunch, but you can swap them out or add a drizzle of extra caramel — it’s your dessert to play with.

The image shows a square piece of soft, orange-brown cake on a white plate, placed on a white marbled surface. The cake has a thick layer of white cream frosting on top, sprinkled with chopped pecans. A shiny, amber caramel sauce is drizzled over the frosting and some of it runs down the sides, pooling slightly on the plate. Whole pecans are scattered around the cake on the plate. A gold fork lies next to the cake. In the background, there is a larger dish of the same cake with a white frosting border and pecan pieces, along with decorative small pumpkins and grey stones. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Poke Cake Recipe plays an important role — from the spice cake mix that eases prep time to the pumpkin puree that adds moisture and depth. Let me walk you through what makes this combination so foolproof.

Flat lay of smooth pumpkin purée, rich caramel sauce glistening under soft light, creamy white cream cheese frosting dollops, warm golden melted butter, whole and cracked large eggs, vibrant brown pumpkin pie spice scattered artistically, and a handful of chopped pecans with their rugged texture, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Spice Cake Mix: A shortcut that brings rich cinnamon, nutmeg, and clove flavors without any extra work.
Pumpkin Purée: Adds natural moisture and that unmistakable fall flavor we all adore.
Eggs: Give structure and help the cake rise just right.
Melted Butter: Adds tenderness and buttery notes that make the cake feel homemade.
Pumpkin Pie Spice: A sprinkle boosts the pumpkin flavor and enhances the cake's warmth.
Salt: Balances the sweetness and amplifies all those other flavors.
Caramel Sauce: The magic ingredient that soaks into the cake through the poke holes, keeping every bite luscious.
Cream Cheese Frosting: Tangy, creamy, and perfect for counteracting the sweetness.
Chopped Pecans: Adds a delightful crunch and nutty contrast to the soft cake.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always encourage you to treat this Pumpkin Poke Cake Recipe as a canvas. I like adding my own twists, and you’ll find that even simple tweaks can make this dessert your own — whether it’s adding nuts, swapping spices, or experimenting with toppings.

Variation: I’ve tried adding a handful of white chocolate chips to the batter once — it was a delightful sweet surprise that pairs beautifully with the pumpkin.
Dietary Tip: For a dairy-free version, substitute the cream cheese frosting with a coconut-based frosting; it keeps things just as creamy.
Seasonal Twist: You can sprinkle chopped dried cranberries on top during the holidays for a pop of color and tartness.

Step-by-Step: How I Make Pumpkin Poke Cake Recipe

Step 1: Mix It All Together

Start by preheating your oven to 350°F and greasing a 9×13 pan — this size is perfect for layering the flavors just right. In a large bowl, combine the spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt. Stir gently until everything is smooth but be careful not to overmix — you want a batter that’s thick and velvety, not runny.

Step 2: Bake and Cool Slightly

Pour your batter into the pan and pop it in the oven for about 25–30 minutes. Keep an eye on it and test the center with a toothpick — it should come out clean or with just a few moist crumbs. Once done, let the cake cool until it’s warm but not hot; this makes the next step much easier.

Step 3: Poke & Pour Caramel

Grab a wooden spoon handle or similar tool and poke holes all over the cake — think of little wells for the caramel to soak into. Pour the caramel sauce evenly, letting it seep deep into the cake’s nooks and crannies. This keeps every slice moist and packed with flavor. Chill the cake for 30 minutes to let the caramel set beautifully.

Step 4: Frost and Finish with Pecans

Once chilled, spread that luscious cream cheese frosting across the cake’s surface. Don’t fret if it feels a bit thick at first; letting it sit at room temperature for 10–15 minutes beforehand helps it spread like silk. Sprinkle the chopped pecans on top for crunch, then drizzle a little extra caramel for that wow factor. Pop it back in the fridge for another 30 minutes before slicing.

Top Tip

From my experience making this Pumpkin Poke Cake Recipe several times, these small tips made all the difference in how it turned out — I’m excited to share them because I want your cake to be just as amazing.

Perfect Poking: Don’t rush this step — take your time to poke enough holes so the caramel can truly infuse every bite.
Caramel Soak Time: Chilling the cake after pouring caramel is crucial; it helps the sauce thicken inside the cake without making it soggy.
Frosting Softening: Room temperature cream cheese frosting spreads more smoothly and prevents tearing the cake surface.
Watch the Bake Time: Overbaking dries out the cake, so start checking at 25 minutes — you want it moist, not crumbly.

How to Serve Pumpkin Poke Cake Recipe

Garnishes

I love adding an extra sprinkle of chopped pecans on top just before serving to keep that fresh crunch. Sometimes, I’ll toss a few cinnamon sugar dustings or even a dollop of lightly whipped cream for an extra fluffy touch.

Side Dishes

This cake pairs beautifully with a cup of chai tea or a pumpkin spice latte for a cozy afternoon snack. If it’s dessert after dinner, some vanilla ice cream on the side is the perfect cool contrast.

Creative Ways to Present

For festive gatherings, I’ve layered this cake in a trifle dish with whipped cream and crushed gingersnaps between layers. It’s a crowd-pleaser and looks stunning on the table. For casual nights, a simple dusting of powdered sugar with the caramel drizzle is just enough to impress.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in the fridge, and honestly, this cake tastes even better the next day. It stays fresh and moist for up to 4 days, so if you’re making it for a weekend event, prep in advance with confidence.

Freezing

When I freeze mine, I do it before frosting — just bake and cool the cake, then wrap it tightly in plastic wrap and foil. It freezes well for up to 2 months. Thaw it overnight in the fridge, then add frosting and toppings fresh for the best flavor and texture.

Reheating

If I want a slice that tastes just out of the oven, I warm it gently in the microwave for about 15 seconds. It softens the caramel nicely without melting the frosting, giving you that perfect balance of warm and chilled flavors.

Frequently Asked Questions:

Can I use homemade pumpkin purée for this cake?

Absolutely! Homemade pumpkin purée works beautifully. Just be sure it’s thick and not watery, as too much moisture could affect the baking time and texture.

What’s the best way to poke holes in the cake?

Use the handle of a wooden spoon or a similarly narrow tool. Poke evenly across the cake to create lots of mini wells for the caramel to soak in. Don’t press too hard to avoid breaking the cake apart.

Can I make this cake gluten-free?

Yes! Use a gluten-free spice cake mix and double-check your other ingredients like caramel sauce and frosting for gluten-free labels to make sure everything stays safe.

How long should I chill the cake before frosting?

Chill the cake for at least 30 minutes after pouring caramel so it soaks in well and doesn’t make the frosting slide off. This step is key for that perfect texture contrast.

Final Thoughts

This Pumpkin Poke Cake Recipe has quickly become one of my go-to desserts when I want to impress without hours in the kitchen. It’s reliably moist, beautifully balanced between sweet and spicy, and offers that textural magic thanks to poked caramel and crunchy pecans. Give it a try — I bet it’ll find a special spot in your fall baking lineup, just like it did in mine!