Description
This Pumpkin Poke Cake is a moist and flavorful dessert perfect for fall gatherings. Made with a spiced cake mix, pumpkin purée, and pumpkin pie spice, it's topped with caramel sauce, cream cheese frosting, and crunchy pecans for a decadent finish. The poke technique allows the caramel to soak into the cake, creating a rich and delicious treat that's best enjoyed chilled.
Ingredients
Scale
Cake
- 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
Toppings
- 1 cup caramel sauce plus more for drizzling
- 1 cup cream cheese frosting
- ½ cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and grease a 9×13 inch baking pan to prevent sticking.
- Mix Ingredients: In a large bowl, combine the spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt. Stir until the batter is smooth and well blended.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 30 minutes until a toothpick inserted in the center comes out clean and the cake is set.
- Poke Holes: Let the cake cool slightly, then use the handle of a small wooden spoon to poke holes all over the surface of the cake. This allows the caramel to seep in.
- Add Caramel Sauce: Pour 1 cup of caramel sauce evenly over the cake, allowing it to soak into the holes. Place the cake in the refrigerator to chill for 30 minutes.
- Frost and Garnish: Spread 1 cup of cream cheese frosting over the caramel-soaked cake. Sprinkle ½ cup of chopped pecans on top and drizzle additional caramel sauce over the frosting for extra flavor.
- Chill Before Serving: Chill the cake again in the refrigerator for at least 30 minutes before slicing to let the flavors meld and the frosting set.
Notes
- Store the cake covered in the refrigerator for up to 4 days to maintain freshness.
- For best flavor, serve the cake chilled; however, letting it sit at room temperature for 10–15 minutes before serving improves texture.
- Freeze the unfrosted cake for up to 2 months. Thaw overnight in the refrigerator before adding frosting and toppings.
- Poking holes in the cake helps the caramel soak in, keeping the cake moist and the frosting from melting.
- Allow the cream cheese frosting to sit at room temperature for 10–15 minutes before spreading to make it easier to apply smoothly.
- This pumpkin poke cake tastes even better the next day, making it ideal for prepping ahead of time.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
