If you’re ready to bring cozy autumn flavors into your kitchen with minimal fuss, the Pumpkin Caramel Poke Cake is your new best friend. This dessert blends spiced pumpkin cake with sweet condensed milk and luscious caramel, all finished with a fluffy cloud of whipped topping and crunchy pecans. It’s the kind of bake that transforms an ordinary day into something extra special, and trust me, crowd-pleasing caramel and pumpkin are a duo you’ll want in your fall dessert rotation!
Ingredients You’ll Need
This recipe comes together with just a handful of pantry staples and a few fresh touches. Each ingredient genuinely contributes to the overall dreamy richness, bold flavor, or irresistible texture of the Pumpkin Caramel Poke Cake. Here’s what you’ll need and why!
- Spice cake mix: This ready-to-go base gives your cake a deep, autumnal spice profile and makes prep super easy.
- Pumpkin purée (not pie filling): Adds moisture, color, and classic pumpkin flavor while keeping the cake tender.
- Large eggs: Bind everything together for a soft, fluffy crumb.
- Vegetable oil: Locks in moisture so your poke cake never ends up dry.
- Milk: Balances the richness and keeps the texture extra light.
- Pumpkin pie spice: Intensifies that unbeatable cinnamon, nutmeg, and clove flavor.
- Sweetened condensed milk: The secret ingredient that soaks into every poke for ultra-decadence.
- Caramel sauce (plus more for topping): Adds gooey, buttery richness and a picture-perfect finish.
- Whipped topping (like Cool Whip): Sweeps over the top for a creamy, cloudlike layer that balances out the cake’s sweetness.
- Chopped pecans (optional): A crunchy, toasty finish that gives a lovely contrast in every bite.
- Nonstick cooking spray: Ensures your cake pops out of the pan without a hassle!
How to Make Pumpkin Caramel Poke Cake
Step 1: Prep Your Pan and Oven
First, give your 9×13-inch baking dish a generous spritz of nonstick cooking spray. Preheat your oven to 350°F now, so it’s all set by the time your batter is ready. This simple prep step ensures your Pumpkin Caramel Poke Cake lifts out perfectly when it’s time to serve.
Step 2: Mix the Pumpkin Batter
Grab a large bowl and combine the spice cake mix, pumpkin purée, eggs, oil, milk, and pumpkin pie spice. Stir or beat until the mixture is silky smooth and all the dry bits are gone. The batter should feel luscious and fragrant—this is the heart of our flavorful poke cake.
Step 3: Bake the Cake
Pour your beautifully blended batter into the prepared dish, smoothing the top with a spatula. Slide it into your preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick in the center comes out clean and the house smells like fall magic.
Step 4: Poke and Soak
Let your cake cool for about 10 minutes (if you can wait!), then take the handle of a wooden spoon and poke holes all over. Pour the sweetened condensed milk slowly over the surface, letting it seep deep into the cake and make every bite outrageously moist. Immediately after, drizzle half a cup of caramel sauce on top so it melts and mingles with the milk.
Step 5: Cool and Top
Now comes the hard part: patience! Let the cake cool completely to lock in the moisture and flavors. Once cool, spread the whipped topping in an even blanket across the cake. For that final tempting touch, drizzle on extra caramel and sprinkle with chopped pecans if you like a nutty crunch.
Step 6: Chill and Serve
Slide your completed Pumpkin Caramel Poke Cake into the fridge for at least an hour. Chilling gives all those flavors time to meld. When you’re ready, slice it up and enjoy the bliss—this is comfort dessert at its very best.
How to Serve Pumpkin Caramel Poke Cake
Garnishes
That final flourish can make your Pumpkin Caramel Poke Cake simply irresistible! A light extra drizzle of caramel over the whipped topping adds sheen and richness, while freshly chopped pecans provide texture and a toasty aroma. Try a dusting of cinnamon or even a few white chocolate curls for festive fun—just a little goes a long way.
Side Dishes
This cake is so decadent it really shines on its own, but if you want to round out your dessert table, serve it alongside scoops of vanilla ice cream or warm mugs of chai latte. The creamy or spiced drinks bring out different notes in the pumpkin and caramel, making every forkful taste even cozier.
Creative Ways to Present
If you’re making Pumpkin Caramel Poke Cake for an event, try cutting it into perfect squares for bite-sized treats, or layer individual portions into mason jars for adorable, picnic-friendly desserts. For a show-stopping dinner party, arrange slices on a platter drizzled with extra caramel and a scattering of pecans—guaranteed to have everyone reaching for seconds!
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Caramel Poke Cake tastes even better the next day as the flavors continue to meld. Simply cover the cake tightly with plastic wrap or transfer slices to an airtight container. Keep it in the fridge, where it’ll stay wonderfully moist for up to four days.
Freezing
If you’d like to save some for later, freeze the cake before topping it with whipped topping and pecans. Wrap portions tightly to prevent freezer burn; they’ll keep for up to three months. When ready to serve, thaw overnight in the refrigerator and add your toppings fresh.
Reheating
While Pumpkin Caramel Poke Cake is typically served chilled, if you prefer it slightly warm, pop an individual slice in the microwave for about 10–15 seconds. Just enough to take the chill off and make the caramel ooze slightly—pure comfort!
FAQs
Can I use homemade whipped cream instead of whipped topping?
Absolutely! Just whip heavy cream with a bit of sugar until soft peaks form and spread it on as you would with store-bought topping. It adds a fresh, ultra-creamy touch to the Pumpkin Caramel Poke Cake.
Is it possible to make this poke cake gluten-free?
Yes, simply swap in your favorite gluten-free spice cake mix for the regular one. Everything else stays the same, so you still get that signature pumpkin-caramel celebration in every bite.
Does canned pumpkin pie filling work instead of pure pumpkin purée?
For best results, stick with pure pumpkin purée. Pie filling comes pre-spiced and sweetened, which could throw off the balance of flavors and sweetness in your Pumpkin Caramel Poke Cake.
How far ahead can I make Pumpkin Caramel Poke Cake?
This cake is actually at its best when made at least a few hours in advance—overnight is even better! Chilling fully lets the caramel and milk infuse the cake, making for an extra-delicious, moist dessert the next day.
Can I add other toppings?
Definitely! Feel free to play with toppings like mini chocolate chips, toasted coconut, or even a sprinkle of sea salt. The Pumpkin Caramel Poke Cake is like a delicious blank canvas for your favorite extras.
Final Thoughts
If you’re craving an easy, heartwarming sweet to share, go ahead and give this Pumpkin Caramel Poke Cake a try. Each bite offers a dreamy mix of flavors and textures that just feels like a celebration—especially perfect for autumn gatherings or anytime you want a little treat. Happy baking!
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Pumpkin Caramel Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes (plus chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich flavors of fall with this Pumpkin Caramel Poke Cake. A moist and spiced pumpkin cake soaked in sweetened condensed milk, drizzled with caramel, and topped with whipped cream – a perfect dessert for any autumn gathering.
Ingredients
Cake:
- 1 box spice cake mix
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
- 3 large eggs
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1 teaspoon pumpkin pie spice
Toppings:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup caramel sauce (plus more for topping)
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1/4 cup chopped pecans (optional)
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- Mix Cake Batter: In a large bowl, combine the spice cake mix, pumpkin purée, eggs, oil, milk, and pumpkin pie spice. Mix until smooth.
- Bake: Pour the batter into the prepared dish and bake for 30–35 minutes until a toothpick comes out clean.
- Poke Holes: Cool the cake for 10 minutes, then poke holes with a wooden spoon handle.
- Add Milk and Caramel: Pour sweetened condensed milk over the cake, then drizzle with caramel sauce. Cool completely.
- Add Toppings: Spread whipped topping over the cake. Drizzle more caramel and sprinkle with pecans, if desired.
- Chill and Serve: Refrigerate for at least 1 hour before serving.
Notes
- This cake tastes even better after chilling overnight, allowing the flavors to meld.
- You can substitute homemade whipped cream for the topping.
- For a crunchier topping, lightly toast the pecans before sprinkling.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 38g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
