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
Scale
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
