Go Back
Poke cakes have a fascinating history that dates back to the 1970s, when they first appeared in American households as a creative way to make cake moist and flavorful. The concept is simple yet effective: after baking a cake, you poke holes into it while it is still warm and pour a flavorful liquid—often a sauce or pudding—over the top. The liquid seeps into the holes, saturating the cake and enhancing its overall taste profile.

Caramel Pumpkin Poke Cake

Embrace the flavors of fall with this Caramel Pumpkin Poke Cake, a delightful twist on traditional desserts. With its moist pumpkin-infused cake and rich caramel sauce, this recipe captures the essence of autumn. Easy to prepare, it's perfect for bakers of all skill levels. Poke holes in the warm cake to let the caramel soak in, then top with whipped cream and additional caramel for a stunning finish. Ideal for gatherings, this dessert is sure to impress your guests!
Print Recipe Pin Recipe

Ingredients
  

For the Cake:

1 box yellow cake mix

1 cup pure pumpkin puree (not pumpkin pie filling)

1/2 cup vegetable oil

3 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup water

For the Caramel Sauce:

1 cup caramel sauce (store-bought or homemade)

For the Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Additional caramel sauce for drizzling

Optional: chopped pecans or walnuts for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

    Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, pumpkin puree, vegetable oil, eggs, water, cinnamon, nutmeg, ginger, and salt. Using an electric mixer, beat the ingredients on medium speed for about 2 minutes, until smooth and well combined.

      Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and let it cool in the pan for about 10 minutes.

        Poke the Cake: Using the handle of a wooden spoon or a similar tool, make poke holes all over the surface of the warm cake, spacing them about 1 inch apart.

          Add Caramel Sauce: Warm the caramel sauce slightly (if needed) for easier pouring. Carefully pour about half of the caramel sauce over the poked cake, ensuring it seeps into the holes. Let it sit for 30 minutes to absorb.

            Make the Whipped Topping: In a medium bowl, whip the heavy cream, powdered sugar, vanilla extract, and ground cinnamon using an electric mixer until soft peaks form.

              Frost the Cake: Once the cake has cooled completely, spread the whipped topping evenly over the surface, covering it completely.

                Drizzle with Caramel: Drizzle the remaining caramel sauce over the whipped topping generously. If desired, sprinkle with chopped pecans or walnuts for a crunchy garnish.

                  Chill Before Serving: For best results, cover the cake and refrigerate for at least 1-2 hours before serving. This allows the flavors to meld beautifully.

                    Serve and Enjoy: Slice the cake into squares and serve chilled. Enjoy the delightful combination of pumpkin flavors, creamy whipped topping, and sweet caramel!

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour | 12 servings