Addictive Caramel Pumpkin Poke Cake Recipe Ever

Sweet autumn memories flood back when I whip up this delectable caramel pumpkin poke cake recipe that makes dessert time feel magical.

Nostalgic scents of cinnamon and warm spices dance through my kitchen while I prepare this irresistible treat.

Moist layers infused with rich pumpkin flavor create a dessert that feels like a comforting hug on a crisp fall evening.

Caramel drizzles seep into tender cake pockets, promising an indulgent experience with every single bite.

Creamy and decadent, this cake turns ordinary afternoons into celebration moments that sparkle with seasonal charm.

Baking becomes an adventure when you craft something so wonderfully delicious and unexpected.

Come join the celebration and let your taste buds savor every incredible forkful of pure autumn bliss.

What Goes Into Caramel Pumpkin Poke Cake

• Cake Mix, Pumpkin Puree: Perfect blend for a moist and flavorful autumn-style cake. Box mix offers convenience, while pumpkin adds rich moisture.
• Eggs: Provides structure and helps bind the cake ingredients together.
• Vegetable Oil: Ensures cake remains tender and soft.
• Water: Helps create smooth cake batter consistency.

• Caramel Sauce: Adds sweet, rich flavor and creates delicious moisture pockets. Look for a high-quality sauce for best results.
• Sweetened Condensed Milk: Provides extra sweetness and helps create a creamy texture.

• Whipped Topping: Adds light, creamy layer to complement the rich cake. Frozen whipped topping works well.
• Pecans, Toffee Bits: Provides crunch and additional flavor complexity. Toasted pecans offer deeper nutty taste.

Steps to Make Caramel Pumpkin Poke Cake at Home

Step 1: Prepare Oven And Baking Dish

Warm your oven to 350°F (175°C). Coat a 9×13-inch baking pan with cooking spray or butter to prevent sticking.

Step 2: Create Cake Batter

• Cake mix
• Pumpkin puree
• Eggs
• Vegetable oil
• Water

Whisk ingredients together until the mixture looks smooth and free of lumps.

Step 3: Bake The Cake

Pour batter into the prepared baking pan. Slide the pan into the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Step 4: Make Cake Holes

After removing the cake from the oven, let it cool for 10-15 minutes. Use a wooden spoon handle or fork to poke numerous holes across the entire cake surface.

Step 5: Drench With Caramel Mixture

Blend caramel sauce and sweetened condensed milk in a bowl. Slowly pour the mixture over the cake, ensuring it seeps into every hole.

Step 6: Chill And Set

Place the cake in the refrigerator for 1-2 hours. This helps the caramel settle and creates a rich, moist texture.

Step 7: Add Creamy Topping

Spread whipped topping evenly across the chilled cake surface.

Step 8: Decorate And Finish

• Chopped pecans
• Toffee bits

Drizzle extra caramel sauce for additional sweetness.

Step 9: Serve And Enjoy

Cut into squares and serve chilled or at room temperature. Perfect for gatherings or a sweet personal treat.

Tips to Boost Caramel Pumpkin Poke Cake Flavor

• Prevent Dry Cake: Use pumpkin puree to add moisture and create a rich, tender texture that keeps the cake soft and delicious.
• Hole-Poking Technique: Create deep, even holes throughout the cake to maximize caramel and condensed milk absorption for maximum flavor in every bite.
• Chill for Perfect Consistency: Refrigerate the cake for at least 1-2 hours to allow caramel to set and flavors to meld, ensuring a decadent and smooth dessert experience.
• Customize Toppings: Swap pecans with other nuts like walnuts or add chocolate chips for a personalized twist that suits your taste preferences.
• Make It Allergy-Friendly: Substitute cake mix with gluten-free options and use dairy-free whipped topping to accommodate different dietary needs without compromising taste.

Saving and Reheating Caramel Pumpkin Poke Cake the Smart Way

• Store covered in the refrigerator for up to 5 days to maintain freshness and prevent spoilage.
• Wrap the cake securely with plastic wrap or aluminum foil to prevent drying out and absorbing other refrigerator odors.
• Warm individual slices in the microwave for 10-15 seconds at 50% power to preserve the cake's soft texture and prevent rubbery edges.
• Freeze whole or sliced cake in an airtight container for up to 3 months, thawing overnight in the refrigerator before serving.

Tasty Combos with Caramel Pumpkin Poke Cake

• A rich, espresso-based drink complements the cake's sweet caramel notes, creating a luxurious dessert experience that balances the pumpkin's warmth and creamy texture.
• The aromatic spices in chai – like cinnamon, cardamom, and ginger – beautifully mirror the cake's pumpkin and caramel flavors, offering a cozy and comforting pairing.
• A smooth, slightly boozy bourbon-infused cream adds depth to the cake's sweetness, elevating the dessert with a sophisticated adult twist that highlights the caramel undertones.
• This cocktail's buttery caramel and hint of salt perfectly echo the cake's flavor profile, creating a decadent dessert experience that feels indulgent and playful.

What’s Great About Caramel Pumpkin Poke Cake

• Perfect for novice bakers who want impressive results without complicated techniques, this pumpkin poke cake requires minimal culinary skills and basic mixing.
• Takes just 45 minutes from start to finish, including preparation and baking time, making it an ideal last-minute treat for spontaneous gatherings or unexpected cravings.
• Delivers rich autumn flavors with its pumpkin base and decadent caramel swirls, guaranteeing smiles from kids and adults alike during holidays or casual family dinners.
• Offers flexible garnishing options like adding extra toffee bits, varying nut toppings, or experimenting with different caramel drizzle techniques to match personal taste preferences.

Caramel Pumpkin Poke Cake Variations to Explore

• Gluten-Free Pumpkin Cake: Replace regular cake mix with a gluten-free yellow cake mix. Use certified gluten-free ingredients to ensure safe consumption for those with celiac disease or gluten sensitivities.
• Dairy-Free Version: Substitute sweetened condensed milk with coconut condensed milk. Use dairy-free whipped topping and ensure caramel sauce is dairy-free for those with lactose intolerance.
• Vegan Adaptation: Use a vegan cake mix, replace eggs with flax eggs, swap caramel with dairy-free caramel sauce, and top with coconut whipped cream. Choose plant-based pecans and toffee bits for complete vegan compatibility.
• Low-Sugar Option: Select a sugar-free cake mix, use sugar-free caramel sauce, and replace sweetened condensed milk with a sugar-free alternative. Top with a light whipped cream to reduce overall sugar content.

Curious About Caramel Pumpkin Poke Cake? Check These Answers

• What ingredients make this poke cake different from other desserts?

The combination of pumpkin, caramel, and sweetened condensed milk creates a unique, rich flavor profile that sets this cake apart from traditional desserts.

• Is this recipe suitable for beginner bakers?

Absolutely! This recipe uses a cake mix as a base, making it simple and foolproof for those with limited baking experience.

• Can I make this cake ahead of time?

Yes, this cake actually improves when chilled, so it’s perfect for preparing a day in advance. The flavors meld together beautifully during refrigeration.

• How do the holes in the cake work?

The holes allow the caramel and condensed milk to seep deep into the cake, creating a moist, flavorful dessert with pockets of sweet caramel throughout.

Caramel Pumpkin Poke Cake Recipe

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4.7 from 24 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Sweet pumpkin spice dances through this Caramel Pumpkin Poke Cake, inviting warm autumn memories. Creamy caramel seeps into tender cake layers, creating a dessert that embraces seasonal comfort and delights dessert enthusiasts.

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Ingredients

Scale 1x2x3x

Cake Base:

• 1 box (15.25 ounces / 432 grams) yellow cake mix
• 3 large eggs
• ⅓ cup vegetable oil
• 1 can (15 ounces / 425 grams) pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

Filling and Topping:

• 1 can (14 ounces / 400 grams) sweetened condensed milk
• 1 cup caramel sauce

Garnish:

• 1 container (8 ounces / 250 grams) whipped topping
• ½ cup toffee bits or chopped pecans (optional)
• 1 teaspoon cinnamon (for dusting, optional)
• Extra caramel sauce (for drizzling)

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Instructions

1. Warm the kitchen oven to 350F (175C) and generously coat a 9×13-inch baking vessel with non-stick spray.
2. Whisk together the cake mix, pumpkin puree, eggs, vegetable oil, and water in a spacious mixing bowl until the batter transforms into a velvety, uniform consistency.
3. Transfer the silky batter into the prepared baking dish, spreading it evenly across the surface.
4. Bake the cake for approximately 25-30 minutes, verifying doneness by inserting a slender toothpick into the center – it should emerge pristine and crumb-free.
5. After removing from the oven, permit the cake to cool for several minutes, then meticulously perforate the entire surface using a wooden spoon handle or fork, creating channels for flavor absorption.
6. Blend the caramel sauce and sweetened condensed milk in a separate container, then methodically pour the liquid mixture over the punctured cake, ensuring it seeps into every crevice.
7. Refrigerate the cake for a minimum of 1-2 hours, allowing the caramel to thoroughly permeate and solidify.
8. Once chilled, gently spread a luxurious layer of whipped topping across the cake’s surface, creating a smooth, cloud-like covering.
9. Enhance the cake’s visual appeal by scattering chopped pecans and toffee bits, then artfully drizzle additional caramel sauce for a decadent finishing touch.
10. Slice into generous portions and serve either chilled or at ambient temperature for a delightful seasonal dessert experience.

Notes

• Swap cake mix for a gluten-free version to accommodate dietary restrictions easily.
• Reduce sugar content by using reduced-fat condensed milk and sugar-free caramel sauce for a lighter dessert.
• Fresh pumpkin puree can replace canned for a more natural, homemade flavor profile.
• Create dairy-free alternative by using coconut whipped cream instead of traditional whipped topping.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 350
• Sugar: 30 g
• Sodium: 220 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg