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.
Ingredients
Scale
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)
Instructions
- Warm the kitchen oven to 350F (175C) and generously coat a 9×13-inch baking vessel with non-stick spray.
- 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.
- Transfer the silky batter into the prepared baking dish, spreading it evenly across the surface.
- 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.
- 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.
- 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.
- Refrigerate the cake for a minimum of 1-2 hours, allowing the caramel to thoroughly permeate and solidify.
- Once chilled, gently spread a luxurious layer of whipped topping across the cake’s surface, creating a smooth, cloud-like covering.
- Enhance the cake’s visual appeal by scattering chopped pecans and toffee bits, then artfully drizzle additional caramel sauce for a decadent finishing touch.
- 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