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Pumpkin caramel poke cake on plate with cup of coffee in the background.

Pumpkin Poke Cake

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  • Author: Sandra Flegg
  • Total Time: 1 hour 48 minutes
  • Yield: 20 servings

Description

This fall cake is all about savoring the rich and moist goodness of a pumpkin-spiced cake, infused with caramel and topped with a luscious cream cheese frosting. This easy dessert recipe is the perfect treat for an autumn or Thanksgiving dessert.

Ingredients

1 (15.25 ounce) butter pecan cake mix

1 Tablespoon pumpkin pie spice

3 large eggs

1 (15 ounce) can pumpkin puree

1/2 cup milk

1 and 1/4 cup caramel topping, divided

1 (16 ounces) tub cream cheese frosting, at room temperature

1 (8 ounce) package of cream cheese, at room temperature

1 (8 ounce) topping whipped topping

Optional

Chopped pecans for garnish

Instructions

  1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with cooking spray.
  2. In a large mixing bowl, whisk the cake mix and pumpkin pie spice until combined. Mix in the eggs, pumpkin puree, and milk using a hand or stand mixer, until thoroughly combined.
  3. Pour the batter into the prepared baking pan and spread into an even layer with a spatula.
  4. Bake for 28 to 33 minutes, or until a toothpick comes out clean and the cake bounces back when tapped gently with a finger.
  5. Allow the cake to cool completely, about 40 to 60 minutes then poke large holes in the cake, being careful only to poke 2/3 of the way down the cake. Use a straw or th end of a wooden spoon.
  6. Spread 1 cup of the carmel topping all over the cake, focusing on the holes, and allow it to seep into the cake.
  7. To make the frosting, beat the cream cheese frosting and cream cheese spread in a medium-sized mixing bowl until light and fluffy.
  8. Gently fold in the whipped topping until well-combined.
  9. Spread the topping evenly over the coled cake with a spreading spatula, and then cover it well and store in the refrigerator until ready to serve. (Chill at least 1 hour)
  10. When ready to serve, drizzle the remaining 1/4 cup of caramel topping over the top of the cake and top with chopped pecans, if using.
  11. Cut into squares and enjoy!

Notes

Cover cake tightly with plastic wrap, or place in airtight container and refrigerate for 3 to 4 days.

  • Prep Time: 20 minutes
  • Chill Time: 1 hour
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

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