Pumpkin Caramel Poke Cake Recipe

Get ready to fall head over heels for the Pumpkin Caramel Poke Cake, a dreamy autumn dessert that marries luscious pumpkin flavor with creamy caramel in every single bite. This easy, crowd-pleasing recipe is the ultimate answer to cozy gatherings and sweet cravings, blending the nostalgia of poke cakes with a seasonal twist you’ll crave all year. With textures ranging from fluffy cake to gooey caramel pockets, and a finish of cool whipped topping and crunchy pecans, every forkful is pure comfort and delight.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

You really don’t need anything fancy to make this showstopper—each ingredient is chosen for maximum impact and minimum fuss. From the rich pumpkin purée building that iconic flavor to the caramel sauce that transforms the cake into a sticky-sweet masterpiece, every component works its magic to create an unforgettable Pumpkin Caramel Poke Cake.

• Yellow cake mix: Effortless and foolproof, this base gives a fluffy, reliable crumb every time!
• Pumpkin purée (not pie filling): The star ingredient that infuses the cake with moisture and true pumpkin flavor.
• Vegetable oil: Makes the cake wonderfully moist and tender.
• Eggs: Four large ones bind the batter and give it a rich structure.
• Pumpkin pie spice: Warm, fragrant spices blend beautifully with the pumpkin for that classic fall flavor.
• Sweetened condensed milk: This soaks into the poked holes, creating those iconic dreamy layers of sweetness.
• Caramel sauce (plus extra for topping): Drizzled throughout and on top, caramel makes each slice completely decadent.
• Whipped topping (like Cool Whip): Light, airy, and the perfect contrast to the richness below.
• Chopped pecans (optional): Adds crunch and a nutty finish—try toasting them for even more depth!

How to Make Pumpkin Caramel Poke Cake

Step 1: Prepare the Oven and Baking Dish

Start by preheating your oven to 350°F (175°C) so it’s nice and ready when your batter is mixed. Grab a 9×13-inch baking dish and give it a generous coating of nonstick spray or grease, ensuring your Pumpkin Caramel Poke Cake will pop out effortlessly after baking.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine the yellow cake mix, pumpkin purée, vegetable oil, eggs, and pumpkin pie spice. Use a hand mixer or a sturdy whisk to blend everything until the batter turns smooth and homogeneous—no dry pockets! You’ll see and smell that vibrant pumpkin spice goodness right away.

Step 3: Bake the Cake

Pour the batter evenly into your prepared baking dish. Slide it into the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean. Your kitchen will fill with the heartwarming aroma of pumpkin spice—pure autumn magic!

Step 4: Poke and Soak

Let the cake cool for about 10 minutes; it should still be warm, but not piping hot. Use the handle of a wooden spoon to poke holes all over—this is the secret to all those gooey caramel pockets. Afterward, pour the sweetened condensed milk slowly over the cake, letting it seep into every hole, then do the same with ¾ cup of caramel sauce.

Step 5: Cool and Top

Allow your cake to cool completely—patience is rewarded here as the caramel and milk soak in. Once perfectly cooled, spread the whipped topping over the entire cake, creating a fluffy snowy layer. Drizzle with extra caramel sauce, and, for that irresistible crunch, sprinkle with chopped pecans if you like.

Step 6: Chill and Serve

Transfer the finished cake to the refrigerator and let it chill for at least two hours. This makes the Pumpkin Caramel Poke Cake incredibly moist, and the flavors have time to meld together. When it’s time to serve, slice generously and soak up the rave reviews!

How to Serve Pumpkin Caramel Poke Cake

Garnishes

A drizzle of caramel sauce right before serving makes this cake truly swoon-worthy, especially when you finish with a sprinkle of toasted pecans. For a pop of extra color, a dusting of cinnamon or even a few chocolate shavings can take it over the top.

Side Dishes

Pair this sweet beauty with a hot mug of apple cider, spiced chai, or strong black coffee. If you’re serving it at a holiday table, fresh fruit salad or vanilla ice cream makes a lovely, cooling counterpoint to the rich pumpkin caramel poke cake.

Creative Ways to Present

To really wow your guests, try cutting the cake into individual squares and serving them in cupcake liners or mini trifle glasses, layered with extra whipped topping and caramel. A scoop of salted caramel ice cream alongside each piece is downright delicious, and a swirl of whipped cream or a cinnamon stick garnish adds an elegant touch.

Pumpkin Caramel Poke Cake Make Ahead and Storage

Storing Leftovers

Leftover cake is a treat and stores beautifully covered in the fridge for up to four days. Just keep it tightly wrapped, so that whipped topping stays fluffy and the cake doesn’t absorb odors from other foods.

Freezing

If you want to freeze the Pumpkin Caramel Poke Cake, do so before you add the whipped topping and garnishes. Wrap the cooled, soaked cake tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge and finish with toppings just before serving for best results.

Reheating

This cake is usually served chilled, but if you’d like a slightly warmer slice, remove a piece and bring it to room temperature for 20-30 minutes. Avoid microwaving, as whipped topping can melt and separate. If serving without toppings, a few seconds in the microwave will bring some cozy warmth.

FAQs

Can I use homemade caramel sauce instead of store-bought?

Absolutely! Homemade caramel sauce can bring an extra depth and personal touch to your Pumpkin Caramel Poke Cake. Just be sure it’s cooled slightly before you pour it over the cake, so it seeps in easily and doesn’t melt the whipped topping.

What if I don’t have pumpkin pie spice?

No worries! You can make your own blend with cinnamon, nutmeg, ginger, and a tiny pinch of cloves or allspice. A homemade mix works just as well and gives you control over the spice profile of your cake.

Can this cake be made gluten-free?

Yes! Simply swap the regular yellow cake mix for your favorite gluten-free version, and double-check that your other ingredients are certified gluten-free to ensure everyone can enjoy this pumpkin caramel poke cake safely.

Do I need to toast the pecans?

Toasting the pecans is optional, but highly recommended for maximum flavor and crunch. Spread them in a single layer on a baking sheet and bake at 350°F for 6-8 minutes. Let cool before adding to your cake.

Can I prepare Pumpkin Caramel Poke Cake a day ahead?

Yes, and it often tastes even better the next day! Chilling overnight lets the caramel and condensed milk meld beautifully throughout the cake, making it moist and deeply flavorful. Just wait to add garnishes until right before serving.

Final Thoughts

If you’re looking for a dessert that brings joy with every slice, this Pumpkin Caramel Poke Cake truly delivers. From its rich pumpkin crumb to a cascade of caramel and a billowy crown of whipped topping, it’s a sure-fire way to celebrate the season or steal the show at any party. Gather your ingredients and treat your loved ones (and yourself!) to this irresistible cake—you’ll be making it on repeat!

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