Pumpkin Caramel Poke Cake Recipe
Indulge in the rich flavors of fall with this Pumpkin Caramel Poke Cake. A moist pumpkin-infused cake soaked in sweetened condensed milk, drizzled with caramel sauce, and topped with whipped cream and pecans.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes (plus chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cake:
- 1 box yellow cake mix
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup milk
- 4 large eggs
- 1 tablespoon pumpkin pie spice
Toppings:
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce (plus more for topping)
- 1 tub (8 oz) whipped topping (thawed)
- 1/2 teaspoon cinnamon
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat oven: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Mix batter: In a large bowl, combine cake mix, pumpkin, oil, milk, eggs, and spice. Mix until smooth.
- Bake: Pour batter into pan and bake for 30–35 minutes. Let cool for 10 minutes.
- Poke holes: Use a wooden spoon handle to poke holes in the cake.
- Add milk and caramel: Pour condensed milk over the cake, then drizzle with caramel sauce.
- Chill: Refrigerate for at least 1 hour.
- Top and serve: Spread whipped topping, sprinkle with cinnamon, pecans, and more caramel sauce before serving.
Notes
- This cake is best served chilled and tastes even better when made ahead.
- For a gourmet touch, consider using homemade whipped cream and caramel sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
