Pumpkin Caramel Poke Cake Recipe
Indulge in the flavors of fall with this Pumpkin Caramel Poke Cake. A moist pumpkin-infused cake soaked in sweetened condensed milk and caramel, topped with whipped cream and pecans. It’s a delightful dessert that’s perfect for any autumn gathering.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes (includes chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cake:
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin purée (not pie filling)
- 1/2 cup vegetable oil
- 4 large eggs
- 1 1/2 teaspoons pumpkin pie spice
Toppings:
- 1 can (14 oz) sweetened condensed milk
- 3/4 cup caramel sauce (plus more for topping)
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the cake: In a large bowl, combine cake mix, pumpkin purée, oil, eggs, and pumpkin pie spice. Mix until smooth.
- Bake the cake: Pour the batter into the dish and bake for 30–35 minutes.
- Poke and soak: After cooling, poke holes in the cake and pour sweetened condensed milk over it. Drizzle with caramel sauce.
- Add toppings: Once cooled, spread whipped topping over the cake. Drizzle with more caramel and sprinkle with pecans.
- Chill and serve: Chill the cake for at least 2 hours before serving.
Notes
- For added texture, consider toasting the pecans before sprinkling them on top.
- This cake tastes even better the next day as the flavors blend together.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 37g
- Sodium: 340mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Find it online: https://easy-tapas-recipes.com/pumpkin-caramel-poke-cake-recipe/
