Description
Pumpkin Caramel Poke Cake is a soft and flavorful fall dessert made with pumpkin puree, warm spice, sweet caramel, and a creamy topping. This easy pumpkin cake recipe is perfect for holiday gatherings, Thanksgiving dessert tables, and make-ahead baking when you want a moist caramel pumpkin cake everyone will remember.
Ingredients
1 box yellow cake mix
1 cup pumpkin puree
3 large eggs
1/2 cup vegetable oil
1 tsp pumpkin pie spice
1 can sweetened condensed milk
1 cup caramel sauce, divided
8 oz whipped topping
1/2 cup chopped pecans
1/2 tsp ground cinnamon
Instructions
1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. In a large bowl, mix the yellow cake mix, pumpkin puree, eggs, vegetable oil, and pumpkin pie spice until smooth.
3. Pour the batter into the prepared baking dish and spread it evenly.
4. Bake for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cake cool for 10 to 15 minutes.
6. Use the handle of a wooden spoon to poke holes all over the cake.
7. In a bowl, stir together the sweetened condensed milk and 3/4 cup of the caramel sauce.
8. Pour the caramel mixture evenly over the warm cake, making sure it fills the holes.
9. Let the cake cool completely, then refrigerate for at least 2 hours.
10. Spread the whipped topping over the chilled cake.
11. Drizzle the remaining 1/4 cup caramel sauce over the top.
12. Sprinkle with chopped pecans and ground cinnamon before serving.
Notes
Do not overbake the cake or it can lose some of its soft texture once chilled.
Pour the caramel mixture over the cake while it is still slightly warm so it absorbs better.
Toast the pecans first if you want a deeper nutty flavor on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 360mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg