Pumpkin Caramel Poke Cake is the ultimate fall dessert, blending spiced pumpkin cake with luscious caramel and a cloud of whipped cream on top. Every forkful delivers a dreamy mix of sweet, creamy, and delightfully moist flavors that practically melt in your mouth. This cake is irresistibly easy to make, and it always impresses at potlucks, family dinners, or cozy evenings in. If you crave the warmth of pumpkin pie and the gooey richness of caramel, this cake brings them together in a showstopper you’ll want to make all season long.

Pumpkin Caramel Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing complicated here—just a handful of pantry staples, a can of pumpkin, and a few sweet surprises. Each ingredient brings something special to the Pumpkin Caramel Poke Cake, whether it’s plush moisture, autumnal spice, or that signature caramel drizzle.

Yellow cake mix: The perfect base for a soft, fluffy cake with minimal effort.
Canned pumpkin purée: Adds rich pumpkin flavor and keeps the cake incredibly moist.
Large eggs: Give the cake structure and extra richness.
Vegetable oil: Ensures a tender crumb and lovely texture.
Water: Lightens the batter and helps everything blend smoothly.
Pumpkin pie spice: Infuses every bite with cozy fall warmth.
Sweetened condensed milk: Soaks into the cake for irresistible sweetness and moisture.
Caramel sauce: Provides gooey, buttery richness and that classic caramel flavor.
Whipped topping (thawed): Makes the topping extra light and fluffy—perfect with pumpkin and caramel.
Toffee bits or chopped pecans (optional): Add a little crunch and extra decadence on top.

How to Make Pumpkin Caramel Poke Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. In a large bowl, combine the yellow cake mix, pumpkin purée, eggs, vegetable oil, water, and pumpkin pie spice. Mix until you have a silky-smooth batter with no lumps. The pumpkin gives the batter an inviting orange hue and a scent that will have you wishing fall lasted all year.

Step 2: Bake the Cake

Pour the batter into your prepared baking dish and spread it out evenly. Bake for 28 to 32 minutes, or until a toothpick poked in the center comes out clean. Your kitchen will smell like a pumpkin spice wonderland! Pull the cake from the oven and let it cool for about 10 minutes—just enough so it’s warm but not too hot to handle.

Step 3: Poke and Soak

Once the cake has cooled slightly, grab the handle of a wooden spoon (or something similar) and poke holes all over the surface, about an inch apart. This is the “poke” in Pumpkin Caramel Poke Cake! Slowly pour the sweetened condensed milk over the warm cake, letting it seep deeply into the holes. Follow up with the caramel sauce, making sure every bit of cake gets some sweet caramel love. This step is where the magic really happens, turning a simple cake into a moist, decadent treat.

Step 4: Chill and Set

Let the cake cool completely, then cover it and transfer it to the fridge for at least two hours. This chill time lets all those sweet flavors mingle and soak through the cake layers, making each slice extra delicious. If you’re patient enough to let it sit overnight, it’s even better the next day!

Step 5: Top, Garnish, and Serve

When you’re ready to serve, spread the thawed whipped topping generously over the chilled cake. Drizzle a little more caramel sauce on top, and if you’re feeling fancy, finish with a scatter of toffee bits or chopped pecans for crunch. Slice and serve cold for a refreshing, creamy bite every time.

How to Serve Pumpkin Caramel Poke Cake

Garnishes

A generous drizzle of caramel sauce is a must, but don’t stop there! Sprinkle toffee bits or chopped pecans for a pop of texture and a sweet, nutty finish. For a holiday touch, a dusting of extra pumpkin pie spice or a swirl of cinnamon on top is always a hit.

Side Dishes

Pumpkin Caramel Poke Cake loves to be the star, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of cinnamon whipped cream. If you’re serving it after a hearty meal, a cup of strong coffee or chai makes the whole experience even cozier.

Creative Ways to Present

Try cutting the cake into tidy squares and serving them on a tiered platter for a party-ready display. For potlucks, portion it into mason jars for easy grab-and-go treats. You can even turn leftovers into a trifle layered with extra whipped topping and caramel—no one will ever suspect it’s yesterday’s dessert!

Make Ahead and Storage

Storing Leftovers

Cover any remaining Pumpkin Caramel Poke Cake tightly with plastic wrap or transfer to an airtight container. It keeps well in the refrigerator for up to four days, staying moist and flavorful with every bite.

Freezing

You can freeze this cake for up to two months, but wait to add the whipped topping and garnishes until after thawing for the freshest flavor and texture. Wrap individual pieces well or store the whole cake in a freezer-safe container.

Reheating

This dessert is best served cold, but if you prefer a slightly warmer experience, let your slice sit at room temperature for 15-20 minutes before eating. Avoid microwaving, which can make the whipped topping runny.

FAQs

Can I use a spice cake mix instead of yellow cake mix?

Absolutely! Using a spice cake mix will amplify those warming autumn spices and make your Pumpkin Caramel Poke Cake even more flavorful. Just swap it in for the yellow cake mix, and you’ll be in for an extra cozy treat.

Is it possible to make this cake dairy-free?

With a few swaps, yes! Choose a dairy-free cake mix, use coconut milk condensed milk as a substitute, and opt for a non-dairy whipped topping. The result is still creamy, moist, and every bit as festive.

Can I make homemade caramel sauce for this recipe?

Definitely! Homemade caramel adds a special touch and a deeper caramel flavor. Just be sure to let it cool slightly before pouring over the cake so it soaks in perfectly.

How far in advance can I make Pumpkin Caramel Poke Cake?

You can make the cake a day or two ahead of time. In fact, it tastes even better after chilling overnight, as the flavors have more time to meld and the cake becomes even more moist and delicious.

Do I have to use toffee bits or pecans on top?

Not at all! The toppings are totally customizable. You can leave them off, add mini chocolate chips, or use crushed gingersnaps for a different twist. Make it your own!

Final Thoughts

If you’re searching for a dessert that captures the spirit of fall and brings everyone running to the table, Pumpkin Caramel Poke Cake is the answer. It’s easy, crowd-pleasing, and bursting with flavor. Give it a try—you’ll want to make it part of your autumn traditions!

Pumpkin Caramel Poke Cake Recipe

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4.9 from 3 reviews

Author: admin
Total Time: 2 hours 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Pumpkin Caramel Poke Cake is a moist, flavorful dessert perfect for fall or holiday gatherings. A classic yellow cake is enhanced with pumpkin purée and pumpkin pie spice, then ‘poked’ and soaked with sweetened condensed milk and rich caramel sauce. Topped with fluffy whipped cream and a sprinkle of crunchy toffee bits or pecans, this easy-to-make cake is a festive crowd-pleaser that combines creamy, sweet, and spiced notes in every bite.

Ingredients

Scale

For the Cake

1 box yellow cake mix
1 cup canned pumpkin purée
3 large eggs
1/2 cup vegetable oil
1/2 cup water
1 teaspoon pumpkin pie spice

For the Poke and Topping

1 can (14 oz) sweetened condensed milk
1/2 cup caramel sauce (plus more for drizzling)
1 tub (8 oz) whipped topping (thawed)
1/4 cup toffee bits or chopped pecans (optional)

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Instructions

Prepare the oven and pan: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Make the cake batter: In a large bowl, combine the yellow cake mix, canned pumpkin purée, eggs, vegetable oil, water, and pumpkin pie spice. Mix until smooth and all ingredients are well incorporated.
Bake the cake: Pour the batter evenly into the prepared baking dish. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool for about 10 minutes.
Poke holes in the cake: Using the handle of a wooden spoon, poke holes all over the warm cake at about 1-inch intervals to allow the fillings to seep in.
Soak the cake: Slowly pour the sweetened condensed milk over the cake, ensuring it fills the holes. Next, drizzle the 1/2 cup caramel sauce evenly across the cake. Let the cake cool completely, then cover and refrigerate for at least 2 hours to set.
Add the topping: Before serving, spread the thawed whipped topping evenly over the chilled cake. Drizzle additional caramel sauce on top and sprinkle with toffee bits or chopped pecans if desired for added texture and flavor.
Serve: Slice the cake and serve chilled for the best taste and texture.

Notes

For extra flavor, substitute yellow cake mix with spice cake mix.
Make your own whipped cream topping or caramel sauce for a homemade touch.
This cake is best served cold and tastes even better the next day as the flavors meld.
You can omit nuts or toffee bits for a nut-free version.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American