Pumpkin Caramel Poke Cake Recipe
If you’re searching for that perfect dessert to celebrate the flavors of fall, look no further than this Pumpkin Caramel Poke Cake Recipe. It is a luscious, moist cake infused with warm spices and sweet pumpkin, generously soaked with rich caramel sauce that melts into every bite. Topped with fluffy whipped cream and optional crunchy garnishes, this cake is a true crowd-pleaser that makes every forkful feel like a cozy hug. Whether you’re serving it at a festive gathering or just craving a comforting treat, this recipe is sure to become one of your favorites.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is the key to this Pumpkin Caramel Poke Cake Recipe’s success. Each one plays an essential role in building a cake that’s perfectly spiced, tender, and decadently moist.
- 1 ¾ cups all-purpose flour: Provides the perfect structure for a soft yet sturdy cake texture.
- 1 teaspoon baking soda: Helps the cake rise evenly and stay light.
- 1 teaspoon baking powder: Adds extra lift to create a tender crumb.
- 1 teaspoon ground cinnamon: Brings warm, familiar spice that defines pumpkin desserts.
- ½ teaspoon ground nutmeg: Adds a subtle nutty undertone enriching the overall flavor.
- ½ teaspoon ground ginger: Offers a slight zing that balances sweetness perfectly.
- ½ teaspoon salt: Enhances all the flavors, making every bite pop.
- 1 cup pumpkin puree: This luscious base infuses moistness and that unmistakable pumpkin taste.
- ¾ cup granulated sugar: Sweetens while keeping the cake light.
- ½ cup packed brown sugar: Provides deep, caramel-like notes and extra moisture.
- ½ cup vegetable oil: Keeps the cake tender and moist, preventing dryness.
- 2 large eggs: Bind ingredients together and contribute to the cake’s rich texture.
- 1 teaspoon vanilla extract: Rounds out flavors with a warm, aromatic touch.
- 1 cup caramel sauce (store-bought or homemade): The star of the poke cake, adding gooey sweetness that sinks deliciously into the holes.
- 1 cup whipped topping (dairy or non-dairy): Creates a light, creamy contrast to the spiced cake and caramel.
- Optional: Chopped pecans or toffee bits for garnish: Adds delightful crunch and a nutty finish.
How to Make Pumpkin Caramel Poke Cake Recipe
Step 1: Preheat and Prepare Your Pan
Begin by heating your oven to 350°F (175°C). Grease a 9×13-inch baking pan well to ensure your flavorful cake releases easily once baked. This step is simple but crucial for the perfect texture and appearance.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Whisking these spices and leavening agents ensures they’re evenly distributed, which creates a balanced flavor and proper rise throughout the cake.
Step 3: Combine the Wet Ingredients
In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and fully blended. This harmonious mixture is where the luscious pumpkin shine really starts to develop.
Step 4: Bring Wet and Dry Together
Gradually add your dry ingredients to the wet mixture. Stir just until combined to avoid overmixing, which helps keep the cake tender and prevents it from becoming dense. The batter should be smooth with all spices beautifully mingled.
Step 5: Bake the Cake
Pour your batter into the prepared pan and spread it evenly to all corners. Bake in the oven for about 30 to 35 minutes, or until a toothpick inserted at the center comes out clean. Keep a close eye to avoid overbaking, which can dry out the pumpkin magic.
Step 6: Poke and Pour Caramel
Once baked, allow the cake to cool for 10 minutes. Then take the handle of a wooden spoon and poke holes evenly spaced about an inch apart all over the cake. Pour your luscious caramel sauce slowly and evenly over the top, letting it drizzle right into those holes to soak in all the gooey goodness.
Step 7: Add the Finishing Touches
Cool the cake completely before spreading a generous layer of whipped topping over the entire surface. This not only adds a light, creamy layer but also contrasts beautifully with the sticky caramel below. For that final touch, sprinkle chopped pecans or toffee bits if you love a little crunch and extra flavor.
How to Serve Pumpkin Caramel Poke Cake Recipe
Garnishes
The beauty of decorating this cake lies in simplicity and texture. A scattering of chopped pecans or crunchy toffee bits on top of whipped cream enhances each bite with an irresistible crunch. You might also try a light dusting of cinnamon or a drizzle of extra caramel for added visual appeal and flavor boost.
Side Dishes
This Pumpkin Caramel Poke Cake Recipe pairs wonderfully with a hot cup of spiced chai, fresh brewed coffee, or even a smooth vanilla ice cream scoop. These sides complement the cake’s warmth and sweetness, rounding out a perfect dessert experience that feels decadent yet balanced.
Creative Ways to Present
For a festive gathering, consider serving this cake in individual clear cups or jars topped with whipped cream and caramel drizzle. Another fun idea is to layer cake chunks with whipped topping and caramel in a trifle dish for a show-stopping presentation that will wow guests and invite second helpings.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Caramel Poke Cake Recipe covered tightly in the refrigerator. It stays wonderfully moist and fresh for 3 to 4 days, making it perfect for prepping ahead or enjoying sweet treats slowly over the week.
Freezing
If you want to save some for later, this cake freezes well without losing its charm. Wrap it tightly in plastic wrap and aluminum foil to avoid freezer burn, then store it in an airtight container for up to 2 months. Thaw in the fridge overnight before serving.
Reheating
When you’re ready to enjoy your leftovers warm, gently reheat individual slices in the microwave for about 20 to 30 seconds. This brings out the soft texture and enhances the caramel’s gooey goodness. Avoid overheating to keep the whipped topping intact or consider adding fresh topping after warming.
FAQs
Can I make the caramel sauce from scratch for this Pumpkin Caramel Poke Cake Recipe?
Absolutely! Homemade caramel sauce adds a rich, buttery flavor that complements the pumpkin perfectly. You can find simple recipes online, often requiring just sugar, butter, and cream. Feel free to swap it in for a store-bought version.
Is there a dairy-free option for the whipped topping?
Yes, many grocery stores offer delicious non-dairy whipped toppings made from coconut or almond milk. These work beautifully on this recipe without compromising creaminess or taste.
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices, which can throw off the cake’s balance and texture.
What can I do if I don’t have all the spices on hand?
If you’re missing one or two spices like ginger or nutmeg, it’s okay to omit them, but the cinnamon is essential for that classic pumpkin spice taste. You can also use a pre-made pumpkin pie spice blend as a convenient replacement.
Is this Pumpkin Caramel Poke Cake Recipe suitable for a large gathering?
Definitely! The recipe makes 12 generous servings and the 9×13-inch pan size is perfect for parties or potlucks. It’s easy to double if you need to serve even more hungry guests.
Final Thoughts
This Pumpkin Caramel Poke Cake Recipe is one of those glorious desserts that feels both indulgent and heartwarming at the same time. I can’t recommend it enough for any occasion when you want to impress without stress. Deliciously moist, packed with cozy autumn spices, and dripping with caramel goodness, it’s a slice of joy you’ll want to come back to again and again.
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Pumpkin Caramel Poke Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
This Pumpkin Caramel Poke Cake is a moist, spiced dessert perfect for fall gatherings. Featuring a pumpkin-infused batter with warming spices, it’s baked to perfection and then poked to allow rich caramel sauce to seep in. Topped with a light whipped topping and optional crunchy garnishes, this cake balances sweet, creamy, and nutty textures in every bite.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Toppings and Garnishes
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup whipped topping (dairy or non-dairy)
- Optional: Chopped pecans or toffee bits for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined. Set aside for later use.
- Combine Wet Ingredients: In a large bowl, thoroughly mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until all elements are combined. Avoid overmixing to ensure a tender cake.
- Pour Batter into Pan: Pour the batter evenly into the prepared baking pan, using a spatula to spread the mixture flat and even.
- Bake: Bake the cake in the preheated oven for 30 to 35 minutes. To check doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
- Cool and Poke Holes: Allow the cake to cool for 10 minutes. Then, using the handle of a wooden spoon, poke holes about 1 inch apart all over the cake to allow caramel to seep in.
- Add Caramel Sauce: Pour the caramel sauce evenly over the cake, ensuring it fills the holes, adding rich sweetness throughout. Let the cake cool completely so the caramel can set.
- Add Whipped Topping: Spread the whipped topping evenly over the cooled cake for a creamy finish.
- Garnish and Serve: For added texture and flavor, sprinkle chopped pecans or toffee bits on top, if desired. Slice the cake into 12 servings and serve.
Notes
- You can use either store-bought caramel sauce or homemade caramel for a richer flavor.
- For a dairy-free version, use non-dairy whipped topping.
- Make sure not to overmix the batter to keep the cake light and fluffy.
- Allowing the caramel sauce to fully soak in will enhance the moistness and flavor of the cake.
- Store any leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
