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)
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
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 35g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
