Pumpkin Caramel Poke Cake Recipe

I absolutely love this Pumpkin Caramel Poke Cake Recipe because it’s the perfect fall dessert that feels homemade but comes together so quickly. When I first tried this, I was amazed by how moist and flavorful it turned out — the pumpkin and caramel are just the most heavenly combo. You’ll find that it’s a really crowd-pleasing cake that works wonderfully for everything from casual family dinners to holiday gatherings.

What makes this Pumpkin Caramel Poke Cake Recipe worth trying is how simple it is to make with a box cake mix base but elevated by that luscious caramel filling and dreamy cream cheese frosting. Plus, the pumpkin pie spice gives it that warm, cozy fall vibe that just feels like a hug in cake form. Trust me, once you make this, it’ll be a dessert you’re excited to pull out year after year.

this Recipe

Ingredients You’ll Need

These ingredients come together beautifully, giving you a cake that’s rich, moist, and packed with warm, comforting flavors. Let me walk you through some of the key ingredients and why I love using them.

• Yellow Cake Mix: A great base that bakes up light and fluffy, plus it keeps things simple.
• Canned Pumpkin: Adds moisture and that signature fall flavor without extra effort—make sure it’s plain pumpkin, not pie mix.
• Pumpkin Pie Spice: The secret to warming up the cake with cinnamon, nutmeg, and all those cozy spices.
• Caramel Topping: This jarred caramel sauce is poured right into the poke holes — it soaks in for pure gooey decadence.
• Cream Cheese: Softened for an easy-to-make frosting with the right tang and creaminess.
• Unsalted Butter: For that lush frosting texture and buttery flavor without any extra salt.
• Confectioners Sugar: Gives the frosting its smooth sweetness and perfect consistency.
• Vanilla Extract: Enhances all the flavors and adds a lovely aromatic touch.
• Whole Milk: Used to thin the frosting to just the right spreadable consistency.
• Eggs: Help bind everything together and add richness to the cake.
• Vegetable Oil: Keeps the cake incredibly moist and tender.
• Water: The needed liquid to bring the batter together smoothly.

Variations

I like making this Pumpkin Caramel Poke Cake Recipe my own by switching up a few things here and there. You can absolutely customize it to suit your taste or dietary needs — it’s pretty forgiving and welcomes creativity.

• Spiced Up Variation: I sometimes add a bit of ground ginger or cloves to the pumpkin pie spice mix for extra depth — it gives the cake a subtle, spicy kick.
• Dairy-Free Version: Swap the cream cheese and butter for dairy-free alternatives and use your favorite non-dairy milk to keep it just as creamy and delicious.
• Crunch Factor: For a fun twist, sprinkle chopped toasted pecans or walnuts on top of the frosting — my family goes crazy for this addition.
• Healthier Swap: Try using a whole wheat cake mix or reduce sugar in the frosting slightly if you’re watching sweet intake; it still tastes fantastic.

How to Make Pumpkin Caramel Poke Cake Recipe

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, canned pumpkin, water, vegetable oil, eggs, and pumpkin pie spice. I like to use an electric mixer on medium speed so the batter is perfectly smooth and blended — no lumps! This batter is thicker than a regular cake mix because of the pumpkin, which actually helps keep the cake extra moist and dense.

Step 2: Bake the Cake

Pour the batter evenly into a greased 9×13-inch baking dish. Bake it for about 30 minutes, or until a toothpick inserted near the center comes out mostly clean (a few moist crumbs are okay). Don’t overbake — I learned this the hard way, because your poke holes need to absorb the caramel, and a dry cake just won’t do it justice.

Step 3: Poke and Pour the Caramel

While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface—about an inch apart. The holes don’t have to be perfect, just deep enough to seep the caramel. Slowly pour the jarred caramel topping evenly across the cake, making sure it seeps into every hole you made. This step is where the magic happens—the caramel melts into the cake, creating pockets of sweetness in every bite.

Step 4: Make the Cream Cheese Frosting

While the cake cools, beat together the softened cream cheese and unsalted butter until creamy and smooth. Gradually add in the confectioners sugar, then mix in the vanilla extract and a dash of salt. Add 3 to 4 tablespoons of whole milk, a bit at a time, until the frosting is spreadable but still thick enough to hold its shape. The cream cheese frosting balances the caramel’s sweetness with its slight tang, giving the entire dessert a perfect finish.

Step 5: Frost and Serve

Once the cake is completely cool—don’t rush this or the frosting will melt—spread the cream cheese frosting over the top. Use an offset spatula or a butter knife to create soft peaks or swirls for a pretty finish. Refrigerate for at least an hour before slicing so the flavors meld and the frosting firms up a bit. Then, serve and enjoy! This cake gets rave reviews every time I bring it to gatherings.

How to Serve Pumpkin Caramel Poke Cake Recipe

Garnishes

I love topping this Pumpkin Caramel Poke Cake Recipe with a few toasted pecans or a light sprinkle of cinnamon for an extra cozy touch. Sometimes I add a drizzle of additional caramel sauce on top just before serving for those caramel lovers. Fresh whipped cream also pairs beautifully if you want something lighter alongside the rich cream cheese frosting.

Side Dishes

My go-to side with this cake is a simple cup of warm chai tea or a latte, which complements the pumpkin and caramel flavors perfectly. You could also pair it with a scoop of vanilla bean ice cream if you’re serving it as an indulgent dessert after dinner. Honestly, it’s great all on its own, but I love the combo with something creamy and warm.

Creative Ways to Present

For holiday dinners or parties, I like to slice this cake into neat squares and serve them on a pretty platter lined with autumn leaves or cinnamon sticks for a festive look. Another fun presentation is to make individual servings in clear dessert cups so everyone can see those gorgeous layers of caramel and frosting poked into the pumpkin cake.

Make Ahead and Storage

Storing Leftovers

I always store leftover Pumpkin Caramel Poke Cake Recipe covered in the fridge to keep the frosting fresh and the caramel sauce from drying out. It stays moist and tender for about 3 to 4 days, which is perfect because it usually disappears fast in my house!

Freezing

If you want to freeze it, I recommend slicing the cake first and wrapping individual portions tightly in plastic wrap and aluminum foil. When thawed in the fridge overnight, the cake retains its flavor and texture surprisingly well. Just be mindful the frosting might get a little softer upon thawing.

Reheating

Since this is a moist cake with frosting, I usually serve leftovers chilled or at room temperature. But if you prefer it warmer, pop a slice in the microwave for about 10 seconds — just enough to warm without melting the frosting completely. It’s a lovely way to revive that soft texture and caramel goodness.

FAQs

Final Thoughts

This Pumpkin Caramel Poke Cake Recipe has become one of my all-time beloved desserts, and I’m so excited to share it with you. It’s simple enough to throw together any day but special enough to impress all your guests. I hope you enjoy it as much as my family does — the combination of pumpkin, gooey caramel, and creamy frosting really feels like a cozy fall celebration on a plate. Give it a try this season, and I’m pretty sure it will become a favorite in your home too.

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