Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Caramel Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 251 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Caramel Poke Cake is a delightful twist on a classic yellow cake. Enhanced with pumpkin and pumpkin pie spice, it is moist and flavorful. After baking, the cake is poked and filled with rich caramel sauce, then topped with a luscious homemade cream cheese frosting for a perfect balance of sweet and creamy flavors. This easy-to-make dessert is perfect for fall celebrations or any time you’re craving a comforting seasonal treat.

Ingredients

Units Scale

Cake

  • 1 box yellow cake mix
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons pumpkin pie spice

Filling

  • 2.25 ounces caramel topping

Frosting

  • 1 package cream cheese, softened
  • 1 stick unsalted butter, softened
  • 5 cups confectioners sugar
  • 1 tablespoon vanilla extract
  • 3-4 tablespoons whole milk
  • Dash of salt

Instructions

  1. Prepare the Cake Batter: Preheat your oven according to the cake mix instructions. In a large mixing bowl, combine the yellow cake mix, canned pumpkin, water, vegetable oil, eggs, and pumpkin pie spice. Mix thoroughly until the batter is smooth and well combined.
  2. Bake the Cake: Pour the batter evenly into a greased 9×13 inch baking dish. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
  3. Make the Poke Holes: Once the cake has cooled, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake. This will allow the caramel topping to seep in and infuse the cake with flavor.
  4. Add Caramel Filling: Spoon or drizzle the caramel topping evenly over the cake, allowing it to fill the holes. Let it sit for a few minutes so the caramel can soak into the cake fully.
  5. Prepare the Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and fluffy. Gradually add the confectioners sugar, mixing well after each addition. Add the vanilla extract, a dash of salt, and enough whole milk (3-4 tablespoons) to reach your desired frosting consistency.
  6. Frost the Cake: Spread the cream cheese frosting evenly over the top of the caramel-filled cake, covering it completely.
  7. Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the frosting to set and flavors to meld. Slice into 12 servings and enjoy!

Notes

  • This cake uses a doctored yellow cake mix combined with pumpkin and pumpkin pie spice for an easy seasonal flavor.
  • The caramel topping is poured into the poke holes to keep the cake moist and add a rich caramel flavor.
  • The cream cheese frosting is homemade and creamy, perfectly balancing the sweet and spicy elements of the cake.
  • For best results, allow the cake to cool completely before poking holes and adding caramel.
  • Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 464 kcal
  • Sugar: 68 g
  • Sodium: 339 mg
  • Fat: 12 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 87 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 55 mg

Find it online: https://emilyquickdinners.com/pumpkin-caramel-poke-cake-recipe/