If you’re in the mood for a showstopping fall dessert that checks every box for flavor, ease, and wow-factor, get ready to fall in love with Pumpkin Caramel Poke Cake! Imagine warm autumn spices, velvety pumpkin, and luscious caramel all coming together, with each bite revealing ribbons of sweet goodness. This cake isn’t just a treat; it’s pure comfort baked into every forkful, and your holiday table won’t be complete without it.

Pumpkin Caramel Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Pumpkin Caramel Poke Cake recipe has a purpose, working together to create the moistest, most flavorful bite of the season. Don’t let the simple list fool you—each component plays its part in taste, texture, and that signature caramel-pumpkin bliss.

Spice cake mix: The secret shortcut that brings all those cozy spices (like cinnamon and cloves) without any extra measuring.
Pumpkin purée: Delivers that unmistakable pumpkin flavor while making the cake super moist.
Large eggs: Help bind everything together and give your cake that tender crumb.
Vegetable oil: Keeps the texture rich and soft for days—even after chilling.
Water: Just enough to loosen the batter for the perfect bake.
Sweetened condensed milk: Poured into the poked holes, it makes every slice decadently creamy.
Caramel sauce: Adds gooey, buttery sweetness you’ll taste in every bite (and extra for topping is a non-negotiable treat!).
Whipped topping: Layered on top for that cool, cloud-like finish.
Ground cinnamon: Boosts up the warm autumn notes—because there’s no such thing as too much cinnamon, right?
Ground nutmeg: For a subtle nutty warmth that plays beautifully with pumpkin.
Chopped pecans (optional): Offer a toasty crunch that’s totally irresistible, if you like a little extra texture.

How to Make Pumpkin Caramel Poke Cake

Step 1: Preheat and Prep

Crank your oven up to 350°F and grease a trusty 9×13-inch baking dish. Make sure your rack is in the center of the oven for the most even bake. This quick prep guarantees your Pumpkin Caramel Poke Cake comes out perfectly golden and glides right out of the pan later.

Step 2: Mix the Batter

In a big bowl, bring together the spice cake mix, pumpkin purée, eggs, vegetable oil, water, ground cinnamon, and ground nutmeg. Beat everything together until it’s smooth, luscious, and no streaks remain. The batter will be thick and deeply fragrant—just what you want.

Step 3: Bake the Cake

Pour that beautiful batter into your prepared dish and smooth the top. Bake for 28 to 32 minutes. You’ll know it’s ready when a toothpick poked in the center comes out clean or with just a crumb or two attached. Let it cool for about 10 minutes—just enough so it’s still warm for the next magic step.

Step 4: Poke and Soak

With the handle of a wooden spoon, poke holes all over the cake—don’t be shy! This is what lets all the goodness seep through. Slowly pour the sweetened condensed milk over the entire surface, making sure it sinks into every hole. Then, drizzle on half a cup of caramel sauce and gently spread it so it covers the top. This step guarantees every slice of Pumpkin Caramel Poke Cake is moist and packed with caramel-pumpkin flavor.

Step 5: Chill and Set

Now comes the hard part: patience. Let the cake cool to room temperature, then slide it into the fridge for at least 2 hours. This chilling time allows the flavors to meld, the caramel to soak in, and the texture to get absolutely dreamy.

Step 6: Top and Serve

Once the cake is chilled, spread the whipped topping generously over the surface. Drizzle with a little extra caramel sauce and sprinkle chopped pecans over the top if you’re feeling fancy. Now, just slice and serve straight from the fridge—each bite is cool, creamy, and completely irresistible!

How to Serve Pumpkin Caramel Poke Cake

Garnishes

The finishing touches really turn Pumpkin Caramel Poke Cake into a crowd-pleasing masterpiece. A big swoosh of whipped topping, more caramel drizzled in artful ribbons, and a handful of toasted pecans add texture, sweetness, and a swoon-worthy look—no one will be able to resist seconds. For a little holiday flair, try a sprinkle of cinnamon or even some edible gold dust!

Side Dishes

This cake is an absolute star all on its own, but if you’d like to round out your dessert spread, consider a bowl of fresh apple slices or a scoop of vanilla bean ice cream. A mug of spiced chai or pumpkin spice latte makes for the coziest pairing. The light, creamy nature of Pumpkin Caramel Poke Cake means it plays well with so many autumnal treats.

Creative Ways to Present

For special occasions, try cutting the cake into tidy squares and serving on individual dessert plates with a dusting of cinnamon and caramel art on the side. Or, layer slices between extra whipped topping and caramel sauce in a parfait glass for a showstopping trifle-style dessert. Even served straight from the pan, Pumpkin Caramel Poke Cake will wow—rustic charm at its best!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover the cake (or transfer slices to an airtight container) and store in the fridge. It keeps beautifully for 3 to 4 days, staying moist and flavorful—honestly, it might taste even better on day two as the flavors continue to mingle!

Freezing

Pumpkin Caramel Poke Cake is totally freezer-friendly. Simply wrap individual slices tightly in plastic wrap, then aluminum foil, and pop them in a freezer-safe bag or container. They’ll keep for about 1 to 2 months. Thaw slices overnight in the fridge before serving, and finish with a fresh dollop of whipped topping and caramel drizzle to bring each piece back to life.

Reheating

This cake is best enjoyed chilled, but if you prefer a slightly warmer bite, microwave individual slices (without the whipped topping) for about 15 seconds. Add your whipped topping and garnishes just before serving for the best of both worlds: warm, gooey pumpkin-caramel cake with a cool, creamy crown.

FAQs

Can I make Pumpkin Caramel Poke Cake a day ahead?

Absolutely! In fact, making it the night before lets all the flavors meld perfectly. Just keep it covered and chilled in the fridge, then add the whipped topping and caramel drizzle right before serving for optimal freshness.

What’s the best caramel sauce to use?

You can use your favorite store-bought caramel sauce, or go all-out with homemade caramel for extra depth of flavor. If you like salted caramel, that twist adds an extra dimension that pairs beautifully with pumpkin and spices.

Can I make this recipe dairy-free?

Yes! Substitute the sweetened condensed milk with a dairy-free version (available at many grocery stores) and use non-dairy whipped topping. Double-check your cake mix and caramel sauce for hidden dairy, and you’re in business.

Is it possible to use fresh pumpkin instead of canned purée?

Fresh pumpkin purée works great! Just be sure to roast and blend your pumpkin until smooth, and drain excess liquid for the best texture. The flavor will be a touch earthier and absolutely delicious.

How do I prevent the cake from getting soggy?

Let your baked cake cool for about 10 minutes before pouring on the condensed milk and caramel so it doesn’t get too mushy. Also, poke plenty of holes, but avoid making them too close together. Chilling the cake for a few hours also helps it set up perfectly.

Final Thoughts

If you’re searching for a cake that combines autumn flavors, pure decadence, and the kind of ease that makes every home baker look like a pro, look no further. This Pumpkin Caramel Poke Cake brings people together and never fails to impress. Gather your ingredients, invite some friends, and let the compliments roll in—you’re about to discover your new fall dessert tradition!

Pumpkin Caramel Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

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

Print Recipe

Description

Indulge in the flavors of fall with this Pumpkin Caramel Poke Cake. Moist spice cake infused with pumpkin, soaked in sweetened condensed milk, and topped with caramel and whipped cream – a decadent dessert perfect for autumn gatherings.

Ingredients

Scale

Cake:

1 box spice cake mix
1 can (15 oz) pumpkin purée
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Toppings:

1 can (14 oz) sweetened condensed milk
1/2 cup caramel sauce (plus more for topping)
1 container (8 oz) whipped topping
1/4 cup chopped pecans (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat oven to 350°F and grease a 9×13-inch baking dish.
Prepare batter: Mix cake mix, pumpkin, eggs, oil, water, cinnamon, and nutmeg until smooth. Pour into pan and bake for 28–32 minutes.
Poke holes: Cool cake for 10 mins, then poke holes all over. Pour condensed milk over, then drizzle caramel sauce. Cool completely and refrigerate for 2 hours.
Add toppings: Spread whipped topping over cake, drizzle more caramel sauce, sprinkle with pecans. Serve chilled.