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)
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.
Notes
- For a richer flavor, use homemade caramel sauce.
- Add a dash of pumpkin pie spice to the whipped topping for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 34g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
