Pumpkin Caramel Poke Cake Recipe

If you’ve been craving a fall dessert that hits all the right notes, this Pumpkin Caramel Poke Cake Recipe is exactly what you need. I absolutely love how this turns out—moist, flavorful pumpkin cake with luscious caramel oozing through every bite, topped with a smooth cream cheese frosting that’s just the right balance of tangy and sweet. It’s a cozy dessert that’s perfect for family gatherings, potlucks, or when you want to treat yourself on a crisp autumn evening.

When I first tried this, I was amazed at how quick and easy it was to make but still felt like a rich, homemade dessert. Using a doctored cake mix as a base saves so much time, and the secret caramel poke step elevates it to something truly unforgettable. You’ll find that this Pumpkin Caramel Poke Cake Recipe is not only simple but also a guaranteed crowd-pleaser every single time.

this …

Ingredients You’ll Need

The ingredients for this Pumpkin Caramel Poke Cake Recipe are straightforward and come together beautifully to create that moist, spiced cake you want. Each one plays a role, from the pumpkin adding natural moisture and flavor to the caramel that really makes it pop.

• Yellow cake mix: A classic base that’s easy to dress up with pumpkin and spices—choose a good-quality mix for the best results.
• Canned pumpkin: Not pumpkin pie mix, just pure pumpkin—this adds moisture and that lovely autumn flavor.
• Water: Helps keep the cake batter just right in consistency.
• Vegetable oil: Keeps the cake tender and moist.
• Eggs: Provide structure and richness.
• Pumpkin pie spice: Essential for that warm, cozy flavor profile.
• Caramel topping: The secret ingredient to poke into the cake for sweet, gooey pockets—jarred caramel sauce works perfectly.
• Cream cheese: Softened for a tangy, creamy frosting that balances the sweetness.
• Unsalted butter: Softened, it adds richness to the frosting.
• Confectioners sugar: Sweetens and thickens the frosting beautifully.
• Vanilla extract: Enhances the overall flavor of the frosting.
• Whole milk: Helps smooth out the frosting without making it too thin.
• Dash of salt: Cuts the sweetness just right and enhances flavors.

Variations

I’m all about making recipes your own, and this Pumpkin Caramel Poke Cake Recipe is no exception. Over time, I’ve experimented with a few tweaks that brought new dimensions to the cake. Feel free to add your favorite touches for a personalized flavor experience.

• Spiced Up Variation: Adding a splash of espresso powder to the batter deepens the caramel flavor—my family went crazy for this twist!
• Dairy-Free Version: Substitute the butter and cream cheese with dairy-free alternatives to enjoy this dessert without the dairy.
• More Texture: Fold in chopped pecans or walnuts for an added crunch that pairs well with the soft cake.
• Extra Cream Cheese Flavor: Use whipped cream cheese frosting or add a bit of sour cream for tangier frosting, which balances the caramel nicely.

How to Make Pumpkin Caramel Poke Cake Recipe

Step 1: Mix the Batter with Pumpkin Goodness

Start by preheating your oven and preparing your pan. I use a 9×13 baking dish because it gives the perfect thickness. In a large bowl, combine the yellow cake mix, canned pumpkin, water, vegetable oil, eggs, and pumpkin pie spice. Whisk everything together until smooth. The batter will be thicker than your usual cake mix because of the pumpkin, and that’s exactly what you want—the pumpkin adds insanely good moisture.

Step 2: Bake Until Golden and Springy

Pour the batter into the greased pan and bake it according to the cake mix package instructions (around 30 minutes), but keep an eye on it. When a toothpick inserted near the center comes out clean, it’s done. Resist the urge to overbake; you want a tender crumb that’s not dry.

Step 3: The Poke & Caramel Magic

Once the cake is out of the oven but still warm, grab a wooden spoon handle or the end of a wooden spatula to gently poke holes all over the top (about 1 inch apart). Pour that jarred caramel topping right over the cake, letting it seep into the holes. This is the trick that transforms your pumpkin cake into a gooey dream. I learned that pouring warm caramel over a warm cake gives the best soak-in effect—don’t skip this!

Step 4: Whip Up the Cream Cheese Frosting

While the caramel sets in, beat the softened cream cheese and unsalted butter together until smooth and creamy. Slowly add the confectioners sugar, vanilla, and a dash of salt, mixing until fully combined. Add whole milk a tablespoon at a time until you reach your desired frosting consistency—thick enough to spread but still light and fluffy. This frosting is the perfect counterpoint to the sweet caramel and spiced pumpkin.

Step 5: Frost and Chill

Spread the cream cheese frosting generously over the cooled cake. Here’s what I do to get a nice even layer: use an offset spatula and press lightly so the caramel remains gooey underneath. Let the cake chill in the fridge for at least an hour to let everything set. This makes it even more delicious when served cold or at room temperature.

How to Serve Pumpkin Caramel Poke Cake Recipe

Garnishes

I like to keep garnishes simple but inviting—some toasted pecans sprinkled lightly on top add a lovely crunch and contrast to the creamy frosting. If I’m serving it for a special occasion, a dollop of freshly whipped cream and a light dusting of cinnamon really make it look festive and taste fabulous.

Side Dishes

This cake stands out on its own, but pairing it with a hot cup of spiced chai tea or pumpkin spice latte is one of my favorite cozy combos. It also pairs well with vanilla ice cream or even a simple fruit compote for a bit of extra freshness if you want to balance the sweetness.

Creative Ways to Present

For holidays or parties, I love layering this cake in clear trifle bowls with whipped cream and caramel drizzle for a stunning dessert presentation. It’s a fun way to show off the gooey caramel pockets and invites guests to dig right in. Another idea is individual servings in mason jars—easy to grab, serve, and way too cute.

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin Caramel Poke Cake Recipe in an airtight container in the refrigerator. It keeps well for up to 4 days, and the flavors actually deepen overnight. Just make sure it’s chilled to keep that cream cheese frosting nice and firm.

Freezing

Frozen? Absolutely! I wrap the cake tightly in plastic wrap and then foil before freezing. It freezes well for up to 2 months. When ready to eat, thaw overnight in the fridge—it’s still moist and delicious after freezing, which surprised me the first time I tried it.

Reheating

I usually enjoy this cake chilled, but if you want it warm, slice a piece and microwave it for about 15 seconds—just enough to take the chill off without melting the frosting completely. This tip really helped me enjoy leftovers without sacrificing texture.

FAQs

Final Thoughts

This Pumpkin Caramel Poke Cake Recipe holds a special place in my heart because it combines ease and indulgence effortlessly. It’s one of those desserts that looks like you fussed over it for hours but is so simple anyone can make it happen. Whether you’re new to baking pumpkin treats or a seasoned pro, this cake is a no-fail crowd-pleaser that’ll have everyone asking for seconds. Trust me, once you try it, you’ll be coming back to this recipe every fall (and maybe beyond!).

Print