Description
This Pumpkin Caramel Poke Cake is a moist and flavorful dessert made from a doctored yellow cake mix combined with pumpkin and pumpkin pie spice. It’s filled with luscious jarred caramel sauce and topped with a rich homemade cream cheese frosting, creating a perfectly sweet and creamy treat perfect for fall or any occasion.
Ingredients
Scale
For the Cake
- 1 box yellow cake mix
- ¾ cup canned pumpkin (not pumpkin pie mix)
- ½ cup water
- ½ cup vegetable oil
- 4 eggs
- 2 teaspoons pumpkin pie spice
For the Filling
- 2.25 ounces caramel topping (jarred)
For the 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
- Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix, canned pumpkin, water, vegetable oil, eggs, and pumpkin pie spice. Mix thoroughly until smooth and well blended.
- Bake the Cake: Pour the batter into a greased 9×13 inch baking pan. Bake at 350°F (175°C) for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool slightly.
- Poke the Cake: Using the handle of a wooden spoon or a skewer, poke holes evenly all over the top of the warm cake to allow caramel topping to seep in.
- Pour Caramel Topping: Pour the jarred caramel sauce evenly over the surface of the cake, letting it seep into the holes you’ve created. Set aside to cool completely.
- Prepare the Frosting: In a bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the confectioners sugar, beating well after each addition. Stir in vanilla extract, dash of salt, and then add milk 1 tablespoon at a time until frosting reaches a spreadable consistency.
- Frost the Cake: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top of the cake.
- Serve: Slice into 12 servings and enjoy your moist, flavorful Pumpkin Caramel Poke Cake!
Notes
- This cake is wonderfully moist due to the pumpkin and caramel filling, making it perfect for fall celebrations or anytime you crave a rich, autumn-inspired dessert.
- Use canned pumpkin puree, not pumpkin pie filling, to ensure the right texture and flavor.
- The poke method allows the caramel to soak deeply into the cake, enhancing every bite.
- For a thicker frosting, reduce the milk slightly; for a thinner consistency, add more milk gradually.
- Store any leftovers covered in the refrigerator to keep the cream cheese frosting fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 464
- 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
