Dreamy Moist Caramel Pumpkin Poke Cake Recipe For Fall Baking

Baking a delectable caramel pumpkin poke cake promises pure autumn bliss.

This mouthwatering dessert weaves rich, velvety caramel through a tender pumpkin cake landscape.

Warm spices dance across each decadent slice, creating a sensory experience that captures seasonal comfort.

Layers of deep flavor mingle with sweet caramel drizzles, promising a memorable treat.

Every forkful delivers a symphony of warmth and indulgence.

The recipe transforms simple ingredients into an extraordinary dessert that celebrates fall’s most beloved flavors.

Prepare to delight your taste buds with this irresistible seasonal sensation.

Must-Have Ingredients for Caramel Pumpkin Poke Cake

• Yellow Cake Mix: Provides quick, reliable cake foundation with perfect texture for pumpkin flavors.
• Pumpkin Puree: Adds moisture, rich autumn flavor, and natural sweetness to the cake.
• Eggs: Bind ingredients together and contribute to cake's fluffy structure.
• Vegetable Oil: Ensures a moist, tender cake with soft crumb.
• Water: Helps blend ingredients smoothly and creates cake's consistent texture.

• Caramel Sauce: Delivers deep, buttery sweetness that seeps into cake's pores.
• Sweetened Condensed Milk: Creates luscious, creamy layer that enhances cake's richness.

• Whipped Topping: Provides light, airy cream layer with smooth finish.
• Pecans: Adds delightful crunch and nutty depth to cake's overall profile.
• Toffee Bits: Introduces extra caramel-like sweetness and interesting texture.

Gear for Baking a Caramel Pumpkin Treat

• 9×13-inch baking dish: Essential for creating the perfect cake base and size.
• Large mixing bowl: Crucial for combining all cake ingredients smoothly.
• Wooden spoon or fork: Perfect for poking precise holes in the cake.
• Mixing spatula: Helps spread batter evenly and scrape bowl sides.
• Measuring cups and spoons: Ensures accurate ingredient measurements.
• Toothpick: Helps check cake doneness by testing center.
• Cooling rack: Allows cake to cool evenly after baking.

Guide to Making the Caramel Pumpkin Poke Cake

• Warm Up the Oven

Fire up your oven to a toasty 350F and give your 9×13 baking dish a quick spray of non-stick goodness.

• Whip Together the Batter

Grab a big mixing bowl and combine cake mix, pumpkin puree, eggs, oil, and water. Blend until silky smooth.

• Bake to Perfection

Pour the batter into the pan and let it bake for 25-30 minutes. Check with a toothpick – it should come out clean.

• Create Cake Craters

Once slightly cooled, use a wooden spoon handle to poke holes all over the cake’s surface.

• Drench in Sweet Sauce

Mix caramel sauce and sweetened condensed milk. Pour this liquid gold evenly over the cake, letting it seep into every hole.

• Chill and Set

Pop the cake in the refrigerator for 1-2 hours so the caramel can work its magic.

• Crown with Creamy Topping

Spread whipped topping across the entire cake surface.

• Add Final Flourishes

Sprinkle chopped pecans and toffee bits. Drizzle extra caramel sauce for extra indulgence.

• Serve and Enjoy

Slice and serve – cold or at room temperature, this cake is a crowd-pleaser.

Variations for Your Next Caramel Pumpkin Creation

• Use a wooden spoon handle or fork to create evenly spaced holes, ensuring caramel and condensed milk seep throughout the cake.
• Prepare the cake a day in advance to allow flavors to meld and caramel to fully absorb, creating a more decadent dessert.
• Swap regular cake mix with gluten-free options for those with wheat sensitivities. Use dairy-free whipped topping and condensed milk alternatives for vegan guests.
• Experiment with different spice cake mixes during fall or winter. Consider adding cinnamon, nutmeg, or pumpkin pie spice to enhance the seasonal flavor profile.
• Replace pecans with toasted almonds or crushed graham crackers. Try different caramel drizzles like salted caramel or chocolate caramel for unique flavor combinations.

Caramel Pumpkin Cake: Serve It Like a Pro

• Sweet Autumn Pairing: Serve this decadent cake alongside a warm mug of spiced chai tea or pumpkin latte for a cozy seasonal experience.
• Dessert Elegance: Present individual slices on decorative autumn-themed plates with a light dusting of cinnamon for added visual appeal and flavor depth.
• Creamy Companion: Complement the cake with a small scoop of vanilla bean ice cream or whipped cream to enhance its rich caramel and pumpkin profile.
• Party Presentation: Create a dessert bar by cutting the cake into bite-sized squares and offering toothpicks for easy sampling at gatherings or holiday events.

Best Ways to Keep Caramel Pumpkin Cake Fresh

• Let the cake cool completely to room temperature before adding toppings, ensuring the whipped cream stays fresh and doesn't melt.
• Store the cake in an airtight container in the refrigerator for up to 4-5 days, maintaining its delicious texture and preventing flavor loss.
• Wrap individual slices in plastic wrap and freeze for up to 3 weeks, perfect for quick dessert cravings or unexpected guests.
• Prepare the cake a day before serving to allow caramel and condensed milk to fully penetrate the cake, intensifying the rich, sweet flavors.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 350 kcal

Servings: 12

Moist Caramel Pumpkin Poke Cake Recipe

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4.6 from 30 reviews

• Total Time: 45 minutes
• Yield: 13 1x

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Description

Creamy caramel pumpkin poke cake delivers autumn’s warmest embrace with rich spices and silky smooth textures. Sweet layers infused with caramel promise comfort and pure seasonal delight for dessert enthusiasts craving classic fall flavors.

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Ingredients

Scale 1x2x3x

• 1 box (432 g / 15.25 oz) yellow cake mix
• 1 can (425 g / 15 oz) pumpkin puree
• 3 large eggs
• ⅓ cup (80 ml) vegetable oil
• 1 tbsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 can (400 g / 14 oz) sweetened condensed milk
• 1 cup (240 ml) caramel sauce
• 1 container (250 g / 8 oz) whipped topping
• ½ cup (60 g) toffee bits
• ½ cup (60 g) chopped pecans
• 1 tsp cinnamon (for dusting)

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Instructions

1. Cake Preparation: Warm the oven to 350F (175C) and coat a 9×13-inch baking dish with cooking spray.
2. Batter Creation: Whisk cake mix, pumpkin puree, eggs, oil, and water in a large mixing bowl until achieving a silky, uniform consistency.
3. Baking Process: Transfer batter into prepared dish and bake for 25-30 minutes until a test skewer emerges clean, indicating perfect doneness.
4. Perforation and Soaking: After slight cooling, puncture cake surface systematically using a wooden spoon handle, creating pathways for caramel absorption.
5. Caramel Infusion: Blend caramel sauce and sweetened condensed milk, then generously cascade the mixture across the perforated cake, ensuring thorough penetration into every crevice.
6. Chilling Phase: Refrigerate the cake for 1-2 hours, allowing caramel to solidify and flavors to harmonize.
7. Finishing Touches: Delicately spread whipped topping across the cake’s surface, creating a smooth, creamy layer.
8. Decorative Flourish: Shower the cake with chopped pecans and toffee bits, then artfully drizzle additional caramel sauce for enhanced visual and flavor complexity.
9. Serving Recommendation: Cut into elegant portions and serve either chilled or at ambient temperature.

Notes

• Use pure pumpkin puree without added water to prevent a soggy cake texture and ensure dense, rich flavor.
• Choose thick, high-quality caramel sauce that clings well to cake holes and provides rich, deep sweetness without being too runny.
• Line baking dish with parchment paper for easy cake removal and clean slicing, especially when serving chilled desserts.
• Replace pecans with alternative nuts like walnuts or almonds for different flavor profiles, or use gluten-free toppings to accommodate dietary restrictions.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 250
• Sugar: 20 g
• Sodium: 200 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg