Pumpkin Caramel Poke Cake Recipe

Oh, I absolutely love how this Pumpkin Caramel Poke Cake Recipe brings all the cozy fall vibes right into your kitchen. It’s moist, sweet, and with that luscious caramel hidden inside, every bite feels like a little celebration. Whether you’re making it for a family gathering or just because you crave a comforting treat, this cake hits the spot every single time.

When I first tried this, I was blown away by how easy it is to elevate a simple boxed cake mix into something magical with pumpkin and caramel. You’ll find that the cream cheese frosting ties everything together so beautifully—it’s creamy, rich, and not too sweet. This Pumpkin Caramel Poke Cake Recipe is one you’ll want to make over and over.

this …

Ingredients You’ll Need

These ingredients come together like old friends—simple pantry staples with a couple of seasonal twists that lift this cake to the next level. Notice I use canned pumpkin, not pumpkin pie mix, to keep the flavors just right.

• Yellow cake mix: The base of our cake, picking a good-quality mix ensures moistness and flavor.
• Canned pumpkin: Adds natural moisture and that warm pumpkin flavor without being overwhelming.
• Water: Keeps the batter light and helps activate the cake mix.
• Vegetable oil: Oil keeps the cake tender and moist – don’t swap it with butter here for best results.
• Eggs: Adds structure and richness; fresh eggs always improve texture.
• Pumpkin pie spice: This little mix brings in cinnamon, nutmeg, and clove, perfect for a subtle spicy note.
• Caramel topping: The star of this poke cake’s surprise center; use a thick jarred caramel sauce for easy poking and drizzle.
• Cream cheese: Softened for that silky frosting base.
• Unsalted butter: Also softened; combines with cream cheese for creamy frosting.
• Confectioners sugar: Sweetens the frosting and gives it structure.
• Vanilla: Just a touch to elevate all the flavors.
• Whole milk: Helps you get the frosting consistency just right (start with less and add as needed).
• Dash of salt: Balances sweetness and enhances the overall flavor.

Variations

I love that this Pumpkin Caramel Poke Cake Recipe is so forgiving—you can tweak it easily to suit your taste or occasion. Here’s how I sometimes switch things up, and you’ll find your own favorites too!

• Spice it up: I like adding a pinch of ground ginger or even allspice to deepen the warm flavor profile.
• Salted caramel twist: Swap regular caramel for salted caramel sauce to add a lovely contrast with the sweet frosting.
• Nutty crunch: Sprinkle chopped toasted pecans or walnuts on top for extra texture and that cozy fall crunch.
• Dairy-free version: Use nondairy cream cheese and milk alternatives; the cake mix usually works with oil just fine, so it adapts beautifully.

How to Make Pumpkin Caramel Poke Cake Recipe

Step 1: Prepare Your Batter and Bake

Start by preheating your oven and greasing a 9×13 inch pan. In a large bowl, combine the yellow cake mix, canned pumpkin, water, vegetable oil, eggs, and pumpkin pie spice. Mix everything until smooth—don’t overmix, just until everything is blended. Pour it into your pan and bake as directed on the box, usually about 30 minutes. This batter stays moist, so be careful with baking times; a toothpick inserted should come out mostly clean, with a few moist crumbs, but no wet batter.

Step 2: Poke and Pour the Caramel

Once the cake has cooled but is still warm, grab the handle of a wooden spoon or a chopstick and poke holes all over the cake—spacing them out evenly but close enough to soak up plenty of caramel. Pour the jarred caramel topping slowly on top, letting it seep down into those holes. This step is key for that luscious surprise inside, so don’t rush it!

Step 3: Make the Cream Cheese Frosting

For the frosting, beat softened cream cheese and butter together until they’re smooth and creamy. Gradually add the confectioners sugar, vanilla, a dash of salt, and start with a couple tablespoons of milk. Beat until fluffy, adding more milk to reach your desired spreadable consistency. Spread this dreamy frosting over the caramel-soaked cake once the caramel has set a bit. I like it chilled before frosting for the easiest spread.

Step 4: Chill and Serve

Pop the finished cake into the fridge for at least an hour. This helps everything set perfectly so when you slice, you get clean edges with that gooey caramel and creamy frosting mingling together. I promise, patiently waiting here is worth every second!

How to Serve Pumpkin Caramel Poke Cake Recipe

Garnishes

I love sprinkling a dusting of cinnamon or nutmeg on top for that extra cozy feel, plus a few toasted pecans or a drizzle of extra caramel to amp up the decadence. Sometimes, a light dust of powdered sugar adds a pretty finishing touch for guests.

Side Dishes

This cake pairs wonderfully with a simple cup of black coffee or a warm chai latte, which balances the sweetness perfectly. If it’s brunch time, a side of fresh seasonal fruit or whipped cream can make the whole experience feel lighter and more festive.

Creative Ways to Present

For holiday dinners, I’ve served this cake in individual glass cups layered with extra whipped cream and caramel drizzle to wow guests. Or, try cutting into fun shapes with cookie cutters for kids’ parties—always a hit. Wrapping up slices with a cinnamon stick as a gift? Pure magic.

Make Ahead and Storage

Storing Leftovers

I usually cover the cake tightly with plastic wrap and keep it refrigerated. It stays moist and delicious up to 4 days, making it perfect for prepping ahead for a party or just stretching your dessert through the week. Just bring it to room temperature before serving for best flavor.

Freezing

Freezing this cake works well if you wrap it tightly in plastic and then foil to prevent freezer burn. I recommend freezing before frosting for the best texture. When you want to serve it, thaw overnight in the fridge and frost fresh—your cake will taste just like the day you made it.

Reheating

Since this is a cake best enjoyed chilled or at room temperature, I usually avoid reheating. However, if you must, a brief 10-15 second zap in the microwave can warm a slice gently, but watch closely to avoid melting the frosting or turning the cake gummy.

FAQs

Final Thoughts

This Pumpkin Caramel Poke Cake Recipe has become my go-to when I want a fuss-free dessert that always impresses. It feels like a warm hug on a plate, especially with that caramel surprise and creamy frosting. If you want a cake that’s both easy and memorable, I can’t recommend this enough—try it soon, and you’ll be making it for all your friends and family too!

Print