Description
This Pumpkin Caramel Poke Cake is a deliciously moist and flavorful dessert featuring a yellow cake mix enriched with canned pumpkin and pumpkin pie spice. After baking, the cake is poked and filled with luscious caramel topping, then crowned with a smooth, creamy homemade cream cheese frosting. This easy-to-make poke cake combines the warmth of fall spices with the indulgence of caramel and cream cheese frosting, perfect for holiday gatherings or cozy family treats.
Ingredients
Scale
Cake Ingredients
- 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
Caramel Filling
- 2.25 ounces caramel topping
Cream Cheese 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: Preheat your oven as per cake mix instructions. In a large bowl, combine the yellow cake mix, canned pumpkin, water, vegetable oil, eggs, and pumpkin pie spice. Mix until all ingredients are well incorporated and the batter is smooth.
- Bake the Cake: Pour the batter into a greased 9×13 inch baking pan. Bake according to the cake mix package directions, approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely in the pan.
- Poke the Cake: Once cooled, use the handle of a wooden spoon or a skewer to poke holes evenly all over the surface of the cake. Pour the caramel topping evenly over the cake, allowing it to settle into the holes for a moist, flavorful filling.
- Make the Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the confectioners sugar, vanilla extract, dash of salt, and 3 tablespoons of milk. Beat well until fluffy. If the frosting is too thick, add the additional tablespoon of milk to achieve desired consistency.
- Frost the Cake: Spread the cream cheese frosting evenly over the top of the caramel-filled cake. Chill the cake in the refrigerator for at least an hour to set the frosting before serving.
- Serve and Enjoy: Slice the cake and serve. Store any leftovers covered in the refrigerator.
Notes
- This recipe is a doctored cake mix dessert, making it incredibly easy yet yielding moist and flavorful results with the addition of canned pumpkin and pumpkin pie spice.
- Be sure to use canned pumpkin, not pumpkin pie filling, for true pumpkin flavor without added sugars or spices.
- Allow the cake to cool completely before poking and adding caramel to avoid melting and soaking through excessively.
- The cream cheese frosting is very versatile—adjust the milk quantity to achieve your perfect frosting texture.
- For best results, chill the cake after frosting to let the flavors meld and frosting set.
Nutrition
- Serving Size: 1 serving
- Calories: 464 kcal
- 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
