Pumpkin Caramel Poke Cake Recipe

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All I can say about this pumpkin caramel poke cake is wow. It’s so tasty, creamy, and just everything perfect about fall cakes. I absolutely love it.

As you guys know, I am a die hard pumpkin spice recipes kind of gal! Which makes this recipe even more perfect!

The best part about this pumpkin caramel poke cake recipe, though is that it’s actually REALLY easy to make. You can have it ready and in the oven in a few minutes. Then take a break and get yourself a little more fall decor put up…then come back and put the poke on your cake. LOL!

 

Pumpkin Poke Cake Recipe

What You Need to Make a Pumpkin Poke Cake

  • 1 15.25 oz box Spice cake mix
  • 1 cup pumpkin puree, 15 oz can (not pumpkin pie filling)
  • 1 cup water
  • 3 large eggs
  • 1/2 cup canola oil
  • 1/2 cup plus 1/4 cup caramel sauce
  • 1 package cream cheese, softened at room temp 
  • 2 tablespoons whole milk
  • 1 cup powdered sugar
  • 1 (8oz) container of Cool Whip, off brand is totally fine 
  • Optional: 1 teaspoon vanilla extract added to the cream cheese filling; 2 tablespoons sour cream or sweetened condensed milk added to the cake mix; 1/3 cup chocolate chips dropped on top

Poke cakes are one of my favorites on the planet! They are great for a crowd and everyone loves them. Serve it with a scoop of ice cream too for an over the top dessert! Our Strawberry Refrigerator Poke Cake is one of my most popular recipes! 

How to Make Pumpkin Cake

Preheat your oven to 350 degrees and lightly coat a baking dish with cooking spray. You can use a bundt cake pan, if desired.

With your stand mixer, combine the cake mix, pumpkin, water, eggs, and oil.

Place the batter in the baking dish and bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.

Allow the cake to cool on the counter for 10 minutes.

Using a wooden spoon or chopstick (or anything like that), poke holes about 1/2 of the depth of the cake.


Warm 1/2 cup caramel sauce in the microwave for 20-30 seconds.

Evenly pour the warmed caramel sauce over the top of the cake, making sure the caramel fills the holes.

Leave the cake to cool to cool completely to room temperature.

Using a hand mixer in a medium bowl, whisk or cream together the cream cheese, powdered sugar, and milk until smooth and creamy.

Fold in the whipped topping.

Spread this cream cheese frosting evenly over the top of the cake, making sure to gently press the cream cheese frosting into the holes in the top of the cake.

Drizzle the remaining caramel sauce over the top of the cake in diagonal lines.

With a toothpick, drag lines through the caramel sauce to create a zig zag look.

Enjoy!

Oh, and if you’re here for all the pumpkin spice, check out this amazing magical layered pumpkin cake. It’s so good, you’ll be ready for more while the last slice is just crumbs on your plate.

Can Pumpkin Poke Cake Be Frozen?

Yes! Just place it in an air-tight container and pop it in the freezer. It will keep indefinitely then. When you’re ready to have a bite, just set the pumpkin poke cake on the counter for 2-3 hours and get ready to slice!

How Long Will Pumpkin Poke Cake Last?

Without freezing, this pumpkin cheesecake will last for about a week in the refrigerator. Don’t leave it out on the counter, though, because the cream cheese layer is pretty susceptible to being mushy and almost “melting” into the cake layer if you leave it out.


What is a Poke Cake?

It is a cake that has holes poked in the top after being baked. Usually you use the end of a wooden spoon to make the holes. Then a sweet liquid is poured over the cake and seeps into the holes. Sometimes the liquid is Jello or pudding and a syrupy concoction. 

Printable Fall Desserts 

Love this dessert and want a collection of pumpkin, apple and chocolate desserts that are perfect for Fall? 

Get our instant download of 30 Sweet Treats and Desserts for Fall

 

Pumpkin Caramel Poke Cake

Pumpkin Caramel Poke Cake

Yield: 24
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 30 minutes
Total Time: 1 hour 20 minutes

All I can say about this pumpkin caramel poke cake is wow. It's so tasty, creamy, and just everything perfect about fall cakes. I absolutely love it.

Ingredients

  • 1 15.25 oz box Spice cake mix
  • 1 C pumpkin puree, 15 oz can
  • 1 C water
  • 3 large eggs
  • 1/2 C canola oil
  • 1/2 C plus 1/4 C caramel sauce
  • 1 package cream cheese, softened
  • 2 TBSP whole milk
  • 1 C powdered sugar
  • 1 - 8oz container of cool whip

Instructions

  1. Preheat your oven to 350 degrees and lightly coat a baking dish with cooking spray.
  2. With your stand mixer, combine the cake mix, pumpkin, water, eggs, and oil.
  3. Place the batter in the baking dish and bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
  4. Allow the cake to cool on the counter for 10 minutes.
  5. Using a wooden spoon or chopstick (or anything like that), poke holes about 1/2 of the depth of the cake.
  6. Warm 1/2 cup caramel sauce in the microwave for 20-30 seconds.
  7. Evenly pour the warmed caramel sauce over the top of the cake, making sure the caramel gets in the holes.
  8. Leave the cake to cool to room temperature.
  9. Using a hand mixer, cream together the cream cheese, powdered sugar, and milk until smooth and creamy.
  10. Fold in the whipped topping.
  11. Spread this cream cheese frosting evenly over the top of the cake, making sure to gently press the cream cheese frosting into the holes in the top of the cake.
  12. Drizzle the remaining caramel sauce over the top of the cake in diagonal lines.
  13. With a toothpick, drag lines through the caramel sauce to create a zig zag look.
  14. Enjoy!
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 197Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 176mgCarbohydrates: 26gFiber: 1gSugar: 18gProtein: 2g

2 Comments

  1. Mother of 3 says:

    Oh my goodness; that sounds amazing!! Thanks so much for sharing with us at Encouraging Hearts and Home. Pinned.

  2. Your Pumpkin Caramel Poke Cake looks fantastic! Thanks so much for sharing your talent with us at Full Plate Thursday. Hope you are having a great week and come back to see us soon!
    Miz Helen

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