Pumpkin Caramel Poke Cake: The Ultimate Fall Dessert Recipe

Is there anything that screams “autumn” quite like the scent of pumpkin pie spice wafting through the kitchen? While I love a traditional pie, sometimes you need a dessert that delivers that cozy flavor profile with a decadent, gooey twist. Enter the Pumpkin Caramel Poke Cake. If you haven’t jumped on the poke cake bandwagon yet, you are in for a life-changing treat.

This isn’t just a standard sheet cake; it is a moist, flavor-infused masterpiece. By poking holes in the warm sponge and flooding it with rich caramel sauce, every single bite becomes saturated with sweetness. Combined with the earthiness of pumpkin puree and a tangy cream cheese topping, this Pumpkin Caramel Poke Cake creates a symphony of textures and flavors. It is the perfect crowd-pleaser for Thanksgiving potlucks or a cozy weekend treat. Let’s dive into the easiest, most impressive dessert you’ll bake this season.

Ingredients List

To achieve the perfect balance of spice and sweetness, we use a shortcut (cake mix) elevated by fresh ingredients. Here is what you will need:

this now & bake later ❤️

Timing

This recipe is incredibly efficient, giving you a gourmet result with minimal active effort.

• Preparation Time: 15 minutes
• Baking Time: 25–30 minutes
• Cooling/Assembly: 20 minutes
• Total Time: 65 minutes (About 30% faster than making a pumpkin cheesecake)

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Take a 9×13 inch baking pan and grease it thoroughly with non-stick cooking spray or butter. This ensures your cake lifts out effortlessly later.

Step 2: Mix the Batter

In a large mixing bowl, combine the Spice Cake Mix, 1 cup of pumpkin puree, 1/2 cup vegetable oil, 3 eggs, and the 2 teaspoons of pumpkin pie spice.

• Tip: Use a hand mixer or a sturdy whisk to blend. You want the batter smooth, but be careful not to overmix, which can make the cake dense. The pumpkin puree adds incredible moisture, so the batter will be thick and luscious.

Step 3: Bake the Cake

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake on the center rack for 25–30 minutes.

• Test for Doneness: Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it is ready. Remove from the oven.

Step 4: The “Poke” Technique

Allow the cake to cool until it is slightly warm—not hot, but not cold. Using the end of a large wooden spoon handle, poke holes all over the cake, spacing them about an inch apart.

• Tip: Press down about 3/4 of the way through the cake. Don’t go all the way to the bottom to prevent the caramel from pooling underneath.

Step 5: The Caramel Infusion

Heat your 12 oz of caramel sauce in the microwave for about 1 minute to make it pourable. Pour the caramel over the cake, aiming specifically to fill each hole about 3/4 full.

• Important: Reserve about 2 ounces of the caramel for the final drizzle garnish. Let the cake sit for a few minutes to soak up that liquid gold.

Step 6: Whip the Frosting

In a medium bowl, beat the 8 oz of softened cream cheese until it is completely smooth and free of lumps. Gradually add the 1 1/2 cups of powdered sugar and beat until well blended. Finally, gently fold in the 8 oz of whipped topping.

• Tip: Folding means using a spatula to gently turn the mixture over itself. This keeps the topping fluffy and airy.

Step 7: Assemble and Serve

Spread the creamy frosting mixture evenly over the top of the cake. Use your spatula to push some of the frosting slightly into the holes for an extra surprise. Drizzle with the reserved caramel sauce and sprinkle with chopped pecans if you want a savory crunch. Slice and enjoy!

Nutritional Information

This is an indulgent dessert perfect for special occasions. Here is an estimated breakdown per serving (assuming 12 servings):

• Calories: ~420 kcal
• Carbohydrates: 58 g (Sugar: 42 g)
• Fat: 18 g (Saturated: 8 g)
• Protein: 4 g
• Vitamin A: High (thanks to the pumpkin!)
• Cholesterol: 55 mg

Note: Nutritional values may vary based on specific brands of caramel and cake mix used.

Healthier Alternatives

If you want to enjoy the flavors of fall with a slightly lighter nutritional profile, try these swaps:

• Reduce Fat: Substitute the vegetable oil with an equal amount of unsweetened applesauce. This keeps the cake moist but significantly cuts the fat content.
• Lighten the Topping: Use Lite Cool Whip and reduced-fat cream cheese (Neufchâtel cheese). The taste difference is negligible, but the calorie count drops.
• Sugar Control: Use a sugar-free caramel sauce and a sugar-free yellow cake mix (add extra spices) to reduce the glycemic load.

Serving Suggestions

This Pumpkin Caramel Poke Cake is a showstopper on its own, but here is how to elevate the experience:

• Chill It: While you can eat it warm, this cake is phenomenal after being refrigerated for 2 hours. The caramel sets slightly, turning into a fudge-like texture inside the cake.
• Pairing: Serve with a hot cup of black coffee or a Chai tea latte. The bitterness of the coffee cuts through the sweetness of the caramel perfectly.
• Fall Platter: Serve alongside sliced apples or pears for a crisp, fresh contrast to the soft cake.

Common Mistakes to Avoid

Poke cakes are forgiving, but there are a few pitfalls to watch out for:

• Poking too early: If the cake is piping hot right out of the oven, it can turn into mush when you poke it. Solution: Let it cool for at least 15-20 minutes.
• Using Pumpkin Pie Filling: This is the #1 error. Pie filling has added sugars and spices that will throw off the chemistry of the cake mix. Solution: Double-check the can says “100% Pure Pumpkin.”
• Cold Cream Cheese: If your cream cheese is cold, your frosting will be lumpy. Solution: Leave the cream cheese on the counter for at least an hour before baking.

Storing Tips

Because of the dairy in the topping, proper storage is essential.

• Refrigerate: Cover the cake pan tightly with plastic wrap or a lid. It will stay fresh in the refrigerator for up to 4-5 days.
• Freezing: This cake freezes surprisingly well! You can freeze individual slices in airtight containers for up to 3 months. Thaw in the fridge overnight before eating.
• Make-Ahead: This is actually better the next day, as the caramel has more time to infuse the crumb. It’s the perfect make-ahead dessert for holidays.

Conclusion

This Pumpkin Caramel Poke Cake combines the ease of a box mix with the gourmet flair of a scratch-made dessert. It captures the essence of the season—warm spices, earthy pumpkin, and sweet, buttery caramel—in every single bite. The “poke” method ensures that the cake remains incredibly moist for days, making it a reliable recipe for any gathering.

Try making this for your next family dinner and let us know in the comments how quickly it disappeared! We’d love to hear if you added any unique twists. Don’t forget to rate the recipe and subscribe to our blog for more delicious, seasonal recipes delivered straight to your inbox.

FAQs

Q1. Can I use a different flavor of cake mix?

Absolutely! While Spice Cake Mix offers the best autumnal flavor base, you can use Yellow Cake Mix or Butter Pecan Cake Mix. Just be sure to add an extra teaspoon of cinnamon or pumpkin pie spice to the batter to compensate.

Q2. Can I use homemade whipped cream instead of Cool Whip?

Yes, you can use stabilized whipped cream (heavy cream whipped with a little powdered sugar and gelatin or cornstarch). However, standard whipped cream may deflate faster than Cool Whip, so if you aren’t serving it immediately, Cool Whip holds up better in the fridge.

Q3. My caramel is too thick to pour. What should I do?

If your caramel sauce is stiff, microwave it in 15-second intervals until it reaches a pourable consistency. If it’s still too thick, whisk in a teaspoon of milk or heavy cream to loosen it up before pouring over the cake.

Q4. Can I make this gluten-free?

Yes! Simply swap the standard Spice Cake Mix for a Gluten-Free Yellow Cake Mix (add your own spices) and ensure your caramel sauce and other ingredients are certified gluten-free. The texture will remain delicious.

Pumpkin Caramel Poke Cake: The Ultimate Fall Dessert Recipe

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• Author: Evelyn Marcella Rivera
• Total Time: 45 minutes
• Yield: 12 servings 1x

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Description

This Pumpkin Caramel Poke Cake is the ultimate fall dessert—ultra-moist spice cake infused with rich caramel sauce and topped with a fluffy cream cheese frosting. Made easy with cake mix and real pumpkin puree, every bite is gooey, cozy, and packed with autumn flavor. Perfect for Thanksgiving, potlucks, or weekend baking.

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Ingredients

Cake

• 1 box spice cake mix (15.25 oz)

• 1 cup pumpkin puree (not pumpkin pie filling)

• 1/2 cup vegetable oil

• 3 large eggs

• 2 teaspoons pumpkin pie spice

Filling

• 12 oz caramel sauce (jarred or homemade, warmed)

Frosting

• 8 oz cream cheese, softened

• 1 1/2 cups powdered sugar

• 8 oz whipped topping (thawed)

Optional Garnish

• 1/4 cup chopped pecans

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. In a large bowl, mix cake mix, pumpkin puree, oil, eggs, and pumpkin pie spice until smooth.

3. Pour batter into pan and bake 25–30 minutes, until a toothpick comes out clean.

4. Let cake cool slightly. Using the handle of a wooden spoon, poke holes all over the cake about ¾ of the way down.

5. Warm caramel sauce and pour over cake, filling each hole. Reserve a small amount for topping.

6. Beat cream cheese until smooth. Add powdered sugar and mix well. Gently fold in whipped topping.

7. Spread frosting evenly over cake. Drizzle with reserved caramel and sprinkle with pecans if desired.

8. Chill briefly or serve immediately.

Notes

• For extra caramel flavor, drizzle additional sauce just before serving.

• Cake can be made 1 day ahead and stored refrigerated.

• Serve slightly chilled or at room temperature.

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

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 420 kcal
• Sugar: 42 g
• Sodium: 360 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 55 mg