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.
Ingredients
Cake
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1 box spice cake mix (15.25 oz)
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1 cup pumpkin puree (not pumpkin pie filling)
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1/2 cup vegetable oil
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3 large eggs
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2 teaspoons pumpkin pie spice
Filling
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12 oz caramel sauce (jarred or homemade, warmed)
Frosting
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8 oz cream cheese, softened
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1 1/2 cups powdered sugar
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8 oz whipped topping (thawed)
Optional Garnish
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1/4 cup chopped pecans
Instructions
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Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
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In a large bowl, mix cake mix, pumpkin puree, oil, eggs, and pumpkin pie spice until smooth.
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Pour batter into pan and bake 25–30 minutes, until a toothpick comes out clean.
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Let cake cool slightly. Using the handle of a wooden spoon, poke holes all over the cake about ¾ of the way down.
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Warm caramel sauce and pour over cake, filling each hole. Reserve a small amount for topping.
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Beat cream cheese until smooth. Add powdered sugar and mix well. Gently fold in whipped topping.
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Spread frosting evenly over cake. Drizzle with reserved caramel and sprinkle with pecans if desired.
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Chill briefly or serve immediately.
Notes
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For extra caramel flavor, drizzle additional sauce just before serving.
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Cake can be made 1 day ahead and stored refrigerated.
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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
