Pumpkin Caramel Poke Cake Recipe

I absolutely love sharing this Pumpkin Caramel Poke Cake Recipe because it’s the ultimate crowd-pleaser during fall celebrations or any time you crave a moist, flavorful dessert. It’s one of those recipes that balances the cozy warmth of pumpkin spice with the indulgent sweetness of caramel, and the cream cheese frosting just seals the deal. When I first tried this, I couldn’t believe how easy it was to take a boxed cake mix and transform it into something so special.

You’ll find that this Pumpkin Caramel Poke Cake Recipe works beautifully for holiday parties, potlucks, or even a simple weekend treat. It’s forgiving enough for beginners but impressive enough to make your friends ask for the recipe. Plus, the trick of poking holes and pouring caramel right into the cake keeps it super moist and wonderfully gooey in all the right places. Honestly, it’s a cake that feels homemade without the fuss.

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Ingredients You’ll Need

The ingredients for this Pumpkin Caramel Poke Cake Recipe are straightforward and pantry-friendly, which keeps the whole process approachable. Pumpkin puree and pumpkin pie spice bring that classic fall flavor, while caramel topping adds a gooey surprise inside the cake. Each one works together to create a deliciously balanced dessert.

• Yellow cake mix: The base of this recipe; I like to use one with pudding mix for extra moisture.
• Canned pumpkin (not pie mix): Adds moisture and authentic pumpkin flavor without extra spices or sugar.
• Water: Needed to help the cake batter come together smoothly.
• Vegetable oil: Keeps the cake tender and moist.
• Eggs: They provide structure and lift to the cake.
• Pumpkin pie spice: Essential to warm up the flavor with cinnamon, nutmeg, and cloves.
• Caramel topping: The magic ingredient that’s poured into the cake holes for an irresistibly gooey texture.
• Cream cheese: Softened for the frosting; adds tang and richness.
• Unsalted butter: Also softened for the frosting, adds creaminess.
• Confectioners sugar: For sweetening and thickening the frosting perfectly.
• Vanilla extract: Enhances the cake and frosting flavors.
• Whole milk: Adds a little creaminess and helps with frosting consistency.
• Dash of salt: Balances sweetness and enhances all the flavors.

Variations

I love tweaking this Pumpkin Caramel Poke Cake Recipe to fit different occasions and tastes. Don’t be afraid to get creative—whether that means swapping spices or using a different frosting, it’s a versatile recipe that welcomes your personal touch.

• Spice it up: I sometimes add a pinch of ground ginger or allspice for a little extra warmth, which my family really enjoys.
• Frosting swap: If cream cheese isn’t your thing, a simple whipped vanilla frosting works great and feels lighter.
• Caramel alternatives: Try salted caramel topping for a subtle salty-sweet contrast that’s divine.
• Dietary tweaks: For a dairy-free version, use vegan butter and cream cheese substitutes, plus a plant-based milk.

How to Make Pumpkin Caramel Poke Cake Recipe

Step 1: Prepare the Pumpkin Cake Batter

First, preheat your oven to 350°F (175°C) and grease your baking pan well. In a large bowl, mix together the yellow cake mix, canned pumpkin, water, vegetable oil, eggs, and pumpkin pie spice. I love mixing this with a hand mixer on medium speed for about 2 minutes to get a smooth batter that’s not too thick or too runny—this helps the cake rise evenly. Pour the batter into your pan and smooth the top with a spatula.

Step 2: Bake and Poke Your Cake

Bake the cake for about 30 minutes or until a toothpick inserted in the center comes out clean. Here’s the trick I learned: once the cake is out of the oven but still warm, use the handle of a wooden spoon or a skewer to poke holes all over the top, spaced about 1 inch apart. This step lets the caramel soak in beautifully, which is what sets this Pumpkin Caramel Poke Cake Recipe apart from a regular cake.

Step 3: Pour in the Caramel

Slowly pour the caramel topping over the cake, letting the sauce fill each hole. I find that warming the caramel slightly in the microwave for 10-15 seconds makes it easier to drizzle and helps it sink deeply into the cake. Once all the caramel is poured in, pop the cake back into the oven for 5 minutes to set that caramel glaze.

Step 4: Make the Cream Cheese Frosting

While the cake cools completely, whip up the frosting. Beat together softened cream cheese and butter until creamy, then gradually add confectioners sugar, vanilla, a dash of salt, and whole milk one tablespoon at a time until you reach a smooth, spreadable consistency. I usually like the frosting rich but not too thick—adding milk carefully is the key here to get that perfect spread.

Step 5: Frost and Serve

Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. This step makes the cake feel extra special and balances the sweet caramel with a little tang. Slice it up, serve with a smile, and watch everyone rave. You’ll be amazed at how often people ask for this Pumpkin Caramel Poke Cake Recipe after the first bite!

How to Serve Pumpkin Caramel Poke Cake Recipe

Garnishes

I love topping this cake with a sprinkle of chopped pecans or toasted walnuts to add crunch and a nutty contrast. A little scattering of cinnamon or a light dusting of extra pumpkin pie spice on top of the frosting also brightens the flavors beautifully. Sometimes I even add a few caramel drizzle lines over the frosting for a stunning finish.

Side Dishes

Serve alongside warm apple cider or a cup of spiced chai tea to complement the autumn flavors perfectly. For a fuller dessert spread, I like pairing this cake with vanilla ice cream or a simple whipped cream dollop to keep things light and balanced.

Creative Ways to Present

For holiday dinners or birthdays, I sometimes bake this cake in a bundt pan and let the caramel glaze drizzle down the sides once it’s done. Another favorite trick is to layer it in a trifle dish with extra caramel sauce and pumpkin mousse—your guests will think you spent hours creating an elaborate dessert!

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin caramel poke cake tightly covered in the fridge to keep the frosting fresh and avoid drying out the cake. It holds up well for about 4-5 days if you cover it properly. I usually slice and cover the cake with plastic wrap and then an airtight container to keep that moist texture.

Freezing

If I want to freeze a portion, I wrap individual slices tightly in plastic wrap and place them in a freezer bag. This way, the cake can last up to 2 months. When thawing, I move them to the fridge overnight so they don’t get soggy and keep their texture intact.

Reheating

Since this cake is best served chilled or room temperature, I usually skip reheating. However, if I want a warm bite, I microwave a slice for about 15 seconds and then add a scoop of ice cream—it’s like fall comfort food perfection.

FAQs

Final Thoughts

This Pumpkin Caramel Poke Cake Recipe is one of my favorite easy desserts that feels like a real treat without a ton of fuss. It’s perfect for cozy fall evenings or whenever you want a delicious cake with that perfect pumpkin and caramel combo. I hope you enjoy making and sharing it as much as my family and I do—it really is a crowd-pleaser that’s sure to become a go-to in your recipe box!

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