Name: Pumpkin Poke Cake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 15.25 ounce spice cake mix; 1½ cups pumpkin purée; 2 large eggs; ½ cup melted butter; 2 teaspoon pumpkin pie spice; ½ teaspoon salt; 1 cup caramel sauce plus more for drizzling; 1 cup cream cheese frosting; ½ cup chopped pecans

Nothing beats the cozy, warmly spiced goodness of fall in dessert form—and this Pumpkin Poke Cake Recipe captures that vibe perfectly. It’s moist, punchy with caramel, and crowned with tangy cream cheese frosting, making it the kind of cake you’ll want to bake again and again.

A square piece of orange-brown cake with a rough, soft texture sits on a stack of three white plates. The cake has a thick layer of smooth white frosting on top, sprinkled with chopped pecans in varying sizes. Golden caramel sauce is drizzled over the frosting and around the plate, with a few whole pecans scattered on the plate. A gold fork is placed beside the cake on the top plate, and the background shows a white marbled surface with a white baking dish partially visible, also containing the remaining cake. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Poke Cake Recipe
Top Tip
How to Serve Pumpkin Poke Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Poke Cake Recipe

Why You'll Love This Recipe

I can’t get enough of how this Pumpkin Poke Cake Recipe blends traditional pumpkin flavors with a surprise caramel drizzle inside the cake. It’s not just tasty; it’s comforting and wonderfully juicy every time.

Easy to Make: Using a spice cake mix cuts down prep without skimping on flavor.
Moist and Flavorful: The pumpkin puree and caramel soak keep it perfectly tender.
Cream Cheese Frosting Finish: Adds the perfect tangy contrast every bite needs.
Great for Gatherings: It looks impressive and serves a crowd but takes less than two hours total.

A square piece of orange-brown cake sits on a white plate with a gold fork to the left. The cake has two main layers: a moist, crumbly orange-brown base and a thick, creamy white frosting on top. The frosting is sprinkled with small pieces of brown pecans, with some pecans scattered around the plate. Golden caramel sauce is drizzled over the frosting and plate, pooling in areas around the cake. The background is a white marbled surface with a white baking dish holding more cake blurred in the back, along with decorative pumpkins and scattered pecans. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe combines pantry staples with seasonal pumpkin and rich caramel to create texture and flavor layers that sing together beautifully. Before you start, grab some good-quality pumpkin purée and smooth cream cheese frosting—their quality really shows in the final cake.

Flat lay of vibrant pumpkin purée in a small glass jar, golden melted butter glistening in a clear container, rich caramel sauce flowing gently beside smooth, creamy white cream cheese frosting dolloped softly, whole bright brown pecans scattered artfully, fragrant cinnamon and nutmeg powder sprinkled lightly as pumpkin pie spice, warm golden-brown spice cake pieces broken to show texture, and two fresh large eggs with clean shells, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Spice Cake Mix: Provides a warmly spiced base and keeps mixing quick and foolproof.
Pumpkin Purée: Moistens the cake and infuses it with that signature autumn vibe.
Eggs: Help bind everything together and add richness.
Melted Butter: Brings a satisfying buttery flavor and tender crumb.
Pumpkin Pie Spice: Boosts the warm pumpkin flavor with cinnamon, nutmeg, and more.
Salt: Balances sweetness and enhances depth.
Caramel Sauce: The star of the “poke” step, soaking into the cake for gooey pockets of sweetness.
Cream Cheese Frosting: Offers tang and creamy texture that cuts the caramel’s richness.
Chopped Pecans: Adds crunch and a nutty note on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Pumpkin Poke Cake Recipe is how easily it adapts to what you have on hand or your taste preferences. I often tweak the topping or spices to keep it exciting each time I make it.

Variation: I sometimes swap pecans for toasted walnuts or even sprinkle some pumpkin seeds on top for a more rustic texture. It’s fun to mix it up!
Dairy-Free Option: Use a dairy-free cream cheese frosting and vegan butter to keep it friendly for everyone.
Extra Spicy: If you love warm spices, add a pinch of ground cloves or ginger for an extra kick.

Step-by-Step: How I Make Pumpkin Poke Cake Recipe

Step 1: Mix It Up

Start by preheating your oven to 350°F and greasing a 9×13-inch pan. Then, in a large bowl, combine the spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt. I like using a spatula or a handheld mixer to stir until everything is silky smooth—no lumps! This gives the cake a lovely even texture.

Step 2: Bake to Perfection

Pour the batter into your baking pan and pop it in the oven for 25–30 minutes. Around the 25-minute mark, check with a toothpick—it should come out with a few moist crumbs but no raw batter. Let the cake cool just enough so it’s warm but not hot for the next step.

Step 3: Poke & Pour Caramel

This is the fun part! Use the handle of a small wooden spoon to poke holes all over the cake. Don't be shy—take your time to evenly cover the surface. Pour the entire cup of caramel sauce over, letting it seep deep into those holes. I find chilling the cake for about 30 minutes now really helps the caramel settle in and the cake stay firm for frosting.

Step 4: Frost & Finish

Once chilled, spread a generous layer of cream cheese frosting over the cake. Don’t rush this step; you want a smooth, even coat. Then sprinkle with chopped pecans and drizzle some extra caramel sauce on top for that irresistible look and extra sweetness. If you have time, chill it again for at least 30 minutes before slicing—it makes cutting cleaner and flavors more integrated.

Top Tip

This Pumpkin Poke Cake Recipe truly shines when you follow a few simple habits I learned through trial and error—it made all the difference in texture and flavor balance.

Let It Chill: Allowing the cake to rest after pouring the caramel and again after frosting helps everything meld together and prevents the frosting from sliding off.
Use Good Quality Caramel: Store-bought works well, but homemade caramel takes this cake to the next level if you have time.
Room Temperature Frosting: Spread when your cream cheese frosting is slightly softened, making it easier to get a smooth finish without tearing the cake.
Don’t Skip the Poking: Those holes let the caramel work its magic inside the cake, making each bite delightfully moist and flavorful.

How to Serve Pumpkin Poke Cake Recipe

Garnishes

I love keeping it simple with chopped pecans and a drizzle of caramel, but sometimes I add a dusting of cinnamon or some whipped cream dollops for an extra flourish. They add a nice visual and flavor boost without overpowering the cake.

Side Dishes

This cake pairs beautifully with a hot cup of spiced chai or a creamy latte. For a fuller fall dessert spread, serve alongside vanilla ice cream or fresh cranberry compote to balance the richness.

Creative Ways to Present

For gatherings, I cut this Pumpkin Poke Cake Recipe into petite squares and serve on a wooden board with some fresh apple slices and a sprinkle of cinnamon—so cozy and inviting. You can also layer it in a trifle dish for a showstopper dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep your finished cake covered with plastic wrap or in an airtight container in the fridge for up to 4 days. I like to let it rest at room temperature for about 10 to 15 minutes before serving to bring out the flavors and soften the frosting for easier slices.

Freezing

I’ve had great luck freezing the unfrosted cake layers for up to two months. When it’s thawed overnight in the fridge, I add the frosting and toppings fresh. This way, the cream cheese frosting stays fresh and the cake texture remains just right.

Reheating

Since this cake is best enjoyed chilled or at room temperature, I usually don’t heat leftovers. But if you prefer it warm, just let a slice sit out for 20 minutes. The caramel will soften nicely and the cream cheese frosting won’t melt too much if you give it time instead of microwaving.

Frequently Asked Questions:

Can I use homemade pumpkin pie spice in this Pumpkin Poke Cake Recipe?

Absolutely! Homemade pumpkin pie spice works wonderfully here. It gives you control over the flavor and allows you to adjust the warmth or sweetness to your liking.

What’s the best way to poke the cake without making holes too big?

Using the handle of a wooden spoon or something similar, gently poke holes about an inch apart. You want enough holes for the caramel to seep in but not so big that the cake falls apart.

Can I make this pumpkin poke cake ahead of time?

Yes! This Pumpkin Poke Cake Recipe actually tastes better after a few hours or even overnight in the fridge. Just cover it tightly and refrigerate until ready to serve.

What can I substitute for cream cheese frosting if someone is allergic?

You can use a dairy-free frosting like coconut cream frosting or a simple powdered sugar glaze as alternatives. Just keep in mind these options will change the final texture and flavor a bit.

Final Thoughts

This Pumpkin Poke Cake Recipe is one of those treats I keep coming back to because it feels like a warm hug on a plate. Whether you're making it for a holiday, a cozy day in, or just because, it delivers both comfort and wow moments. Give it a try—I promise it’ll become a beloved staple in your baking rotation, just like it did in mine.