Description
This delicious Pumpkin Poke Cake combines the warm flavors of a spiced pumpkin cake soaked with caramel sauce and topped with creamy cream cheese frosting and crunchy pecans. Perfect for fall gatherings or dessert lovers looking for a festive treat.
Ingredients
Scale
Cake
- 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
Toppings
- 1 cup caramel sauce plus more for drizzling
- 1 cup cream cheese frosting
- ½ cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
- Mix Batter: In a large bowl, combine the spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt. Stir thoroughly until the batter is smooth and evenly mixed.
- Bake Cake: Pour the batter evenly into the prepared pan and bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Poke Cake: Let the cake cool slightly, then use the handle of a small wooden spoon to poke holes evenly across the surface of the cake to allow the caramel to seep in.
- Add Caramel and Chill: Pour 1 cup of caramel sauce evenly over the entire cake, letting it soak into the holes. Place the cake in the refrigerator and chill for 30 minutes.
- Frost and Garnish: Spread 1 cup of cream cheese frosting evenly over the chilled cake. Sprinkle the top with ½ cup chopped pecans and drizzle additional caramel sauce over the frosting for added flavor.
- Final Chill and Serve: Chill the finished cake in the refrigerator for at least another 30 minutes to allow flavors to meld before slicing and serving. Enjoy chilled or let stand at room temperature for 10–15 minutes for softer texture.
Notes
- Store the cake covered in the refrigerator for up to 4 days to maintain freshness.
- Best enjoyed chilled, but letting the cake sit at room temperature for 10–15 minutes before serving helps soften the frosting for a smoother bite.
- You can freeze the unfrosted cake for up to 2 months; thaw overnight in the fridge before adding frosting and toppings.
- Poking holes in the cake helps the caramel sauce soak thoroughly, adding moistness and flavor.
- This cake tastes even better the next day as the flavors meld together, making it ideal for preparing ahead of time.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
