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Pumpkin Caramel Poke Cake

Pumpkin Caramel Poke Cake- turn a box of spice cake mix into the most delicious fall dessert with a cream cheese frosting.

  • Prep20 min
  • Cook30 min
  • Serves16
  • Rating5.0
Pumpkin Caramel Poke Cake

Pumpkin Caramel Poke Cake- turn a box of spice cake mix into the most delicious fall dessert. A wonderfully spiced cake is drizzled with caramel sauce and slathered with cream cheese frosting.

Piece of Pumpkin Caramel Poke Cake on a plate.

Such a sweet and rich pumpkin dessert that is easy enough for a novice chef.

Whole cake in 9x13-inch baking dish.

Start With A Box Of Cake Mix

The base for this fall dessert is a box of spice cake mix. I useDuncan Hines. The cake mix gets doctored with canned pumpkin, Sprite, cinnamon and vanilla extract. With the addition of these ingredients it tastes like a home-made cake. The cake gets baked in a 9×13-inch baking dish and is perfect for sharing with a crowd.

Poking holes in cake.

    Poke Some Holes

    It wouldn’t be a poke cake without holes. You’ll want to use the back of a wooden spoon to get some good sized holes for the caramel sauce to drizzle down into.

    Pouring caramel sauce into holes.

    Pour The Caramel Sauce Into The Holes

    Next you’ll fill the holes with caramel sauce. This will greatly sweeten and moisten the cake. I use a jar of Smuckers Caramel Ice Cream Topping.

    Cook’s Tip For Pumpkin Caramel Poke Cake

    Spice Cake Mix tends to sell out close to the holiday, so stash a few boxes early in the holiday season.

    Piece of Pumpkin Caramel Poke Cake on a plate.

    Cream Cheese Frosting

    Next comes a luscious cream cheese frosting. I don’t think any kind of frosting goes better with a pumpkin dessert. Be sure the cream cheese is adequately softened by letting it sit out on the counter for at least an hour.

    Finish With Toasted Pecans

    For a finishing touch, I sprinkle on some toasted pecans. Walnuts can be substituted.

    Make Ahead

    You’ll want to refrigerate this cake for at least 2 hours before serving and it can be made up to 24 hours in advance.

    Slice of poke cake on a plate.

    More Amazing Pumpkin Desserts

    Ingredients

    Cream Cheese Frosting

    Equipment 9x13-inch baking dish, Baking spray with flour, Hand-held electric mixer

    Steps

    1. 1

      Preheat oven to 350 degrees and grease a 9x13-inch baking dish. I like to use baking spray with flour.

    2. 2

      Using an electric mixer, beat spice cake mix, eggs, canned pumpkin, Sprite, oil, cinnamon, and vanilla extract until mixed well. Pour batter into prepared pan.

    3. 3

      Bake for 30 minutes, or until top of cake feels firm when you press gently on it.

    4. 4

      Let cool 5 minutes and then poke holes all on the top with the a wooden skewer or the end of a wooden spoon.

    5. 5

      Open the jar of caramel sauce and microwave for 15 seconds. Pour over the cake. Evenly spread the caramel sauce with a spatula or knife. Let cool completely and then make frosting.

    6. 6

      To make frosting, beat cream cheese, butter, heavy cream, and vanilla until smooth. Gradually beat in confectioners' sugar.

    7. 7

      Spread frosting on cake. Sprinkle with pecans. Refrigerate until ready to serve.

    Notes

    You'll want to refrigerate this cake for at least 2 hours before serving and it can be made up to 24 hours in advance.

    Walnuts can be used instead of pecans or the nuts can be left out.

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