Pumpkin Caramel Poke Cake Recipe

If you adore the warm, cozy flavors of autumn wrapped up in a dessert that’s as fun as it is indulgent, then the Pumpkin Caramel Poke Cake Recipe is your new best friend. This delightful cake combines moist, spiced pumpkin goodness with luscious caramel that seeps right into every bite, finished off with a light, whipped topping that adds a creamy touch. It’s the perfect dessert for holidays, gatherings, or whenever you need a little sweet escape that feels like a hug in cake form.

Ingredients You’ll Need

Every ingredient in this Pumpkin Caramel Poke Cake Recipe plays a crucial role in creating its irresistible texture and flavor. From the rich pumpkin puree that provides moisture and autumnal color to the warm spices that bring those comforting notes, each component is simple but makes all the difference.

• 1 ¾ cups all-purpose flour: The base that holds the cake together with a tender crumb.
• 1 teaspoon baking soda: Adds lift and a light texture.
• 1 teaspoon baking powder: Works with baking soda to ensure the cake rises evenly.
• 1 teaspoon ground cinnamon: Brings that classic pumpkin spice warmth.
• ½ teaspoon ground nutmeg: Adds depth with subtle nuttiness.
• ½ teaspoon ground ginger: Offers a gentle zing balancing the sweetness.
• ½ teaspoon salt: Enhances all the other flavors perfectly.
• 1 cup pumpkin puree: The star ingredient for moisture, color, and that unmistakable pumpkin taste.
• ¾ cup granulated sugar: Sweetens the cake with a clean, classic sweetness.
• ½ cup packed brown sugar: Adds a hint of molasses richness that complements the caramel.
• ½ cup vegetable oil: Keeps the cake moist and tender.
• 2 large eggs: Bind the ingredients and add richness.
• 1 teaspoon vanilla extract: Rounds out the flavors with its sweet aroma.
• 1 cup caramel sauce: The magic that soaks into the holes for a gooey, luscious surprise with every bite.
• 1 cup whipped topping: Light and creamy finish that balances the sweet density of the cake.
• Optional: Chopped pecans or toffee bits: Perfect for adding texture and an extra layer of flavor as a garnish.

How to Make Pumpkin Caramel Poke Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan to make sure your cake releases smoothly after baking. This simple prep sets you up for a flawless bake.

Step 2: Mix Dry Ingredients

Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a medium bowl. Combining all the spices with the flour ensures they distribute evenly, infusing the cake with that wonderful pumpkin spice aroma in every bite.

Step 3: Combine Wet Ingredients

In a larger bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until you have a smooth, homogenous mixture. This mixture forms the flavorful and moist base of your cake, so get ready for that dreamy pumpkin scent.

Step 4: Bring It All Together

Gently add the dry ingredients to the wet, stirring just until combined. Be careful not to overmix; you want the batter to stay light and fluffy to achieve the perfect texture.

Step 5: Bake the Cake

Pour the batter evenly into your prepared pan and bake for 30 to 35 minutes. To check for doneness, insert a toothpick in the center — it should come out clean. This step ensures your cake is perfectly baked: moist but firm enough to hold the caramel.

Step 6: Poking and Pouring

After letting the cake cool for about 10 minutes, use the handle of a wooden spoon to poke holes evenly spaced about an inch apart all over the cake. These holes are what make the caramel so delightful, as it seeps down and infuses the cake with sticky, sweet goodness.

Step 7: Add the Caramel Sauce

Pour one cup of your caramel sauce evenly over the cake, letting it soak deep inside the holes. This is where the magic happens — each slice promises rich, caramel pockets that elevate the pumpkin cake from delightful to absolutely unforgettable.

Step 8: Chill and Top

Allow the cake to cool completely so the caramel sets. Then, spread a generous layer of whipped topping all over the cooled cake for a light and creamy finish that balances the richness beneath.

Step 9: Garnish and Serve

If you like, sprinkle chopped pecans or toffee bits over the top for a nice crunchy contrast. Slice, serve, and prepare to receive compliments on this stunning and delicious dessert.

How to Serve Pumpkin Caramel Poke Cake Recipe

Garnishes

While the cake is incredible on its own, adding chopped pecans or toffee bits brings a textural counterpart that makes every forkful even more exciting. Fresh whipped cream or a light dusting of cinnamon can also enhance the presentation and flavor.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of cinnamon-spiced whipped cream for an extra indulgent treat. For a less sweet side, a cup of robust coffee or chai tea perfectly complements the spicy-sweet flavors of the pumpkin caramel cake.

Creative Ways to Present

Try serving this cake in small mason jars layered with extra caramel drizzle and whipped topping for individual portions that wow your guests. You can also stack cubed poke cake pieces between layers of whipped cream and pecans as a no-bake trifle variation that highlights the recipe’s signature flavors creatively.

Make Ahead and Storage

Storing Leftovers

Once cooled and topped, cover your Pumpkin Caramel Poke Cake Recipe tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh and delicious for up to 4 days, making it perfect for prepping ahead of time for gatherings or treats.

Freezing

This cake freezes well without the whipped topping, so if you want to prepare it in advance, bake and poke the cake, pour the caramel, then wrap it tightly and freeze for up to 2 months. When ready to enjoy, thaw in the fridge overnight, then add fresh whipped topping before serving.

Reheating

We recommend serving this cake chilled, but if you prefer it a bit warm, you can gently heat individual slices in the microwave for about 15 seconds. Avoid reheating the whole cake to preserve the integrity of the caramel and whipped topping.

FAQs

Can I make this cake dairy-free?

Absolutely! Use non-dairy whipped topping and ensure your caramel sauce is dairy-free or make a coconut milk-based caramel to keep it completely free of dairy ingredients while still delicious.

What kind of caramel sauce works best?

You can use either a good-quality store-bought caramel or homemade caramel sauce. Homemade offers a richer flavor and allows you to control the sweetness, but store-bought works great for convenience.

Can I substitute the pumpkin puree with something else?

While pumpkin puree is central to this Pumpkin Caramel Poke Cake Recipe’s flavor and texture, you could experiment with sweet potato or butternut squash puree. Just keep in mind the flavor and moisture content may vary slightly.

Is it possible to make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture might be a little different, but the delicious pumpkin and caramel flavors will still shine.

How far in advance can I make this cake?

This cake is perfect for making a day ahead, as letting it sit allows the caramel to sink in and the flavors to meld beautifully. Just add the whipped topping shortly before serving for the freshest taste and appearance.

Final Thoughts

There’s something truly special about this Pumpkin Caramel Poke Cake Recipe that makes it a standout seasonal favorite. Its warm spices, gooey caramel, and fluffy topping come together in a way that’s comforting yet exciting every single time. Whether you’re treating yourself or sharing it with loved ones, this cake is a sure-fire way to bring smiles and happy sighs around the table. Give it a try, and I promise it will become one of your all-time favorites too.

Print