Description
This Pumpkin Caramel Poke Cake combines the warm spices of pumpkin and autumn flavors with a luscious caramel drizzle that seeps into every bite. Moist, tender, and topped with whipped cream and optional crunchy garnishes, it’s the perfect dessert to celebrate the season or any cozy occasion.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Toppings
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup whipped topping (dairy or non-dairy)
- Optional: Chopped pecans or toffee bits for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until combined. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, thoroughly mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently just until everything is incorporated; avoid overmixing to maintain cake tenderness.
- Bake the Cake: Pour the batter evenly into the prepared baking pan, spreading it out smoothly. Place it in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Poke Holes: Allow the cake to cool for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the cake, spacing them roughly an inch apart to create pockets for the caramel.
- Add Caramel Sauce: Pour the caramel sauce evenly over the cake, making sure it seeps into the holes you created. Allow the cake to cool completely so the caramel sets properly.
- Top with Whipped Cream: Spread the whipped topping over the cooled cake in an even layer, creating a creamy finish.
- Garnish and Serve: If desired, sprinkle chopped pecans or toffee bits over the whipped topping for added texture and flavor. Slice the cake and serve.
Notes
- You can use either store-bought or homemade caramel sauce depending on your preference and time.
- For a dairy-free dessert, opt for non-dairy whipped topping and caramel sauce.
- Make sure not to overmix the batter to keep the cake tender and moist.
- To enhance flavor, you can toast the pecans before garnishing.
- The cake is best served at room temperature or slightly chilled.
- Store leftovers covered in the refrigerator for up to 3 days.
