Name: Pumpkin Poke Cake with Caramel, Cream Cheese Frosting, and Pecans 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

There's something utterly cozy about the Pumpkin Poke Cake with Caramel, Cream Cheese Frosting, and Pecans Recipe—a dreamy blend of spice, sweet caramel, and tangy cream cheese frosting that'll make your kitchen smell like fall all year round. Trust me, once you try it, you'll want to bake it again and again.

A square piece of orange-brown cake sits on a white plate with speckles. The cake has two layers: a thick, moist bottom layer and a thick white cream layer on top. The cream is sprinkled with small pieces of pecans and it is drizzled with light brown caramel sauce that also pools on the plate. Around the cake on the plate are whole and broken pecans. The plate is stacked on two more similar white plates. The background is a white marbled surface, and behind the plate, part of a white baking dish with more cake is visible. 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 with Caramel, Cream Cheese Frosting, and Pecans Recipe
Top Tip
How to Serve Pumpkin Poke Cake with Caramel, Cream Cheese Frosting, and Pecans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Poke Cake with Caramel, Cream Cheese Frosting, and Pecans Recipe

Why You'll Love This Recipe

I've made my fair share of pumpkin desserts, but this Pumpkin Poke Cake with Caramel, Cream Cheese Frosting, and Pecans Recipe really stands out as a crowd-pleaser every time. It’s the perfect balance of rich flavors with an indulgent yet homey vibe that anyone can whip up.

Poke Cake Magic: The holes poked all over the cake allow the luscious caramel sauce to seep deep inside, making every bite moist and flavorful.
Effortless Elegance: Using a spice cake mix with pumpkin puree makes this recipe quick and foolproof – no need to fuss over complicated pumpkin cake from scratch.
Perfect Flavor Combo: The cream cheese frosting’s tang cuts through the sweetness of caramel and cake, while crunchy pecans add the final satisfying crunch.
Make-Ahead Friendly: This cake tastes even better the next day, so you can prep it ahead and impress guests without last-minute stress.

The image shows a square piece of soft, orange-brown cake on a white plate, placed on a white marbled surface. The cake has a thick layer of white cream frosting on top, sprinkled with chopped pecans. A shiny, amber caramel sauce is drizzled over the frosting and some of it runs down the sides, pooling slightly on the plate. Whole pecans are scattered around the cake on the plate. A gold fork lies next to the cake. In the background, there is a larger dish of the same cake with a white frosting border and pecan pieces, along with decorative small pumpkins and grey stones. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe marries pantry staples with seasonal flair. The spice cake mix serves as a flavorful base that gets even better with the pumpkin puree's moisture and natural sweetness. Each ingredient plays its part—whether texture, moisture, or that cozy autumn aroma.

Flat lay of smooth pumpkin purée, rich caramel sauce glistening under soft light, creamy white cream cheese frosting dollops, warm golden melted butter, whole and cracked large eggs, vibrant brown pumpkin pie spice scattered artistically, and a handful of chopped pecans with their rugged texture, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Spice Cake Mix: This mix provides the perfect blend of spices like cinnamon and nutmeg so you don’t have to measure or blend them yourself.
Pumpkin Purée: Adds moisture, natural sweetness, and that unmistakable pumpkin flavor that elevates the spice cake mix.
Eggs: Help bind ingredients and give the cake structure.
Melted Butter: Adds richness and helps the cake stay tender and moist.
Pumpkin Pie Spice: Boosts the spice notes for that autumnal warmth.
Salt: Enhances all the flavors without overpowering.
Caramel Sauce: The star in the poke holes, it sinks in and delivers gooey, sweet goodness.
Cream Cheese Frosting: Tangy and creamy, it balances all the sweetness perfectly.
Chopped Pecans: Offer a crunchy texture and nutty flavor burst with every bite.

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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 joys of this Pumpkin Poke Cake with Caramel, Cream Cheese Frosting, and Pecans Recipe is how easy it is to customize. I’ve played with swapping nuts and sauces, and I encourage you to experiment too so it feels just right for you and your crowd.

Variation: I sometimes swap out the pecans for toasted walnuts—they add a deeper flavor and pair beautifully with the caramel.
Dietary Twist: For a dairy-free version, try coconut cream cheese frosting and use a dairy-free caramel sauce. It’s surprisingly delicious!
Seasonal Flair: Add a handful of dried cranberries or sprinkle cinnamon sugar on top for an extra holiday touch.

Step-by-Step: How I Make Pumpkin Poke Cake with Caramel, Cream Cheese Frosting, and Pecans Recipe

Step 1: Mix the Batter for a Flavorful Base

Start by preheating your oven to 350°F and greasing your 9×13-inch pan so the cake releases easily after baking. In a large bowl, combine the spice cake mix, pumpkin puree, eggs, melted butter, pumpkin pie spice, and salt. Stir everything just until smooth—don’t overmix or your cake could get dense. The pumpkin puree keeps it super moist, and you’ll love how the spices meld beautifully here.

Step 2: Bake and Let the Magic Begin with Poke Holes

Pour the batter into your prepared pan and bake for 25 to 30 minutes. You'll know it's done when a toothpick inserted near the center comes out with a few moist crumbs. Once it cools slightly, take the handle of a wooden spoon and poke holes all over the cake—this is what lets the caramel soak deep inside for that gooey texture everyone raves about.

Step 3: Pour Caramel and Chill

Drizzle a full cup of caramel sauce evenly over the cake, making sure it seeps through the holes. Resist the urge to eat it right away—it deserves a good chill of about 30 minutes in the fridge to let all those flavors settle and caramel get sticky inside. This step is key for that perfect poke cake texture.

Step 4: Frost, Sprinkle, and More Caramel

Spread a thick layer of cream cheese frosting over your caramel-soaked cake. I love to smooth it out gently, letting it cling to that sticky caramel underneath. Sprinkle half a cup of chopped pecans on top—don’t be shy, the crunch is essential! Finish up with a drizzle of caramel sauce to add that shiny, inviting glaze. Then pop it back into the fridge for at least another 30 minutes so everything sets nicely before slicing.

Top Tip

Over the years, I’ve learned that the chilling times in this Pumpkin Poke Cake with Caramel, Cream Cheese Frosting, and Pecans Recipe aren’t just suggestions—they're crucial for letting the caramel soak in and the frosting set so the final cake slices beautifully without falling apart.

Don’t Skip the Cooling: Make sure the cake is cool enough before poking holes or adding caramel; otherwise, your sauce will melt the frosting later.
Poke Holes Thoughtfully: Poke regularly spaced holes—not too few, not too many—to keep the cake intact but let in plenty of caramel.
Room Temperature Frosting: Let your cream cheese frosting sit at room temp for 10–15 minutes before spreading for a smooth finish.
Storage Matters: Wrapped well in the fridge, this cake stays fresh and moist for days—trust me, leftovers are as good as fresh.

How to Serve Pumpkin Poke Cake with Caramel, Cream Cheese Frosting, and Pecans Recipe

Garnishes

I like to keep things classic: extra chopped pecans on top add crunch and rustic charm. For a little festive flair, sometimes I add a light dusting of cinnamon or a few delicate pumpkin seeds. It looks pretty and adds texture without overpowering the flavors.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. On cooler days, I love serving it alongside a warm spiced chai or freshly brewed coffee—the combo is a soul-warming afternoon treat.

Creative Ways to Present

For holiday feasts, I’ve served this cake in individual glass dessert cups, layering slices with extra caramel drizzle and pecans. It’s a stunning presentation and makes portioning a breeze. Another idea is to serve smaller squares alongside a cheese plate for an unexpected, sweet finish.

Make Ahead and Storage

Storing Leftovers

After it’s frosted, I store the cake covered tightly in the refrigerator—it keeps delicious and moist for up to 4 days. I recommend letting slices sit out about 10–15 minutes before serving so the frosting softens slightly and the flavors bloom anew.

Freezing

I usually freeze the cake unfrosted for best results. Wrap it tightly in plastic wrap and foil in an airtight container, and it will last about 2 months. When ready, thaw overnight in the fridge before frosting, adding pecans, and caramel drizzle—you’ll still get that fresh-baked feeling.

Reheating

If reheating leftovers, I find gently warming single slices in the microwave for 15 seconds is perfect to soften caramel and frosting slightly without melting everything. This makes each bite taste freshly made and luscious.

Frequently Asked Questions:

Can I use homemade pumpkin puree for this recipe?

Absolutely! Homemade pumpkin puree works wonderfully here, I use it myself when I can. Just make sure it’s thick and not too watery to keep the cake moist but not soggy.

What’s the best way to poke holes without ruining the cake?

I like to use the handle end of a wooden spoon because it’s sturdy but gentle enough not to crumble the cake. Poke holes about an inch apart evenly, but don’t go too deep or too many or your cake might fall apart during serving.

Can I make this pumpkin poke cake ahead of time?

Yes, and I recommend it! The flavors meld beautifully after a few hours or overnight chilling. Just cover and refrigerate after frosting and adding toppings, then bring it to room temperature before serving.

What if I don’t have caramel sauce on hand?

You can substitute with dulce de leche or even a rich maple syrup drizzle for a different but equally delicious flavor profile. Just be sure to use something thick enough to soak into the holes effectively.

Final Thoughts

This Pumpkin Poke Cake with Caramel, Cream Cheese Frosting, and Pecans Recipe feels like a warm hug baked into dessert form. I genuinely look forward to making it every season because it hits all those nostalgic, comforting notes while always impressing my family and friends. Give it a try—you might just find your new go-to pumpkin dessert that everyone asks for, year after year.