Description
This Pumpkin Poke Cake combines the rich flavors of spice cake and pumpkin purée, topped with luscious caramel sauce, cream cheese frosting, and crunchy pecans. Its moist texture and autumn-inspired spices make it a perfect dessert for fall celebrations or cozy gatherings.
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 and prepare pan: Preheat your oven to 350°F and grease a 9×13 inch baking pan thoroughly to ensure the cake does not stick.
- Mix the batter: In a large bowl, combine the spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt. Stir well until the batter is smooth and homogeneous.
- Bake the cake: Pour the batter evenly into the prepared pan and bake for 30 minutes until a toothpick inserted in the center comes out clean.
- Cool and poke holes: Allow the cake to cool slightly for about 10 minutes. Then, using the handle of a small wooden spoon, poke holes across the entire surface of the cake to allow the caramel to soak in.
- Add caramel and chill: Pour 1 cup of caramel sauce evenly over the cake, making sure it fills the holes. Place the cake in the refrigerator and chill for 30 minutes to set the caramel.
- Frost and garnish: Spread the cream cheese frosting evenly over the chilled cake. Sprinkle the chopped pecans on top and drizzle additional caramel sauce as desired.
- Final chill and serve: Chill the cake again for at least 30 minutes before slicing to allow the frosting and flavors to set perfectly.
Notes
- Store the cake covered in the refrigerator for up to 4 days to maintain freshness.
- Best enjoyed chilled but can be allowed to sit at room temperature for 10–15 minutes before serving for easier slicing and enhanced flavor.
- Freeze the unfrosted cake for up to 2 months; thaw overnight in the fridge before applying frosting and toppings.
- Allowing the caramel to soak in creates a moist texture and keeps the frosting from melting.
- Let the cream cheese frosting sit at room temperature for 10–15 minutes to spread smoothly and evenly.
- This pumpkin poke cake tastes even better the next day, making it excellent for prepping ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
