Caramel pumpkin spice poke cake is officially my go-to fall dessert, and trust me, you’ll want to make this one ASAP.
Each bite offers warm autumn flavors with moist pumpkin spice cake, gooey caramel, and sweetened condensed milk.
Topped with fluffy Cool Whip and more caramel sauce, this dessert captures everything magical about fall baking.
Make it ahead and let the flavors deepen overnight – though good luck keeping it around that long!
Why You’ll Love This Pumpkin Spice Poke Cake
Rich & Decadent Flavor: Moist pumpkin cake soaked with caramel…how can you beat that?
Incredibly Tender Texture: The poke method ensures that every bite is moist and indulgent. You’ll love this luscious, melt-in-your-mouth experience.
Easy to Make: This quick and foolproof treat starts with cake mix and pumpkin puree. You’ll also use ready-made caramel and whipped topping.
Crowd-Pleaser: This cake’s generous 9×13-inch size makes it ideal for serving large groups, potlucks, or family dinners.
Ingredients
- Spice Cake Mix: Provides the base flavor with warm spices like cinnamon, nutmeg, and cloves.
- Pumpkin Puree: Adds moisture, richness, and a subtle pumpkin flavor that complements the spices in the cake.
- Eggs: Bind the ingredients together and help the cake rise, giving it structure and a light texture.
- Vegetable Oil: Keeps the cake moist and tender without altering its flavor.
- Sweetened Condensed Milk & Caramel Sauce: This mixture is poured into the cake’s holes to create a rich, sweet filling that seeps into every bite.
- Whipped Topping: A light, sweet, fluffy finishing touch.
How to Make Pumpkin Spice Poke Cake
Every forkful of this pumpkin poke cake delivers waves of autumn warmth.
And thanks to the caramel, it’s perfectly sweet!
Here’s how to make it:
1. PREHEAT the oven to 350°F and grease a 9×13-inch baking dish.
2. BEAT the pumpkin puree, eggs, vegetable oil, and cake mix until smooth. Pour the batter into the baking dish.
3. BAKE for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes.
4. COMBINE the condensed milk and 1/2 cup caramel in a bowl.
5. POKE holes evenly across the cooled cake with the handle of a wooden spoon.
6. POUR the caramel mixture over the cake, spreading it evenly to fill the holes. Let the cake cool completely.
7. SPREAD whipped topping evenly over the cake. Drizzle with remaining caramel and garnish with toffee bits, if desired.
8. CHILL until ready to serve. Enjoy!
Tips For the Best Pumpkin Spice Poke Cake
This cake is perfect for holiday gatherings or just because you need a little extra fall comfort in your life.
Plus, it’s even better after chilling for a bit.
I mean, who doesn’t love a dessert that gets better with time?
Check out these tips to ensure success!
- Use pumpkin puree. Check you didn’t grab pumpkin pie filling, which is spiced and will affect the taste and texture.
- Don’t overmix the batter. Mix on low or by hand until just combined to avoid a dense cake.
- Poke holes evenly. Use the handle of a wooden spoon to poke holes about 1 inch apart. And only poke about halfway through the sponge. If you poke to the bottom, the caramel will seep underneath and make it soggy.
- Pour the filling slowly. Drizzle it over the top, let it seep in, then drizzle some more.
- Cool completely before frosting. If you add the Cool Whip too soon, it’ll just melt.
- Refrigerate for flavor melding. Let the cake chill in the fridge for at least an hour after frosting to enhance its flavor and texture.
How to Store
This cake has a way of disappearing slice by slice, leaving nothing but happy memories and a few stray crumbs behind.
But if you happen to have leftovers, here’s what to do:
To Store: Wrap leftovers tightly in plastic and refrigerate for 3-4 days.
To Freeze: Wrap the unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge and add the topping when needed.
More Poke Cakes You Have to Try
White Chocolate Raspberry Poke Cake
Orange Poke Cake
Red Velvet Poke Cake
Christmas Poke Cake
Pumpkin Spice Poke Cake
12
servings15
minutes30
minutes393
kcalSoft, spiced, and irresistibly sweet, this easy caramel pumpkin spice poke cake combines the cozy flavors of fall with creamy caramel in every bite.
Ingredients
1 (14 ounce) can pumpkin puree
3 large eggs
1/4 cup vegetable oil
1 (15.25 ounce) box spice cake mix
1/2 cup condensed milk
1 cup caramel sauce, divided
1 (8 ounce) tub whipped topping, thawed
toffee bits, for garnish
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- In a medium bowl, beat the pumpkin puree, eggs, and vegetable oil with an electric mixer on medium until smooth. Blend in the cake mix until well combined. Be careful not to overmix.
- Pour the batter into the prepared baking dish. Smooth the top with a spatula if needed and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for at least 20 minutes.
- While the cake cools, mix the condensed milk and 1/2 cup of caramel in a bowl until well combined.
- Using the handle of a wooden spoon, poke holes evenly over the surface of the cake, spacing them about 1 inch apart. Poke about halfway through, not all the way to the bottom.
- Slowly pour the caramel mixture over the cake. Spread it evenly across the cake’s surface to ensure the filling penetrates the holes. Allow the cake to cool completely.
- Once the cake has cooled, spread the whipped topping evenly over the top. Drizzle with the remaining caramel and garnish with toffee bits, if desired.
- Chill until ready to eat. Enjoy!
Notes
- Feel free to use yellow or white cake and add your own pumpkin spice. 1-2 teaspoons should do the trick!
- Let the cake chill in the fridge for at least an hour after frosting to enhance its flavor and texture.
My family is going to love it ! And it’s so easy and fast to make !!