Description
This Caramel Pumpkin Poke Cake is the ultimate fall dessert. With a tender, spiced pumpkin cake soaked in rich caramel and topped with whipped cream and toffee bits, it’s perfect for autumn gatherings, Thanksgiving, or simply treating yourself to a cozy dessert. A fun twist on the classic poke cake, it’s irresistibly moist and delicious.
Ingredients
For the Cake Base:
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1 box spice cake mix
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1 cup pumpkin purée
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3 eggs
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1/2 cup vegetable oil
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1/2 cup water or buttermilk
For the Filling:
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1 cup caramel sauce
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1/4 cup sweetened condensed milk (optional)
For the Topping:
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2 cups whipped cream or whipped topping
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1/2 cup toffee bits or chopped nuts (pecans or walnuts)
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Extra caramel sauce for drizzling
Instructions
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Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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In a large bowl, mix the cake mix, pumpkin purée, eggs, oil, and water (or buttermilk) until smooth.
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Pour the batter into the prepared pan and bake for 30–35 minutes, until a toothpick comes out clean.
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Let the cake cool for 10–15 minutes before poking holes with the handle of a wooden spoon or straw.
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Warm the caramel sauce slightly, then pour it over the cake, letting it soak into the holes.
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Top with whipped cream or topping, sprinkle with toffee bits or chopped nuts, and drizzle with more caramel sauce.
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Chill for at least 1 hour before serving.
Notes
For a richer filling, mix sweetened condensed milk with the caramel sauce.
If you prefer a dairy-free version, use plant-based whipped topping and caramel.
The cake tastes even better the next day as the caramel soaks in.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American