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:
1 box spice cake mix
1 cup pumpkin purée
3 eggs
1/2 cup vegetable oil
1/2 cup water or buttermilk
For the Filling:
1 cup caramel sauce
1/4 cup sweetened condensed milk (optional)
For the Topping:
2 cups whipped cream or whipped topping
1/2 cup toffee bits or chopped nuts (pecans or walnuts)
Extra caramel sauce for drizzling
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix the cake mix, pumpkin purée, eggs, oil, and water (or buttermilk) until smooth.
Pour the batter into the prepared pan and bake for 30–35 minutes, until a toothpick comes out clean.
Let the cake cool for 10–15 minutes before poking holes with the handle of a wooden spoon or straw.
Warm the caramel sauce slightly, then pour it over the cake, letting it soak into the holes.
Top with whipped cream or topping, sprinkle with toffee bits or chopped nuts, and drizzle with more caramel sauce.
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