Pumpkin Poke Cake
A moist, spiced pumpkin cake soaked in rich caramel sauce, topped with cream cheese frosting and crunchy pecans. A cozy, crowd-pleasing dessert perfect for fall gatherings.
Ingredients
- 1 box spice cake mix 15.25 oz
- 1 ½ cups pumpkin purée canned or homemade, well-drained
- 2 large eggs
- ½ cup melted butter or vegetable oil
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup caramel sauce plus extra for drizzling
- 1 cup cream cheese frosting store-bought or homemade
- ½ cup chopped pecans or walnuts or almonds
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
- In a large bowl, mix together the spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt until smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10–15 minutes. Use the handle of a wooden spoon to poke holes evenly across the cake, about 1 inch apart.
- Pour the caramel sauce over the cake, letting it seep into the holes. Gently spread with a spatula. Chill for 30 minutes.
- Spread cream cheese frosting evenly over the cooled cake.
- Sprinkle with chopped pecans and drizzle with additional caramel sauce.
- Refrigerate the cake for at least 30 more minutes before slicing and serving.
Notes
To make it ahead, refrigerate the cake (unfrosted or fully assembled) for up to 2 days. For a twist, try using chocolate cake mix and ganache, or swap caramel for cheesecake pudding. Freeze the cake without frosting for up to 2 months. Homemade pumpkin purée works well if fully drained.
Nutrition
Calories: 320kcalCarbohydrates: 38gProtein: 3gFat: 18gSaturated Fat: 8gCholesterol: 45mgSodium: 320mgPotassium: 110mgFiber: 1gSugar: 26gVitamin A: 4800IUVitamin C: 2mgCalcium: 80mgIron: 1.2mg
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