If you adore the cozy flavors of fall wrapped up in a dessert that’s as fun to make as it is to eat, you are going to fall head over heels for this Pumpkin Caramel Poke Cake Recipe. It’s a moist pumpkin-spiced cake that practically melts in your mouth, with luscious caramel sauce soaking deep into every bite, topped with fluffy whipped cream and optional crunchy garnishes. This cake strikes the perfect balance between rich and light, sweet and spiced, and makes any occasion feel extra special. Whether you’re looking to impress at a family gathering or simply craving a homemade treat that comforts your soul, this Pumpkin Caramel Poke Cake Recipe delivers big on all fronts.
Ingredients You’ll Need
These ingredients come together simply yet thoughtfully to create layers of texture and flavor that make this cake truly stand out. Each component plays a vital role, from the warm spices in the pumpkin batter to the luscious depth of the caramel sauce that soaks through the cake.
- 1 ¾ cups all-purpose flour: The foundation that gives structure and softness to the cake.
- 1 teaspoon baking soda: Helps the cake rise and become light and airy.
- 1 teaspoon baking powder: Works with baking soda to boost the cake’s fluffiness.
- 1 teaspoon ground cinnamon: Brings that classic fall warmth and spice we all adore.
- ½ teaspoon ground nutmeg: Adds a nutty, slightly sweet kick that elevates the pumpkin flavor.
- ½ teaspoon ground ginger: Offers a subtle zing that balances the sweetness.
- ½ teaspoon salt: Enhances all the other flavors, making them pop.
- 1 cup pumpkin puree: The star ingredient that provides moistness and rich, autumnal flavor.
- ¾ cup granulated sugar: Sweetens the batter evenly without overpowering the spices.
- ½ cup packed brown sugar: Adds deep, caramel-like notes and moisture.
- ½ cup vegetable oil: Keeps the cake tender and moist for days.
- 2 large eggs: Bind everything together and contribute to the cake’s light texture.
- 1 teaspoon vanilla extract: Infuses a subtle floral sweetness that complements the spices.
- 1 cup caramel sauce: The luscious sauce that is poked into the cake, creating pockets of gooey goodness.
- 1 cup whipped topping: Adds a creamy, airy finish—feel free to choose dairy or non-dairy based on preference.
- Optional: Chopped pecans or toffee bits: For an extra layer of crunch and nutty flavor on top.
How to Make Pumpkin Caramel Poke Cake Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan. This simple step ensures your cake releases easily once baked and prevents any sticking during all the delicious poking that comes later.
Step 2: Mix the Dry Ingredients
Combine the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a medium bowl. Whisking these together evenly blends the spices and leavening agents, setting the stage for a well-risen, flavorful cake.
Step 3: Blend the Wet Ingredients
In a large bowl, mix the pumpkin puree with granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until you get a smooth, slightly thick batter. The sugars and oils work harmoniously here to give the cake its tender crumb and rich caramel undertones.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture, stirring just enough to combine. Over-mixing can make the cake dense, so stop as soon as you see the flour incorporated for a perfectly light texture.
Step 5: Bake the Cake
Pour the batter evenly into your prepared pan and smooth the top with a spatula. Bake it for about 30 to 35 minutes. A toothpick inserted into the center should come out clean — that’s your sign to pull it from the oven.
Step 6: Poke and Pour Caramel
Once the cake has cooled for about 10 minutes, take the handle of a wooden spoon and gently poke holes all over, spacing them about an inch apart. Pour the caramel sauce evenly over the warm cake. The caramel will seep beautifully into the holes, infusing every bite with that irresistible gooey sweetness.
Step 7: Cool and Top
Let the cake cool completely before spreading the whipped topping across the entire surface. This creamy layer complements the spiced cake and sticky caramel perfectly.
Step 8: Add Garnishes and Serve
Sprinkle over chopped pecans or toffee bits if you’d like to add some crunch and an extra special touch. Then slice it up and enjoy the amazing blend of flavors and textures you’ve created with this Pumpkin Caramel Poke Cake Recipe.
How to Serve Pumpkin Caramel Poke Cake Recipe
Garnishes
Adding chopped pecans or toffee bits on top offers a wonderful contrast to the cake’s softness and sweetness. The nuts provide a warm, toasty bite while toffee adds a buttery crunch that makes each forkful more exciting. For a festive twist, a light dusting of cinnamon or even a drizzle of extra caramel sauce can elevate the presentation and flavor.
Side Dishes
This pumpkin caramel poke cake pairs beautifully with a scoop of vanilla ice cream or a dollop of cinnamon-spiced whipped cream if you want to keep things simple yet indulgent. A hot cup of coffee, chai tea, or even a warm apple cider alongside makes for a perfectly cozy fall dessert experience that’s hard to resist.
Creative Ways to Present
Want to wow your guests? Serve slices on elegant dessert plates topped with a sprinkle of edible gold dust or a sprig of fresh mint for a pop of color. You can also transform this cake into mini poke cakes by baking in smaller pans or muffin tins—perfect for parties and easy sharing. Consider layering the poke cake in a trifle bowl with additional whipped cream and caramel between layers for a stunning showstopper.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your Pumpkin Caramel Poke Cake Recipe in an airtight container in the refrigerator. It stays fresh and moist for up to 3 to 4 days, making it ideal for leftovers or prepping ahead for events.
Freezing
If you want to freeze the cake, it’s best to do so before adding the whipped topping. Wrap the cooled cake tightly in plastic wrap and then foil to protect it from freezer burn. Freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge and add fresh whipped topping and garnishes before serving.
Reheating
Since this cake is best served cool or at room temperature, reheating isn’t necessary. If you prefer it slightly warmed, gently heat individual slices in the microwave for about 10-15 seconds; just be careful not to melt the whipped topping excessively.
FAQs
Can I use canned pumpkin for this Pumpkin Caramel Poke Cake Recipe?
Absolutely! Canned pumpkin puree works perfectly in this recipe and ensures consistent moisture and flavor. Just be sure to use pure pumpkin, not pumpkin pie filling, which contains spices and sweeteners already.
What caramel sauce is best to use?
You can use store-bought caramel sauce for convenience or make your own homemade version if you have time. The key is a smooth, pourable caramel that’s not too thick, so it soaks well into the cake’s holes.
Can this cake be made gluten-free?
Yes, with some adjustments. Substitute the all-purpose flour for a gluten-free baking blend that contains xanthan gum. Keep an eye on baking times, as gluten-free batters can behave slightly differently.
Is it possible to make this recipe vegan?
To make this Pumpkin Caramel Poke Cake Recipe vegan, use flax eggs instead of regular eggs, swap vegetable oil with a neutral plant oil, choose dairy-free whipped topping, and ensure your caramel sauce is vegan-friendly.
How do I make sure the caramel soaks evenly?
The poking step is essential here. Use a wooden spoon or skewer to create holes spaced about an inch apart and pour the caramel sauce slowly and evenly across the entire surface so it seeps thoroughly into every nook and cranny.
Final Thoughts
This Pumpkin Caramel Poke Cake Recipe is one of those joyful desserts that brings smiles at the first bite and warm memories after the last. Easy enough for a weeknight treat, yet special enough for celebrations, it combines the best of pumpkin spice and buttery caramel magic in one beautiful, moist cake. Give it a try—you’ll find yourself coming back to this recipe again and again as your new seasonal favorite.
Print
Pumpkin Caramel Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Caramel Poke Cake is a moist, spiced pumpkin cake with rich caramel sauce poured into holes poked throughout the cake, creating a luscious, gooey texture. Topped with fluffy whipped topping and optionally garnished with chopped pecans or toffee bits, this dessert is perfect for fall gatherings and holiday celebrations.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Toppings
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup whipped topping (dairy or non-dairy)
- Optional: Chopped pecans or toffee bits for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined. Set this dry mixture aside.
- Combine Wet Ingredients: In a large bowl, stir together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until you achieve a smooth and uniform batter.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, gently folding and stirring just until there are no streaks of flour remaining. Avoid overmixing to keep the cake tender.
- Pour Batter into Pan: Transfer the batter evenly into the prepared baking pan, spreading the surface smoothly with a spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and Poke Holes: Allow the cake to cool for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the surface of the cake about 1 inch apart to create spaces for the caramel sauce.
- Add Caramel Sauce: Pour the caramel sauce evenly over the entire cake, making sure the liquid seeps deep into the holes. Then let the cake cool completely to room temperature so the sauce sets in.
- Top with Whipped Topping: Once cooled, spread the whipped topping generously and evenly over the cake to add a light, creamy layer.
- Garnish and Serve: If desired, sprinkle chopped pecans or toffee bits over the whipped topping for added texture and flavor. Slice into squares and serve your decadent pumpkin caramel poke cake.
Notes
- For best results, use pure pumpkin puree, not pumpkin pie filling.
- Cooling the cake completely before adding whipped topping ensures it holds its shape and doesn’t melt.
- Homemade caramel sauce can be substituted with a good-quality store-bought brand for convenience.
- To make this cake dairy-free, opt for non-dairy whipped topping and a caramel sauce free of dairy.
- Store leftovers covered in the refrigerator for up to 3 days.
