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Pumpkin Caramel Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 24 reviews
  • Author: Kimberly
  • 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. Pour Batter into Pan: Transfer the batter evenly into the prepared baking pan, spreading the surface smoothly with a spatula.
  6. 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.
  7. 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.
  8. 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.
  9. Top with Whipped Topping: Once cooled, spread the whipped topping generously and evenly over the cake to add a light, creamy layer.
  10. 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.

Find it online: https://slsrecipes.com/pumpkin-caramel-poke-cake-recipe-2/