Description

Indulge in the flavors of fall with this Pumpkin Caramel Poke Cake. A moist pumpkin cake soaked in sweetened condensed milk, drizzled with caramel, topped with whipped cream, cinnamon, and pecans.

Ingredients

Cake:

1 (15.25-ounce) box yellow cake mix
1 (15-ounce) can pumpkin purée (not pumpkin pie mix)
3 large eggs
½ cup vegetable oil
¼ cup water
1 teaspoon pumpkin pie spice

Toppings:

1 (14-ounce) can sweetened condensed milk
¾ cup caramel sauce (plus more for drizzling)
1 (8-ounce) container whipped topping (thawed)
½ teaspoon cinnamon
½ cup chopped pecans (optional)

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Mix Cake Batter: In a large bowl, combine cake mix, pumpkin purée, eggs, oil, water, and pumpkin pie spice until smooth. Pour into the prepared dish and bake for 30–35 minutes.
Poke Holes: While the cake is warm, use a wooden spoon handle to poke holes all over the top.
Add Fillings: Pour sweetened condensed milk over the cake and drizzle with caramel sauce. Let the cake cool.
Add Toppings: Spread whipped topping over the cake, sprinkle with cinnamon, drizzle with caramel, and top with pecans. Refrigerate for at least 2 hours before serving.

Notes

For extra flavor, toast the pecans before topping.
This cake is best served chilled and can be made a day ahead.