Description
This Pumpkin Poke Cake is a moist and flavorful dessert featuring a spice cake base infused with pumpkin purée and pumpkin pie spice. The cake is poked to allow rich caramel sauce to soak in, then topped with creamy cream cheese frosting, chopped pecans, and extra caramel drizzle. Perfectly chilled, it's ideal for fall celebrations or anytime you crave a comforting, seasonal treat.
Ingredients
Scale
Cake Batter
- 15.25 ounce spice cake mix
- 1½ cups pumpkin purée
- 2 large eggs
- ½ cup melted butter
- 2 teaspoon pumpkin pie spice
- ½ teaspoon salt
Toppings
- 1 cup caramel sauce, plus more for drizzling
- 1 cup cream cheese frosting
- ½ cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F and grease a 9×13 inch baking pan to prepare for the cake batter.
- Mix Batter: In a large bowl, combine the spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt. Stir everything until the batter is smooth and well incorporated.
- Bake Cake: Pour the batter evenly into the prepared pan and bake in the preheated oven for 30 minutes until a toothpick inserted comes out clean and the cake is set.
- Poke Cake: Allow the cake to cool slightly. Then use the handle of a small wooden spoon to poke holes all over the surface of the cake to allow the caramel to soak in.
- Add Caramel: Pour 1 cup of caramel sauce evenly over the surface of the cake, letting it fill the holes. Then place the cake in the refrigerator and chill for 30 minutes to let the caramel absorb.
- Frost and Decorate: Spread the cream cheese frosting smoothly over the caramel-soaked cake. Sprinkle the chopped pecans on top and drizzle additional caramel sauce for extra flavor and presentation.
- Final Chill: Chill the finished cake again for at least 30 minutes before slicing and serving, allowing the flavors to meld and the frosting to set.
Notes
- Storage: Keep the cake covered in the refrigerator for up to 4 days to maintain freshness.
- Serving: Best served chilled, but for easier slicing and enhanced flavor, let it sit at room temperature for 10–15 minutes before serving.
- Freezing: Freeze the unfrosted cake for up to 2 months. When ready to serve, thaw it overnight in the fridge before adding frosting and toppings.
- Tip: Letting the caramel soak in before frosting helps prevent the frosting from melting and adds moisture to the cake.
- This cake tastes even better the next day, making it great for preparing ahead of time.
- Use a small wooden spoon handle or similar tool to ensure holes are evenly spaced for optimal caramel absorption.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
