Description
This Pumpkin Poke Cake is a moist and flavorful dessert featuring a spiced pumpkin cake soaked with caramel sauce, topped with creamy cream cheese frosting, chopped pecans, and an extra drizzle of caramel. It's perfect for fall celebrations and holiday gatherings, offering a delightful combination of pumpkin spice and sweet caramel.
Ingredients
Scale
Cake
- 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
Topping
- 1 cup caramel sauce plus more for drizzling
- 1 cup cream cheese frosting
- ½ cup chopped pecans
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F and grease a 9×13 inch baking pan to prevent sticking.
- Make the batter: In a large bowl, combine the spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt. Stir well until the batter is smooth and uniform.
- Bake the cake: Pour the batter evenly into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Poke holes: Let the cake cool slightly, then use the handle of a small wooden spoon to poke holes evenly across the top of the cake. This allows better absorption of the caramel sauce.
- Add caramel and chill: Pour 1 cup of caramel sauce over the cake, letting it soak into the holes. Place the cake in the refrigerator and chill for 30 minutes to set the caramel.
- Frost and garnish: Spread the cream cheese frosting evenly over the chilled cake. Sprinkle the chopped pecans on top and drizzle additional caramel sauce as desired for extra flavor and decoration.
- Final chill and serve: Chill the assembled cake again for at least 30 minutes before slicing and serving to allow flavors to meld and frosting to set.
Notes
- Store the cake covered in the refrigerator for up to 4 days to maintain freshness.
- Serve the cake chilled for best texture and flavor, or let it sit at room temperature for 10–15 minutes before serving for a softer frosting.
- Freeze the unfrosted cake for up to 2 months. Thaw overnight in the fridge before frosting and decorating.
- Allowing the caramel to soak in before frosting prevents the frosting from melting and enriches the cake’s moistness.
- This cake tastes even better the next day, making it perfect for preparing ahead of time.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
