Pumpkin Caramel Poke Cake

Name: Pumpkin Caramel Poke Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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; 1 cup pumpkin puree; ¾ cup granulated sugar; ½ cup packed brown sugar; ½ cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup caramel sauce (store-bought or homemade); 1 cup whipped topping (dairy or non-dairy); Optional: Chopped pecans or toffee bits for garnish

Isabella

🌟Life, Love, and Gastronomy 🍷

Jump to Recipe

Pumpkin Caramel Poke Cake a moist and spiced pumpkin cake infused with caramel sauce and topped with creamy whipped topping, this dessert is a delightful celebration of fall flavors. Whether you’re hosting a cozy autumn gathering or indulging your sweet tooth, this recipe delivers a perfect balance of warmth and decadence.

Why You’ll Love This Recipe

This Pumpkin Caramel Poke Cake is everything I love about fall desserts—warm spices, rich caramel, and a melt-in-your-mouth texture. It’s easy to make and perfect for serving a crowd. The poke cake method ensures every bite is moist and flavorful, while the whipped topping adds a light and airy finish. The option to garnish with pecans or toffee bits brings a delightful crunch that makes this dessert even more irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon ground nutmeg

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

1 cup pumpkin puree

¾ cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

1 teaspoon vanilla extract

2 large eggs

1 cup caramel sauce (store-bought or homemade)

1 cup whipped topping (dairy or non-dairy)

Optional: Chopped pecans or toffee bits for garnish

Directions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cake tender.

Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes across the top of the cake, spacing them about an inch apart.

Pour the caramel sauce evenly over the cake, letting it seep into the holes. Allow the cake to cool completely.

Once the cake is cool, spread the whipped topping evenly over the top.

Garnish with chopped pecans or toffee bits if desired. Slice and serve.

Servings and Timing

Servings: 12

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Variations

Spiced Variation: Add a pinch of cloves or allspice for an extra depth of warm spices.

Frosting Alternative: Replace whipped topping with cream cheese frosting for a tangy twist.

Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free option.

Nut-Free: Skip the pecans and toffee bits, or try shredded coconut as a garnish.

Homemade Caramel Sauce: If you’re feeling ambitious, make your own caramel sauce for a richer, more personal touch.

Storage/Reheating

Storage: Store the cake covered in the refrigerator for up to 4 days.

Reheating: This cake is best served chilled or at room temperature, so reheating isn’t necessary. If you prefer a warm slice, heat individual servings in the microwave for 10-15 seconds, but avoid reheating the whipped topping.

Related Recipes:

Cereal Milk Poke Cake

FAQs

How can I make this cake dairy-free?

Use a dairy-free whipped topping and ensure the caramel sauce is made with non-dairy ingredients.

Can I make this recipe ahead of time?

Yes, the cake can be made a day in advance. Add the whipped topping just before serving to keep it fresh.

Can I freeze this cake?

Yes, freeze the cake without the whipped topping for up to 3 months. Thaw overnight in the refrigerator and add the topping before serving.

What can I use instead of caramel sauce?

Try butterscotch sauce, dulce de leche, or a chocolate sauce for a different flavor profile.

Can I use fresh pumpkin instead of canned?

Absolutely. Roast and puree fresh pumpkin for a homemade alternative to canned pumpkin.

Conclusion

This Pumpkin Caramel Poke Cake is a show-stopping dessert that captures the essence of fall. It’s moist, flavorful, and versatile, making it a go-to recipe for special occasions or casual gatherings. Whether you enjoy it with a dollop of whipped topping or a sprinkle of pecans, every bite is sure to be a hit. Give it a try and savor the cozy flavors of the season.

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