Description
Indulge in the ultimate fall dessert with this Pumpkin Caramel Poke Cake. A moist and spiced pumpkin cake infused with caramel sauce and topped with whipped topping, it’s perfect for gatherings or a sweet treat for any occasion. Garnished with pecans or toffee bits, this cake delivers rich, seasonal flavors in every bite.
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
For Topping:
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
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a medium bowl, whisk together all dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes. Use the handle of a wooden spoon to poke holes across the cake, spacing them about 1 inch apart.
- Pour caramel sauce evenly over the cake, allowing it to seep into the holes. Cool the cake completely.
- Spread whipped topping over the cooled cake.
- Garnish with pecans or toffee bits if desired. Slice and serve.
Notes
Use gluten-free flour for a gluten-free option.
Make homemade caramel sauce for enhanced flavor.
Store the cake covered in the fridge for up to 4 days.
Best served chilled or at room temperature. Avoid reheating whipped topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 320 kcal
