There’s something downright cozy about a dessert that’s soft, spiced, and dripping with caramel. This Pumpkin Poke Cake Recipe is exactly that kind of treat — it’s a luscious autumn hug in cake form that everyone will ask for seconds on.
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Why You'll Love This Recipe
I love sharing this Pumpkin Poke Cake Recipe because it’s not just cake — it’s an experience. The combination of pumpkin and warm spices with caramel soaked right into the cake creates a texture and flavor that feels handmade but comes together quickly.
- Perfectly Moist: Poking and pouring caramel over the warm cake creates pockets that soak in syrupy goodness, making every bite tender and flavorful.
- Seasonal Flavor: Pumpkin and pumpkin pie spice add that ideal fall vibe without needing fresh pumpkin or complicated prep.
- Easy to Make: Using a spice cake mix as a base speeds things up but pairing it with fresh pumpkin puree keeps it from feeling boxed.
- Showstopper Presentation: The creamy frosting, crunchy pecans, and caramel drizzle make it look fancy with little effort.
Ingredients & Why They Work
Each ingredient in this Pumpkin Poke Cake Recipe plays a specific role, creating a delicate balance of spice, moisture, and sweetness. Sweet, spice, and texture all come together perfectly here.
- Spice Cake Mix: The pre-mixed spices and leaveners give you a solid flavor base and a consistent rise, so your cake turns out perfectly every time.
- Pumpkin Purée: Adds moisture and that unmistakable fall flavor; make sure to use pure pumpkin, not pumpkin pie filling.
- Eggs: Help bind everything together and add richness.
- Melted Butter: Provides richness and gives the crumb a tender, soft texture.
- Pumpkin Pie Spice: Boosts the warmth and aroma beyond the cake mix, making the spice profile feel homemade.
- Salt: A small pinch sharpens all the flavors and balances the sweetness.
- Caramel Sauce: It sinks into the poke holes to keep moisture locked in and adds a delightful, gooey sweetness.
- Cream Cheese Frosting: Offers tanginess and creamy texture that pairs beautifully with the pumpkin and caramel.
- Chopped Pecans: Adds crunch and a nutty contrast to the soft, sweet cake.
Make It Your Way
One of my favorite things about this Pumpkin Poke Cake Recipe is how easy it is to tweak. I’ve experimented with swapping out the pecans for walnuts or adding a sprinkle of cinnamon on top of the frosting just for an extra cozy note. You can make it your own!
- Variation: I often use maple syrup-drizzled caramel for an even deeper fall flavor punch — it’s luscious and a little unexpected.
- Dietary modifications: Try gluten-free spice cake mix if you need a GF option; it works beautifully with pumpkin and caramel.
- Seasonal changes: During winter, I’ve added a bit of espresso powder to the batter for a subtle mocha undertone that complements pumpkin.
Step-by-Step: How I Make Pumpkin Poke Cake Recipe
Step 1: Mix it Up with Love
Start by preheating your oven to 350°F and greasing a 9×13 pan so the cake doesn’t stick. In a large bowl, combine the spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt. Stir everything gently until you get a creamy, smooth batter without lumps — don’t overmix or your cake can turn dense. This batter smells fantastic — kind of like fall baking in a bowl!
Step 2: Bake and Poke
Pour the batter evenly into your prepared pan and bake for 25 to 30 minutes until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). When it’s just cool enough to touch, grab a wooden spoon handle or the end of a wooden spoon — this is the poke part — and poke holes all across the cake. The holes don’t have to be perfect; just space them evenly so the caramel can seep in.
Step 3: Caramel Time!
Pour the caramel sauce over the cake, letting it fill those holes for that beautiful, sticky sweetness that hugs every bite. Pop the cake into the fridge for about 30 minutes to let the caramel set in — this also helps keep the frosting from melting later.
Step 4: Frost and Finish
Once chilled, spread the cream cheese frosting evenly over the cake. I find that letting the frosting sit out for 10–15 minutes before spreading helps it go on smoothly without tearing the cake’s surface. Sprinkle the chopped pecans on top, then finish with a final drizzle of caramel. Place back in the fridge for at least another 30 minutes before slicing.
Top Tip
I’ve learned a few key things while perfecting this Pumpkin Poke Cake Recipe that make a huge difference — I really want you to get that perfectly moist cake every time without frustration.
- Use Room Temperature Ingredients: Eggs and pumpkin purée mix together more smoothly when they’re not cold straight from the fridge.
- Don’t Overbake: Checking at 25 minutes is crucial — overbaking dries the cake out big time, and you want it tender for the caramel to soak in.
- Let Caramel Cool Slightly: Warm caramel melts the frosting, so let it cool but remain pourable before drizzling.
- Poke Gently: Don’t tear or dig — light, even pokes are enough to let the caramel seep in beautifully.
How to Serve Pumpkin Poke Cake Recipe
Garnishes
I usually keep it simple with chopped pecans and a caramel drizzle because that combo brings the perfect crunch and sweetness. Sometimes I add a sprinkle of cinnamon or nutmeg on top of the frosting for a little extra warmth and pretty look.
Side Dishes
This cake pairs beautifully with a hot cup of chai tea or spiced coffee. For a festive gathering, I also like serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich flavors.
Creative Ways to Present
For holiday parties, I’ve layered this cake in individual clear cups with extra caramel and pecans on top — everyone loves the single-serve treat, and it looks stunning. You could even serve it with candied pumpkin seeds for a decorative crunch.
Make Ahead and Storage
Storing Leftovers
I wrap my leftover Pumpkin Poke Cake Recipe tightly with plastic wrap and store it in the fridge for up to four days. It stays moist and actually tastes better the next day after the flavors have melded. Let it rest at room temp for 10-15 minutes before slicing to make the frosting easier to cut through.
Freezing
If you want to prepare ahead, I recommend freezing the cake unfrosted for up to two months. When you’re ready to serve, thaw it overnight in the fridge before adding the frosting and toppings—this keeps everything fresh and prevents sogginess.
Reheating
Since this cake is best served chilled or at room temperature, I gently warm slices for about 10-15 seconds in the microwave if you prefer it slightly warm, but be careful not to melt the frosting. Otherwise, it’s perfect as is!
Frequently Asked Questions:
Absolutely! Using a homemade spice cake mix can add a unique touch, but make sure it has similar spices like cinnamon, nutmeg, and cloves, and yields the right amount of batter to fit a 9x13 pan.
A small wooden spoon handle works perfectly — gently press all over the cake after baking and just cooling slightly. Avoid poking before the cake sets or it might break apart.
Yes! Swap the melted butter for a dairy-free alternative like coconut oil or vegan butter, and use dairy-free cream cheese frosting. The texture and flavor will remain delightfully close to the original.
Poking holes allows the caramel to sink in where it gently moistens the cake from the inside out, creating flavorful pockets without oversaturating it. Chilling the cake helps set the caramel so it doesn’t pool or cause sogginess.
Final Thoughts
This Pumpkin Poke Cake Recipe is my go-to for fall gatherings because it’s easy, dependable, and just full of those autumn vibes we all crave. I hope you’ll enjoy baking and sharing it as much as I do — it’s the kind of recipe that feels like a warm, welcome hug on a chilly day.
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Pumpkin Poke Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Poke Cake is a moist and flavorful dessert perfect for fall. Made with a spiced cake mix and pumpkin purée, it's topped with rich caramel sauce, creamy cream cheese frosting, and crunchy pecans for a delightful combination of textures and tastes. This easy-to-make cake is ideal for holiday gatherings or cozy evenings, offering a festive twist on a classic poke cake.
Ingredients
Cake Batter
- 15.25 ounce spice cake mix
- 1.5 cups pumpkin purée
- 2 large eggs
- 0.5 cup melted butter
- 2 teaspoon pumpkin pie spice
- 0.5 teaspoon salt
Toppings
- 1 cup caramel sauce plus more for drizzling
- 1 cup cream cheese frosting
- 0.5 cup chopped pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F and grease a 9×13 inch baking pan to prevent sticking.
- Mix Cake Batter: In a large bowl, combine the spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt. Stir everything together until the batter is smooth and well blended.
- Bake the Cake: Pour the batter evenly into the prepared pan and bake in the preheated oven for 30 minutes until a toothpick inserted in the center comes out clean.
- Poke the Cake: Let the cake cool slightly for about 10 minutes. Then, using the handle of a small wooden spoon, poke holes evenly across the surface of the cake to allow the caramel sauce to soak in.
- Add Caramel Sauce and Chill: Pour 1 cup of caramel sauce evenly over the cake, ensuring it seeps into the holes. Place the cake in the refrigerator and chill for 30 minutes to set the caramel.
- Frost and Decorate: Spread the cream cheese frosting evenly over the chilled cake surface. Sprinkle with the chopped pecans and drizzle additional caramel sauce on top for extra sweetness and decoration.
- Final Chill: Chill the finished cake again in the refrigerator for at least 30 minutes before slicing and serving. This helps the flavors meld and the frosting set perfectly.
Notes
- Store the cake covered in the refrigerator for up to 4 days to keep it fresh.
- Best enjoyed chilled, but allowing it to sit at room temperature for 10 to 15 minutes before serving helps enhance the flavor and texture.
- You can freeze the unfrosted cake for up to 2 months; thaw overnight in the fridge before adding frosting and toppings.
- Letting the caramel soak in thoroughly keeps the frosting from melting and ensures a moist cake.
- This cake tastes even better the day after baking, making it great for preparing ahead of time.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
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