Name: Pumpkin Poke Cake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 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; 1 cup caramel sauce plus more for drizzling; 1 cup cream cheese frosting; 0.5 cup chopped pecans

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.

A square piece of orange-brown cake sits on a white plate with speckles. The cake has two layers: a thick, moist bottom layer and a thick white cream layer on top. The cream is sprinkled with small pieces of pecans and it is drizzled with light brown caramel sauce that also pools on the plate. Around the cake on the plate are whole and broken pecans. The plate is stacked on two more similar white plates. The background is a white marbled surface, and behind the plate, part of a white baking dish with more cake is visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Poke Cake Recipe
Top Tip
How to Serve Pumpkin Poke Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Poke Cake Recipe

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.

The image shows a square piece of soft, orange-brown cake on a white plate, placed on a white marbled surface. The cake has a thick layer of white cream frosting on top, sprinkled with chopped pecans. A shiny, amber caramel sauce is drizzled over the frosting and some of it runs down the sides, pooling slightly on the plate. Whole pecans are scattered around the cake on the plate. A gold fork lies next to the cake. In the background, there is a larger dish of the same cake with a white frosting border and pecan pieces, along with decorative small pumpkins and grey stones. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of smooth pumpkin purée, rich caramel sauce glistening under soft light, creamy white cream cheese frosting dollops, warm golden melted butter, whole and cracked large eggs, vibrant brown pumpkin pie spice scattered artistically, and a handful of chopped pecans with their rugged texture, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

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.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use homemade spice cake mix for this recipe?

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.

What’s the best way to poke holes in the cake?

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.

Can I make this cake dairy-free?

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.

Why does the caramel soak into the cake without making it soggy?

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.