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
Scale
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
