The VERY BEST Pumpkin Poke Cake, EVER!!
The ultimate fall dessert! This pumpkin poke cake is drizzled with caramel sauce, frosted with a fluffy cream cheese frosting and topped with even more caramel sauce! You’ll love every single morsel of this uber moist, delicious pumpkin cake!
Do you love an amazing pumpkin cake or dessert once fall hits? This pumpkin poke cake is a has been a huge hit with readers for several years here at Delightful E Made! It has surpassed over a million views and several million pins on Pinterest!
This is for good reason; this cake is incredibly moist, decadent and loaded with all the fall flavors. Its amazing from everything from a pot-luck gathering to your Thanksgiving dessert table.
What do I need to make pumpkin poke cake?
Here’s a quick reference check list of the ingredients you’ll need to make this pumpkin cake recipe. Note that I’ve linked my preferred ingredients to Target (affiliate links), where they offer same day pick-up, drive-up orders or even delivery. Here’s what you’ll need:
- Spice Cake Mix – most stores carry spice cake mix in the cake mix section, however if you cannot find spice cake mix, you can use a yellow cake mix as a substitute.
- Canned Pumpkin Puree – make sure to select a 15 oz. can of pumpkin puree and not pumpkin pie mix. These are not the same product.
- Eggs – eggs are needed for the cake portion of the dessert.
- Vegetable Oil – vegetable oil is needed for the cake, and ensures a moist cake texture.
- Caramel Ice Cream Topping – caramel sauce or topping is the secret ingredient to this dessert! It is not only a topping, but also drizzled into the cake after baking! I like either Smuckers or Torani Caramel Sauce.
- Cream Cheese – the cream cheese topping to this cake takes it from good to incredible! It is wonderfully complimentary to the pumpkin cake below it.
- Milk – you’ll need a bit of milk to help create the cream cheese topping.
- Powdered Sugar – powered sugar is added to the topping mixture as the sweetener. It will create a fluffy, creamy topping.
- Cool Whip – a container of Cool Whip is needed for the cream topping. You’ll find Cool Whip topping in the frozen foods section. If you would prefer to use regular whipped cream, I would suggest using my Homemade Cool Whip, which is a stabilized whipped cream recipe.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of this post to the recipe card. Thanks!
How do I make a poke cake?
First, start by making a cake in a 9 x 13″ pan. For this pumpkin poke cake recipe I use a boxed spice cake mix (pictured above with the rest of the ingredients), along with pumpkin puree, eggs, oil and water.
Using a box cake mix is a great time-saver when it comes to making a cake dessert. I also use a box cake mix with my Red Velvet Cake Parfaits.
Using either a hand or stand mixer, mix the ingredients together until the batter is smooth and free of any lumps.
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This 9 x 13″ non-stick pan is a staple in every kitchen. Great for cakes, desserts, casseroles and more, it includes a lid, which makes it ideal for transporting.
What should I use for poking holes into a cake for a poke cake?
When making this cake, I use a technique that I also use when making the Coconut Cream Poke cake. To keep the cake extra moist, I poke the holes in the cake just as it comes out of the oven while it is still warm.
After quite a bit of trial and error, I’ve discovered the best tools to use for poking holes into a cake are either a chop stick or a plastic straw. Paper straws will become soft and sticky from the warm cake and the end of a wooden spoon is a little too big.
One of the ingredients for making this pumpkin caramel poke cake extra decadent is the caramel sauce. Drizzling either Torani Caramel Sauce or Smuckers Caramel Ice Cream Topping into the holes of the warm cake, make is wonderfully moist and sweet.
I like the ease of using the Torani sauce, as it comes in a convenient squeeze bottle that makes it very easy to drizzle into the holes of the cake.
Making the Frosting for this Pumpkin Caramel Poke Cake Recipe:
Once the cake cools, and the caramel has set into the cake, I then add a delicious, fluffy layer of cream cheese frosting.
This cream cheese frosting/filling is made with room temperature cream cheese, powdered sugar, milk and a container of Cool Whip. Using a hand or stand mixer, beat the soft cream cheese with the powdered sugar. Add in the milk and beat together until smooth. Then, fold in the Cool Whip.
If you would prefer to use homemade whipped cream, I would suggest using my Homemade Cool Whip recipe, as it is a stabilized whipped cream recipe that will hold up to the weight of the cream cheese.
Once you’ve topped your pumpkin poke cake with the cream cheese topping, drizzle on some additional caramel sauce, as it makes for a very pretty topping.
I’ve used this frosting also as a filling for other recipes, but for this particular dessert, it works wonderfully!
The frosting is fluffy enough to set up nicely, but is also has just the right texture to fill the holes of the poke cake. My Carrot Bundt Cake recipe also includes a cream cheese frosting.
Love a great cake recipe? This Coca Cola Chocolate Cake and this Buttermilk Chocolate Cake is one that my grandma Dona is famous for!
Love Caramel Sauce? Check out my other recipes that use caramel:
- Starbucks Caramel Frappuccino Recipe
- Caramel Brulee Latte
- Iced Caramel Latte
- Copycat Starbucks Salted Caramel Mocha
- Salted Caramel Apple Galette
- Snickers Apple Salad
If you loved this delicious pumpkin poke cake, check out these other pumpkin recipes:
- No Bake Pumpkin Pie
- Velvety Pumpkin Crumb Cake
- No Bake Pumpkin Cheesecake Bars
- Pumpkin Meringue Pie
- Cream Cheese Pumpkin Bread
- Pumpkin Spice Sugar Cookie Bars
- Pumpkin Sheet Cake
- Layered Pumpkin Dessert
- Pumpkin Dump Cake
Be sure to check out some of my other poke cake recipes:
- Coconut Cream Poke Cake
- Chocolate Poke Cake
- Chocolate Almond Joy Poke Cake
- Red Velvet OREO Poke Cake
- Lemon Poke Cake
Want to know how to turn this glorious pumpkin poke cake into cupcakes? Be sure to check out my post for Caramel Pumpkin Spice Cupcake with Cream Cheese Frosting and Filling!
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Video
Pumpkin Caramel Cream Cheese Poke Cake
Equipment
- Stand Mixer My KitchenAid Stand mixer is a go-to tool in my kitchen!
- 9 x 13" Pan This non-stick 9 x 13" Cake Pan is one of my favorites!
Ingredients
- 1 (13.25 oz. box) Spice Cake Mix
- 1 cup pumpkin puree canned
- 1 cup water
- 3 eggs
- 1/2 cup vegetable oil
- 3/4 cup caramel sauce divided
Cream Cheese Topping:
- 1 (8 oz. pkg.) cream cheese room temperature
- 2 Tablespoon milk
- 1 cup powdered sugar
- 1 1/2 cup whipped topping like Cool Whip
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9×13 pan with baking spray, set aside.
- With a hand or stand mixer, mix together the cake mix, pumpkin, water, eggs and oil stopping to scrape down the sides of the bowl. Mix until smooth. Pour batter into the prepared pan, and bake at 350 for 30-33 minutes, or until toothpick inserted into the cake comes out clean, and crumb free.
- As soon as the cake comes out of the oven, while it is still hot, poke holes into the cake with the end of a plastic straw or chop stick. In a microwave safe bowl, heat up a 1/2 cup of the caramel sauce for about 20-30 seconds, just to warm (making it easier to pour over the cake). Pour the warm caramel sauce over the top of the hot cake, making sure to get the majority of the sauce into the holes of the cake. Let the cake cool completely.
- Once the cake is cool, prepare the cream cheese topping. With a hand or stand mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy. Add the whipped topping, and fold into the cream cheese mixture. Spread the topping over the top of the cake, gently pressing the frosting into the holes of the cake. Smooth out evenly.
- Drizzle the top of the cake with the remaining 1/4 cup of caramel sauce. For a decorative effect, drag a toothpick through the opposite lines of the caramel sauce in the opposite direction to make a herringbone design. Refrigerate any leftovers. Enjoy!
Notes
Nutrition
Wow, that is a gorgeous cake! It is a perfect cake to entertain with this fall… definitely bookmarking it. 🙂
I have made this cake least 10 times now the frosting is phenomenal!!..cake is so moist an so good.
Looks so beautiful!
What size can of pumpkin do you use?
1 cup pumpkin
ONE CUP….out of a small can
The recipe says 1 cup pumpkin puree.
Can you use a pure pumpkin over the purée pumpkin.
I only have pure pumpkin so can that be used?
Yes, these are 100% pumpkin is also interchangeable with pumpkin puree (and often referred as one in the same ingredients). Enjoy!
Oh my – this looks delicious! I’ll be featuring your recipe at The Scoop this Monday night. Thank you for linking up!
This looks absolutely amazing! Pinned and tweeted. You always bring the most amazing creations to our party. Thank you! I hope to see you again, this Monday at 7 pm. It wouldn’t be a party without you! Lou Lou Girls
So delicious! Thanks for sharing this tasty treat with us at The Creative Corner!
It looks yummy! Thank you for your participation at Tasty Tuesday with Creative K Kids, I pin your recipe on Pinterest board
I can’t wait to make this and hope to make this for a party this weekend. Do you think the frosting recipe would work well using freshly made real whipped cream?
YUM – that looks amazing!!! Pinned it to try for my family! 🙂
Hi, just a quick question. I am assuming that you are using regular pumpkin puree, the one with no spices added and not pumpkin pie filling. In Canada our cans of pumpkin puree are quite large, what size can are you using. I would like to make this for this Sunday’s Family dinner but unsure about the amount of pumpkin.
Hello Linda, You are correct – I’m using 1 cup of canned pumpkin puree, (not pumpkin pie filling). Hope you get to enjoy soon! ~Erin
Recipe ingredients call for 1 cup of pumpkin puree.
Enjoy🙏🏻❤️
Gonna try this recipe this week. How big is the can of pumpkin?
Hello Carol! I use 1 cup canned pumpkin puree. Hope you get to enjoy soon! ~Erin
Recipe calls for 1 cup of purée
Looks really yummy, but as I am reading this in Australia, would you know what would be the equivalent to Spice Cake here? What is the weight in your Cake mixes?
Can you suggest an alternate cake mix that would be suitable?
Ingrid
Hello Ingrid! Cake mixes here in the US are 15.25 oz. If you cannot find a spice cake mix, I would suggest a yellow cake mix and add 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and maybe 1/4 tsp. ground cloves. Hope you get to enjoy soon! Best, ~Erin
I found you and this amazing recipe from our mutual friend Jennifer from Home in the Finger Lakes. I have it scheduled to share tomorrow and I just pinned it. Can I just say I DROOLED!!
My daughter doesn’t like cake, but loves everything “pumpkin”. I made this last week for her birthday and everyone loved it!!
That’s awesome!! So glad everyone enjoyed it! Best, ~Erin
You think this would be good with a graham cracker crust on bottom?
I don’t know that I would use a crust with this cake. It may get overly hard during the baking process. Enjoy! ~Erin
I wonder how it would be with a different flavor cake mix. I HATE spice cake, but love pumpkin desserts
Hi Donna, You could certainly use a yellow cake mix, which would be just as yummy! Enjoy! ~Erin
Looks So delicious.
I can’t wait to make this, I make a cake using the same technique but I use a chocolate cake mix, I use a pack of caramel candies I melt on the stovetop and I add chopped pecans and it is a turtle cake, I melt chocolate chips and use as the icing. it is the bomb you should try.
This sounds delicious, Kim! I have a similar recipe on my site, only I top with a chocolate cream cheese frosting, and then top with chocolate chips, pecans and drizzle with caramel. Here is my recipe for Turtle Poke Cake if you would like to give it a try: https://delightfulemade.com/2015/11/16/turtle-poke-cake/ Enjoy! ~Erin
Does this work well as a cupcake?
Hi Kara, I’ve never made or tested this with cupcakes, but I don’t see why you couldn’t. If you try it, let me know how it goes. Best! ~Erin
I’ll have to make this. It must be to die for!!!!!…….Question? The 3/4 Carmel topping…..is that 3/4 of the bottle or 3/4 cup???????
Hi Barb! So sorry, I’ve just fixed this. It should be 3/4 c. of the caramel sauce. 1/2 c. is poured on to the hot cake, and the remaining 1/4 cup is drizzled on to the top of the whipped topping. Enjoy! ~Erin
What size can of pumpkin?
Hi Lori! You’ll use 1 cup of the canned pumpkin puree. Enjoy this fantastic fall dessert! ~Erin
I want to make this cake but have a question. In the list of ingredients you say 3/4 caramel ice cream topping. 3/4 what?? cup? jar? Can you clear this up for me? thanks. Cannot wait to make this…
So sorry, I’ve just fixed this. It should be 3/4 c. of the caramel sauce. 1/2 c. is poured on to the hot cake, and the remaining 1/4 cup is drizzled on to the top of the whipped topping. Enjoy! ~Erin
i don’t like spice cake but love pumpkin….can i substitute a yellow cake mix and add cinnamon?
Yes, absolutely! This would be a great substitution. Enjoy!
Hi! Of course the market I always go to didn’t have spice cake mix but they had pumpkin cake mix instead that I bought. Do you think this will work?
3/4 what of caramel topping? Thanks!
Hi Mark! So sorry, I’ve just fixed this. It should be 3/4 c. of the caramel sauce. 1/2 c. is poured on to the hot cake, and the remaining 1/4 cup is drizzled on to the top of the whipped topping. Enjoy! ~Erin
Would love to try looks good
Give it a try! It’s an amazing fall dessert!
Can you make ahead and freeze
Hi, the recipe calls for “¾ caramel ice cream topping, divided” – but what measuring unit please? 🙂 Thanks!
Hi Becky! So sorry, I’ve just fixed this. It should be 3/4 c. of the caramel sauce. 1/2 c. is poured on to the hot cake, and the remaining 1/4 cup is drizzled on to the top of the whipped topping. Enjoy! ~Erin
I know what I am bringing to Thanksgiving this year. Thank You
I can not find purée. Can I use pumpkin pie filling.
Oh, I love this recipe! Thanks for sharing. Hey, where’s the lemon pudding poke cake recipe! LOL
Hi- quick question- do you serve at room temp or refrigerate? Thanks!
When you mix the cake mix do you add the oil, water and eggs the mix calls for plus what you call for for just the mix and what you call for? Sorry I’m a guy! “
I guess I should have read all the comments first. I used a can of pumpkin (20 oz) and it came out like pumpkin pie. The caramel didn’t soak into the pie/ cake. The cream cheese topping was very thick. Still tastes good. I’ll have to adjust the recipe .
I made cupcakes out of the recipe. Applied the same principles and technics and they are awesome.
Hi, can this be made the day before?
Yes, absolutely! It keeps well refrigerated. Enjoy!
I made this for a dinner party last week and it was the highlight and even the people who eat like birds (not I) ate seconds of it! I’m making it again today and I’m putting caramel first then butterscotch pudding on top of the Carmel! Also a little more topping because that topping is 💯👍🏼😍
Delicious and easy! What more could we want!
Erin…I searched for a pumpkin recipe to bring to school today for a yummy fall treat and I found this recipe. And was it a hit!!!! The teachers at Burke Elementary all loved it and wanted the recipe. Your mom and I discussed how much we loved the frosting. So I went to Pinterest to find the recipe again, low and behold, it was our hometown girl’s recipe! I didn’t even realize it! When I figured it out it was your recipe, I called your mom and oh did we giggle! Thanks for the fantastic recipe for fall!
It looks so yummy, and almost too beautiful to eat!
Hi I was also curious about the oil and eggs and water is this for actual cake mix or do I also need to add this after already adding to cake mix. Just curious thanks
How many days in advance could I make this for Thanksgiving? And should it be refrigerated. I’m taking it out of town.
What a Wonderful cake!!! its contains all those INGREDIENTS which are full of Protiens.
Thanks by heart!!!
Cake is in the oven but I just realized is 1 cup canned pumpkin and I put the whole can. =( hoping for the best!
I made the poke cake and all my guests loved it. I only had 8 oz. of the cool whip but it was a perfect amount.Leftovers stayed moist and delicious till it was all gone (2 days). It is the perfect poke cake.
This looks amazing! Thanks for sharing on the What’s for Dinner link up – Would love it if you would comment there! And don’t forget to visit a few other bloggers while you’re there!
Pumpkin Caramel Cream Cheese Poke Cake is just WONDERFUL! I added one teaspoon of pumpkin pie spice to the cake batter as I was worried the pumpkin would mellow out the spiciness of the cake. That kicked it up nicely. The frosting is Fantastic and works perfectly with the sweetness of the caramel. Everyone loved it! The second day it was even better! Make it.
oh my goodness this looks amazing! Thank you for sharing at TFT, pinned and featured on facebook. xo
I would love to make this for a pitch in we are having at work. Has anyone made this the night before? I want to make sure the carmel doesn’t harden too much inside the cake if it refrigerates overnight.
This looks absolutely fabulous! Perfect for this time of year!
Looks delish, I must share. Hugs, Linda on Poinsettia Drive poinsettiadr.com
This recipe was easy and delicious! I took this cake to work for a co-workers birthday & it was a HUGE hit with everyone!! The only thing I changed was to use LITE Cool-Whip (I don’t like sweet frostings). This recipe is a definite keeper. Thank you!
I have made this several times…. everyone loves it. It is super moist! w
Can you freeze this cake.
Can anyone tell me if the pumpkin caramel poke cake can be put in the freezer?
Hi! Just wondering, about how many holes do you poke in the cake?
Hello! This looks incredible! May I share it in my weekly newsletter, with a thumbnail pic and a link back to your blog?
1 cup water plus 1 cup puree 3eegs 1/2cup oil is alot of liquid for 1 cake mix how does this cake rise does it look like a regular cake
Has anyone added walnuts or pecans to this cake? We live nuts in pumpkin bread and muffins, thought it might be a nice addition!
I just made this cake yesterday. Not only was it super easy to make…it is the very best cake I’ve ever made !
It is super delicious 😋. Our dinner company love it 😍
Will be making this again and again !!! Thanks.
I need to make several of these to serve for a baby shower. Is it possible to freeze the cake after it has cooled with the caramel sauce poured on top? I would frost the cake after it has defrosted, right before the party. Thanks!
Looks delish!! Can you use Libby’s canned pure pumpkin or do I need something different ?? Making this for a girls gathering today!! Can’t wait!!
When you add the cake mix, do you prepare the cake mix like it says on the box, or put in just the cake mix? Also what do you mean by folding the whip cream over the frosting? Could you please email me back this evening? As I am making this in the morning.
I’m confused…doesn’t explain how to make the caramel or do you buy caramel?
This is an amazing cake. I have two suggestions. I couldn’t find a spice cake mix so I substituted a carrot cake mix. It worked very well. I also added chopped pecans on the top of the cake.
We loved this cake! So easy to make and absolutely delicious. A new famiy favorite.
I think this is going to be my new favorite cake!! Can’t wait to try!
We looove looove this one! Added a little more bourbon to the caramel and evaporated milk to the pumpkin puree with vanilla. Amazing!
Thank you for your fun recipe 🙂 I’ve used it for years because it’s the best (as Im sure you know!!) It’s the perfect base for your yummy toppings. Happy fall!!
Look great! Thank you much for sharing!
oh this is so delicious and beautiful, I like dish. Your recipe is great. Thank you for sharing!
This pumpkin poke cake is drizzled with caramel sauce, frosted with a fluffy cream cheese frosting and topped with even more caramel sauce!
Hi, I’m making this for Thanksgiving, wondering if I can Make the day ahead? Or will it get soggy?
You can definitely make this cake a day ahead of time. It will do well refrigerated. Enjoy!
Sooo delicious and easy to make! My cake was ready at about 28 minutes and the finished product was super moist and flavorful! Will be saving this recipe to make again in the future 🙂
Made this today for family get together, it was a huge hit!! It tastes amazing!!! Followed the exact recipe! Will make again for sure!!
Can you make this the day before?
Hi Michelle! Yes, you can definitely make this cake the day before. Make sure to keep it covered (plastic wrap or foil over the pan) and refrigerated. Refrigeration time is actually great for this dessert as it allows the caramel and filling to sink into the cake. Enjoy! -Erin
I made this for a picnic yesterday. I made it the day before and the cake was sooo moist from the caramel having time to soak in! Well, it was the hit of the picnic! Thank you for the delicious recipe!!!
My son said this is the best dessert I have ever made !
I saw this on F/B many years ago and saved the link. After about 2 yrs I finally made it. I accidently put in the whole can of puree. It still turned out OK after a lot more time in the oven. Next time I made it correctly. Yum. After making this a few times, I thought using applesauce instead of pumpkin would be a good substitute and still go good with the spice cake, caramel and cream cheese. I was right. That was delish also. So glad I found this recipe. Some say it’s too rich. I say pour on a little more caramel!