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!
Disclosure: This post may contain affiliate links. Delightful E Made is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
These past few days were the quintessential family fall weekend! We traveled down to Charlottesville, VA to see a college football game (UVA played our favorite BSU Broncos. Broncos won big!) The leaves are just beginning to turn color and the weather was cool and rainy which was the perfect setting for the first weekend of fall. To usher in my favorite season of the year, I made a delicious pot roast, mashed potatoes, and this incredible Pumpkin Poke Cake!
I absolutely LOVE making poke-cakes! This past summer I made a Coconut Cream Poke Cake, and vowed that I would make a fall version, which had to include pumpkin. Much like the coconut version, this poke cake is pretty simple to make, as it starts with a store-bought cake mix. Adding a few extra goodies to the cake, takes it from good to spectacular!
How this delicious pumpkin poke cake comes together:
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 hot. Into the hot cake, I pour about a 1/2 cup of caramel sauce into the holes of the hot cake. Wow – what an amazing way to keep this cake extra moist and flavorful!
Frosting the Cake:
Once the cake cools, and the caramel has set into the cake, I then add a delicious, fluffy layer of cream cheese frosting. 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. I firmly believe that pumpkin and cream cheese are a match made in heaven!! And when you add the caramel sauce, oh baby! It becomes one incredibly delicious dessert!
More Caramel Sauce!
To bring this dessert full circle, I then top the cream cheese frosting with another drizzle of caramel sauce. Makeing the cake extra pretty, I used a toothpick to drag lines through the icing to cream a pretty herringbone design.
Here are some of the tools I use in my kitchen to make this amazing dessert (these are affiliate links):
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- Good Cook Bake N Take
a great cake pan is essential for this cake. I LOVE the fact that this pan has a lid with a handle so you can take it with you to pot-lucks, parties and events! This pan is awesome!!
- Konitz Coffee Bar No.12 Plates, Set of 4
I really love my white dessert plates! I have a very similar set that I use all the time that are the perfect size for serving cake. These are great to have on hand when people come over.
- OXO Good Grips 3-Piece Silicone Spatula Set
I use this spatula set CONSTANTLY! The big one is perfect for scraping the batter out of the bowl, the white one is great for spreading the filling, and the small one is perfect for getting ingredients out of jars. I basically use these anytime I’m baking – they’re fantastic!
- KitchenAid KSM150PSGR Artisan Series 5-Qt. Stand Mixer with Pouring Shield – Imperial Grey
This is my stand mixer that I’ve had for ages!! I’ve literally had this longer than I’ve been married! I use it all the time for cakes, cookies, bread, and even shredding chicken! If you don’t already have a KitchenAid Stand Mixer, get one already!
- Good Cook Bake N Take
-
a great cake pan is essential for this cake. I LOVE the fact that this pan has a lid with a handle so you can take it with you to pot-lucks, parties and events! This pan is awesome!!
I really love my white dessert plates! I have a very similar set that I use all the time that are the perfect size for serving cake. These are great to have on hand when people come over.
I use this spatula set CONSTANTLY! The big one is perfect for scraping the batter out of the bowl, the white one is great for spreading the filling, and the small one is perfect for getting ingredients out of jars. I basically use these anytime I’m baking – they’re fantastic!
This is my stand mixer that I’ve had for ages!! I’ve literally had this longer than I’ve been married! I use it all the time for cakes, cookies, bread, and even shredding chicken! If you don’t already have a KitchenAid Stand Mixer, get one already!Here’s a quick-reference grocery list of the ingredients you’ll need to make this fantastic pumpkin poke cake:
- 1 Spice Cake Mix (you can also use a yellow cake mix)
- Canned Pumpkin Puree
- Eggs
- Vegetable Oil
- Caramel Ice Cream Topping
- Cream Cheese
- Milk
- Powdered Sugar
- Frozen Whipped Topping (like Cool Whip)
For exact ingredient amounts and complete recipe directions, be sure to scroll down to the recipe below.
If you loved this delicious pumpkin poke cake, be sure to check out some of my other pumpkin recipes, like these:
No Bake Pumpkin Cheesecake Bars
Recipe for Pumpkin Spice Sugar Cookie Bars
Pumpkin Bars with Cinnamon Cream Cheese Frosting
Be sure to check out some of my other poke cake recipes:
Chocolate Almond Joy 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!
Here’s the recipe for this delicious pumpkin poke cake:
Pumpkin Caramel Cream Cheese Poke Cake
Yield:
12-16 servings
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
The ultimate fall dessert! A pumpkin spice cake is drizzled with caramel sauce, frosted with a decadent cream cheese frosting and topped with even more caramel sauce! You'll love every single morsel of this uber moist, delicious cake!
Ingredients
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1 box, spice cake mix
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1 c. canned, pumpkin puree
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1 c. water
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3 eggs
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1/2 c. vegetable oil
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3/4 c. caramel ice cream topping, divided
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1 (8 oz.) pkg, cream cheese, room temperature
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2 Tbsp. milk
-
1 c. powdered sugar
-
1 1/2 c. whipped topping (like Cool Whip)
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9x13 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 wooden spoon. 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 frosting. 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 frosting 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!
Nutrition Information:
Serving Size: 1
Amount Per Serving:
Calories: 2481Total Fat: 124gSaturated Fat: 22gCholesterol: 32mgSodium: 1182mgCarbohydrates: 322gSugar: 299gProtein: 20g
Pumpkin Caramel Cream Cheese Poke Cake
The ultimate fall dessert! A pumpkin spice cake is drizzled with caramel sauce, frosted with a decadent cream cheese frosting and topped with even more caramel sauce! You'll love every single morsel of this uber moist, delicious cake!
Ingredients
- 1 box, spice cake mix
- 1 c. canned, pumpkin puree
- 1 c. water
- 3 eggs
- 1/2 c. vegetable oil
- 3/4 c. caramel ice cream topping, divided
- 1 (8 oz.) pkg, cream cheese, room temperature
- 2 Tbsp. milk
- 1 c. powdered sugar
- 1 1/2 c. whipped topping (like Cool Whip)
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9x13 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 wooden spoon. 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 frosting. 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 frosting 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!
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 2481Total Fat: 124gSaturated Fat: 22gCholesterol: 32mgSodium: 1182mgCarbohydrates: 322gSugar: 299gProtein: 20g
As you can see, this recipe is pretty easy to make! It’s the perfect fall dessert for just about any occasion. I hope you and your family are able to enjoy this dessert whenever the moment strikes. Happy Fall, everyone! ~Erin
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