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Pumpkin Caramel Poke Cake – Cozy, Tender, and Totally Satisfying

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cake: 1 box (15.25 oz) spice cake mix (or yellow cake mix)
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 1/2 cup neutral oil (canola or vegetable)
  • 1/2 cup milk or water
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of salt
  • For the soak: 1 cup caramel sauce (store-bought or homemade), slightly warmed
  • 1/2 can (7 ounces) sweetened condensed milk, optional for extra richness
  • For the topping: 1 1/2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped toasted pecans or walnuts
  • Additional caramel for drizzling

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan or line it with parchment for easy lifting.
  2. Mix the batter: In a large bowl, add the cake mix, pumpkin puree, eggs, oil, milk, vanilla, cinnamon, nutmeg, ginger, and salt. Whisk until just combined and smooth. Avoid overmixing.
  3. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25–32 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  4. Poke the cake: Let the cake cool for 10 minutes. Using the handle of a wooden spoon or a large straw, poke holes all over the cake, spacing them about 1 inch apart.
  5. Make the soak: Warm the caramel sauce until pourable. If using, stir in the sweetened condensed milk for a richer soak.
  6. Soak the cake: Slowly pour the caramel mixture over the cake, aiming to fill the holes. Use a spatula to nudge caramel into any dry spots. Let the cake cool to room temperature, then chill for at least 1 hour.
  7. Whip the topping: In a cold bowl, beat the heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. Don’t overbeat.
  8. Finish and garnish: Spread the whipped cream over the chilled cake. Sprinkle with toasted pecans and drizzle with more caramel.
  9. Serve: Slice and serve chilled or slightly cool. Wipe the knife between cuts for clean slices.