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Caramel Pumpkin Poke Cake

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  • Author: clara
  • Prep Time: 15 minutes
  • Chill Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert, Cake, Holiday
  • Method: Baking, Chilling
  • Cuisine: American

Description

This Caramel Pumpkin Poke Cake is the ultimate fall dessert! A moist and flavorful pumpkin cake is filled with rich caramel sauce and topped with a light, fluffy whipped topping. Each bite is a delicious mix of pumpkin spice and sweet caramel, making it perfect for Thanksgiving, holiday gatherings, or any autumn celebration!

Ingredients

Scale

For the Cake:

  • 1 box (432 g / 15.25 oz) yellow cake mix
  • 1 can (425 g / 15 oz) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon

For the Filling:

  • 1 can (400 g / 14 oz) sweetened condensed milk
  • 1 cup caramel sauce (plus extra for drizzling)

For the Topping:

  • 1 container (250 g / 8 oz) whipped topping (e.g., Cool Whip) or homemade whipped cream
  • 1/2 cup toffee bits or chopped pecans (optional)
  • 1 teaspoon cinnamon (for dusting, optional)

Instructions

🍰 Prepare the Cake:

  1. Preheat Oven:

    • Preheat your oven to 180°C (350°F).
    • Grease a 9×13 inch baking dish with non-stick spray.

  2. Mix the Cake Batter:

    • In a large bowl, combine the yellow cake mix, pumpkin puree, eggs, oil, vanilla extract, pumpkin pie spice, and cinnamon.
    • Mix until smooth and well combined.

  3. Bake the Cake:

    • Pour the batter into the prepared baking dish.
    • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  4. Cool and Poke Holes:

    • Let the cake cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake (about 1 inch apart).

🍮 Add the Caramel Filling:

  1. Mix the Filling:

    • In a medium bowl, mix the sweetened condensed milk with 1/2 cup of caramel sauce until smooth.

  2. Fill the Cake:

    • Pour the caramel mixture evenly over the cake, spreading it with a spatula to fill the holes.

  3. Chill the Cake:

    • Refrigerate the cake for at least 1 hour to allow the filling to set.

🧁 Add the Topping:

  1. Top with Whipped Cream:

    • Spread the whipped topping evenly over the chilled cake.

  2. Add Garnishes:

    • Drizzle with the remaining caramel sauce.
    • Sprinkle with toffee bits or chopped pecans for crunch.
    • Lightly dust with cinnamon if desired.

🍽️ Serving Suggestions:

  • Serve chilled or at room temperature.
  • Pair with a warm cup of coffee or a scoop of vanilla ice cream for extra indulgence.

Notes

  • Make Ahead: You can make this cake 1-2 days in advance, storing it in the refrigerator until ready to serve.
  • Storage: Keep the cake covered in the refrigerator for up to 4 days.

Find it online: https://recipe.ukfinda.com/caramel-pumpkin-poke-cake.htm