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:
-
Preheat Oven:
- Preheat your oven to 180°C (350°F).
- Grease a 9×13 inch baking dish with non-stick spray.
-
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.
-
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.
-
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:
-
Mix the Filling:
- In a medium bowl, mix the sweetened condensed milk with 1/2 cup of caramel sauce until smooth.
-
Fill the Cake:
- Pour the caramel mixture evenly over the cake, spreading it with a spatula to fill the holes.
-
Chill the Cake:
- Refrigerate the cake for at least 1 hour to allow the filling to set.
🧁 Add the Topping:
-
Top with Whipped Cream:
- Spread the whipped topping evenly over the chilled cake.
-
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.