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Moist Caramel Pumpkin Poke Cake with Cream Cheese Frosting

A moist slice of pumpkin poke cake topped with whipped cream, caramel drizzle, and chopped nuts.
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Create this moist Caramel Pumpkin Poke Cake, soaked in sweet caramel and topped with rich cream cheese frosting. This easy fall dessert brings together pumpkin puree and warm spices for a comforting, impressive centerpiece for your seasonal gatherings.

Ingredients

Scale
  • 1 box yellow cake mix (15.25 oz)
  • 1 can pumpkin puree (15 oz)
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup caramel sundae sauce
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped pecans (optional, for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the dry yellow cake mix, pumpkin puree, eggs, vegetable oil, and water. Mix on medium speed for two minutes until just combined.
  3. Pour the batter into the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  4. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the surface, spacing them about one inch apart.
  5. In a small bowl, whisk together the sweetened condensed milk and the caramel sundae sauce. Pour this mixture evenly over the warm cake, allowing it to soak into the holes. Let the cake cool completely in the pan.
  6. Prepare the cream cheese frosting: In a medium bowl, beat the softened cream cheese and softened butter together until smooth. Gradually beat in the powdered sugar until fully incorporated. Mix in the vanilla extract.
  7. Spread the cream cheese frosting evenly over the cooled cake.
  8. If desired, sprinkle chopped pecans over the frosting before serving. Chill the cake for at least one hour before slicing for the best texture.

Notes

  • For an extra moist cake, you can substitute the water in the batter with an equal amount of strong brewed coffee.
  • If you prefer a lighter topping, substitute the cream cheese frosting with an 8-ounce container of thawed whipped topping.
  • This cake tastes best when served chilled, as the frosting sets up nicely.

Nutrition

Find it online: https://cookerycommand.com/pumpkin-poke-cake-recipe/