Name: Pumpkin Poke Cake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 15.25 ounce spice cake mix; 1.5 cups pumpkin purée; 2 large eggs; 0.5 cup melted butter; 2 teaspoon pumpkin pie spice; 0.5 teaspoon salt; 1 cup caramel sauce plus more for drizzling; 1 cup cream cheese frosting; 0.5 cup chopped pecans

There’s something utterly comforting about a dessert that’s both rich and tender with a spicy kick—and that’s exactly what you get with this Pumpkin Poke Cake Recipe. The way the caramel seeps into the moist cake after poking holes makes it a fall favorite that’s just begging to be served at any gathering.

A square piece of orange-brown cake with a rough, soft texture sits on a stack of three white plates. The cake has a thick layer of smooth white frosting on top, sprinkled with chopped pecans in varying sizes. Golden caramel sauce is drizzled over the frosting and around the plate, with a few whole pecans scattered on the plate. A gold fork is placed beside the cake on the top plate, and the background shows a white marbled surface with a white baking dish partially visible, also containing the remaining cake. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Poke Cake Recipe
Top Tip
How to Serve Pumpkin Poke Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Poke Cake Recipe

Why You'll Love This Recipe

I first made this Pumpkin Poke Cake Recipe on a chilly autumn afternoon, and it quickly became one of my go-to desserts. It’s simple yet impressive, and the flavors just burst in every bite. Here’s why it’s such a keeper:

Moist and flavorful: The poke technique lets the caramel soak deep into the cake, keeping it juicy and giving each bite a luscious taste boost.
Easy to make: Using a spice cake mix makes this recipe foolproof and quick, so you’ll have something delicious with minimal fuss.
Perfect for fall gatherings: It’s got all those cozy pumpkin pie spices, plus a little crunch from pecans on top that everyone raves about.
Great make-ahead dessert: It actually tastes even better after resting overnight, meaning you can prep it ahead and impress your guests stress-free.

A square piece of orange-brown cake sits on a white plate with a gold fork to the left. The cake has two main layers: a moist, crumbly orange-brown base and a thick, creamy white frosting on top. The frosting is sprinkled with small pieces of brown pecans, with some pecans scattered around the plate. Golden caramel sauce is drizzled over the frosting and plate, pooling in areas around the cake. The background is a white marbled surface with a white baking dish holding more cake blurred in the back, along with decorative pumpkins and scattered pecans. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s break down the ingredients because understanding why they work together really helps ensure success with this cake. This recipe calls for pantry staples combined with pumpkin purée and spices, creating a deep, comforting flavor and moist texture.

Flat lay of vibrant pumpkin purée in a small glass jar, golden melted butter glistening in a clear container, rich caramel sauce flowing gently beside smooth, creamy white cream cheese frosting dolloped softly, whole bright brown pecans scattered artfully, fragrant cinnamon and nutmeg powder sprinkled lightly as pumpkin pie spice, warm golden-brown spice cake pieces broken to show texture, and two fresh large eggs with clean shells, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Spice cake mix: This forms the flavorful base with warm spices already mixed in, perfect for a pumpkin dessert without extra effort.
Pumpkin purée: Adds moisture and that unmistakable fall flavor—make sure it’s pure pumpkin, not pumpkin pie filling with added sugar.
Eggs: They bind the ingredients, giving structure to the cake so it’s tender yet holds together well.
Melted butter: Adds richness and helps keep the cake moist and dense, which works beautifully with the poke-and-soak method.
Pumpkin pie spice: Even though the cake mix is spiced, a little extra helps deepen the seasonal flavor.
Salt: Balances sweetness and enhances the flavors overall.
Caramel sauce: The magic ingredient that really makes this cake pop once you poke holes and pour it over—the sweetness and stickiness soak right in.
Cream cheese frosting: Creamy tang cuts through the sweetness and brings a luscious finish.
Chopped pecans: For that satisfying crunch and nutty contrast on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love customizing this Pumpkin Poke Cake Recipe depending on the occasion. Sometimes I swap the caramel sauce for a homemade maple glaze or add dried cranberries in the batter for a little tartness. You can absolutely tweak it to fit your taste or dietary needs.

Variation: One year for Thanksgiving, I mixed half the pecans into the batter and half on top for extra texture throughout—game changer!
Dairy-free option: Swap cream cheese frosting for coconut cream frosting to keep it vegan and still creamy.
Spice level: Feel free to add more pumpkin pie spice or even a pinch of cinnamon for extra warmth.

Step-by-Step: How I Make Pumpkin Poke Cake Recipe

Step 1: Whip up that flavorful batter

Start by preheating your oven to 350°F and greasing a 9x13 pan — I usually use a bit of butter and a light dusting of flour so the cake can slide out easily if needed. In a large bowl, mix the spice cake mix with the pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt. Stir until everything looks smooth and there are no lumps. This batter is thick but pourable, so don’t overmix it or the texture might get dense.

Step 2: Bake and let it cool

Pour the batter evenly into your prepared pan and bake for about 25 to 30 minutes. You'll know it’s done when a toothpick inserted in the center comes out mostly clean but maybe with a tiny bit of moist crumbs attached. Let it cool just enough so it’s warm but not hot — this step is key for the caramel to really soak in after poking.

Step 3: Poke and pour the caramel

Grab a small wooden spoon handle or a skewer and poke holes all over the warm cake, spacing them about an inch apart. Pour the caramel sauce slowly over the top, making sure it seeps right into those holes. This step is pure magic! Then pop the cake into the fridge for at least 30 minutes to let everything set and absorb.

Step 4: Frost, top, and chill again

Once the caramel is absorbed, spread cream cheese frosting evenly over the top. I like to take a moment to bring the frosting to room temperature so it spreads beautifully without tearing the cake. Sprinkle chopped pecans generously over the frosting and finish with a drizzle of caramel sauce. Chill the cake for another 30 minutes or more before slicing—this makes it easier to cut and lets the flavors meld.

Top Tip

From my experience making this Pumpkin Poke Cake Recipe multiple times, these tips totally changed how it turned out—helping the cake stay moist and the toppings perfect every time.

Perfect poke size: Use a handle about the size of a pencil so the caramel can penetrate well without making the cake collapse.
Chill between steps: Putting the cake in the fridge to set after adding the caramel keeps the cake moist and stops the frosting from sliding off.
Room temperature frosting: Let the cream cheese frosting sit out for 10–15 minutes before spreading to avoid tearing the cake surface.
Slice with a warm knife: Running your knife under hot water and wiping it dry before slicing gives you clean pieces without sticky edges.

How to Serve Pumpkin Poke Cake Recipe

Garnishes

I usually stick with chopped pecans, but sometimes I sprinkle on a little extra cinnamon or toasted coconut flakes for contrast. A dollop of whipped cream or a scoop of vanilla ice cream on the side really kicks this cake up a notch, especially if you’re serving it for a cozy dinner party.

Side Dishes

This cake pairs beautifully with spiced apple cider or strong coffee—it stands up well to bold flavors. If you’re serving it during a holiday meal, it balances rich mains like roast turkey or glazed ham perfectly.

Creative Ways to Present

For a festive touch, I’ve laid whole pecans in a decorative border around the cake edges and drizzled caramel in a zigzag pattern over the frosting. Cutting it into small squares and serving it on a platter with autumn leaves makes for an inviting fall-themed dessert display that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I keep leftover pumpkin poke cake covered tightly in the refrigerator for up to 4 days. It actually tastes better after a day as the flavors meld, but if you prefer it less cold, just let it rest at room temperature about 10–15 minutes before serving for the frosting to soften slightly.

Freezing

If you want to freeze it, do so before frosting. Wrap the cooled cake tightly in plastic wrap and freeze up to 2 months. When you’re ready, thaw it overnight in the fridge, then add your frosting and toppings fresh—this keeps everything tasting bright and fresh.

Reheating

I usually don’t heat this cake as it’s delicious chilled, but if you want to warm a piece, pop it in the microwave for 10 seconds. This slightly softens the cake and caramel without melting the frosting, making every bite cozy and decadent.

Frequently Asked Questions:

Can I use homemade pumpkin pie spice instead of store-bought?

Absolutely! Homemade pumpkin pie spice works wonderfully here and can be adjusted based on your preferences. I usually mix cinnamon, ginger, nutmeg, allspice, and cloves for that perfect blend.

What happens if I don’t poke holes in the cake?

The poke step is what allows the caramel sauce to soak into the cake, making it extra moist and flavorful. If you skip this, the caramel will just sit on top rather than infusing the cake, resulting in less richness.

Can I use from-scratch cake instead of boxed mix?

You can! Just pick a spice cake recipe you love and follow the same steps. Keep in mind that a denser batter works best for soaking in the caramel without collapsing.

How do I avoid the frosting from melting?

Chilling the cake after adding the caramel and before frostings helps the cake set and keeps the frosting from sliding off. Also, bringing the frosting to room temperature lets you spread it gently without tearing the cake.

Final Thoughts

I genuinely feel this Pumpkin Poke Cake Recipe ticks all the boxes for a crowd-pleaser that’s easy enough to make on a weeknight but luxe enough for special occasions. Its moist texture, rich caramel infusion, and creamy frosting mean you’re almost guaranteed a standing ovation from your family or guests. Trust me, once you make it, this will get added to your fall favorites list just like it did mine—don’t hesitate to give it a try!