Description
This Pumpkin Poke Cake is a moist and flavorful dessert perfect for fall gatherings. Featuring a spiced pumpkin batter, holes poked into the cake to soak up rich caramel sauce, topped with creamy cream cheese frosting and crunchy pecans, it's a delightful combination of textures and tastes that will impress any crowd.
Ingredients
Scale
Cake Batter
- 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
Toppings
- 1 cup caramel sauce plus more for drizzling
- 1 cup cream cheese frosting
- 0.5 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and grease a 9×13 inch baking pan to prevent sticking.
- Mix Batter: In a large bowl, combine the spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt. Stir the mixture until smooth and well incorporated.
- Bake the Cake: Pour the batter evenly into the prepared pan and bake in the preheated oven for 30 minutes to ensure the cake is fully cooked and moist.
- Poke the Cake: Once out of the oven, let the cake cool slightly. Using the handle of a small wooden spoon, poke holes evenly all over the surface of the cake to allow the caramel to soak in.
- Add Caramel Sauce and Chill: Pour 1 cup of caramel sauce over the cake, making sure it seeps into the holes. Place the cake in the refrigerator and chill for 30 minutes to set.
- Frost and Garnish: Spread 1 cup of cream cheese frosting evenly over the cake’s surface. Sprinkle the chopped pecans on top, then drizzle additional caramel sauce for extra sweetness and decoration.
- Final Chill: Chill the frosted cake in the refrigerator for at least 30 minutes before slicing and serving to allow flavors to meld and frosting to firm up.
Notes
- Store the cake covered in the refrigerator for up to 4 days to maintain freshness.
- This cake is best enjoyed chilled but can be brought to room temperature for 10–15 minutes before serving for softer frosting.
- You can freeze the unfrosted cake for up to 2 months; thaw it overnight in the refrigerator before adding the frosting and toppings.
- Allowing the caramel to soak in helps keep the frosting from melting and adds delicious moisture to the cake.
- Letting the cream cheese frosting sit at room temperature for 10–15 minutes before spreading will make it easier to apply smoothly.
- The cake tastes even better the next day, making it ideal to prepare in advance for events.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
