If you’re searching for an easy fall dessert that brings together all the cozy flavors of the season, this Pumpkin Caramel Poke Cake is it! It starts with a moist pumpkin cake made from simple ingredients, then gets soaked with sweet caramel sauce and finished with a fluffy layer of whipped topping. It’s rich, flavorful, and incredibly simple to make—perfect for Thanksgiving, Halloween gatherings, or anytime you want a crowd-pleasing pumpkin treat.
The best part? It all begins with a box cake mix, making this recipe as quick and stress-free as it is delicious.
Ingredients:
- 1 box spice cake mix
- 1 (15 oz) can pure pumpkin (not pumpkin pie filling)
- 3 large eggs
- ½ cup vegetable oil
- ½ cup water
- 1 teaspoon vanilla extract
For the Poke Filling:
- 1 (14 oz) can sweetened condensed milk
- ½ cup caramel sauce (plus more for topping)
For the Topping:
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 teaspoon pumpkin pie spice (optional)
- Extra caramel sauce for drizzling
- Crushed toffee bits or chopped pecans (optional)
Preparation:
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or spray with non-stick baking spray.
Step 2: Make the Cake Batter
- In a large mixing bowl, combine the spice cake mix, canned pumpkin, eggs, oil, water, and vanilla extract. Beat until smooth and fully blended.
Step 3: Bake the Cake
- Pour the batter into the prepared baking dish and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Poke Holes
- Let the cake cool for 5–10 minutes. Using the handle of a wooden spoon or a straw, poke holes all over the cake, about 1 inch apart.
Step 5: Fill with Caramel
- In a small bowl, stir together the sweetened condensed milk and ½ cup caramel sauce. Pour the mixture slowly and evenly over the entire cake, letting it soak into the holes.
Step 6: Cool Completely
- Let the cake cool fully at room temperature, then transfer to the refrigerator for at least 1–2 hours to chill and allow the caramel to soak in.
Step 7: Add Topping
- Spread the thawed whipped topping evenly over the chilled cake. Sprinkle with pumpkin pie spice if desired, drizzle more caramel sauce on top, and add toffee bits or pecans for crunch.
Step 8: Serve
- Slice and serve chilled or at room temperature. Store leftovers covered in the fridge.
Variation:
- Pumpkin Cheesecake Poke Cake: Add a layer of sweetened cream cheese beneath the Cool Whip.
- Crunchy Topping: Sprinkle crushed gingersnaps or graham crackers over the whipped topping.
- Extra Moist: Mix a little pumpkin pie spice into the sweetened condensed milk for added flavor.
- Low Sugar: Use sugar-free whipped topping and light caramel sauce.
- Homemade Cake: Use your favorite homemade pumpkin cake recipe in place of box mix.
COOKING Note:
Don’t skip chilling the cake before topping with whipped cream—it helps the caramel layer set properly and improves flavor!
Serving Suggestions:
- Serve as a Thanksgiving dessert alternative to pumpkin pie
- Pair with hot coffee, chai, or spiced cider
- Add a scoop of vanilla or cinnamon ice cream on the side
- Garnish with candied pecans or cinnamon sticks for a festive touch
- Great for holiday potlucks, fall birthdays, or bake sales
Tips:
- Use the handle of a wooden spoon for ideal poke hole size
- Let the caramel soak in while the cake is still slightly warm
- For firmer topping, chill the cake for at least 4 hours before serving
- Store in the fridge for up to 4 days, covered tightly
- Freeze the cake (without topping) for up to 2 months; thaw before adding Cool Whip
⏱️ Time Overview:
- Prep Time: 15 minutes
- Bake Time: 30–35 minutes
- Cool Time: 2+ hours
- Total Time: ~2 hours 45 minutes
🍽️ Nutritional Information (per slice, approx., 12 servings):
- Calories: ~340
- Protein: ~4g
- Carbohydrates: ~45g
- Fat: ~15g
- Sugar: ~32g
- Sodium: ~320mg
- Fiber: ~1g
Varies based on toppings and ingredients used.
❓FAQs
Can I make Pumpkin Caramel Poke Cake ahead of time?
- Yes! It’s best when chilled, so make it a day ahead and refrigerate overnight.
Can I use homemade whipped cream?
- Yes, but stabilize it with a little powdered sugar if making ahead. Cool Whip holds up better for long storage.
Is this cake overly sweet?
- It’s sweet and rich—perfect for dessert lovers. You can reduce caramel or skip added sugar in the cake mix if needed.
Can I use yellow cake mix?
- Yes! Add 1 tablespoon pumpkin pie spice to the batter for that classic fall flavor.
What’s the best caramel sauce to use?
- Use store-bought or homemade caramel sauce. A thick, pourable sauce works best.
Conclusion:
This Pumpkin Caramel Poke Cake is the perfect blend of ease and indulgence—soft, moist pumpkin cake soaked in caramel and topped with fluffy whipped cream. It’s rich without being heavy, sweet but not cloying, and loaded with cozy fall flavor.
Whether you’re hosting guests or just want a low-effort, high-impact dessert, this cake is a guaranteed crowd-pleaser. Every bite melts in your mouth and tastes like autumn!