Pumpkin Caramel Poke Cake Recipe
Enjoy this delicious treat of a dessert a pumpkin caramel poke cake with a cream cheese frosting. A yummy fall and winter treat for everyone to enjoy.
Ultimate fall and winter dessert – Pumpkin Caramel Poke Cake
This pumpkin caramel poke cake really is the ultimate fall and winter dessert! It is drizzled with a salted caramel sauce, and topped with a mouthwatering cream cheese frosting, then more caramel sauce and topped with some crushed walnuts. Oh my so yummy.
You can of course use a regular caramel sauce, I just love salted caramel sauce and you can get our recipe for the salted caramel sauce here on our site. I recommend added a bit more cream than what we have in the recipe for this pumpkin caramel poke cake so it’s easier to fill in the holes for the cake.
Make sure to check out some of our other delicious recipes like the ones below:
- Lemon Poke Cake With Whipping Cream
- Semi-Homemade Chocolate Coconut Poke Cake
- Death By Chocolate Poke Cake Recipe
- Pumpkin White Chocolate Chip Cookies
- Easy Lemon Mousse Recipe
Pin this yummy Pumpkin Caramel Poke Cake Recipe
What you will need for the pumpkin caramel poke cake
In addition to the ingredients shown above you will also need the following:
- Caramel Sauce whether homemade or store bought
- Cream Cheese
- Whipping Cream
- Powdered Sugar
- Vanilla Extract
- Walnuts (optional)
Tips for Making Pumpkin Caramel Poke Cake
I suggest that you poke the holes in the cake as soon as it comes out of the oven and pour about 1.5 cups of the caramel sauce into the hot cake. This helps to keep it moist as the caramel absorbs into the warm cake. Make sure you have enough caramel sauce to top the cake so about 2 cups in total for the sauce. Cream Cheese Frosting
While the cake is cooling you can make the cream cheese frosting. We opted to go with less icing sugar so it’s not a sweet frosting in my opinion. Many cream cheese frosting recipes call for 3 cups of icing sugar for one block of cream cheese to give you an idea of the difference.
However, with the caramel sauce in the cake and as a topping I personally don’t think it needs to be sweeter. If you want sweeter add more powdered sugar. I also decided not to use butter with the frosting and still found it quite yummy. You can of course make the frosting with butter if you prefer.
Once the cake is cool to the touch you can frost it with that delicious cream cheese frosting. We like the frosting to be fluffy if we can so make sure to whip the cream cheese until it’s a smooth and fluffy as possible.
Are you ready for the full instructions for this delicious Pumpkin Caramel Poke Cake? Let’s get to it shall we?
- 1 box of white cake mix*
- 1 box of yellow cake mix*
- 1 tbsp pumpkin spice seasoning
- 4 eggs
- 1 cup of vegetable oil
- ½ cup of water
- 1 cup of pumpkin puree
- 1.5 cups of caramel sauce (you can use salted caramel or regular)**
- 3 tbsp caramel sauce to garnish
- 24 oz cream cheese (bricks not spreadable so 3 brick style packages)
- 3 cups powdered sugar (icing sugar)
- 1/2 cup of whipping cream
- ½ tsp vanilla extract
- Handful of chopped walnuts
- Mix all cake ingredients together until smooth.
- Pour batter into a deep cake pan, mine way nonstick, but if yours is not, you should oil it.
- My pan was about 14 inches x 6 and it worked well.
- Bake for 40 minutes at 350 or until a toothpick comes out clean
- While the cake is still warm using a wooden spoon, poke holes into the cake and then pour the caramel sauce overtop of the cake.
- Let fully cool while you make the cream cheese icing.
- To make the icing, mix the cream cheese, powdered sugar, vanilla extract and the whipping cream until smooth.
- Spread onto the cake and smooth with a spatula.
- Drizzle the caramel sauce on top and then using a toothpick to drag the caramel sauce across the cake.
- Sprinkle some chopped walnuts on top.
If making the salted caramel sauce from scratch that adds additional time to making this cake.
* For a slightly different and more intense flavor instead of white and yellow cake you can use a spice cake. It's another delicious option.
* *To thin out the caramel sauce for pouring into the cake you can do any of the following:
Add cream or water over heat to the caramel so in a small pot on low heat. If you use a caramel sauce made with butter try water first as more dairy may cause it to separate. Start with small portions first like a max of 1tbsp.
You can also add corn syrup or lemon juice to caramel sauces which will help to prevent them from crystallizing. It’s also a good idea to know how to make caramel in the first place
Crushed pecans are also another yummy option.
Amount Per Serving: Calories: 870Total Fat: 49gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 135mgSodium: 749mgCarbohydrates: 102gFiber: 2gSugar: 80gProtein: 10g
Please note that we can not guarantee the accuracy of the nutritional information. They are a best guess calculation.
So what do you think does this pumpkin caramel poke cake sound delicious or what? I’m not even a huge pumpkin fan normally but desserts like this have me changing my stance on that.
Seriously though what’s not to love about caramel, cream cheese frosting and everything in between but I might be totally biased there lol
Can you see the ooey gooey goodness of the caramel in this yummy pumpkin salted caramel poke cake?
Remember that while I used my salted caramel sauce for this one you don’t have to, it can be regular caramel sauce and/or store bought. Just remember that you will probably have to thin it a bit before pouring into the cake. We have tips for that in the recipe card!
Last but not least you can also add the chopped walnuts into the cake if you like but I prefer to put them on top of the icing or add to individual cake pieces if we’re sharing the cake at a gathering. I might enjoy this caramel pumpkin cream cheese poke cake just a little too much!
If you make this salted caramel pumpkin poke cake let us know how you liked it or not but hopefully you liked it.