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–+ servings
A slice of pumpkin cake on a plate next to a glass of milk.

Pumpkin Caramel Poke Cake Recipe

Course: cake, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Cool Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 20 slices
Calories: 293kcal
Author: Becky Hardin
Grab a box of cake mix, add pumpkin and caramel, and you'll have a delicious poke cake ready for fall festivities!
Print Recipe

Equipment

Ingredients

  • 15.25 ounces butter pecan cake mix 432 grams (1 box)
  • 1 tablespoon pumpkin pie spice 9 grams
  • 3 large eggs 150 grams
  • 15 ounces pumpkin puree 425 grams (1 can) - not pumpkin pie filling
  • ½ cup milk 114 grams
  • 1¼ cup caramel sauce 400 grams, divided
  • 16 ounces cream cheese frosting 454 grams (1 tub)
  • 8 ounces cream cheese spread 227 grams (1 tub)
  • 8 ounces whipped topping 227 grams, thawed if frozen (1 tub)
  • Chopped pecans optional, for garnish

Instructions

  • Preheat oven to 350°F and grease a 9x13-inch baking pan well with cooking spray.
    The ingredients for a pumpkin pie.
  • Whisk the cake mix and pumpkin pie spice in a large mixing bowl until combined.
    15.25 ounces butter pecan cake mix, 1 tablespoon pumpkin pie spice
    A white bowl with ingredients on it.
  • Use a hand mixer to mix in the eggs, pumpkin puree, and milk until thoroughly combined.
    3 large eggs, 15 ounces pumpkin puree, ½ cup milk
    A bowl of mashed sweet potatoes with pecans and butter on a marble countertop.
  • Pour the batter into the prepared baking pan and spread into an even layer with a spatula.
  • Bake for 28-33 minutes, or until a toothpick comes out clean and the cake bounces back when tapped gently with a finger.
    A white baking dish with a pumpkin cake in it.
  • Allow the cake to cool completely, about 40-60 minutes, and then poke large holes in the cake, being careful only to poke ⅔ of the way down the cake. I recommend using a cupcake core or a large straw if necessary.
  • Spread 1 cup of the caramel topping all over the cake, focusing on the holes, and allow it to seep into the cake.
    1¼ cup caramel sauce
    A white baking dish with a pumpkin cake and pecans.
  • To make the frosting, use a hand mixer to beat the cream cheese frosting and cream cheese spread in a medium-sized mixing bowl until light and fluffy.
    16 ounces cream cheese frosting, 8 ounces cream cheese spread
  • Gently fold in the whipped topping until combined.
    8 ounces whipped topping
    A cake with whipped cream and pecans on a table.
  • Spread the topping evenly over the cooled cake with a spreading spatula, and then cover it well and store it in the refrigerator until ready to serve.
    A white cake with pecans and icing in a pan.
  • When ready to serve, drizzle the remaining ¼ cup caramel topping over the top of the cake and top with chopped pecans, optional.
    Chopped pecans
  • Cut into squares and serve.

Notes

  • Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, so it will make the cake too sweet. 
  • Use the spreadable cream cheese in a tub, not block-style cream cheese.
  • Nutritional information does not include optional ingredients.
Storage: Store pumpkin caramel poke cake tightly covered in the refrigerator for up to 2 days or in the freezer for up to 1 month.

Nutrition

Serving: 1slice | Calories: 293kcal | Carbohydrates: 46g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 299mg | Potassium: 122mg | Fiber: 1g | Sugar: 36g | Vitamin A: 3534IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg