Name: Pumpkin Caramel Poke Cake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 box yellow cake mix; ¾ cup canned pumpkin (not pumpkin pie mix); ½ cup water; ½ cup vegetable oil; 4 eggs; 2 teaspoons pumpkin pie spice; 2.25 ounces caramel topping; 1 package cream cheese, softened; 1 stick unsalted butter, softened; 5 cups confectioners sugar; 1 tablespoon vanilla extract; 3-4 tablespoons whole milk; Dash of salt

I absolutely love how this Pumpkin Caramel Poke Cake Recipe turns out—it’s like the perfect harmony between cozy pumpkin spice and indulgent caramel goodness. I’ve found it’s a true crowd-pleaser during fall get-togethers or any time you want a cake that’s moist, flavorful, and seriously easy to make. What makes it special is how the caramel sinks into the cake, creating little pockets of sweetness that surprise you with every bite.

When I first made this, I was amazed how quickly a simple doctored-up cake mix could transform into something that tastes homemade from scratch. You’ll find that the cream cheese frosting ties it all together with just the right balance of tang and sweetness. Trust me, whether you’re serving guests or just treating yourself, this Pumpkin Caramel Poke Cake Recipe is a winner.

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Why You’ll Love This Recipe

Simple and Foolproof: Using a cake mix makes this dessert quick and easy without sacrificing flavor.
Decadently Moist: The poke method allows caramel sauce to seep into every bite, making it irresistibly tender.
Perfect Fall Flavors: Pumpkin and caramel come together for a comforting taste that screams cozy season.
Versatile Dessert: Great for family dinners, holiday parties, or just because you deserve something sweet.

A square piece of carrot cake sits on a white plate with a green napkin underneath, showing two layers: a thick, moist orange-brown cake base with visible small bits, topped by a thick, smooth, and creamy white frosting layer evenly spread on top. The plate is placed on a wooden surface with a light tone. In the background, there is a white frosting-covered square cake with a missing piece in a dark baking pan on a metal cooling rack. A fork is resting on the edge of the plate near the cake slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work beautifully together to deliver a moist, flavorful cake with a luscious frosting and gooey caramel filling. I always recommend using canned pumpkin (not pumpkin pie mix) for that authentic pumpkin flavor without extra sugars.

Yellow cake mix: A great base for easy customization, pick your favorite brand for best results.
Canned pumpkin: Adds moisture and that classic pumpkin spice vibe.
Water: Helps keep the batter the right consistency without diluting flavors.
Vegetable oil: Keeps the cake tender and soft.
Eggs: Bind everything together and provide structure.
Pumpkin pie spice: Essential for warming spices that complement pumpkin perfectly.
Caramel topping: To pour into the cake, creating those delicious pockets of gooey sweetness.
Cream cheese: Softened for a creamy, tangy frosting that cuts through the sweetness.
Unsalted butter: Adds richness to the frosting without overpowering it.
Confectioners sugar: Sweetens and thickens the frosting for the perfect spreadable texture.
Vanilla extract: Enhances overall flavor and adds a warm aroma.
Whole milk: Adjusts frosting consistency for easy spreading.
Dash of salt: Balances the sweetness and makes flavors pop.

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.

Variations

I like to mix things up depending on the occasion – this Pumpkin Caramel Poke Cake Recipe is super flexible, so play around with it and make it your own!

Spiced Up: Adding a pinch of ground cloves or ginger to the pumpkin pie spice makes the cake even more aromatic and festive, which my family goes crazy for during the holidays.
Nutty Delight: Toss chopped pecans or walnuts on top of the frosting for a satisfying crunch and extra flavor contrast.
Gluten-Free Option: Swap the yellow cake mix for a gluten-free version; just make sure to check the caramel topping is gluten-free too.
Less Sweet: Reduce the confectioners sugar slightly in the frosting or use a less sweet caramel sauce if you want to balance the dessert for those who prefer less sugar.

How to Make Pumpkin Caramel Poke Cake Recipe

Step 1: Mix and Bake Your Pumpkin Cake Batter

Start by prepping the cake mix to give it that pumpkin spin: combine your yellow cake mix, canned pumpkin, water, vegetable oil, eggs, and pumpkin pie spice in a large bowl. I use a hand mixer to make sure everything blends smoothly without lumps—plus it’s quicker. Pour the batter evenly into a greased 9×13-inch pan, then bake according to the cake mix package instructions—usually around 30 minutes. To avoid overbaking, check with a toothpick a few minutes before the timer goes off; it should come out with just a few moist crumbs, not raw batter.

Step 2: Poke and Pour That Luscious Caramel

Once the cake is out of the oven but still warm, grab a wooden spoon handle or a similar tool and poke holes all over the cake—don’t be shy! These aren’t just for show; these holes let the caramel soak down into the cake, creating juicy, gooey bites that are pure magic. Then, generously pour the caramel topping over the entire cake, making sure it seeps into every nook and cranny.

Step 3: Whip Up the Cream Cheese Frosting

While the caramel is settling, it’s your time to shine with the frosting. Beat softened cream cheese and butter together until creamy and smooth, then gradually add confectioners sugar, vanilla, whole milk, and a dash of salt. The milk helps you get the frosting consistency perfect: thick enough to spread but soft enough to glide over the cake. You’ll love how the frosting’s slight tang balances the sweet caramel wonderfully.

Step 4: Frost and Chill Your Poke Cake

Spread the cream cheese frosting evenly over the cooled cake. I prefer to chill the cake for at least an hour afterward—it helps the caramel and frosting meld together, making every slice neat and easier to serve. Plus, chilling really amps up the flavors. After that, go ahead and dig in or save it for a special occasion.

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Pro Tips for Making Pumpkin Caramel Poke Cake Recipe

Don’t Skip Poking the Cake: The magic of this recipe is the caramel soaking into the cake, so make plenty of holes—about 2 inches apart.
Use Room Temperature Ingredients: Softened cream cheese and butter give you a smoother frosting with no lumps.
Chill Before Serving: Letting the cake rest in the fridge helps the flavors meld and the frosting set perfectly.
Avoid Overmixing: When mixing the batter, mix just until combined to keep your cake light and tender.

How to Serve Pumpkin Caramel Poke Cake Recipe

A single square slice of carrot cake sits on a white plate, showing two layers: the bottom layer is a moist, light brown carrot cake with small bits of carrot and darker spots, and the top layer is a thick, smooth, creamy white frosting spread evenly over the cake. Next to the cake on the plate is a silver fork with four tines. In the background, a white baking dish on a wire rack holds the rest of the carrot cake topped with the same white frosting, with one piece missing. The scene is set on a light wood table with a green cloth napkin that has a white and blue floral pattern, and the surface behind is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this poke cake with a sprinkle of chopped toasted pecans or a light dusting of cinnamon for that extra fall flair. Whipped cream alongside each slice also makes it feel just a little more indulgent without overpowering the pumpkin and caramel flavors.

Side Dishes

This cake pairs wonderfully with a bold cup of coffee or a warm spiced chai latte. If you’re serving it after a meal, simple vanilla ice cream or even a scoop of cinnamon gelato complements it beautifully.

Creative Ways to Present

For special occasions, I’ve served this poke cake in individual trifle glasses layered with whipped cream and a drizzle of extra caramel. It turns a humble cake into an elegant dessert everyone asks about. You can also add edible gold leaf or caramel drizzle art on top for that ‘wow’ factor.

Make Ahead and Storage

Storing Leftovers

I keep leftover Pumpkin Caramel Poke Cake tightly covered in the fridge for up to 4 days. The flavors actually improve a bit overnight, so if you want to prep ahead, it’s a great candidate for make-ahead dessert plans.

Freezing

Freezing this cake works well if you slice it first, wrap each piece in plastic wrap, then place in an airtight container. I’ve frozen it for up to a month and found the texture stays moist—just thaw it overnight in the fridge before serving.

Reheating

If you want to enjoy it warm, I recommend reheating individual slices in the microwave for about 15-20 seconds. This brings back the caramel gooeyness without melting the frosting completely. Alternatively, room temperature is great for serving, too.

FAQs

Can I use fresh pumpkin instead of canned in this Pumpkin Caramel Poke Cake Recipe?

You can absolutely use fresh pumpkin, but you’ll need to cook and puree it first. Keep in mind that canned pumpkin has a firmer consistency and less water than some fresh purees, so using fresh might require adjusting the liquid in the recipe to keep the right cake texture.
What kind of caramel topping works best?

I recommend using a thick, jarred caramel sauce rather than a thin caramel syrup. Thicker caramel seeps slowly into the cake, creating those delightful gooey pockets without making the cake soggy.
Can I make the frosting ahead of time?

Yes! The cream cheese frosting can be made a day ahead and stored in the fridge. Just bring it to room temperature and give it a quick whip before spreading for the best texture.
Is this Pumpkin Caramel Poke Cake Recipe suitable for parties?

Definitely. It’s easy to scale up or down, travels well, and taps into universally loved flavors, making it perfect for a crowd. Just remember to keep it chilled until serving so the frosting stays firm.

Final Thoughts

This Pumpkin Caramel Poke Cake Recipe has become one of my go-to desserts because it’s simple, comforting, and feels a little special. Every time I make it, I’m reminded that you don’t need complicated steps to impress people or enjoy a delicious dessert. If you love pumpkin and caramel like I do, you really should try making this for your next cozy night in or festive gathering—I promise it’ll bring smiles all around the table.