Description
A moist and delicious Pumpkin Caramel Poke Cake made from a doctored yellow cake mix infused with pumpkin and pumpkin pie spice. The cake is poked and filled with luscious caramel topping, then finished with a creamy homemade cream cheese frosting. Perfect for autumn gatherings or anytime you crave a rich and flavorful dessert.
Ingredients
Scale
Cake
- 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
Filling
- 2.25 ounces caramel topping
Frosting
- 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
Instructions
- Prepare the Cake Batter: In a large bowl, combine the yellow cake mix, canned pumpkin, water, vegetable oil, eggs, and pumpkin pie spice. Mix until all ingredients are well incorporated and the batter is smooth.
- Bake the Cake: Pour the batter into a greased 9×13-inch baking pan. Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly.
- Poke the Cake: Using the handle of a wooden spoon or a similar tool, poke holes all over the surface of the warm cake. This will allow the caramel topping to seep into the cake for extra moisture and flavor.
- Add Caramel Filling: Pour the caramel topping evenly over the poked cake, spreading it gently to ensure it fills the holes and coats the surface.
- Prepare the Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the confectioners sugar, mixing well after each addition. Stir in vanilla extract, a dash of salt, and enough whole milk (3 to 4 tablespoons) to achieve a spreadable consistency.
- Frost the Cake: Once the cake has cooled completely and the caramel has set slightly, spread the cream cheese frosting evenly over the top of the cake.
- Serve and Enjoy: Slice the cake into 12 servings and serve. Store any leftovers covered in the refrigerator.
Notes
- Pumpkin Caramel Poke Cake is an easy, moist dessert made from a doctored cake mix and enhanced with jarred caramel sauce and homemade cream cheese frosting.
- This cake is perfect for fall celebrations or whenever you want a flavorful pumpkin treat with a caramel twist.
- Make sure the cake is slightly warm when poking to help the caramel soak in, but not too hot to melt the caramel.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 464
- Sugar: 68 g
- Sodium: 339 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 87 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
