You know those moments when the air gets a little crisp, and you start craving everything pumpkin? This cake is for those moments. It’s like a warm, comforting hug in dessert form, with every bite giving you a taste of fall.

Why You’ll Love This Pumpkin Caramel Poke Cake

• It’s impossibly moist. The combination of pumpkin and caramel sauce makes for a ridiculously tender cake.
• A cinch to make. We’re starting with a cake mix, so this comes together fast.
• Pure comfort food. The cozy flavors of pumpkin spice and sweet caramel are perfect for a cool evening.
• Looks like you slaved all day. The drizzles and layers make it look fancy, but it’s our little secret how easy it was.

What It Tastes Like

This cake is autumn on a plate. It tastes like a classic pumpkin pie but with the soft, fluffy texture of a cake. The pumpkin and spices are warm and inviting, while the rich caramel soaks in to make it extra decadent. The cool, light whipped topping balances out all that richness beautifully.

Ingredients You’ll Need

• Yellow Cake Mix: The backbone of this recipe. A simple yellow or butter flavor works best. Look for a box that makes a standard 9×13-inch cake. You can use a spice cake mix, too, for an even spicier flavor profile.
• Canned Pumpkin: This is crucial: Ensure you purchase 100% pure canned pumpkin, not pumpkin pie mix. The pie mix has sugar and spices already in it, and we want to control our own flavors. You’ll find it in the baking aisle.
• Vegetable Oil & Water: These are your liquid components. They help make the cake super moist. Canola oil works just as well.
• Eggs: Three large eggs bind everything together. If you’re out of eggs, you can use a flax egg substitute (1 tablespoon flaxseed meal + 3 tablespoons water per egg), but the texture will be a little different.
• Pumpkin Pie Spice: This is the key to that signature fall flavor. It’s a pre-mixed blend of cinnamon, ginger, nutmeg, and allspice. If you don’t have any, you can make your own with 1 teaspoon of ground cinnamon, a half teaspoon of ground ginger, and a pinch each of nutmeg and allspice.
• Sweetened Condensed Milk: This thick, sweet milk is what makes our caramel filling soak into every nook and cranny. Don’t confuse it with evaporated milk, which is unsweetened and much thinner.
• Caramel Sauce: You can use your favorite store-bought caramel sauce or make your own. Just a heads up, the thicker sauces work better for drizzling on top, but a thinner one is fine for the filling.
• Whipped Topping: A standard 8-ounce container is the perfect amount for the frosting. Thaw it in the fridge for a few hours before you plan to frost the cake.
• Ground Cinnamon: Just a little sprinkle on top adds a nice finishing touch and extra warmth.
• Pecans: Chopped pecans add a delightful crunch and nutty flavor. Walnuts work just as well, or you can skip the nuts entirely if you’re not a fan.

Step-by-Step Instructions

Preheat the oven and prepare the cake batter. Preheat your oven to 350°F and grease a 9×13-inch baking pan. In a large bowl, whisk together the cake mix, pumpkin, oil, water, eggs, and pumpkin pie spice until it’s smooth and lump-free. Don’t overmix it – just until everything is combined. Pour the batter evenly into your prepared pan.

Bake the cake. Pop the pan in the oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. This is crucial: Don’t bake it for too long, or the cake will be dry.

Poke and pour. Once the cake is out of the oven, let it cool for about 10 minutes. Then, grab a skewer or the handle of a wooden spoon and poke holes all over the cake. The holes should go almost all the way to the bottom. In a small bowl, whisk together the sweetened condensed milk and the ½ cup of caramel sauce. Slowly and carefully, pour this mixture evenly over the entire surface of the warm cake. The sauce will sink into the holes and the cake itself, making it incredibly moist.

Cool and frost. Let the cake cool completely to room temperature. This takes about an hour or so. Once it’s cool, spread the thawed whipped topping evenly over the cake. For a pretty finish, drizzle with extra caramel sauce and sprinkle with chopped pecans and a pinch of cinnamon.

Chill and serve. For the best results, let the cake chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld and the cake to firm up nicely.

Variations, Additions, And Substitutions

Try adding a half cup of chocolate chips to the batter for a richer flavor. For a fall twist, swap the pecans for candied walnuts. You can also use cream cheese frosting instead of whipped topping if you prefer.

Tips for Success

• Poke while the cake is warm. The pores of the cake are open, which lets the caramel sauce soak in much better.
• Don’t rush the cooling. Spreading the whipped topping on a warm cake will cause it to melt into a soupy mess. Patience is key here.
• Use the right pumpkin. Double-check that, can! The pure pumpkin is what gives you that true flavor.
• Drizzle with a squeeze bottle. For a professional-looking caramel drizzle, pour your sauce into a small squeeze bottle. It makes it so much easier.

What to Serve With This Cake

This cake is rich and sweet, so it pairs well with something to cut through the richness. A hot cup of black coffee or a spiced tea would be perfect. For a more decadent dessert, a scoop of vanilla bean ice cream on the side is a dream. If you’re hosting a fall dinner, serve this as the showstopper after a hearty meal like a roasted chicken with root vegetables or a pork tenderloin.

Storage And Reheating

Store any leftovers covered in the refrigerator. It will keep well for 3–4 days. The cake is best served cold, so there’s no need to reheat it. In fact, it gets even moister and more delicious as it sits. You can also freeze individual slices wrapped tightly in plastic wrap for up to a month.

Frequently Asked Questions

What is a poke cake?

A poke cake is a baked cake with holes poked into it, which are then filled with a liquid or gelatin, making the cake extra moist and flavorful.

Can I use a different kind of cake mix?

Yes, a spice cake mix works great and will add more spices to the cake. A white or even a chocolate cake mix could also be an interesting combination.

How do I get the caramel to soak in?

The key is to poke the holes while the cake is still warm from the oven. The warmth helps the sauce soak deep into the cake.