Pumpkin Poke Cake Recipe
User Reviews
5
Pumpkin Poke Cake Recipe
Description
This pumpkin poke cake starts by blending a standard spice cake mix with canned pumpkin puree, eggs, vegetable oil, pumpkin pie spice, cinnamon, and salt. The batter is thick and spread evenly in a greased 9×13-inch pan before baking until a toothpick comes out clean and the cake springs back to the touch. Once cooled slightly, holes are poked throughout the cake with a straw to allow moisture penetration.
Caramel sauce is poured slowly over the pierced cake, seeping into the holes to infuse the cake with rich sweetness and a sticky texture. The cake is then topped with cream cheese frosting, adding a creamy layer balanced by mild tanginess. The spice blends with the pumpkin to create a warm, cozy dessert with a tender crumb and moist interior.
This cake is well suited for fall or holiday gatherings. It can be served as is or decorated with seasonal toppings. The combination of caramel and cream cheese frosting makes it rich and indulgent yet approachable.
Homemade cream cheese frosting requires storage in the refrigerator and lasts up to a week. Store-bought frosting, which is shelf stable, can be kept at room temperature for up to five days. Slight warming in the microwave helps soften frosting if refrigerated before serving.
Ingredients
- 15 ounces spice cake mix standard size spice cake mix, you are only using the mix, do not follow the instructions on the box
- 15 ounces pumpkin puree canned
- 2 egg large
- 1/2 cup vegetable oil
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 11 to 12 ounces caramel sauce approximately 1 1/3 cups homemade or use jar sauce
- cream cheese frosting Homemade or a standard size store bought tub of cream cheese frosting.
Instructions
- Preheat oven to 350 F. Spray a 9×13” pan with non-stick cooking spray and set aside. If desired you can line the pan with parchment paper.
- In a large bowl, combine cake mix, pumpkin puree, eggs, oil, pumpkin pie spice, salt and cinnamon. Beat with an electric mixer on medium speed until smooth and combined. This should take less than one minute. Do not overmix.
- Spread batter, which will be thick, into prepared pan. Bake for about 25 to 30 minutes, or until the cake springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and transfer to a wire cooling rack. Using a straw, poke holes evenly over cake. You should have around 35-50 holes in the cake.
- Immediately pour caramel over cake. Pour slowly, taking time to try and get caramel into all of the holes, as well as over the top. If desired you can use the back of a spoon or an offset spatula to smooth the carmel over the top.
- Top with cream cheese frosting after cake has cooled slightly. If desired, sprinkle chopped pecans or walnuts over the cake. Can be served warm, at room temperature or even cold.
Notes
- Use a standard 9×13-inch pan and grease or line it for easier cake removal.
- Do not overmix the batter; combine ingredients until just smooth.
- Poke around 35-50 holes evenly across the cake to allow caramel to soak in.
- If using homemade cream cheese frosting, store the cake refrigerated for up to one week.
- Store cakes with store-bought frosting at room temperature for up to five days.
- Warm refrigerated frosting briefly in a microwave before serving to soften.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 20mg | 7% |
| Sodium | 360mg | 15% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 4185IU | 84% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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