Pumpkin Poke Cake

This easy Pumpkin Poke Cake with cake mix is soft, moist, and packed with warm seasonal spices. Soaked in rich caramel and topped with fluffy cream cheese frosting and crunchy pecans, it’s the perfect fall dessert for Thanksgiving, potlucks, or or whenever you crave a cozy sweet treat.

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Why You’ll Love This Recipe

• One-bowl batter – Minimal cleanup and simple steps make it easy for beginner bakers.
• No fancy ingredients – Made with pantry staples and boxed cake mix; quick, easy, and full of real pumpkin flavor.
• Make-ahead friendly – Chill it overnight for even better texture and flavor. Great for prepping before a party.
• Always a crowd-pleaser – A cozy, homemade pumpkin dessert is always a hit at fall gatherings.
• Easy to customize – Use your favorite mix-ins, toppings, or nut-free alternatives to fit your taste or dietary needs.

Ingredients Notes

• Spice Cake Mix – A box of spice cake mix gives the perfect warm base. You can use yellow cake mix or white cake mix instead, just add 2 extra teaspoons of pumpkin pie spice.
• Pumpkin Purée – Be sure to use 100% pure pumpkin, not pumpkin pie filling.
• Eggs – Help bind and add richness to the cake.
• Oil – Canola or vegetable oil work great. For a richer flavor, try melted butter.
• Pumpkin Pie Spice – No mix? Combine 1 tsp cinnamon with ¼ tsp each of nutmeg, ginger, cloves, and allspice.
• Salt – Just a little enhances the sweet and spiced flavors.
• Caramel Sauce – Store-bought or homemade caramel sauce is fine, just make sure it’s pourable and not too thick.
• Cream Cheese Frosting – Use a store-bought tub for convenience or your favorite homemade recipe.
• Chopped Pecans – Add a delicious crunch on top. Nut-free? Skip them or swap in roasted pumpkin seeds.

See the recipe card for full information on ingredients and quantities.

How to Make Pumpkin Poke Cake

1. Mix the ingredients: In a large bowl, combine the cake mix, pumpkin purée, eggs, oil, pumpkin spice, and salt. Stir until smooth and well blended.
2. Bake: Pour the cake batter into a greased 9×13-inch baking dish. Bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
3. Poke the cake: Let the cake cool slightly (about 10 minutes), then use the handle of a wooden spoon to poke holes all over the top of the cake.
4. Add caramel: Pour the caramel sauce evenly over the cake, letting it seep into the holes. Chill for 30 minutes to help the caramel set.
5. Top it: Spread cream cheese frosting evenly over the chilled cake. Sprinkle with chopped pecans and drizzle extra caramel on top.
6. Chill again: Refrigerate the finished cake for at least 30 minutes before slicing and serving. Enjoy!

Storage and Make-Ahead Instructions

• Store: Keep the cake covered in the refrigerator for up to 4 days.
• Serve: Best enjoyed chilled, but you can let it sit at room temperature for 10–15 minutes before serving.
• Freeze: Freeze the unfrosted cake for up to 2 months. Thaw it overnight in the fridge before adding frosting and toppings.

More Pumpkin Recipes from Princess Pinky Girl

Love this Pumpkin Poke Cake? Try these next:

• Pumpkin Pudding – A chilled, creamy pudding that tastes just like crustless pumpkin pie.
• No-Bake Pumpkin Pie – Ready in 10 minutes, perfect when your oven’s full.
• Pumpkin Streusel Bars – Creamy pumpkin filling topped with a crunchy streusel crust.
• Pumpkin Trifle – Elegant layers of pumpkin cake, creamy filling, and whipped cream topping.

If you’ve tried this Pumpkin Poke Cake Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

4.50 from 2 votes

Pumpkin Poke Cake

Author — Jennifer Fishkind

Serves — 12

Moist pumpkin poke cake soaked with caramel, topped with creamy cream cheese frosting and crunchy pecans. Perfect for fall parties and Thanksgiving desserts.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

chill time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Ingredients

 

• ▢ 15.25 ounce spice cake mix
• ▢ 1½ cups pumpkin purée
• ▢ 2 large eggs
• ▢ ½ cup melted butter
• ▢ 2 teaspoon pumpkin pie spice
• ▢ ½ teaspoon salt
• ▢ 1 cup caramel sauce plus more for drizzling
• ▢ 1 cup cream cheese frosting
• ▢ ½ cup chopped pecans

Instructions

 

• Preheat oven to 350°F and grease a 9×13 pan.
• In a large bowl, mix cake mix, pumpkin purée, eggs, butter, spice, and salt. Stir until smooth.
  15.25 ounce spice cake mix, 1½ cups pumpkin purée, 2 large eggs, 2 teaspoon pumpkin pie spice, ½ teaspoon salt, ½ cup melted butter
• Pour batter into pan and bake for 25–30 minutes.
• Let cool slightly, then poke holes across the cake using a small wooden spoon handle.
• Pour caramel sauce over cake and chill for 30 minutes.
  1 cup caramel sauce
• Spread cream cheese frosting on top, sprinkle with pecans, and drizzle more caramel.
  1 cup cream cheese frosting, ½ cup chopped pecans
• Chill again for at least 30 minutes before slicing.

Jenn’s Notes

Storage: 

• Store: Keep the cake covered in the refrigerator for up to 4 days.
• Serve: Best enjoyed chilled, but you can let it sit at room temperature for 10–15 minutes before serving.
• Freeze: Freeze the unfrosted cake for up to 2 months. Thaw it overnight in the fridge before adding frosting and toppings.

Tips:

• It helps the caramel soak in and keeps the frosting from melting.
• Let it sit at room temperature for 10–15 minutes so it spreads smoothly.
• This pumpkin cake tastes even better the next day, making it perfect for prepping ahead of time.

Nutrition Info

Calories: 434kcal | Carbohydrates: 60g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 525mg | Potassium: 240mg | Fiber: 2g | Sugar: 47g | Vitamin A: 5063IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg

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