Pumpkin Poke Cake
Moist pumpkin poke cake soaked with caramel, topped with creamy cream cheese frosting and crunchy pecans. Perfect for fall parties and Thanksgiving desserts.
Servings: 12 servings
Calories: 434kcal
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 9x13 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.
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.
- 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
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
