The Pumpkin Caramel Poke Cake Recipe is a truly delightful treat that brings together the warm, cozy flavors of pumpkin spice with the luscious sweetness of homemade caramel. This moist and tender cake, perfectly infused with cinnamon, nutmeg, and ginger, is punctuated by pockets of gooey caramel that seep into every bite thanks to the delightful poke method. Topped with a light whipped cream and optionally finished with a crunchy sprinkle of pecans or toffee bits, this dessert is as visually inviting as it is comforting. Whether you’re welcoming autumn or craving a crowd-pleasing party centerpiece, this Pumpkin Caramel Poke Cake Recipe will make your kitchen the sweetest spot in the house.
Ingredients You’ll Need
The magic of this Pumpkin Caramel Poke Cake Recipe lies in its simple yet carefully chosen ingredients. Each one plays a crucial role in bringing together the perfect balance of texture, flavor, and color — from the richness of pumpkin puree to the aromatic spices that evoke fall in every bite.
- 1 ¾ cups all-purpose flour: Provides the structure and body of the cake for a tender crumb.
- 1 teaspoon baking soda: Helps the cake rise and achieve a light texture.
- 1 teaspoon baking powder: Works with baking soda to create perfect lift and fluffiness.
- 1 teaspoon ground cinnamon: Adds warmth and classic pumpkin spice flavor.
- ½ teaspoon ground nutmeg: Offers a subtle nutty and sweet-spicy note.
- ½ teaspoon ground ginger: Brings bright, zesty undertones to complement the pumpkin.
- ½ teaspoon salt: Balances and enhances the sweet and spicy flavors.
- 1 cup pumpkin puree: The star ingredient providing moisture, color, and that iconic pumpkin taste.
- ¾ cup granulated sugar: Sweetens the cake with classic clean sweetness.
- ½ cup packed brown sugar: Adds a deep molasses flavor for richness.
- ½ cup vegetable oil: Keeps the cake moist and tender without weighing it down.
- 2 large eggs: Bind the ingredients together and contribute to the cake’s structure.
- 1 teaspoon vanilla extract: Infuses mellow sweetness and rounds out the flavors beautifully.
- 1 cup caramel sauce (store-bought or homemade): Creates those irresistible caramel pockets inside the cake.
- 1 cup whipped topping (dairy or non-dairy): Provides a light, creamy finish that contrasts the dense cake.
- Optional: Chopped pecans or toffee bits for garnish: Adds a delightful crunch and enhances the cake’s texture.
How to Make Pumpkin Caramel Poke Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C) and greasing up a 9×13-inch baking pan. This ensures your cake bakes evenly and comes out effortlessly when it’s time to enjoy.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together all the dry components — flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mixing these first helps them distribute evenly through the batter for that perfect spice balance.
Step 3: Mix Wet Ingredients
In a large bowl, blend pumpkin puree, granulated and brown sugars, vegetable oil, eggs, and vanilla extract until you have a smooth, uniform mixture. This step melds the flavors and prepares your batter for that velvety texture.
Step 4: Combine Wet and Dry Mixtures
Gradually incorporate the dry ingredients into your wet mixture, stirring gently just until combined. Overmixing can lead to a dense cake, so be careful to keep it light and tender.
Step 5: Bake the Cake
Pour your batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. This timing ensures your cake is cooked through but still wonderfully moist.
Step 6: Poke the Cake and Add Caramel
Once the cake has cooled slightly for about 10 minutes, use the handle of a wooden spoon to poke holes evenly about an inch apart all over the surface. Then, pour the caramel sauce over the top, letting it seep enticingly into the holes — this is where the “poke” technique shines, infusing every bite with luscious sweetness.
Step 7: Chill and Whip
Allow the cake to cool completely so the caramel settles in perfectly. Then, spread your whipped topping evenly across the surface to add a light, creamy layer that balances the caramel’s sugary richness.
Step 8: Garnish and Slice
To finish, sprinkle chopped pecans or toffee bits if you want an extra touch of crunch and flavor. Slice into generous pieces and prepare to be wowed by this comforting classic Pumpkin Caramel Poke Cake Recipe.
How to Serve Pumpkin Caramel Poke Cake Recipe
Garnishes
Enhance your cake with simple garnishes such as a sprinkle of chopped pecans, golden toffee bits, or even a light dusting of cinnamon. These small touches elevate the presentation and add delightful texture contrasts with each bite.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a beverage, try warm spiced cider or a lightly brewed chai latte to embrace the seasonal flavors completely.
Creative Ways to Present
For special occasions, serve the cake in individual glass cups layered with extra caramel sauce and whipped topping for a stunning dessert parfait. Alternatively, create a pumpkin-themed dessert platter featuring slices of this cake alongside spiced nuts and fresh fruit for variety.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Pumpkin Caramel Poke Cake Recipe tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, making it an excellent treat to enjoy later.
Freezing
You can freeze the cake (without the whipped topping) by wrapping it well in plastic wrap followed by aluminum foil to prevent freezer burn. Thaw it in the fridge overnight, then add fresh whipped topping before serving to keep it tasting fresh.
Reheating
For a warm, cozy dessert, reheat individual slices in the microwave for 15 to 20 seconds. Just be gentle to avoid melting the caramel too much — a little warmth enhances the flavors without making the cake soggy.
FAQs
Can I make the caramel sauce from scratch?
Absolutely! Homemade caramel sauce adds a wonderful depth of flavor, and it’s surprisingly simple to make with just sugar, butter, and cream. Using homemade caramel makes this Pumpkin Caramel Poke Cake Recipe even more special.
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree because canned pumpkin pie filling contains added spices and sugar, which can alter the flavor and texture of the cake.
Is this recipe suitable for a dairy-free diet?
Yes! Use vegetable oil and opt for a dairy-free whipped topping to easily make this Pumpkin Caramel Poke Cake Recipe dairy-free without sacrificing taste or texture.
Why do I need to poke holes in the cake?
Poking holes allows the caramel sauce to soak deep into the cake, infusing every piece with rich, gooey sweetness rather than just a topping layer — it’s what makes this poke cake uniquely irresistible.
Can I use different spices or adjust the intensity?
Feel free to customize the spice blend to your liking. Adding more cinnamon or a pinch of cloves can create a stronger fall flavor, but the balanced mix in this recipe is designed to complement the pumpkin and caramel perfectly.
Final Thoughts
If you’re looking for a crowd-pleaser that’s packed with classic fall flavors and an indulgent caramel twist, the Pumpkin Caramel Poke Cake Recipe is an absolute must-try. Its simple ingredients and straightforward steps make it easy to bake, while the result is a show-stopping dessert your family and friends will adore. So go ahead, bake with joy, and savor every cozy bite!
Print
Pumpkin Caramel Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Caramel Poke Cake is a moist and flavorful autumn dessert perfect for celebrations or cozy gatherings. It features a spiced pumpkin cake infused with warm cinnamon, nutmeg, and ginger, baked to perfection, then ‘poked’ to soak up luscious caramel sauce. Topped with fluffy whipped topping and optional crunchy pecans or toffee bits, this cake offers a delightful blend of textures and flavors that capture the essence of fall.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup whipped topping (dairy or non-dairy)
- Optional: Chopped pecans or toffee bits for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Pour Batter into Pan: Pour the batter into the prepared 9×13-inch pan, spreading it evenly to ensure uniform baking.
- Bake the Cake: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Poke Holes: Let the cake cool for 10 minutes. Then, using the handle of a wooden spoon, poke holes evenly spaced about 1 inch apart across the entire cake surface.
- Pour Caramel Sauce: Evenly pour the caramel sauce over the cake, allowing it to seep into the holes for maximum flavor and moisture. Let the cake cool completely to absorb the sauce.
- Add Whipped Topping: Once cooled, spread the whipped topping evenly over the entire cake surface for a light and creamy finish.
- Garnish and Serve: Optionally, sprinkle chopped pecans or toffee bits on top for added texture and flavor. Slice the cake into 12 servings and serve.
Notes
- Ensure the cake is warm but not hot before poking holes to prevent tearing the cake.
- Use a toothpick or skewer for poking holes evenly spaced around 1 inch apart.
- For best results, cool cake completely before spreading whipped topping to avoid melting.
- Store leftovers covered in the refrigerator for up to 3 days.
- This cake can be made with dairy or non-dairy whipped topping according to preference.
- Optional garnishes add extra crunch and flavor but can be omitted for a simpler presentation.
