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
Scale
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.
