![- 1 box yellow cake mix - 1 cup canned pumpkin puree - 1 cup milk - 3 large eggs - 1 tablespoon pumpkin pie spice - 1 teaspoon vanilla extract - 1 cup caramel sauce (divided) - 1 cup whipped topping - 1/2 cup chopped pecans (optional) - Additional pumpkin pie spice for garnish The ingredients for this caramel pumpkin poke cake are simple yet full of flavor. The yellow cake mix gives a light base. The pumpkin puree adds moisture and a rich taste. Milk helps keep the cake soft. Eggs bind everything together, while pumpkin pie spice brings warmth and sweetness. Caramel sauce is key for that gooey poke effect. Whipped topping adds a creamy layer. Chopped pecans offer a nice crunch, but they're optional. You can also sprinkle more pumpkin pie spice for a lovely finish. You can switch the cake mix for any flavor you like. Chocolate or spice cake mixes work well, too. If you're dairy-free, use almond or soy milk instead of regular milk. If you can't find pumpkin puree, try using applesauce or mashed bananas. Each option gives a different twist to the cake. Feel free to mix and match to find your favorite! For more detailed steps on how to create this delightful dessert, check the Full Recipe. 1. First, preheat your oven to 350°F (175°C). This temperature is key for a moist cake. 2. Next, grease and flour a 9x13-inch baking pan. This step helps the cake release easily. 3. In a large mixing bowl, combine the yellow cake mix, pumpkin puree, milk, eggs, pumpkin pie spice, and vanilla extract. 4. Mix on medium speed until everything is smooth, about 2 minutes. This makes the batter light and fluffy. 5. Pour the batter into your prepared pan. Smooth the top with a spatula to even it out. 1. Place the cake in the preheated oven. Bake for 25-30 minutes. 2. Check for doneness by inserting a toothpick into the center. It should come out clean. If not, bake for a few more minutes. 1. After baking, let the cake cool in the pan for about 10 minutes. This helps it set. 2. Use the handle of a wooden spoon or a fork to poke holes all over the cake, about 1 inch apart. 3. Pour half of the caramel sauce evenly over the cake. This allows the cake to soak up that sweet flavor. 4. Allow the cake to cool completely on a wire rack for at least 1 hour. This step is crucial for the best taste. For the full recipe, you can refer to the earlier sections. Enjoy the process of making this delightful caramel pumpkin poke cake! To make the best poke cake, the holes matter. Use the handle of a wooden spoon or a fork to poke holes. Aim for about 1 inch apart. This helps the caramel soak in well. Poking too few holes means less caramel flavor in each bite. Next, pour the caramel sauce slowly. Start at one side and move across. This way, the sauce spreads evenly. It will seep into the holes better, giving you a moist cake. If you rush, some parts may miss out on that delicious caramel. When it's time to serve, presentation is key. Cut the cake into squares. Place each piece on a nice dessert plate. Drizzle extra caramel on top for a tasty look. If you like, sprinkle chopped pecans on each slice. This adds a nice crunch and a pop of flavor. Pair your cake with a warm drink. A cup of spiced apple cider or coffee works great. These drinks balance the sweetness of the cake. They make for a cozy fall treat. One common mistake is overmixing the batter. Mix just until the ingredients blend. Overmixing can make the cake dense. We want it light and fluffy. Another mistake? Not poking enough holes. If you skip this step, the caramel won't soak in well. You'll miss out on that sweet, gooey goodness. Make sure to poke holes all over for the best flavor. For the full recipe, check the [Full Recipe]. {{image_2}} You can easily change the taste of your cake. Adding chocolate chips gives a rich twist. The chocolate melts and mixes well with the pumpkin flavor. You can use dark or milk chocolate, depending on your taste. Another great option is to switch up the spices. Instead of just pumpkin pie spice, try cinnamon or nutmeg. You can even mix in a pinch of ginger for extra warmth. If you want a gluten-free cake, use a gluten-free cake mix. Many brands offer great options that taste fantastic. Just check the label to ensure it’s truly gluten-free. For a vegan version, substitute the eggs and milk. Use flax eggs and almond milk or oat milk instead. This way, everyone can enjoy this treat. Using fresh pumpkin can enhance the flavor. You can roast a pumpkin, scoop it out, and mash it. This gives a rich taste that canned pumpkin may lack. You can also add seasonal fruits like apples or pears. They add natural sweetness and a nice texture to the cake. These swaps make your cake even more special for fall gatherings. To keep your Caramel Pumpkin Poke Cake fresh, store it in the fridge. Use an airtight container to prevent drying out. If you have leftovers, you can also freeze it. Wrap the cake tightly in plastic wrap, then place it in a freezer bag. This helps keep it moist. In the fridge, this cake lasts about 4 to 5 days. Always check for signs of spoilage. If you see mold, or if the cake smells off, it's best to toss it. A dry texture is also a sign that it has gone bad. To reheat your poke cake, use the microwave for best results. Heat it in short bursts of about 10-15 seconds. This warms the cake without making it soggy. If you prefer the oven, set it to 350°F (175°C). Place the cake in for about 10 minutes. Keep an eye on it to avoid sogginess. Enjoy your delicious cake warm! For the full recipe, check the link above. Making this cake is easy. It takes about 20 minutes to prep. You bake it for 25 to 30 minutes. After baking, let it cool for an hour. So, the total time is about 2 hours. Yes, you can use homemade caramel sauce. To make it, melt sugar in a pot until it turns golden. Slowly add cream and stir until smooth. Use this warm sauce to soak into the cake. It adds a rich flavor! Yes, you can freeze this poke cake. Wrap it tightly in plastic wrap. Then place it in a freezer-safe bag. Thaw it in the fridge overnight before serving. The cake stays moist and tasty. If you want to skip the whipped topping, you have options. You can use homemade whipped cream. Just whip heavy cream with sugar until soft peaks form. Greek yogurt is another great choice. It gives a creamy texture and tangy taste. In this post, we explored how to make a delicious Caramel Pumpkin Poke Cake. You learned about the key ingredients and their substitutes. We covered the steps to prepare and bake the cake perfectly. I shared tips for serving and common mistakes to avoid. Lastly, I highlighted variations that fit different diets. With this guide, you can create a delightful dessert everyone will love. Enjoy your baking adventure and let each slice bring warmth and joy.](https://recipesure.com/wp-content/uploads/2025/07/52330fae-e5a3-4b6d-90e8-da5eee91b7d8.webp)
Get ready to savor the flavors of fall with my Caramel Pumpkin Poke Cake! This dessert combines moist pumpkin cake, creamy caramel, and a touch of spice for comfort in every bite. It’s perfect for gatherings or cozy nights at home. In this post, I’ll guide you through each step, plus share tips and variations to make it your own. Let’s dive into this delicious recipe that everyone will love!
Ingredients
List of Ingredients
- 1 box yellow cake mix
- 1 cup canned pumpkin puree
- 1 cup milk
- 3 large eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup caramel sauce (divided)
- 1 cup whipped topping
- 1/2 cup chopped pecans (optional)
- Additional pumpkin pie spice for garnish
The ingredients for this caramel pumpkin poke cake are simple yet full of flavor. The yellow cake mix gives a light base. The pumpkin puree adds moisture and a rich taste. Milk helps keep the cake soft. Eggs bind everything together, while pumpkin pie spice brings warmth and sweetness.
Caramel sauce is key for that gooey poke effect. Whipped topping adds a creamy layer. Chopped pecans offer a nice crunch, but they’re optional. You can also sprinkle more pumpkin pie spice for a lovely finish.
Ingredient Substitutions
You can switch the cake mix for any flavor you like. Chocolate or spice cake mixes work well, too. If you’re dairy-free, use almond or soy milk instead of regular milk.
If you can’t find pumpkin puree, try using applesauce or mashed bananas. Each option gives a different twist to the cake. Feel free to mix and match to find your favorite!
Step-by-Step Instructions
Preparation Steps
1. First, preheat your oven to 350°F (175°C). This temperature is key for a moist cake.
2. Next, grease and flour a 9×13-inch baking pan. This step helps the cake release easily.
3. In a large mixing bowl, combine the yellow cake mix, pumpkin puree, milk, eggs, pumpkin pie spice, and vanilla extract.
4. Mix on medium speed until everything is smooth, about 2 minutes. This makes the batter light and fluffy.
5. Pour the batter into your prepared pan. Smooth the top with a spatula to even it out.
Baking Process
1. Place the cake in the preheated oven. Bake for 25-30 minutes.
2. Check for doneness by inserting a toothpick into the center. It should come out clean. If not, bake for a few more minutes.
Cooling and Adding Caramel
1. After baking, let the cake cool in the pan for about 10 minutes. This helps it set.
2. Use the handle of a wooden spoon or a fork to poke holes all over the cake, about 1 inch apart.
3. Pour half of the caramel sauce evenly over the cake. This allows the cake to soak up that sweet flavor.
4. Allow the cake to cool completely on a wire rack for at least 1 hour. This step is crucial for the best taste.Enjoy the process of making this delightful caramel pumpkin poke cake!
Tips & Tricks
Perfecting Your Poke Cake
To make the best poke cake, the holes matter. Use the handle of a wooden spoon or a fork to poke holes. Aim for about 1 inch apart. This helps the caramel soak in well. Poking too few holes means less caramel flavor in each bite.
Next, pour the caramel sauce slowly. Start at one side and move across. This way, the sauce spreads evenly. It will seep into the holes better, giving you a moist cake. If you rush, some parts may miss out on that delicious caramel.
Serving Suggestions
When it’s time to serve, presentation is key. Cut the cake into squares. Place each piece on a nice dessert plate. Drizzle extra caramel on top for a tasty look. If you like, sprinkle chopped pecans on each slice. This adds a nice crunch and a pop of flavor.
Pair your cake with a warm drink. A cup of spiced apple cider or coffee works great. These drinks balance the sweetness of the cake. They make for a cozy fall treat.
Common Mistakes to Avoid
One common mistake is overmixing the batter. Mix just until the ingredients blend. Overmixing can make the cake dense. We want it light and fluffy.
Another mistake? Not poking enough holes. If you skip this step, the caramel won’t soak in well. You’ll miss out on that sweet, gooey goodness. Make sure to poke holes all over for the best flavor.
Variations
Flavor Variations
You can easily change the taste of your cake. Adding chocolate chips gives a rich twist. The chocolate melts and mixes well with the pumpkin flavor. You can use dark or milk chocolate, depending on your taste. Another great option is to switch up the spices. Instead of just pumpkin pie spice, try cinnamon or nutmeg. You can even mix in a pinch of ginger for extra warmth.
Dietary Variations
If you want a gluten-free cake, use a gluten-free cake mix. Many brands offer great options that taste fantastic. Just check the label to ensure it’s truly gluten-free. For a vegan version, substitute the eggs and milk. Use flax eggs and almond milk or oat milk instead. This way, everyone can enjoy this treat.
Seasonal Ingredient Swaps
Using fresh pumpkin can enhance the flavor. You can roast a pumpkin, scoop it out, and mash it. This gives a rich taste that canned pumpkin may lack. You can also add seasonal fruits like apples or pears. They add natural sweetness and a nice texture to the cake. These swaps make your cake even more special for fall gatherings.
Storage Info
Best Storage Practices
To keep your Caramel Pumpkin Poke Cake fresh, store it in the fridge. Use an airtight container to prevent drying out. If you have leftovers, you can also freeze it. Wrap the cake tightly in plastic wrap, then place it in a freezer bag. This helps keep it moist.
Shelf Life
In the fridge, this cake lasts about 4 to 5 days. Always check for signs of spoilage. If you see mold, or if the cake smells off, it’s best to toss it. A dry texture is also a sign that it has gone bad.
Reheating Tips
To reheat your poke cake, use the microwave for best results. Heat it in short bursts of about 10-15 seconds. This warms the cake without making it soggy. If you prefer the oven, set it to 350°F (175°C). Place the cake in for about 10 minutes. Keep an eye on it to avoid sogginess. Enjoy your delicious cake warm!
FAQs
How long does it take to make Caramel Pumpkin Poke Cake?
Making this cake is easy. It takes about 20 minutes to prep. You bake it for 25 to 30 minutes. After baking, let it cool for an hour. So, the total time is about 2 hours.
Can I use homemade caramel sauce?
Yes, you can use homemade caramel sauce. To make it, melt sugar in a pot until it turns golden. Slowly add cream and stir until smooth. Use this warm sauce to soak into the cake. It adds a rich flavor!
Is this cake suitable for freezing?
Yes, you can freeze this poke cake. Wrap it tightly in plastic wrap. Then place it in a freezer-safe bag. Thaw it in the fridge overnight before serving. The cake stays moist and tasty.
What can I substitute for whipped topping?
If you want to skip the whipped topping, you have options. You can use homemade whipped cream. Just whip heavy cream with sugar until soft peaks form. Greek yogurt is another great choice. It gives a creamy texture and tangy taste.
In this post, we explored how to make a delicious Caramel Pumpkin Poke Cake. You learned about the key ingredients and their substitutes. We covered the steps to prepare and bake the cake perfectly. I shared tips for serving and common mistakes to avoid. Lastly, I highlighted variations that fit different diets.
With this guide, you can create a delightful dessert everyone will love. Enjoy your baking adventure and let each slice bring warmth and joy.
![- 1 box yellow cake mix - 1 cup canned pumpkin puree - 1 cup milk - 3 large eggs - 1 tablespoon pumpkin pie spice - 1 teaspoon vanilla extract - 1 cup caramel sauce (divided) - 1 cup whipped topping - 1/2 cup chopped pecans (optional) - Additional pumpkin pie spice for garnish The ingredients for this caramel pumpkin poke cake are simple yet full of flavor. The yellow cake mix gives a light base. The pumpkin puree adds moisture and a rich taste. Milk helps keep the cake soft. Eggs bind everything together, while pumpkin pie spice brings warmth and sweetness. Caramel sauce is key for that gooey poke effect. Whipped topping adds a creamy layer. Chopped pecans offer a nice crunch, but they're optional. You can also sprinkle more pumpkin pie spice for a lovely finish. You can switch the cake mix for any flavor you like. Chocolate or spice cake mixes work well, too. If you're dairy-free, use almond or soy milk instead of regular milk. If you can't find pumpkin puree, try using applesauce or mashed bananas. Each option gives a different twist to the cake. Feel free to mix and match to find your favorite! For more detailed steps on how to create this delightful dessert, check the Full Recipe. 1. First, preheat your oven to 350°F (175°C). This temperature is key for a moist cake. 2. Next, grease and flour a 9x13-inch baking pan. This step helps the cake release easily. 3. In a large mixing bowl, combine the yellow cake mix, pumpkin puree, milk, eggs, pumpkin pie spice, and vanilla extract. 4. Mix on medium speed until everything is smooth, about 2 minutes. This makes the batter light and fluffy. 5. Pour the batter into your prepared pan. Smooth the top with a spatula to even it out. 1. Place the cake in the preheated oven. Bake for 25-30 minutes. 2. Check for doneness by inserting a toothpick into the center. It should come out clean. If not, bake for a few more minutes. 1. After baking, let the cake cool in the pan for about 10 minutes. This helps it set. 2. Use the handle of a wooden spoon or a fork to poke holes all over the cake, about 1 inch apart. 3. Pour half of the caramel sauce evenly over the cake. This allows the cake to soak up that sweet flavor. 4. Allow the cake to cool completely on a wire rack for at least 1 hour. This step is crucial for the best taste. For the full recipe, you can refer to the earlier sections. Enjoy the process of making this delightful caramel pumpkin poke cake! To make the best poke cake, the holes matter. Use the handle of a wooden spoon or a fork to poke holes. Aim for about 1 inch apart. This helps the caramel soak in well. Poking too few holes means less caramel flavor in each bite. Next, pour the caramel sauce slowly. Start at one side and move across. This way, the sauce spreads evenly. It will seep into the holes better, giving you a moist cake. If you rush, some parts may miss out on that delicious caramel. When it's time to serve, presentation is key. Cut the cake into squares. Place each piece on a nice dessert plate. Drizzle extra caramel on top for a tasty look. If you like, sprinkle chopped pecans on each slice. This adds a nice crunch and a pop of flavor. Pair your cake with a warm drink. A cup of spiced apple cider or coffee works great. These drinks balance the sweetness of the cake. They make for a cozy fall treat. One common mistake is overmixing the batter. Mix just until the ingredients blend. Overmixing can make the cake dense. We want it light and fluffy. Another mistake? Not poking enough holes. If you skip this step, the caramel won't soak in well. You'll miss out on that sweet, gooey goodness. Make sure to poke holes all over for the best flavor. For the full recipe, check the [Full Recipe]. {{image_2}} You can easily change the taste of your cake. Adding chocolate chips gives a rich twist. The chocolate melts and mixes well with the pumpkin flavor. You can use dark or milk chocolate, depending on your taste. Another great option is to switch up the spices. Instead of just pumpkin pie spice, try cinnamon or nutmeg. You can even mix in a pinch of ginger for extra warmth. If you want a gluten-free cake, use a gluten-free cake mix. Many brands offer great options that taste fantastic. Just check the label to ensure it’s truly gluten-free. For a vegan version, substitute the eggs and milk. Use flax eggs and almond milk or oat milk instead. This way, everyone can enjoy this treat. Using fresh pumpkin can enhance the flavor. You can roast a pumpkin, scoop it out, and mash it. This gives a rich taste that canned pumpkin may lack. You can also add seasonal fruits like apples or pears. They add natural sweetness and a nice texture to the cake. These swaps make your cake even more special for fall gatherings. To keep your Caramel Pumpkin Poke Cake fresh, store it in the fridge. Use an airtight container to prevent drying out. If you have leftovers, you can also freeze it. Wrap the cake tightly in plastic wrap, then place it in a freezer bag. This helps keep it moist. In the fridge, this cake lasts about 4 to 5 days. Always check for signs of spoilage. If you see mold, or if the cake smells off, it's best to toss it. A dry texture is also a sign that it has gone bad. To reheat your poke cake, use the microwave for best results. Heat it in short bursts of about 10-15 seconds. This warms the cake without making it soggy. If you prefer the oven, set it to 350°F (175°C). Place the cake in for about 10 minutes. Keep an eye on it to avoid sogginess. Enjoy your delicious cake warm! For the full recipe, check the link above. Making this cake is easy. It takes about 20 minutes to prep. You bake it for 25 to 30 minutes. After baking, let it cool for an hour. So, the total time is about 2 hours. Yes, you can use homemade caramel sauce. To make it, melt sugar in a pot until it turns golden. Slowly add cream and stir until smooth. Use this warm sauce to soak into the cake. It adds a rich flavor! Yes, you can freeze this poke cake. Wrap it tightly in plastic wrap. Then place it in a freezer-safe bag. Thaw it in the fridge overnight before serving. The cake stays moist and tasty. If you want to skip the whipped topping, you have options. You can use homemade whipped cream. Just whip heavy cream with sugar until soft peaks form. Greek yogurt is another great choice. It gives a creamy texture and tangy taste. In this post, we explored how to make a delicious Caramel Pumpkin Poke Cake. You learned about the key ingredients and their substitutes. We covered the steps to prepare and bake the cake perfectly. I shared tips for serving and common mistakes to avoid. Lastly, I highlighted variations that fit different diets. With this guide, you can create a delightful dessert everyone will love. Enjoy your baking adventure and let each slice bring warmth and joy.](https://recipesure.com/wp-content/uploads/2025/07/52330fae-e5a3-4b6d-90e8-da5eee91b7d8-250x250.webp)