Pumpkin Caramel Poke Cake

pumpkin poke cake on parchment paper with cinnamon sticks, gold forks, and pumpkins around.

Pumpkin Caramel Poke Cake

Fall in love with this decadent pumpkin caramel poke cake. A moist and flavorful cake filled with gooey caramel and topped with a creamy cream cheese frosting. The perfect autumnal dessert!

Course: Dessert

Cuisine: American

Prep Time: 35

Cook Time: 40

Total Time: 1 15

Servings: slices

Calories: 710kcal

Ingredients

Cake

3 cups all purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1½ teaspoon pumpkin pie spice
1 cup whole milk
3 large eggs room temperature
1 cup pumpkin purée
¾ cup vegetable oil
1½ teaspoons vanilla extract

Caramel Sauce

2 cups granulated sugar
½ teaspoon salt
½ cup unsalted butter
½ cup heavy cream
2 teaspoons vanilla extract

Frosting

2 cups cream cheese room temperature
½ cup salted butter room temperature
3 cups powdered sugar sifted
1½ teaspoons vanilla extract

Instructions

Cake

Heat oven to 350℉/177℃.
Spray a 9-inch x 13-inch pan with baking spray. Set aside.
Whisk flour, sugar, baking powder, baking soda, salt, and spice together in a large bowl. Set aside.
In a medium bowl, whisk milk, eggs, pumpkin, oil, and vanilla together.
Pour wet ingredients over dry ingredients.
Whisk until combined.
Pour into prepared pan.
Bake for 30 minutes, or until cake tests done.

Caramel Sauce

Combine sugar and salt in a heavy saucepan.
Cook, stirring continually, over medium-low heat until sugar melts and turns light gold.
Remove from heat and immediately stir in butter.
Mix in cream a little at a time.
Stir in vanilla.

Frosting

Beat cream cheese and butter with an electric mixer until smooth and creamy, about 2-3 minutes.
Add powdered sugar in thirds, beating until smooth after each addition.
Stir in vanilla.

Assembly

Turn cooled cake out onto serving platter.
Using the handle of a wooden spoon, poke holes in the cake.
Pour caramel sauce over cake, reserving ¼ cup.
Spread to cover entire top and ensure it fills the holes.
Spread frosting over top of cake.
Swirl remaining caramel sauce into frosting.

Notes

Pumpkin: We recommend using canned pumpkin puree over homemade/fresh for this recipe. Though, if you're looking for a way to use up your homemade puree, 1 cup of fresh should work fine. Just remember that if you are using fresh, blot out as much excess moisture as you can using a clean towel. The flavor in this cake may vary based on the use of fresh vs canned.
A Few Recipe Notes: Room temperature is about 70℉/21℃. | For the caramel, once the begins to sugar melt, the color will develop rapidly. Be careful not to overcook/burn it!

Nutrition