Pumpkin Poke Cake with Caramel, Cream Cheese Frosting, and Pecans Recipe
This moist and flavorful Pumpkin Poke Cake combines the warm spices of a classic pumpkin dessert with a rich caramel glaze and creamy cream cheese frosting. The cake is made from a spice cake mix enhanced with pumpkin purée and pumpkin pie spice, then baked, poked to absorb luscious caramel sauce, and topped with tangy cream cheese frosting and crunchy pecans. Perfect for autumn celebrations and holiday gatherings, this easy-to-make dessert delivers a delicious autumnal treat that’s sure to please a crowd.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Ingredients
- 15.25 ounces spice cake mix
- 1½ cups pumpkin purée
- 2 large eggs
- ½ cup melted butter
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Toppings
- 1 cup caramel sauce (plus more for drizzling)
- 1 cup cream cheese frosting
- ½ cup chopped pecans
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Mix the batter: In a large mixing bowl, combine the spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt. Stir the mixture until it becomes smooth and well incorporated.
- Bake the cake: Pour the prepared batter evenly into the greased pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean.
- Cool and poke holes: Allow the cake to cool slightly but remain warm. Use the handle of a small wooden spoon to poke holes evenly all over the surface of the cake, which will allow the caramel to infuse the cake.
- Add caramel and chill: Pour 1 cup of caramel sauce evenly over the entire cake, allowing the sauce to soak into the holes. Place the cake in the refrigerator and chill for 30 minutes to let the caramel set and penetrate the cake layers.
- Frost and garnish: Spread cream cheese frosting evenly over the chilled cake surface. Sprinkle chopped pecans on top, then drizzle additional caramel sauce as desired for extra sweetness and decoration.
- Final chilling and serving: Return the cake to the refrigerator and chill for at least another 30 minutes before slicing. This final chilling helps set the frosting and enhances the flavors.
Notes
- For best results, use fresh pumpkin purée instead of canned if available.
- The cake can be stored covered in the refrigerator for up to 4 days.
- To make ahead, prepare the cake and chill overnight before serving.
- Use a silicone spatula for spreading frosting smoothly without tearing the cake surface.
- For a nut-free version, omit the pecans or substitute with toasted coconut flakes.
