Name: Pumpkin Poke Cake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 15.25 ounce spice cake mix; 1½ cups pumpkin purée; 2 large eggs; ½ cup melted butter; 2 teaspoon pumpkin pie spice; ½ teaspoon salt; 1 cup caramel sauce plus more for drizzling; 1 cup cream cheese frosting; ½ cup chopped pecans

Imagine a cozy autumn day, the aroma of warm spices filling your kitchen — that’s exactly the vibe you get with this Pumpkin Poke Cake Recipe. It’s a deliciously moist cake, bursting with pumpkin flavor and a luscious caramel surprise inside. Trust me, it’s one you’ll want to make again and again.

A square piece of orange-brown cake with a rough, soft texture sits on a stack of three white plates. The cake has a thick layer of smooth white frosting on top, sprinkled with chopped pecans in varying sizes. Golden caramel sauce is drizzled over the frosting and around the plate, with a few whole pecans scattered on the plate. A gold fork is placed beside the cake on the top plate, and the background shows a white marbled surface with a white baking dish partially visible, also containing the remaining cake. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Poke Cake Recipe
Top Tip
How to Serve Pumpkin Poke Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Poke Cake Recipe

Why You'll Love This Recipe

I fell head over heels for this Pumpkin Poke Cake Recipe the moment I tasted how the caramel sauce seeps deep into the cake holes. It’s like every bite packs a surprise—warm spices, creamy frosting, and crunchy pecans all working together perfectly.

Moist and flavorful: The pumpkin puree and spice cake mix make this cake incredibly soft and full of seasonal flavor.
Caramel magic: Pokey holes soaked in caramel sauce take this cake to a whole new level of indulgence.
Simple to make: Using a box mix with a few pantry staples keeps things easy without sacrificing taste.
Perfect for gatherings: This cake looks stunning with frosting, pecans, and extra caramel drizzled on top—ideal for potlucks or holiday dinners.

Ingredients & Why They Work

This recipe uses a blend of pantry-friendly ingredients with a couple of fresh touches that give the cake its rich texture and classic fall taste. Here's why each one shines in the Pumpkin Poke Cake Recipe.

Flat lay of vibrant pumpkin purée in a small glass jar, golden melted butter glistening in a clear container, rich caramel sauce flowing gently beside smooth, creamy white cream cheese frosting dolloped softly, whole bright brown pecans scattered artfully, fragrant cinnamon and nutmeg powder sprinkled lightly as pumpkin pie spice, warm golden-brown spice cake pieces broken to show texture, and two fresh large eggs with clean shells, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Spice cake mix: The pre-spiced mix builds a warm foundation without extra measuring and makes baking fast.
Pumpkin purée: Adds natural moisture and that unmistakable pumpkin flavor that tastes both cozy and fresh.
Eggs: Bind everything together, keeping the cake light but structured.
Melted butter: Brings richness and helps tenderize the crumb for melt-in-your-mouth softness.
Pumpkin pie spice: A little extra boost of autumn warmth with cinnamon, nutmeg, and clove.
Salt: Balances sweetness and enhances all the flavors.
Caramel sauce: The star of the poke method, soaking into the holes and making each bite decadent.
Cream cheese frosting: Adds tangy creaminess that complements pumpkin beautifully.
Chopped pecans: Provide a satisfying crunch and nuttiness that contrast the soft cake.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to customize this Pumpkin Poke Cake Recipe depending on the occasion or mood. Sometimes I swap the pecans for walnuts, or sprinkle a pinch of cinnamon on top of the frosting for an extra aroma boost. You can definitely play around to find your perfect twist.

Variation: I've experimented with adding a drizzle of maple syrup instead of caramel, which offers a lighter, slightly different sweetness.
Dietary modification: To make it gluten-free, try a gluten-free spice cake mix—I've had success with a few brands for this recipe.
Extra flair: Toss in some dark chocolate chips into the batter for a little surprise in your cake.

Step-by-Step: How I Make Pumpkin Poke Cake Recipe

Step 1: Mix It Up

First, I preheat the oven to 350°F and grease my 9×13 pan—this helps the cake come out cleanly. In a large bowl, I stir together the spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt until the batter is silky smooth. No lumps, but don’t overmix!

Step 2: Bake and Cool

Pour the batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out mostly clean—just a few moist crumbs are perfect. When it’s done, let the cake cool slightly but don’t chill just yet; it makes the next step easier.

Step 3: Poke and Pour

This is the fun part! Grab the handle of a small wooden spoon and gently poke holes all over the surface of the cake. Don’t poke too deep or you might break through the bottom. Then, slowly drizzle the caramel sauce over the whole cake, letting it sink into those holes. This step keeps every slice decadently gooey.

Step 4: Frost and Finish

Pop the cake in the fridge for about 30 minutes to let the caramel soak in. Then spread the cream cheese frosting evenly on top—it spreads best if you let it sit at room temperature for a bit. Sprinkle chopped pecans over the frosting and finish with a drizzle of extra caramel. Chill again for at least 30 minutes before slicing. Patience here pays off!

Top Tip

Over the years, I’ve picked up some neat tricks that make this Pumpkin Poke Cake Recipe foolproof and extra special. These are the nuggets of wisdom I wish I’d known from the start!

Caramel soaking: Don’t rush the chilling after pouring caramel; it helps the sauce set inside the cake so it’s gooey but not soggy.
Frosting spread: Let your cream cheese frosting rest at room temp for about 15 minutes—this makes spreading so much smoother and prevents tearing the cake surface.
Even poking: When poking holes, spread them evenly but don’t overdo it—you want just enough space for caramel to seep in.
Storage clarity: Keep the cake covered tightly in the fridge to avoid drying out, especially since the caramel can attract moisture.

How to Serve Pumpkin Poke Cake Recipe

Garnishes

I personally love topping this cake off with a handful of toasted pecans—they add that perfect crunchy contrast. Sometimes, I also lightly dust a little cinnamon on the frosting for a beautiful fall look and extra spice aroma. A drizzle of warmed caramel right before serving never hurts either!

Side Dishes

This cake pairs wonderfully with a simple cup of brewed coffee or hot apple cider. For a heartier autumn spread, I serve it alongside roasted butternut squash salad or spiced brussels sprouts to balance the sweetness.

Creative Ways to Present

For holidays, I’ve layered the cake into a trifle bowl with whipped cream and extra pecans for a stunning dessert centerpiece. You can also cut it into squares, skewer with a fork, and serve as easy party bites for gatherings—guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

After you slice into this Pumpkin Poke Cake Recipe, I recommend keeping leftovers tightly covered in the refrigerator. I usually store mine with plastic wrap pressed over the frosting or in an airtight container—it keeps the cake moist and the frosting fresh for up to 4 days.

Freezing

If you want to freeze it, I’ve found the best way is to freeze the unfrosted cake first. Wrap it well in plastic wrap and foil, then freeze for up to two months. When ready, thaw overnight in the fridge before adding frosting and toppings. This way the texture stays just right.

Reheating

Reheat slices gently at room temperature for about 10–15 minutes for the best flavor and texture. The cake is best enjoyed chilled but not fridge-cold, so bringing it to just below room temperature softens it up nicely without melting the frosting.

Frequently Asked Questions:

Can I make this pumpkin poke cake from scratch instead of a box mix?

Absolutely! While I use a spice cake mix for convenience, you can use your favorite homemade spice cake recipe. Just be sure your batter has a similar texture for the caramel to soak in well.

What’s the best way to poke holes without breaking the cake?

Use the handle of a wooden spoon or something similar. Gently press into the cake, spacing holes evenly but don’t poke too deep or too hard to avoid going through the bottom. A light touch is key!

Can I substitute cream cheese frosting with something else?

You sure can! Whipped cream or buttercream frostings work well, but I find the slight tang of cream cheese frosting complements the pumpkin better than sweeter frostings.

How long should I let the cake chill before serving?

At least 30 minutes after adding caramel sauce and again after frosting. This chilling time lets the caramel soak fully and helps the frosting set so you get those clean, beautiful slices.

Final Thoughts

This Pumpkin Poke Cake Recipe has become one of my go-to desserts every fall. It’s comfort in cake form—simple, irresistible, and filled with those seasonal favorites we all cherish. I hope you enjoy making and sharing it as much as I have. Go ahead and treat yourself to a slice (or two)—you deserve it!