Description
This Pumpkin Poke Cake combines a moist spice cake infused with pumpkin puree and pumpkin pie spice, soaked with rich caramel sauce, and topped with creamy cream cheese frosting and crunchy pecans for the perfect fall dessert.
Ingredients
Scale
Cake Batter
- 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
Toppings and Soaking
- 1 cup caramel sauce plus more for drizzling
- 1 cup cream cheese frosting
- ½ cup chopped pecans
Instructions
- Preheat and prepare pan: Preheat oven to 350°F and grease a 9×13 inch baking pan to prevent sticking.
- Mix batter: In a large bowl, combine the spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt. Stir until the batter is smooth and fully incorporated.
- Bake cake: Pour the batter evenly into the prepared pan and bake for 30 minutes until a toothpick inserted in the center comes out clean.
- Cool and poke holes: Let the cake cool slightly. Use the handle of a small wooden spoon to poke holes evenly across the entire surface of the cake.
- Soak with caramel: Pour 1 cup of caramel sauce over the cake, allowing it to soak into the holes. Then chill the cake in the refrigerator for 30 minutes to set the caramel.
- Add frosting and toppings: Spread 1 cup of cream cheese frosting evenly over the top of the chilled cake. Sprinkle with ½ cup chopped pecans and drizzle additional caramel sauce over the top.
- Final chill and serve: Chill the cake again for at least 30 minutes before slicing to allow the flavors to meld and the frosting to firm. Serve chilled or let sit at room temperature for 10–15 minutes for easier slicing.
Notes
- Store the cake covered in the refrigerator for up to 4 days.
- For best flavor and texture, serve the cake chilled, or allow it to sit at room temperature for 10–15 minutes before serving.
- Freeze the unfrosted cake for up to 2 months; thaw overnight in the refrigerator before frosting and topping.
- Poking holes before pouring caramel helps it soak in deeply and keeps the frosting from melting.
- Let cream cheese frosting sit at room temperature for 10–15 minutes before spreading to ensure smooth application.
- This pumpkin poke cake tastes better the next day, making it ideal for preparing ahead of time.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
