Pumpkin Poke Cake Recipe
Pumpkin Poke Cake combines a moist and flavorful pumpkin cake with deliciously gooey caramel, and tops it off with an irresistible cream cheese frosting.
Equipment
- 9 x 13 inch pan
Ingredients
- 15 ounces spice cake mix standard size spice cake mix, you are only using the mix, do not follow the instructions on the box
- 15 ounces canned pumpkin puree
- 2 large egg
- 1/2 cup vegetable oil
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 11 to 12 ounces caramel sauce approximately 1 1/3 cups homemade or use jar sauce
- Cream cheese frosting Homemade or a standard size store bought tub of cream cheese frosting.
Instructions
- Preheat oven to 350 F. Spray a 9×13” pan with non-stick cooking spray and set aside. If desired you can line the pan with parchment paper.
- In a large bowl, combine cake mix, pumpkin puree, eggs, oil, pumpkin pie spice, salt and cinnamon. Beat with an electric mixer on medium speed until smooth and combined. This should take less than one minute. Do not overmix.
- Spread batter, which will be thick, into prepared pan. Bake for about 25 to 30 minutes, or until the cake springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and transfer to a wire cooling rack. Using a straw, poke holes evenly over cake. You should have around 35-50 holes in the cake.
- Immediately pour caramel over cake. Pour slowly, taking time to try and get caramel into all of the holes, as well as over the top. If desired you can use the back of a spoon or an offset spatula to smooth the carmel over the top.
- Top with cream cheese frosting after cake has cooled slightly. If desired, sprinkle chopped pecans or walnuts over the cake. Can be served warm, at room temperature or even cold.
Notes
Please read complete post for advice, tips, ingredient discussion, substitutions and answers to FAQs.
Storage – If you use homemade cream cheese frosting, then store this pumpkin poke cake in the fridge, for up to a week. If you are using store bought cream cheese frosting, which is shelf stable, you can store it at room temperature for up to five days. If you store it in the fridge, I recommend a few seconds in the microwave to warm it up prior to serving.
Nutrition
Calories: 317kcal | Carbohydrates: 47g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 20mg | Sodium: 360mg | Potassium: 175mg | Fiber: 1g | Sugar: 37g | Vitamin A: 4185IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
Tried this Recipe? Pin it Today!Mention @LoveFromTheOven or tag #LFTORecipes!