Pumpkin Caramel Poke Cake!! Made from a doctored-up cake mix, filled with jarred caramel sauce, and topped with an easy homemade cream cheese frosting – you’re going to love this easy, moist cake recipe!
If you’re looking for more easy cake recipes, try these next! Peach Dump Cake, Coconut Cream Cupcakes, or Heath Bar Cake!
Pumpkin Caramel Poke Cake
I’m a sucker for a ooey, gooey poke cake topped with an amazing cream cheese frosting. And this cake takes well, the cake!
This poke cake recipe is one of the easiest cake recipes you’ll try – it comes from a box mix and has jarred caramel sauce! OH yeah! This one’s a goodie! Here’s how to to make it!
How to Make Pumpkin Caramel Poke Cake
Ingredients for Pumpkin Caramel Poke Cake
Cake
- 1 box yellow cake mix
- cup canned pumpkin (not pumpkin pie mix)
- water
- vegetable oil
- eggs
- pumpkin pie spice
Filling
- Jarred Caramel topping
Cream cheese Frosting
- cream cheese – softened
- unsalted butter – softened
- confectioners sugar
- vanilla
- whole milk
- Dash salt
How to make the caramel pumpkin poke cake:
- Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray.
- First, In a large bowl, beat all of the cake ingredients with an electric mixer on medium speed for 2 -minutes, scraping bowl occasionally. Pour into pan.
- Next, Bake 28 to 33 minutes or until a toothpick inserted in center comes out clean.
- Then, Poke holes into cake with the handle of a wooden spoon or fork.
- While the cake is still warm, gently spread 1 cup caramel sauce over cake. Refrigerate 2 hours.
- Finally, Spread frosting evenly on top once the cake is chilled.
How to make Cream Cheese Frosting:
- Place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute.
- Reduce the speed to low, slowly add powdered sugar, and beat until fully incorporated and smooth, about 3 minutes. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.
- Add vanilla and salt. Mixing completely.
- Add the milk one tablespoon at a time until it’s a smooth consistency. Turn mixer to high and beat until light and fluffy.
I mean, how easy can it get?! The hardest part is cleaning up your mixer and two bowls after you make the cake and the frosting. It’s really one of the best cake recipes I’ve found.
Here’s my favorite 13×9 pan that I make all of my homestyle cakes in that you have to get! –> FAV Cake Pan
Here are some Frequently Asked Questions about Poke Cakes
Why is it called Poke Cake?
True to its name, you poke holes IN the cake and fill with a delicious filling – caramel, chocolate sauce, jello, and sweetened condensed milk are the most popular fillings.
What do you use to poke holes in a cake?
The best kitchen tool to poke holes in a cake is a wooden spoon. The handle end of a wooden spoon usually is the perfect size to create holes for pouring in your filling.
Does poke cake need to be refrigerated?
Yes, most poke cakes need to be refrigerated because they are filled with either jello, sweetened condensed milk, or another perishable filling.
This is one of my favorite poke cake recipes. If you’re looking for easy pumpkin desserts, add this to the top of your list. This easy dessert is perfect for pumpkin season! This is literally the ultimate fall dessert! Add some cream cheese mixture or even whipped cream to the top of the cake and enjoy! I never get over the flavor of frosting on top of cake! The next time you’re craving something delicious, don’t forget this moist pumpkin cake!
Pumpkin Caramel Poke Cake
Ingredients
For the cake:
- 1 box yellow cake mix
- ¾ cup canned pumpkin not pumpkin pie mix
- ½ cup water
- ½ cup vegetable oil
- 4 eggs
- 2 teaspoons pumpkin pie spice
Filling
- 2.25 ounces of Caramel topping
Cream Cheese Frosting
- 1 package cream cheese - softened
- 1 stick unsalted butter - softened
- 5 cups confectioners sugar
- 1 tablespoon vanilla
- 3-4 tablespoons whole milk
- Dash salt
Instructions
For the cake
- Heat oven to 350°Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat all of the cake ingredients with an electric mixer on medium speed for 2 -minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean.
- Poke holes into cake with the handle of a wooden spoon or fork.
- While the cake is still warm, gently spread 1 cup caramel sauce over cake. Refrigerate 2 hours.
- Spread frosting evenly on top once the cake is chilled.
For the frosting
- Place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute.
- Reduce the speed to low, slowly add powdered sugar, and beat until fully incorporated and smooth, about 3 minutes. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.
- Add vanilla and salt. Mixing completely.
- Add the milk one tablespoon at a time until it's a smooth consistency. Turn mixer to high and beat until light and fluffy.
Nutrition
For more delicious cake recipes, try these next!
Maia
I may have misread it but where do you had in the pumpkin ? I plan to make this this weekend
Kasey
HI there! It goes right in with the cake mix.
Joyce
I will make the poke cake for Labor Day! Sounds great !
Pumpkin & Carmel with cream cheese frosting!!!