Jump to recipe →

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!

moist pumpkin cake recipe on a white plate with fork

This easy pumpkin dessert is perfect for adding pumpkin flavor and taste to every bite! It’s so good the next day, too! If you want one of the best homemade pumpkin cake recipes, this easy cake is the one you’ll love! It’s seriously one of the best recipes with sweet caramel taste and flavor!

Speaking of poke cakes, you’re going to love this Red, White, and Blue Poke Cake as well! 

SEASONAL PUMPKIN CARAMEL POKE CAKE

I’m a sucker for an 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 make it!

pumpkin poke cake topped with cream cheese frosting

INGREDIENTS FOR PUMPKIN CARAMEL POKE CAKE

See recipe card below this post for ingredient quantities and full instructions.

FOR THE CAKE

  • Yellow cake mix – you can really use any type of cake mix that you want.
  • Cup canned pumpkin (not pumpkin pie mix) – pay attention and get the real canned pumpkin! 
  • Water 
  • Vegetable oil – coconut oil or avocado oil works as well. 
  • Eggs
  • Pumpkin pie spice

FILLING

  • Jarred caramel topping – Get your flavor brand and use it! 

FOR THE CREAM CHEESE FROSTING

  • Cream cheese – make sure that it’s softened.  
  • Unsalted butter – softened and unsalted is important! 
  • Confectioners sugar
  • Vanilla 
  • Whole milk  – You could use other milk but I prefer whole milk. 
  • Dash salt

HOW TO MAKE CARAMEL PUMPKIN POKE CAKE

1. PREHEAT THE OVEN

Heat oven to 350°F. Spray the bottom and sides of a 13×9-inch pan with cooking spray.

2. MIX THE INGREDIENTS

First, In a large bowl, beat all of the cake ingredients with an electric mixer on medium speed for 2 -minutes, scraping the bowl occasionally. Pour into pan.

3. BAKE THE CAKE

Next, Bake for 28 to 33 minutes or until a toothpick inserted in the center comes out clean. 

4. POKE THE CAKE

Then, poke holes into the cake with the handle of a wooden spoon or fork.

5. ADD SAUCE TO THE CAKE

While the cake is still warm, gently spread 1 cup of caramel sauce over the cake. Refrigerate for 2 hours.

6. SPREAD THE FROSTING

Finally, spread the frosting evenly on top once the cake is chilled.

HOW TO MAKE CREAM CHEESE FROSTING

1. USE THE MIXER

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.

2. ADD SUGAR

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.

3. MIX IN VANILLA

Add vanilla and salt. Mixing completely.

4. ADD IN MILK

Add the milk one tablespoon at a time until it’s a smooth consistency. Turn the mixer to high and beat until light and fluffy.

baked cake with holes filled with caramel sauce

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 

pumpkin caramel poke cake

FAQS

WHY IS IT CALLED A 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 THE 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.

HOW LONG CAN A POKE CAKE SIT OUT OF THE REFRIGERATOR?

Most cakes can sit out all day and be left unrefrigerated. But this poke cake has a cream cheese frosting and it should be refrigerated after serving.

MORE PUMPKIN DESSERTS TO TRY OUT

Pumpkin Caramel Poke Cake

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!
3.43 from 19 votes
Course: Dessert
Cuisine: American
Author: Kasey Schwartz
Servings: 12
Prep Time: 10 minutes
Cook Time: 30 minutes

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 13×9-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.

Video

Nutrition

Calories: 464kcal | Carbohydrates: 87g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 339mg | Potassium: 77mg | Fiber: 1g | Sugar: 68g | Vitamin A: 2468IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg
Keyword: cake, cream cheese, poke cake, pumpkin, pumpkin dessert
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Categories: , ,

About Kasey Schwartz

Hi, I’m Kasey, Founder of All Things Mamma – where I am dishing up family favorite recipes that are easy to make with simple, everyday ingredients. Plus – tips and tricks for living your best life!

Comments

  1. I may have misread it but where do you had in the pumpkin ? I plan to make this this weekend

    1. HI there! It goes right in with the cake mix.

    2. 5 stars
      I will make the poke cake for Labor Day! Sounds great !
      Pumpkin & Carmel with cream cheese frosting!!!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.