Description
Indulge in the ultimate autumn dessert with this Pumpkin Caramel Poke Cake. This recipe features a moist, spice-infused butter pecan base enhanced with real pumpkin puree. By poking holes throughout the warm cake and filling them with luscious caramel sauce, each bite delivers a decadent, melt-in-your-mouth experience. Perfect for gatherings or cozy evenings, this dessert is easy to assemble, forgiving for beginner bakers, and tastes even better after soaking in the refrigerator, making it the perfect stress-free treat for any fall occasion.
Ingredients
1 box (15.25 ounce) butter pecan cake mix
1 tablespoon pumpkin pie spice
3 large eggs (room temperature)
1 can (15 ounce) pumpkin puree
1/2 cup milk (whole or 2 percent)
1 1/4 cups caramel topping (divided)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a large bowl, whisk together the cake mix, pumpkin pie spice, eggs, pumpkin puree, and milk until smooth.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and while still warm, use the end of a wooden spoon handle to poke holes over the entire surface of the cake.
Drizzle 3/4 cup of the caramel topping evenly over the cake, allowing it to soak into the prepared holes.
Let the cake cool completely in the pan before serving.
Top with remaining caramel topping and refrigerated toppings of choice before slicing.
Notes
For best results, allow the cake to refrigerate for at least 2 hours to let the caramel fully infuse the crumb. You can garnish with additional whipped topping or cinnamon sticks.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 38g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg