This Pumpkin Poke Cake is a warm, comforting treat that’s perfect for fall! With its moist pumpkin base and creamy frosting, it’s like a hug in dessert form.
What makes it super fun is the “poke” part! You get to create little holes filled with creamy goodness. I can’t resist sneaking an extra piece for breakfast—who can say no to cake?
Making this cake is a breeze. Just mix, bake, and poke! It’s a wonderful way to celebrate the season and enjoy the cozy flavors of pumpkin spice. Yum!
Key Ingredients & Substitutions
Spice Cake Mix: This is the base of your cake. If you can’t find spice cake mix, a yellow cake mix works too! Just add 1-2 tablespoons of pumpkin pie spice to mimic the flavor.
Canned Pumpkin Puree: Don’t confuse this with pumpkin pie filling, which has added sugar and spices. If you’re feeling adventurous, you can use fresh pumpkin puree. Just steam and puree your pumpkin, but make sure it’s thick.
Vegetable Oil: This adds moistness. You can replace it with melted coconut oil for a slight coconut flavor or even unsweetened applesauce for a healthier option.
Heavy Whipping Cream: This makes your frosting light and fluffy. If you want a lighter version, you can use whipped topping instead. Don’t forget to whip it to soft peaks if you want some fluff to your cream.
Pecans: They add crunch! If you’re not a fan, swap them for walnuts or leave them out entirely. You can also use toasted sunflower seeds for a nut-free option!
What’s the Best Way to Poke the Cake?
Poking the cake is crucial for soaking up the caramel. Here’s how to do it effectively:
- Allow the cake to cool slightly after baking but do this while it’s still warm. This helps the caramel or sauce soak in better.
- Use a wooden spoon handle or a skewer to create holes all over the cake. Aim for about 1-2 inches apart so that the caramel can seep in deeply.
- After poking, immediately drizzle the caramel sauce over the top. Let it sit for a few minutes, then add more caramel to ensure it fills the holes well.
This technique guarantees every bite of your poke cake is packed with deliciousness!
How to Make Pumpkin Poke Cake
Ingredients You’ll Need:
For the Cake:
- 1 box spice cake mix (or pumpkin spice cake mix)
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
For the Filling and Topping:
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans (plus extra for topping)
How Much Time Will You Need?
This Pumpkin Poke Cake takes about 15 minutes to prepare and approximately 25-30 minutes to bake. After baking, you’ll need to let it cool completely, which takes about 1 hour. Altogether, the total time from start to finish is around 2 hours, including cooling time. It’s a fun activity that results in an absolutely delightful dessert!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Take a 9×13-inch baking pan and grease it well with butter or cooking spray. Then, dust it with flour to prevent sticking. This will ensure your cake comes out easily!
2. Mix the Cake Batter:
In a large mixing bowl, combine the spice cake mix, canned pumpkin puree, vegetable oil, eggs, brown sugar, ground cinnamon, nutmeg, and ginger. Use a whisk or an electric mixer to mix everything together until the batter is smooth and well combined. It should smell amazing!
3. Bake the Cake:
Pour the cake batter evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it as baking times may vary depending on your oven.
4. Poke And Soak:
Once baked, remove the cake from the oven and let it cool for about 10-15 minutes. While it’s still warm, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake. Make sure the holes are about 1 inch apart. This is where the caramel will seep in!
5. Add the Caramel Sauce:
Drizzle the caramel sauce evenly over the cake, making sure it fills the holes. Let the cake absorb the caramel while it cools completely—this could take about an hour.
6. Whip the Cream:
In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This means the cream will hold its shape when you lift the whisk out of the bowl. Be careful not to over-whip!
7. Frost the Cake:
Once the cake is completely cool, spread the whipped cream evenly over the top, covering it nicely. This creamy layer is what makes it a poke cake!
8. Finish it Off:
Sprinkle chopped pecans over the whipped cream for a lovely crunch. If you want, drizzle some extra caramel sauce on top for extra sweet goodness just before serving.
9. Serve and Enjoy:
Cut the cake into squares and serve it up! Enjoy each bite of your moist, luscious Pumpkin Poke Cake filled with creamy and nutty deliciousness!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you prefer using fresh pumpkin, just steam or bake it until tender, then puree it in a blender or food processor. Make sure to drain any excess moisture to keep your cake from becoming too soggy.
How Do I Store Leftovers?
To store leftover Pumpkin Poke Cake, cover it tightly with plastic wrap or transfer it to an airtight container. It can stay fresh in the refrigerator for up to 3-4 days. Just be sure to add any extra caramel sauce just before serving!
Can I Make This Dessert Ahead of Time?
Yes! You can prepare the cake and poke it a day in advance. Once cooled, store it in the refrigerator, then add the whipped cream topping and nuts on the day you plan to serve it. This way, the cake stays fresh and delicious!
What Can I Replace Caramel Sauce With?
If you’re looking for a lighter option, you can substitute caramel sauce with chocolate sauce or a fruit sauce like raspberry or blueberry for a delightful twist. Just make sure the flavor complements the pumpkin for a harmonious taste!