Description

This Pumpkin Caramel Poke Cake is a moist and flavorful fall dessert featuring warm spices and a rich pumpkin base. After baking a tender pumpkin-spiced cake, holes are poked into it to let luscious caramel sauce seep in, creating a gooey, caramel-infused treat. It’s topped with creamy whipped topping and optionally garnished with crunchy pecans or toffee bits for added texture and sweetness. Perfect for seasonal gatherings or cozy nights in.

Ingredients

Scale

Dry Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt

Wet Ingredients

1 cup pumpkin puree
¾ cup granulated sugar
½ cup packed brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Toppings and Garnishes

1 cup caramel sauce (store-bought or homemade)
1 cup whipped topping (dairy or non-dairy)
Optional: Chopped pecans or toffee bits for garnish

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together all the dry ingredients — flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set this mixture aside.
Combine Wet Ingredients: In a large bowl, blend the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract thoroughly until the mixture is smooth and even.
Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Stir gently until just combined, taking care not to overmix to keep the cake tender.
Pour Batter and Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Poke Holes: Let the cake cool for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly spaced about 1 inch apart all over the cake surface.
Add Caramel Sauce: Pour the caramel sauce evenly over the warm cake, making sure it seeps into the holes for maximum flavor distribution. Allow the cake to cool completely.
Top with Whipped Topping: Once cooled, spread the whipped topping evenly over the entire cake surface.
Garnish: Optionally, sprinkle chopped pecans or toffee bits on top for added texture and flavor.
Serve: Slice the cake into 12 servings and enjoy this delicious, autumn-inspired dessert.

Notes

Use canned pumpkin puree for consistent texture and flavor.
Caramel sauce can be store-bought or homemade; warm it slightly for easier pouring.
Make sure to cool the cake before adding whipped topping to prevent it from melting.
For a dairy-free version, use non-dairy whipped topping and caramel sauce alternatives.
Store leftovers covered in the refrigerator for up to 3 days.
Optional nuts or toffee bits add crunch but can be omitted for nut-free diets.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American