This Pumpkin Poke Cake is a simple fall favorite! It’s moist and fluffy, filled with creamy pumpkin flavor and topped with a sweet frosting that makes every bite delightful.
Let’s be real, there’s nothing better than a cake that’s cozy and festive. I love serving this with a scoop of ice cream on the side—it’s pure happiness on a plate!
Key Ingredients & Substitutions
Spice Cake Mix: I love using spice cake mix because it adds warm flavors of cinnamon and nutmeg. If you can’t find it, pumpkin cake mix works great, too. You can even make your own spice blend using flour, baking powder, and spices if you’re feeling adventurous!
Pumpkin Puree: Canned pumpkin puree is convenient and has a consistent flavor. If you have fresh pumpkin, you can cook and mash it, but make sure to use the right types (like sugar pumpkins). It’s fun to use fresh for that extra homemade touch!
Cream Cheese: For a lighter option, you could use Greek yogurt or mascarpone cheese instead of cream cheese. I find cream cheese gives a tangy richness, which is lovely in this cake.
Whipped Topping: If you’d like to make it from scratch, just whip heavy cream with a bit of sugar until soft peaks form. It’s simple and tastes amazing! Store-bought works well when you’re short on time.
How Do I Ensure Perfect Holes in My Poke Cake?
Poking holes in the cake is a crucial step; it allows the caramel sauce to seep in, enhancing the flavor. Here’s how to do it effectively:
- Use the handle of a wooden spoon or a skewer – both work well. Your holes should be about 1 inch apart.
- Do this while the cake is still warm but not too hot to handle. It helps the caramel soak in better.
Take your time and be generous with the caramel sauce afterward. The holes are where all that delicious goodness goes! Enjoy making your cake even more flavorful with this fun step!
How to Make Pumpkin Poke Cake
Ingredients You’ll Need:
- 1 box spice cake mix (about 15 oz), or pumpkin cake mix
- 1 cup canned pumpkin puree
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup caramel sauce, divided (store-bought or homemade)
- 1 package (8 oz) cream cheese, softened
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1/2 cup chopped pecans (optional)
- Additional caramel sauce for drizzling on top
Time Needed:
The total time for this recipe is about 2 hours, which includes 15 minutes of preparation and around 30-35 minutes of baking time, plus at least 1 hour of chilling time. This allows the flavors to mix beautifully, making every bite even more enjoyable!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan lightly so that your cake can come out beautifully later.
2. Mix the Cake Batter:
In a large mixing bowl, combine the spice or pumpkin cake mix, canned pumpkin puree, eggs, vegetable oil, and water. Use a whisk or an electric mixer to blend everything together until the mixture is smooth and well combined.
3. Bake the Cake:
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Bake it in the preheated oven for 30-35 minutes. Keep an eye on it, and check if it’s done by inserting a toothpick into the center; it should come out clean.
4. Poke Holes in the Cake:
Once the cake is baked, let it cool slightly for about 10 minutes. While it’s still warm, take the handle of a wooden spoon or a skewer and poke holes all over the top of the cake, spacing them about 1 inch apart. This is important as it allows the caramel sauce to seep in deliciously!
5. Add Caramel Sauce:
Drizzle 3/4 cup of the caramel sauce evenly over the cake, encouraging it to go into the holes. The warm cake will soak in the sauce, enhancing the flavor.
6. Chill the Cake:
Next, refrigerate the cake for at least 30 minutes to help it set up nicely before adding the topping.
7. Prepare the Topping:
In a medium bowl, use a hand mixer or a whisk to beat the softened cream cheese until it’s smooth. Gently fold in the thawed whipped topping until everything is mixed together evenly.
8. Assemble the Cake:
Spread the cream cheese and whipped topping mixture evenly over the top of the cake using a spatula. This creamy layer is going to be the best part!
9. Final Touches:
If you like, sprinkle the chopped pecans over the topping for a nice crunch. Then, drizzle the remaining caramel sauce over everything for an extra touch of sweetness.
10. Chill Again:
Return the cake to the refrigerator for an additional hour. This helps all the flavors meld together for a heavenly treat!
Now, your Pumpkin Poke Cake is ready to serve and enjoy! It’s a delightful treat that’s perfect for fall get-togethers, and everyone will be wanting a second slice.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can roast sugar pumpkins, scoop out the flesh, and puree it. Just ensure it’s well mashed and not too watery to keep your cake from turning soggy.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually get even better overnight! Just remember to cover the top with plastic wrap if you haven’t added the whipped topping yet.
Can I Freeze This Cake?
Yes, you can freeze the cake! It’s best to freeze it before adding the whipped topping and caramel drizzles. Wrap the cooled cake tightly in plastic wrap and foil, and it should keep for up to 3 months. Thaw in the fridge before serving!
Is There a Dairy-Free Version of This Cake?
Yes! You can replace cream cheese with a dairy-free cream cheese alternative and use a plant-based whipped topping. Check the labels to ensure they fit your dietary needs, and use a dairy-free caramel sauce if needed!
