A soft, moist pumpkin spice cake filled with sweet caramel sauce and topped with fluffy whipped cream, cinnamon, and crunchy cookie crumbs. It is an easy fall dessert that is perfect for Thanksgiving, parties, or family gatherings.
Servings: 12
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Chill Time: 2 hours
Total Time: About 3 hours
Ingredients:
For the Pumpkin Cake:
1¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
3 large eggs
1 cup granulated sugar
½ cup packed brown sugar
1 cup pumpkin puree
½ cup vegetable oil
1 teaspoon vanilla extract
¼ cup milk
For the Filling:
1 cup caramel sauce
½ cup sweetened condensed milk
½ teaspoon pumpkin pie spice
For the Topping:
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon cinnamon
For Garnish:
½ cup crushed graham crackers or ginger cookies
½ teaspoon cinnamon
¼ teaspoon pumpkin pie spice
Optional pumpkin-shaped cookies
Optional caramel sauce for drizzling
Instructions:
Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking dish with cooking spray or lightly butter it.
Prepare the Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Prepare the Wet Ingredients:
In a large bowl, beat the eggs, granulated sugar, and brown sugar until smooth and slightly fluffy.
Add the pumpkin puree, vegetable oil, vanilla extract, and milk. Mix until everything is well combined.
Combine:
Gradually add the dry ingredients to the pumpkin mixture. Stir just until combined. Do not overmix, as this can make the cake dense.
Bake:
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool:
Allow the cake to cool for about 15–20 minutes. It should still be slightly warm when you make the holes.
Make the Poke Holes:
Using the handle of a wooden spoon or the end of a thick straw, poke holes throughout the cake. Space the holes about 1 inch apart.
Prepare the Filling:
In a small bowl, mix the caramel sauce, sweetened condensed milk, and pumpkin pie spice until smooth.
Fill the Cake:
Slowly pour the caramel mixture over the cake, making sure it gets into the holes.
Spread any remaining caramel evenly over the surface.
Chill:
Cover the cake and refrigerate for at least 2 hours. For the best flavor, chilling overnight is even better.
Prepare the Cream Cheese Topping:
Beat the softened cream cheese and ½ cup powdered sugar until smooth and creamy.
Add the vanilla extract and mix again.
In a separate bowl, whip the heavy cream with 2 tablespoons powdered sugar and cinnamon until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Frost the Cake:
Spread the cream cheese whipped topping evenly over the chilled cake.
Add the Garnish:
Sprinkle crushed graham crackers or ginger cookies over the top. Dust lightly with cinnamon and pumpkin pie spice.
Drizzle with additional caramel sauce if desired.
Refrigerate for another 20–30 minutes before serving.
Slice into squares and serve chilled.
Nutrition Information:
Approximate per serving, based on 12 servings:
Calories: 485 kcal
Protein: 7 g
Carbohydrates: 62 g
Fiber: 2 g
Net Carbohydrates: 60 g
Fat: 24 g
Saturated Fat: 12 g
Cholesterol: 95 mg
Sodium: 390 mg
Sugar: 43 g
Nutrition values are estimates and can vary depending on the brands and exact ingredients used.
Q/S:
Q: Can I use homemade pumpkin puree?
A: Yes. Homemade pumpkin puree works well as long as it is thick and not overly watery.
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It is better to use pure pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can change the sweetness and texture of the cake.
Q: Can I make this cake ahead of time?
A: Yes. This cake is excellent when made a day ahead. Keep it covered and refrigerated until ready to serve.
Q: How long does Pumpkin Poke Cake last?
A: Store it covered in the refrigerator for up to 4 days.
Q: Can I freeze Pumpkin Poke Cake?
A: You can freeze the unfrosted cake, but freezing the fully assembled cake may affect the texture of the cream topping. For best results, freeze the cake before adding the topping.
Q: Can I use Cool Whip instead of homemade whipped cream?
A: Yes. You can fold softened cream cheese and powdered sugar together, then gently fold in about 8 ounces of thawed Cool Whip.
Q: Can I make this without cream cheese?
A: Yes. Replace the cream cheese topping with plain whipped cream or a stabilized whipped-cream frosting.
Q: What can I use instead of caramel sauce?
A: Dulce de leche or a thick butterscotch sauce can be used.
Q: Can I add nuts?
A: Yes. Toasted chopped pecans or walnuts make a delicious topping.
Q: Is this cake nut-free?
A: The basic recipe contains no nuts. If you need it to be completely nut-free, check all packaged ingredients, especially caramel sauce, cookies, and toppings, for possible nut cross-contamination.
Q: Can I make it gluten-free?
A: Yes. Use a good 1-to-1 gluten-free flour blend and gluten-free graham crackers or cookies.
Q: Can I make individual Pumpkin Poke Cakes?
A: Yes. Bake the batter in individual ramekins or muffin-style baking cups, adjust the baking time, then poke and fill each portion separately.
Q: Why did my cake become soggy?
A: Too much filling or very large/deep holes can make the cake overly wet. Pour the filling slowly and allow the cake enough time to chill and absorb it.
Q: How do I get clean slices?
A: Chill the cake thoroughly and use a sharp knife. Wipe the knife clean between cuts for neat slices.
Q: Can I add chocolate?
A: Yes. Mini chocolate chips, chocolate shavings, or a light chocolate drizzle pair especially well with pumpkin and caramel.
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