![To make a caramel pumpkin poke cake, you need some simple ingredients. Here’s what you will gather: - 1 box of spice cake mix (including ingredients listed on the box) - 1 cup canned pumpkin puree - 1 teaspoon pumpkin pie spice - 1 cup water - 1/2 cup vegetable oil - 3 large eggs - 1 cup caramel sauce (store-bought or homemade) - 1 cup sweetened whipped cream - 1/2 cup chopped pecans or walnuts (optional) - Extra caramel sauce for drizzling on top These ingredients create a moist and flavorful cake. The spice cake mix pairs well with pumpkin puree. Pumpkin pie spice adds a warm touch. You can use store-bought caramel sauce, or make your own for extra flavor. This cake is not just tasty; it is also fun to make. Kids will enjoy helping mix the batter. The poke method makes this dessert unique. It allows the caramel sauce to soak in. Each bite will be rich and sweet. Check out the full recipe for specific steps and tips on making this delight! - Preheat your oven to 350°F (175°C). - Grease and flour a 9x13 inch baking pan. Starting with the oven is key. This helps the cake rise well. Greasing and flouring the pan stops the cake from sticking. It makes serving easier. - Combine ingredients in a mixing bowl. - Beat on low and then medium speed. In a large bowl, add your spice cake mix, pumpkin puree, pumpkin pie spice, water, vegetable oil, and eggs. Mix these well. Start on low speed for about 30 seconds. Then switch to medium speed for 2 minutes. You want a smooth batter. This step is fun! The smell of pumpkin spice fills the air. - Pour batter and bake for 30-35 minutes. - Poke holes in the cake after cooling. Pour your batter into the prepared pan. Spread it evenly. Bake for 30 to 35 minutes. Check if it’s done with a toothpick. If it comes out clean, your cake is ready! Let it cool for about 10 minutes. Then, poke holes all over the top. Use a wooden spoon handle or a fork. Aim for 20 to 30 holes. This allows the caramel to soak in later. For the full recipe, check below for all the details. To keep your cake moist, I recommend using a bit more pumpkin puree than the recipe calls for. Adding an extra 1/4 cup ensures the cake stays soft and fluffy. Also, do not over-mix your batter. Mix just until combined for the best texture. For caramel integration, drizzle the warm caramel sauce right after poking holes. This allows the sauce to soak in well. Let the cake cool completely after adding the caramel. This helps the flavors blend perfectly. Serving this cake can be fun and creative. I like to use a nice plate to show off the layers. Cut the cake into squares and place each piece on a decorative plate. Drizzle extra caramel sauce over each piece before serving. This adds a lovely touch and makes it look fancy. You can also sprinkle some chopped pecans or walnuts on top for crunch. A little mint leaf can brighten the plate too. These small details make your dessert pop! You can prepare this cake a day in advance. Just make sure to store it in the fridge after it cools. This allows the flavors to meld well. Wrap it tightly in plastic wrap or keep it in an airtight container. If you want to serve it later, let it chill for at least an hour before serving. This gives the best taste and texture. Enjoy your delicious creation! {{image_2}} You can switch the spice cake mix for a yellow or chocolate cake mix. This change gives a new twist to the flavor. For a lighter cake, use a box of angel food cake mix. If you want a gluten-free option, try a gluten-free cake mix. If you can't find canned pumpkin puree, use cooked and mashed sweet potatoes. You can also use butternut squash puree for a different taste. Just keep the amount the same as the pumpkin. Want to boost the flavor? Add extra spices like cinnamon, nutmeg, or allspice. A teaspoon of vanilla extract can add warmth, too. Mix in some cocoa powder for a richer taste. For toppings, consider adding crushed graham crackers or toffee bits instead of nuts. You can also use mini chocolate chips for a sweet surprise. Whipped cream can be flavored with maple syrup for a fun twist. Make it festive for holidays! For Halloween, use orange and black sprinkles. For Thanksgiving, add pecans or candied cranberries. You can also create a winter version by adding peppermint extract. Mix in crushed candy canes for a holiday treat. For summer BBQs, switch to a lighter cake and add fresh berries on top. To keep your caramel pumpkin poke cake fresh, store it in the fridge. Wrap the cake tightly with plastic wrap or foil to prevent it from drying out. You can also place it in an airtight container. This will help keep the flavors intact. The cool temperature of the fridge is ideal for this dessert. In the refrigerator, the cake lasts about 3 to 5 days. After that, it may lose its taste and texture. Look for signs of spoilage like an off smell or mold. If the cake feels dry or hard, it’s best to toss it out. Always check it before serving. Yes, you can freeze caramel pumpkin poke cake. To do this, wrap it tightly in plastic wrap and then foil. This will help avoid freezer burn. The cake can last up to 2 months in the freezer. When you’re ready to serve, thaw it in the fridge overnight. This helps keep the texture smooth. Once thawed, enjoy your cake as is, or add a drizzle of fresh caramel sauce to enhance its flavor. What can I substitute for eggs in the recipe? You can use applesauce or mashed bananas. Each egg equals 1/4 cup of applesauce or banana. This will keep the cake moist. Can I use fresh pumpkin instead of canned? Yes, fresh pumpkin works well. Cook and puree it first. Use the same amount as canned pumpkin. Why is my cake dense or dry? A dense cake may come from overmixing the batter. Be gentle when mixing. Dryness can happen if you bake too long. Always check with a toothpick for doneness. What to do if I don't have caramel sauce? You can make your own by melting sugar and butter together. Or use chocolate sauce as a tasty alternative. Best accompaniments with the cake Serve with a scoop of vanilla ice cream. A dollop of whipped cream also pairs well. Consider adding some chopped nuts for crunch. Pairing ideas with beverages or other desserts Enjoy the cake with hot apple cider or coffee. It also goes well with a spiced chai latte. You can serve it alongside pumpkin pie for extra fall flavor. This caramel pumpkin poke cake combines warm spices and sweet caramel. It's a perfect fall treat that everyone will love. Here’s a quick glance at the ingredients and steps: - Ingredients: - 1 box of spice cake mix (including ingredients listed on the box) - 1 cup canned pumpkin puree - 1 teaspoon pumpkin pie spice - 1 cup water - 1/2 cup vegetable oil - 3 large eggs - 1 cup caramel sauce (store-bought or homemade) - 1 cup sweetened whipped cream - 1/2 cup chopped pecans or walnuts (optional) - Extra caramel sauce for drizzling on top - Steps: 1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. 2. Mix the spice cake mix, pumpkin puree, pumpkin pie spice, water, vegetable oil, and eggs in a bowl. Beat until smooth. 3. Pour the batter into the pan and bake for 30-35 minutes. 4. After cooling, poke holes in the cake and drizzle caramel over it. 5. Once cooled, spread whipped cream on top and add nuts if you want. 6. Chill for an hour before serving. For the complete recipe, including detailed instructions, click here: [Full Recipe]. This blog covered how to make a delicious caramel pumpkin poke cake. We reviewed the key ingredients, easy steps, and handy tips to enhance your baking. Remember, using the right spices and storage methods can make a big difference. Don't forget the fun variations to try for any season. With this recipe, you’ll create a treat that friends and family will love. Enjoy sharing it at gatherings and making sweet memories!](https://recipespursuit.com/wp-content/uploads/2025/07/873a37ac-1857-4501-b042-75f60696d6c6-768x768.webp)
Fall is here, and nothing says autumn like a luscious Caramel Pumpkin Poke Cake! This dessert blends warm, spiced pumpkin flavors with rich, gooey caramel for a delightful treat. Imagine digging into a cake that’s both moist and creamy, topped with a fluffy whipped layer. Ready to impress your friends and family? Let me guide you through making this easy and irresistible dessert that captures the essence of the season!
Ingredients
To make a caramel pumpkin poke cake, you need some simple ingredients. Here’s what you will gather:
– 1 box of spice cake mix (including ingredients listed on the box)
– 1 cup canned pumpkin puree
– 1 teaspoon pumpkin pie spice
– 1 cup water
– 1/2 cup vegetable oil
– 3 large eggs
– 1 cup caramel sauce (store-bought or homemade)
– 1 cup sweetened whipped cream
– 1/2 cup chopped pecans or walnuts (optional)
– Extra caramel sauce for drizzling on top
These ingredients create a moist and flavorful cake. The spice cake mix pairs well with pumpkin puree. Pumpkin pie spice adds a warm touch. You can use store-bought caramel sauce, or make your own for extra flavor.
This cake is not just tasty; it is also fun to make. Kids will enjoy helping mix the batter. The poke method makes this dessert unique. It allows the caramel sauce to soak in. Each bite will be rich and sweet.
Check out the full recipe for specific steps and tips on making this delight!
Step-by-Step Instructions
Preheat and Prepare
– Preheat your oven to 350°F (175°C).
– Grease and flour a 9×13 inch baking pan.
Starting with the oven is key. This helps the cake rise well. Greasing and flouring the pan stops the cake from sticking. It makes serving easier.
Mix the Cake Batter
– Combine ingredients in a mixing bowl.
– Beat on low and then medium speed.
In a large bowl, add your spice cake mix, pumpkin puree, pumpkin pie spice, water, vegetable oil, and eggs. Mix these well. Start on low speed for about 30 seconds. Then switch to medium speed for 2 minutes. You want a smooth batter. This step is fun! The smell of pumpkin spice fills the air.
Bake and Poke the Cake
– Pour batter and bake for 30-35 minutes.
– Poke holes in the cake after cooling.
Pour your batter into the prepared pan. Spread it evenly. Bake for 30 to 35 minutes. Check if it’s done with a toothpick. If it comes out clean, your cake is ready! Let it cool for about 10 minutes. Then, poke holes all over the top. Use a wooden spoon handle or a fork. Aim for 20 to 30 holes. This allows the caramel to soak in later.
For the full recipe, check below for all the details.
Tips & Tricks
Perfecting Texture and Flavor
To keep your cake moist, I recommend using a bit more pumpkin puree than the recipe calls for. Adding an extra 1/4 cup ensures the cake stays soft and fluffy. Also, do not over-mix your batter. Mix just until combined for the best texture.
For caramel integration, drizzle the warm caramel sauce right after poking holes. This allows the sauce to soak in well. Let the cake cool completely after adding the caramel. This helps the flavors blend perfectly.
Presentation Techniques
Serving this cake can be fun and creative. I like to use a nice plate to show off the layers. Cut the cake into squares and place each piece on a decorative plate. Drizzle extra caramel sauce over each piece before serving. This adds a lovely touch and makes it look fancy.
You can also sprinkle some chopped pecans or walnuts on top for crunch. A little mint leaf can brighten the plate too. These small details make your dessert pop!
Make-Ahead Tips
You can prepare this cake a day in advance. Just make sure to store it in the fridge after it cools. This allows the flavors to meld well. Wrap it tightly in plastic wrap or keep it in an airtight container.
If you want to serve it later, let it chill for at least an hour before serving. This gives the best taste and texture. Enjoy your delicious creation!
Variations
Ingredient Swaps
You can switch the spice cake mix for a yellow or chocolate cake mix. This change gives a new twist to the flavor. For a lighter cake, use a box of angel food cake mix. If you want a gluten-free option, try a gluten-free cake mix.
If you can’t find canned pumpkin puree, use cooked and mashed sweet potatoes. You can also use butternut squash puree for a different taste. Just keep the amount the same as the pumpkin.
Flavor Enhancements
Want to boost the flavor? Add extra spices like cinnamon, nutmeg, or allspice. A teaspoon of vanilla extract can add warmth, too. Mix in some cocoa powder for a richer taste.
For toppings, consider adding crushed graham crackers or toffee bits instead of nuts. You can also use mini chocolate chips for a sweet surprise. Whipped cream can be flavored with maple syrup for a fun twist.
Seasonal Variations
Make it festive for holidays! For Halloween, use orange and black sprinkles. For Thanksgiving, add pecans or candied cranberries.
You can also create a winter version by adding peppermint extract. Mix in crushed candy canes for a holiday treat. For summer BBQs, switch to a lighter cake and add fresh berries on top.
Storage Info
How to Store the Cake
To keep your caramel pumpkin poke cake fresh, store it in the fridge. Wrap the cake tightly with plastic wrap or foil to prevent it from drying out. You can also place it in an airtight container. This will help keep the flavors intact. The cool temperature of the fridge is ideal for this dessert.
Shelf Life
In the refrigerator, the cake lasts about 3 to 5 days. After that, it may lose its taste and texture. Look for signs of spoilage like an off smell or mold. If the cake feels dry or hard, it’s best to toss it out. Always check it before serving.
Freezing Options
Yes, you can freeze caramel pumpkin poke cake. To do this, wrap it tightly in plastic wrap and then foil. This will help avoid freezer burn. The cake can last up to 2 months in the freezer. When you’re ready to serve, thaw it in the fridge overnight. This helps keep the texture smooth. Once thawed, enjoy your cake as is, or add a drizzle of fresh caramel sauce to enhance its flavor.
FAQs
Common Questions
What can I substitute for eggs in the recipe?
You can use applesauce or mashed bananas. Each egg equals 1/4 cup of applesauce or banana. This will keep the cake moist.
Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin works well. Cook and puree it first. Use the same amount as canned pumpkin.
Troubleshooting
Why is my cake dense or dry?
A dense cake may come from overmixing the batter. Be gentle when mixing. Dryness can happen if you bake too long. Always check with a toothpick for doneness.
What to do if I don’t have caramel sauce?
You can make your own by melting sugar and butter together. Or use chocolate sauce as a tasty alternative.
Serving Suggestions
Best accompaniments with the cake
Serve with a scoop of vanilla ice cream. A dollop of whipped cream also pairs well. Consider adding some chopped nuts for crunch.
Pairing ideas with beverages or other desserts
Enjoy the cake with hot apple cider or coffee. It also goes well with a spiced chai latte. You can serve it alongside pumpkin pie for extra fall flavor.
Full Recipe
Overview of the Full Recipe
This caramel pumpkin poke cake combines warm spices and sweet caramel. It’s a perfect fall treat that everyone will love. Here’s a quick glance at the ingredients and steps:
– Ingredients:
– 1 box of spice cake mix (including ingredients listed on the box)
– 1 cup canned pumpkin puree
– 1 teaspoon pumpkin pie spice
– 1 cup water
– 1/2 cup vegetable oil
– 3 large eggs
– 1 cup caramel sauce (store-bought or homemade)
– 1 cup sweetened whipped cream
– 1/2 cup chopped pecans or walnuts (optional)
– Extra caramel sauce for drizzling on top
– Steps:
1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Mix the spice cake mix, pumpkin puree, pumpkin pie spice, water, vegetable oil, and eggs in a bowl. Beat until smooth.
3. Pour the batter into the pan and bake for 30-35 minutes.
4. After cooling, poke holes in the cake and drizzle caramel over it.
5. Once cooled, spread whipped cream on top and add nuts if you want.
6. Chill for an hour before serving.
For the complete recipe, including detailed instructions, click here: [Full Recipe].
This blog covered how to make a delicious caramel pumpkin poke cake. We reviewed the key ingredients, easy steps, and handy tips to enhance your baking. Remember, using the right spices and storage methods can make a big difference. Don’t forget the fun variations to try for any season. With this recipe, you’ll create a treat that friends and family will love. Enjoy sharing it at gatherings and making sweet memories!
![To make a caramel pumpkin poke cake, you need some simple ingredients. Here’s what you will gather: - 1 box of spice cake mix (including ingredients listed on the box) - 1 cup canned pumpkin puree - 1 teaspoon pumpkin pie spice - 1 cup water - 1/2 cup vegetable oil - 3 large eggs - 1 cup caramel sauce (store-bought or homemade) - 1 cup sweetened whipped cream - 1/2 cup chopped pecans or walnuts (optional) - Extra caramel sauce for drizzling on top These ingredients create a moist and flavorful cake. The spice cake mix pairs well with pumpkin puree. Pumpkin pie spice adds a warm touch. You can use store-bought caramel sauce, or make your own for extra flavor. This cake is not just tasty; it is also fun to make. Kids will enjoy helping mix the batter. The poke method makes this dessert unique. It allows the caramel sauce to soak in. Each bite will be rich and sweet. Check out the full recipe for specific steps and tips on making this delight! - Preheat your oven to 350°F (175°C). - Grease and flour a 9x13 inch baking pan. Starting with the oven is key. This helps the cake rise well. Greasing and flouring the pan stops the cake from sticking. It makes serving easier. - Combine ingredients in a mixing bowl. - Beat on low and then medium speed. In a large bowl, add your spice cake mix, pumpkin puree, pumpkin pie spice, water, vegetable oil, and eggs. Mix these well. Start on low speed for about 30 seconds. Then switch to medium speed for 2 minutes. You want a smooth batter. This step is fun! The smell of pumpkin spice fills the air. - Pour batter and bake for 30-35 minutes. - Poke holes in the cake after cooling. Pour your batter into the prepared pan. Spread it evenly. Bake for 30 to 35 minutes. Check if it’s done with a toothpick. If it comes out clean, your cake is ready! Let it cool for about 10 minutes. Then, poke holes all over the top. Use a wooden spoon handle or a fork. Aim for 20 to 30 holes. This allows the caramel to soak in later. For the full recipe, check below for all the details. To keep your cake moist, I recommend using a bit more pumpkin puree than the recipe calls for. Adding an extra 1/4 cup ensures the cake stays soft and fluffy. Also, do not over-mix your batter. Mix just until combined for the best texture. For caramel integration, drizzle the warm caramel sauce right after poking holes. This allows the sauce to soak in well. Let the cake cool completely after adding the caramel. This helps the flavors blend perfectly. Serving this cake can be fun and creative. I like to use a nice plate to show off the layers. Cut the cake into squares and place each piece on a decorative plate. Drizzle extra caramel sauce over each piece before serving. This adds a lovely touch and makes it look fancy. You can also sprinkle some chopped pecans or walnuts on top for crunch. A little mint leaf can brighten the plate too. These small details make your dessert pop! You can prepare this cake a day in advance. Just make sure to store it in the fridge after it cools. This allows the flavors to meld well. Wrap it tightly in plastic wrap or keep it in an airtight container. If you want to serve it later, let it chill for at least an hour before serving. This gives the best taste and texture. Enjoy your delicious creation! {{image_2}} You can switch the spice cake mix for a yellow or chocolate cake mix. This change gives a new twist to the flavor. For a lighter cake, use a box of angel food cake mix. If you want a gluten-free option, try a gluten-free cake mix. If you can't find canned pumpkin puree, use cooked and mashed sweet potatoes. You can also use butternut squash puree for a different taste. Just keep the amount the same as the pumpkin. Want to boost the flavor? Add extra spices like cinnamon, nutmeg, or allspice. A teaspoon of vanilla extract can add warmth, too. Mix in some cocoa powder for a richer taste. For toppings, consider adding crushed graham crackers or toffee bits instead of nuts. You can also use mini chocolate chips for a sweet surprise. Whipped cream can be flavored with maple syrup for a fun twist. Make it festive for holidays! For Halloween, use orange and black sprinkles. For Thanksgiving, add pecans or candied cranberries. You can also create a winter version by adding peppermint extract. Mix in crushed candy canes for a holiday treat. For summer BBQs, switch to a lighter cake and add fresh berries on top. To keep your caramel pumpkin poke cake fresh, store it in the fridge. Wrap the cake tightly with plastic wrap or foil to prevent it from drying out. You can also place it in an airtight container. This will help keep the flavors intact. The cool temperature of the fridge is ideal for this dessert. In the refrigerator, the cake lasts about 3 to 5 days. After that, it may lose its taste and texture. Look for signs of spoilage like an off smell or mold. If the cake feels dry or hard, it’s best to toss it out. Always check it before serving. Yes, you can freeze caramel pumpkin poke cake. To do this, wrap it tightly in plastic wrap and then foil. This will help avoid freezer burn. The cake can last up to 2 months in the freezer. When you’re ready to serve, thaw it in the fridge overnight. This helps keep the texture smooth. Once thawed, enjoy your cake as is, or add a drizzle of fresh caramel sauce to enhance its flavor. What can I substitute for eggs in the recipe? You can use applesauce or mashed bananas. Each egg equals 1/4 cup of applesauce or banana. This will keep the cake moist. Can I use fresh pumpkin instead of canned? Yes, fresh pumpkin works well. Cook and puree it first. Use the same amount as canned pumpkin. Why is my cake dense or dry? A dense cake may come from overmixing the batter. Be gentle when mixing. Dryness can happen if you bake too long. Always check with a toothpick for doneness. What to do if I don't have caramel sauce? You can make your own by melting sugar and butter together. Or use chocolate sauce as a tasty alternative. Best accompaniments with the cake Serve with a scoop of vanilla ice cream. A dollop of whipped cream also pairs well. Consider adding some chopped nuts for crunch. Pairing ideas with beverages or other desserts Enjoy the cake with hot apple cider or coffee. It also goes well with a spiced chai latte. You can serve it alongside pumpkin pie for extra fall flavor. This caramel pumpkin poke cake combines warm spices and sweet caramel. It's a perfect fall treat that everyone will love. Here’s a quick glance at the ingredients and steps: - Ingredients: - 1 box of spice cake mix (including ingredients listed on the box) - 1 cup canned pumpkin puree - 1 teaspoon pumpkin pie spice - 1 cup water - 1/2 cup vegetable oil - 3 large eggs - 1 cup caramel sauce (store-bought or homemade) - 1 cup sweetened whipped cream - 1/2 cup chopped pecans or walnuts (optional) - Extra caramel sauce for drizzling on top - Steps: 1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. 2. Mix the spice cake mix, pumpkin puree, pumpkin pie spice, water, vegetable oil, and eggs in a bowl. Beat until smooth. 3. Pour the batter into the pan and bake for 30-35 minutes. 4. After cooling, poke holes in the cake and drizzle caramel over it. 5. Once cooled, spread whipped cream on top and add nuts if you want. 6. Chill for an hour before serving. For the complete recipe, including detailed instructions, click here: [Full Recipe]. This blog covered how to make a delicious caramel pumpkin poke cake. We reviewed the key ingredients, easy steps, and handy tips to enhance your baking. Remember, using the right spices and storage methods can make a big difference. Don't forget the fun variations to try for any season. With this recipe, you’ll create a treat that friends and family will love. Enjoy sharing it at gatherings and making sweet memories!](https://recipespursuit.com/wp-content/uploads/2025/07/873a37ac-1857-4501-b042-75f60696d6c6-250x250.webp)
