Print

Astonishing 1 Moist Caramel Pumpkin Poke Cake

pumpkin poke cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Ultimate Moist Caramel Pumpkin Poke Cake, perfected by Jacob, is a fantastic autumn dessert. You will love the rich pumpkin spice flavor soaked into a tender cake, finished with a sweet caramel drizzle and topped with creamy homemade frosting. It is the perfect project for planners and cooks working together.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can (15 oz) pure pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup caramel sauce (plus extra for topping)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup whole milk (or as needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, prepare the cake mix according to package directions, substituting the required water with 1 cup of water, 1/2 cup vegetable oil, and 3 large eggs. Mix until just combined.
  3. Gently fold the pumpkin puree and pumpkin pie spice into the cake batter.
  4. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.
  5. While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top, about 1 inch apart.
  6. In a small bowl, mix the sweetened condensed milk and 1 cup of caramel sauce together. Pour this mixture evenly over the warm cake, making sure some seeps into the holes. Let the cake cool completely.
  7. Prepare the frosting: Beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  8. Gradually beat in the powdered sugar until fully incorporated. Add the vanilla extract and milk, beating until the frosting is light and fluffy. Add more milk, one teaspoon at a time, if the frosting is too stiff.
  9. Spread the cream cheese frosting evenly over the cooled cake.
  10. Drizzle additional caramel sauce over the frosting before serving. Chill before slicing for the cleanest cuts.

Notes

  • Jacob suggests using a high-quality pumpkin pie spice blend for the best flavor profile.
  • For an extra moist cake, ensure you poke holes while the cake is still warm.
  • If you prefer a lighter topping, substitute the cream cheese frosting with stabilized whipped topping.
  • This cake tastes wonderful the next day after the caramel has fully set into the cake.

Nutrition

Find it online: https://tasteportfolio.com/pumpkin-poke-cake-recipe/