Description
A moist and spiced Pumpkin Caramel Poke Cake made with butter pecan cake mix, pumpkin puree, and rich caramel sauce. Topped with a fluffy cream cheese whipped frosting, this easy fall dessert is perfect for holidays, potlucks, and cozy family gatherings.
Ingredients
Units
Scale
- 1 box (15.25 oz / 432 g butter pecan cake mix)
- 1 tbsp 9 g pumpkin pie spice
- 3 large eggs (150 g)
- 1 can (15 oz / 425 g pumpkin puree - not pumpkin pie filling)
- 1/2 cup 114 g milk
- 1 1/4 cups 400 g caramel sauce, divided
- 1 tub (16 oz / 454 g cream cheese frosting)
- 1 tub (8 oz / 227 g cream cheese spread)
- 1 tub (8 oz / 227 g whipped topping, thawed if frozen)
- Chopped pecans (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, whisk cake mix and pumpkin pie spice. Add eggs, pumpkin puree, and milk. Mix until smooth.
- Pour batter into pan. Bake 28–33 minutes, or until a toothpick comes out clean. Cool 40–60 minutes.
- Poke holes ⅔ deep into cooled cake using a straw or corer. Pour 1 cup caramel sauce over cake, letting it soak in.
- In a medium bowl, beat cream cheese frosting and cream cheese spread until fluffy. Fold in whipped topping.
- Spread frosting evenly over cake. Refrigerate until serving.
- Drizzle remaining caramel and sprinkle with pecans before slicing.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Cake can be made a day in advance and refrigerated.
- For a richer flavor, use homemade caramel sauce.
Nutrition
- Calories: 420
