Caramel Pumpkin Poke Cake Recipe
Looking for the perfect dessert to wow your guests at your next holiday party? Look no further than this amazing caramel pumpkin poke cake recipe! Packed with lots of pumpkin spice flavor, this delicious cake is a favorite among pumpkin lovers and one of the top desserts of the season.
- 4 large eggs
- 1 ⅔ cups white sugar
- 1 cup vegetable oil
- 15 ounces pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 12 ounces caramel topping ((we used Smucker's brand))
- 8 ounces cream cheese
- 8 ounces Cool Whip
- 3 cups powdered sugar
- ½ cup chopped pecans
- Preheat oven to 350°F.
- Grease a 9 x 13 inch pan with non stick cooking spray.
- In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
- Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients, mix throughly and pour into prepared pan.
- Bake at 350℉ for 30 to 35 minutes.
- Remove from oven and let it cool for about 10 minutes. Take a fork and pierce the hot cake all over. Then pour 3/4 of the jar a caramel into the holes. Try and spread it around as evenly as possible. Let it cool completely.
- For the frosting: beat together the cream cheese and powdered sugar until smooth, then stir in the cool whip until all is blended well.
- Evenly spread over the cake once it has cooled. Then sprinkle on chopped pecans.
- Serve with a little drizzle of caramel on the top of the cake.
You have just found your new favorite family dessert with this caramel pumpkin poke cake! This recipe will produce the most moist pumpkin cake you’ll have ever had.
Since the holidays are coming up, oftentimes pumpkin pie is a great dessert to serve, however not everyone enjoys pie. So, consider serving this alongside it so everyone can enjoy a great holiday dessert.
Recipe Ingredient Notes
To make our caramel pumpkin poke cake, you need the following ingredients:
- Eggs
- White sugar
- Vegetable oil
- Pumpkin puree
- All-purpose flour
- Baking powder
- Salt
- Baking soda
- Ground cinnamon
- Caramel topping
- Cream cheese
- Cool Whip
- Powdered sugar
- Chopped pecans
How to Make Our Caramel Pumpkin Poke Cake
Homemade Caramel Sauce
I am not sure which makes this recipe more tasty, the pumpkin or the caramel, but both are amazing. You can even make your own caramel sauce to use in this recipe rather than buying a jar at the store. A really great recipe that you can use to make your own is from Allrecipes.com called Oh-so-easy caramel sauce. There is truth in the name too! Caramel is actually quite simple to make if you have the time. So give it a shot and let us know what you think!
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Counter: Store in an airtight container for up to 3 days at room temperature.
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
- Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and requires multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months.
Enjoy More Delicious Cake Recipes
Some days there’s nothing we want more than a slice of cake. Check out our comprehensive list of cake recipes here.
