Description
This Pumpkin Poke Cake is a moist and flavorful dessert featuring a spiced pumpkin-infused cake soaked with luscious caramel sauce, topped with creamy cream cheese frosting and crunchy pecans. Perfect for autumn gatherings or holiday celebrations, this cake combines warm spices and rich textures for an irresistible treat.
Ingredients
Scale
Cake Batter
- 15.25 ounce spice cake mix
- 1.5 cups pumpkin purée
- 2 large eggs
- 0.5 cup melted butter
- 2 teaspoon pumpkin pie spice
- 0.5 teaspoon salt
Toppings and Filling
- 1 cup caramel sauce plus more for drizzling
- 1 cup cream cheese frosting
- 0.5 cup chopped pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F and grease a 9×13 inch baking pan to prevent sticking.
- Mix Cake Batter: In a large bowl, combine the spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt. Stir thoroughly until the batter is smooth and fully combined.
- Bake the Cake: Pour the batter evenly into the prepared pan and bake in the preheated oven for 30 minutes until a toothpick inserted comes out clean.
- Poke the Cake: Allow the cake to cool slightly, then use the handle of a small wooden spoon to poke holes evenly across the entire cake surface.
- Add Caramel Sauce and Chill: Pour 1 cup of caramel sauce over the cake to seep into the holes, then place the cake in the refrigerator and chill for 30 minutes to set.
- Frost and Garnish: Spread the cream cheese frosting evenly over the chilled cake. Sprinkle the chopped pecans on top, then drizzle additional caramel sauce for extra flavor and presentation.
- Final Chill and Serve: Chill the cake again for at least 30 minutes to allow the frosting to firm up. Serve chilled or let it sit at room temperature for 10 to 15 minutes before slicing for best texture.
Notes
- Store the cake covered in the refrigerator for up to 4 days to maintain freshness.
- For best flavor, allow the cake to sit at room temperature for 10 to 15 minutes before serving to soften the frosting slightly.
- You can freeze the unfrosted cake for up to 2 months. Thaw it overnight in the refrigerator before adding frosting and toppings.
- Poking the cake helps the caramel sauce soak in, making the cake moist and preventing the frosting from melting too quickly.
- This cake tastes better the next day, making it ideal for preparing ahead of time.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
