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Irresistible Pumpkin Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 13 reviews
  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Irresistible Pumpkin Poke Cake is a moist and flavorful dessert perfect for fall gatherings. Made with a spiced pumpkin batter, the cake is baked, then punctured to allow rich caramel sauce to seep in, creating a delightful gooey texture. Topped with whipped topping, crunchy pecans, toffee bits, and extra caramel drizzle, it balances spice, sweetness, and texture beautifully. Easy to prepare and ideal to serve chilled.

Ingredients

Cake Batter

  • 1/2 cup canola oil
  • 13.25 ounces spice cake mix (do not follow the instructions on the box)
  • 15 ounces pure pumpkin
  • 2 eggs, room temperature
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon salt

Filling and Topping

  • 1 cup caramel sauce, divided
  • 8 ounces whipped topping, thawed
  • 1 cup roughly chopped pecans
  • 1 cup Heath toffee bits

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350° F (175° C) and grease a 9×13 inch baking dish to prevent sticking.
  2. Mix Batter: In a mixing bowl, combine the dry spice cake mix, pure pumpkin, eggs, canola oil, pumpkin pie spice, cinnamon, nutmeg, ginger, and salt. Use a rubber spatula to mix until all ingredients are well incorporated to form the batter.
  3. Pour Batter: Pour the prepared batter evenly into the greased baking dish, spreading it out with the spatula if necessary.
  4. Bake: Place the dish in the oven and bake for 25 to 30 minutes, or until a toothpick or knife inserted near the center comes out almost clean with just a few moist crumbs.
  5. Cool: Remove the cake from the oven and allow it to cool completely at room temperature, which takes about 2 hours.
  6. Poke Holes: Using the back of a wooden spoon, poke holes evenly all over the cooled cake to create pockets for the caramel sauce.
  7. Add Caramel Sauce: Pour ¾ cup of caramel sauce over the cake, making sure to spoon it into the holes for maximum flavor penetration. Use a rubber spatula to gently press the caramel into the holes if needed.
  8. Chill: Cover the cake with plastic wrap or a lid, then refrigerate it for at least one hour to allow the caramel to set into the cake.
  9. Top Cake: After chilling, spread the thawed whipped topping evenly over the cake surface. Sprinkle the chopped pecans and Heath toffee bits evenly on top. Drizzle the remaining caramel sauce over everything for extra sweetness and decoration.
  10. Serve: Keep the cake refrigerated until serving. Serve cold to enjoy the luscious textures and flavors.

Notes

  • Ensure eggs are at room temperature for better batter consistency.
  • The cake is best served chilled to allow flavors to meld and the caramel to set.
  • Use a rubber spatula for mixing to avoid overmixing, which can toughen the cake texture.
  • For a nut-free version, omit pecans and replace toffee bits with crushed vegan or nut-free candy.
  • The spice cake mix can be substituted with homemade spice cake batter if preferred.

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