Irresistible Pumpkin Caramel Poke Cake

A melt-in-your-mouth pumpkin 🎃 cake with caramel soaked into every bite—pure fall dessert bliss!

I’m so excited to dive into making the Pumpkin Caramel Poke Cake! Just imagining that rich, spiced pumpkin flavor combined with gooey caramel and crunchy chocolate bits makes my mouth water. The thought of each slice being drenched in warm caramel and topped with fluffy whipped cream is simply irresistible. It’s the perfect fall dessert that promises to bring warmth and sweetness to any gathering. I can already picture how delicious it will be—definitely a treat everyone will love!

Print Recipe

Irresistible Pumpkin Caramel Poke Cake

Author: Rosvitha

Ingredients

• one 16.50-ounce box spice cake mix
• one 15-ounce can pumpkin puree not pumpkin pie mix
• 1 large egg
• ⅓ cup canola or vegetable oil
• 2 teaspoons pumpkin pie spice
• one 12-ounce can sweeten condensed milk
• one 12-ounce jar caramel sundae topping
• one 8-ounce container whipped topping thawed (I used fat free)
• ½ cup toffee bits
• ⅓ cup salted caramel sauce (storebought or homemade
• Baking chocolate

Instructions

• Preheat your oven to 350°F (175°C). Take a 9×13-inch baking dish and line it with aluminum foil, then give it a light spray with cooking spray; set aside for now.

  In a large mixing bowl, combine the cake mix, pumpkin puree, egg, oil, and pumpkin pie spice. Use a handheld electric mixer on high speed to blend everything together until the mixture is smooth and well combined, which should take around 3 minutes. Don’t forget to stop and scrape down the sides of the bowl as needed!

  Bake the mixture for approximately 27 to 30 minutes, or until the cake feels set in the center, springs back when touched, and a toothpick inserted in the middle comes out clean or with just a few moist crumbs—no batter should stick to it.

  While the cake is baking, whisk together the sweetened condensed milk and caramel sundae topping in a separate bowl until they’re nicely blended; set this aside as well.

  Once the cake is finished baking, remove it from the oven and use the blunt end of a wooden spoon to poke holes all over the surface—aim for about 60 holes spaced evenly.

  Carefully pour the sweetened condensed milk and caramel mixture over the cake, making sure to cover it evenly.

  Let the cake cool in the fridge for about 15 minutes before adding the whipped topping to prevent it from melting.

  After chilling, take the cake out of the fridge and spread the whipped topping evenly across the top. Finish it off by sprinkling toffee bits and crushed chocolate, then drizzle with salted caramel sauce.

  Cover the cake and refrigerate it for at least 2 hours (overnight is even better) before slicing and serving.