Caramel Pumpkin Poke Cake
Moist pumpkin cake soaked with caramel and topped with a whipped cream cheese frosting — this caramel pumpkin poke cake is a fabulous fall treat!
Caramel Pumpkin Cake with Cream Cheese Frosting
Pumpkin pie is a must for the Thanksgiving table, but our family get-togethers can be rather large, so we always have a couple additional desserts on hand. Whether its my husband’s famous Pumpkin Swirl Cheesecake or his scrumptious Pumpkin Pie Bread Pudding, there’s always lots of pumpkin goodness to go around!
This Caramel Pumpkin Poke Cake is unbelievably moist — there’s real pumpkin baked right into the cake and then the whole thing is soaked with caramel sauce. Finally, you top it all off with a luscious whipped cream cheese frosting. I’m practically in a sugar coma just talking about it…but the splurge is SO worth it!
You can SEE the pumpkin flavor and all of that caramel in every bite:
Poke cakes make the perfect party desserts because they’re easy to make and they look beautiful when you cut into them. Our Red White and Blue Poke Cake is a show-stopper for the 4th of July, so of course a pumpkin version was in order for Fall and Thanksgiving!
If you’re looking for a fall dessert to wow your guests…and one that won’t require spending all day in the kitchen…you’ve GOT to try this one!
Ingredients
For your convenience in recreating this recipe, I’ve included shop-able ad links for some of the products used; disclosure policy available here.
- 1 box spice cake mix
- 1 can pumpkin puree
- 1 cup water
- 3 large eggs
- 1/2 cup oil
- 1/2 cup caramel sauce
For the Frosting
- 1 block cream cheese (8oz, softened)
- 2 Tablespoons milk
- 1 cup powdered sugar
- 1 small container whipped topping (8oz)
Kitchen Supplies Used:
Instructions
To Prep: Preheat oven to 350°F and mist a 9×13″ baking dish with non-stick cooking spray.
- Combine all cake ingredients (except caramel sauce) in a large bowl and mix until smooth. Pour cake batter into your prepared pan and bake for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.
- Allow cake to cool for 10 minutes, then use the end of a wooden spoon to poke holes throughout the cake, about 1 inch apart. Pour caramel sauce on top of the cake, making sure to get some in all of the holes.
- Use an electric mixer to whip up the frosting ingredients (except for the whipped topping) until fluffy. Fold in the Cool Whip with a spatula. Once the cake is completely cool, spread a generous layer of frosting on top of the cake.
- Drizzle with caramel sauce and enjoy!
Prep Tips
- We always drizzle the cake with extra caramel sauce for more flavor and because it looks pretty! Chopped pecans or a sprinkle of cinnamon would also be a delicious on top!
- Be sure to use canned pumpkin (pure pumpkin) and not pumpkin pie filling!
- If you don’t have a large wooden spoon handy, you could make the holes with a chopstick, or any utensil with a similar size. If needed, give a little wiggle to make sure the holes are big enough to absorb caramel sauce.
Frequently Asked Questions
Can You Make This Recipe Gluten-Free?
We used a box cake shortcut here to save time, so if you can find a gluten free spice cake mix you can substitute that in this recipe. If you can’t find a similarly flavored gluten free mix, try using our homemade gluten free pumpkin spice cake recipe. This recipe page also contains a recipe for easy homemade caramel sauce!
Does This Cake Need Refrigerated?
Since the frosting is made with cream cheese, it needs to be kept in the fridge. Keep any leftover cake in an airtight container, or in the baking dish with a cover. Because this cake is so moist, it is best enjoyed in the first 1-3 days.
Is Pumpkin Puree The Same As Pumpkin Pie Filling?
Pumpkin puree or canned pumpkin should simply be real pumpkin that is blended until smooth. Pumpkin pie filling contains additives such as pumpkin pie spice, nutmeg, etc. to give it flavor. They are not the same!
Since we are starting with a spice cake base, using pumpkin pie filling would essentially be doubling up on all those baking spices. Stick with canned pumpkin for the best taste!
More Easy Pumpkin Dessert Recipes To Try
- Fluffy Pumpkin Cookies with Cream Cheese Frosting
- Chocolate Pumpkin Sheet Cake
- Easy Pumpkin Roll
- Gluten Free Pumpkin Chocolate Chip Muffins
- Iced Pumpkin Oatmeal Cookies
- Pumpkin Pie Cupcakes
- Pumpkin French Toast
- Pumpkin Spice Puppy Chow
- Gluten Free Pumpkin Bread
- Pumpkin Monkey Bread
- 2-Ingredient Pumpkin Cake Mix Cookies
Pumpkin Caramel Poke Cake Recipe (Printable Recipe Card)
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Caramel Pumpkin Poke Cake
Equipment
- Electric mixer
- Mixing bowl
- 9x13" baking dish
- Wooden spoon
Ingredients
Pumpkin Poke Cake Ingredients
- 1 box spice cake mix
- 1 cup pumpkin puree
- 1 cup water
- 3 large eggs
- 1/2 cup canola oil
- 1/2 cup caramel sauce plus extra for decorating
Whipped Cream Cheese Frosting Ingredients
- 8 ounces cream cheese softened
- 2 Tablespoons whole milk
- 1 cup powdered sugar
- 8 ounces whipped topping (1 small container)
Instructions
To Make the Caramel Pumpkin Poke Cake
- Preheat oven to 350°F and prepare a 9x13" baking dish with non-stick cooking spray.
- In a standing mixer, add spice cake mix, pumpkin, water, eggs, and oil and mix until combined.
- Pour the batter into prepared baking dish and bake for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Remove cake from the oven and allow to cool for 10 minutes.
- Use the back of a wooden spoon to poke holes into the cake, about 1" apart.
- Heat up a 1/2 cup of caramel sauce for about 20-30 seconds, then pour warm caramel sauce into the holes in the cake.
- Allow the cake to cool completely.
To Make the Whipped Cream Cheese Topping
- Mix cream cheese, powdered sugar, and milk just until it is smooth and creamy, using either a stand mixer or a hand mixer.
- Fold whipped topping into the cream cheese mixture.
To Frost & Decorate
- Spread whipped cream cheese topping to cover the entire cake, making sure to (gently) press the frosting into the holes of the cake.
- Pour remaining caramel sauce into a squeeze bottle and pipe lines across top of the cake. Then use a toothpick to drag lines through the sauce to create a zig zag effect.
Video
Notes
Nutrition
Be sure to pin this Caramel Pumpkin Poke Cake on Pinterest:
More of our Favorite Poke Cake Recipes
- Homemade Taco Seasoning - June 21, 2025
- Red White and Blue Ice Cream - June 20, 2025
- Wendy’s Frosty Recipe (4 Ingredient Copycat) - June 18, 2025
I love poke cakes I use to make a jello one using yello cake mix and any flavor jello and you frosted it with cool whip it was very yummy.
We love poke cakes too! So easy and delicious! 🙂