Pumpkin Poke Cake Recipe

Pumpkin Poke Cake is the ultimate autumn dessert for gatherings, celebrations, or whenever you crave a moist, spiced treat with layers of caramel flavor.

This modern twist on Better Than Anything Cake transforms simple ingredients into a show stopping dessert: tender pumpkin cake is soaked with homemade salted caramel, then topped with a cloud of caramel whipped cream and a scattering of crunchy toffee.

The best part? It’s simple to prepare, feeds a crowd, and can be customized to suit any taste or occasion. Let’s dive into making a Pumpkin Poke Cake that’s truly unforgettable.

Ingredients Checklist

Having all your ingredients ready and measured before you start will make the baking process smoother and more enjoyable. Here’s what you’ll need for every delicious layer of Pumpkin Poke Cake:

For the Pumpkin Cake Base:

• 1 box (15.25 oz) yellow or white cake mix (see tips for homemade option)

• 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)

• 4 large eggs, room temperature

• 1/2 cup buttermilk

• 1/2 cup vegetable oil or melted coconut oil

• 1/2 cup sour cream (or plain Greek yogurt)

• 1 teaspoon vanilla extract

• 1 tablespoon pumpkin pie spice (or 2 tsp cinnamon + 1/2 tsp ginger + 1/2 tsp nutmeg + 1/4 tsp cloves)

For the Caramel Poke Filling:

• 1 to 1 1/2 cups salted caramel sauce (homemade or store-bought; see tip below)

• 1 can (14 oz) sweetened condensed milk (optional, for extra gooey texture)

For the Caramel Whipped Cream Topping:

• 2 cups heavy whipping cream, cold

• 1/2 cup caramel sauce (plus more for drizzling)

• 1/3 cup powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

For Garnish:

• 1 to 1 1/2 cups toffee bits (Heath or Skor bars, crushed)

• Extra caramel sauce

• Optional: mini chocolate chips, chopped pecans, sea salt flakes

Tools Needed:

• 9×13-inch baking pan

• Mixing bowls

• Electric mixer or whisk

• Spatula

• Wooden spoon handle, thick straw, or skewer for poking holes

• Wire rack for cooling

• Sharp knife for cutting neat slices

Step-by-Step Instructions

Starting with a well-organized approach will help you create the perfect Pumpkin Poke Cake. Here’s how to make each layer, with tips for the best texture and flavor:

• Preheat and Prep: Heat oven to 350°F (175°C). Grease a 9×13-inch pan with nonstick spray or butter and line with parchment for easy removal.

• Mix the Pumpkin Cake Batter: In a large bowl, beat together cake mix, pumpkin puree, eggs, buttermilk, oil, sour cream, vanilla, and pumpkin pie spice until smooth and no dry streaks remain, about 2–3 minutes with an electric mixer or vigorous whisking. Scrape the bowl as needed.

• Bake: Pour batter into prepared pan and spread evenly. Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking for a tender, moist cake.

• Cool and Poke: Place pan on a wire rack and cool for 15 minutes. Using the handle of a wooden spoon or a thick straw, poke holes all over the cake, about 1 inch apart and going about 3/4 of the way down. Avoid poking all the way through to the bottom.

• Soak with Caramel: While the cake is still warm, slowly pour caramel sauce over the entire surface, letting it sink into the holes. If you like extra gooeyness, drizzle sweetened condensed milk over the cake before the caramel. Gently tap the pan on the counter to help the caramel settle. Cool cake completely to room temperature, then chill at least 1 hour.

• Make Caramel Whipped Cream: In a chilled bowl, whip the heavy cream until soft peaks form. Add caramel sauce, powdered sugar, vanilla, and a pinch of salt. Continue beating until thick, fluffy, and spreadable. Don’t over-whip.

• Frost and Garnish: Spread caramel whipped cream evenly over chilled cake. Sprinkle with toffee bits, chocolate chips, or chopped pecans. Drizzle extra caramel sauce over the top for a dramatic finish.

• Chill and Serve: For the cleanest slices, refrigerate at least 2 hours before serving. Cut with a sharp knife, wiping between cuts. Serve chilled or at cool room temperature.

Tips for Perfect Results

A few simple expert tips will help your Pumpkin Poke Cake turn out beautifully moist, flavorful, and picture-perfect every time:

• For a homemade caramel sauce, simmer 1 cup sugar with 1/4 cup water until amber, then whisk in 1/2 cup heavy cream, 2 tbsp butter, and 1/2 tsp salt. Cool before using.

• For extra moist cake, use both caramel sauce and sweetened condensed milk; for a lighter version, use only caramel.

• Chill the cake before frosting to allow the caramel to fully absorb and prevent the whipped cream from melting.

• Poke holes while the cake is still warm so the caramel soaks in deeply.

• For a gluten-free version, substitute a gluten-free cake mix and double-check all other ingredient labels.

• For dairy-free, use coconut milk in the batter, dairy-free caramel, and a coconut whipped topping.

• For more flavor, add a dash of maple syrup or espresso powder to the whipped cream.

• To make ahead, bake and soak the cake a day in advance; frost just before serving for freshest topping.

Serving Suggestions

A thoughtful presentation elevates every slice of Pumpkin Poke Cake and turns it into a centerpiece-worthy dessert:

• Serve slices on a platter with an extra drizzle of caramel and a sprinkle of sea salt for a gourmet touch.

• Pair with cinnamon or butter pecan ice cream, or top with a dollop of whipped cream and a dusting of pumpkin pie spice.

• For parties or potlucks, cut into small squares and serve in cupcake liners for easy sharing.

• Add a side of hot apple cider, coffee, or chai tea to echo the autumn spices in the cake.

• For festive occasions, decorate with edible gold leaf, sugared cranberries, or tiny pumpkin candies.

Final Thoughts

Pumpkin Poke Cake is a crowd-pleasing, make-ahead dessert that delivers all the cozy flavors of fall in every bite. With a moist pumpkin base, gooey caramel center, and luscious whipped cream topping, it’s both indulgent and easy to make—perfect for sharing at any gathering. This recipe is endlessly adaptable: try new toppings, swap in your favorite mix-ins, or make it allergy-friendly with just a few substitutions. Serve it chilled for the best texture and enjoy how quickly it disappears! Make this cake once, and you’ll look forward to baking it every autumn.