Moist pumpkin cake soaked with sweetened condensed milk, drizzled with homemade caramel, and topped with caramel whipped cream — this poke cake is a decadent fall dessert that melts in your mouth.

Why You Will Love This Recipe

This isn’t your average pumpkin cake. The poke method allows the cake to soak up caramel and sweet milk, making it extra moist and flavorful. The caramel whipped cream topping keeps it light, while toasted pecans add crunch. It’s a dessert that feels festive yet comforting, ideal for gatherings.

Pumpkin Caramel Poke Cake

Poke cakes have a certain magic to them. By poking holes in a freshly baked cake and letting a flavorful liquid seep inside, you transform a simple sheet cake into something indulgent and unforgettable.

This Pumpkin Caramel Poke Cake takes that concept and elevates it with the warm spices of fall, creamy caramel, and airy whipped cream. It’s a dessert designed to impress but made with straightforward steps and pantry-friendly ingredients.

The cake itself begins with a boxed mix, which is both reliable and time-saving. But don’t let that fool you into thinking this dessert is basic. By incorporating pumpkin puree and pumpkin pie spice, we infuse the batter with a deep autumnal flavor and moist texture that’s anything but ordinary.

Once baked, the cake is poked all over and doused with sweetened condensed milk. This step makes the crumb rich, almost custard-like, without being heavy.

The real star, though, is the caramel topping. Made from scratch with brown sugar, cream, and butter, it adds a velvety sweetness and beautiful amber hue. A small portion of the caramel is folded into whipped cream, creating a topping that’s light but luxurious.

Assembling the cake is almost as fun as eating it. After drizzling the caramel into the holes, you spread the caramel whipped cream over the cooled cake, then finish with toasted pecans and an extra caramel drizzle.

Each bite delivers layers of texture and flavor: the spiced pumpkin cake, the silky condensed milk, the rich caramel, and the airy cream. The pecans provide a satisfying crunch to balance the softness.

This cake is also a wonderful make-ahead dessert. It actually tastes better the next day as the flavors mingle and the caramel has more time to soak in.

Perfect for Thanksgiving, Friendsgiving, or any fall gathering, it feeds a crowd and looks stunning served in squares with caramel cascading down the sides.

What makes it especially appealing is its adaptability. You can use light brown sugar for a milder caramel or dark brown sugar for a deeper flavor. You can swap pecans for walnuts, or skip the nuts entirely if you prefer.

The whipped cream topping keeps it from feeling too heavy, striking just the right balance. Store-bought whipped topping works in a pinch, but freshly whipped cream makes the dessert shine.

For bakers who like flexibility, this cake delivers — simple enough for a casual get-together, but elegant enough for a holiday dessert table.

Most importantly, this cake brings joy. The flavors are comforting and nostalgic, evoking cozy fall evenings and family celebrations. It’s the kind of dessert people remember and request again.

Servings

Serves 12–16

Time

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour

Ingredients

For the Pumpkin Cake

• 1 box yellow or vanilla cake mix (15.25 oz)

• 1 cup pumpkin puree

• ½ cup water

• ⅓ cup vegetable or sunflower oil

• 4 large eggs

• 1 tablespoon pumpkin pie spice (or 2 teaspoons for milder flavor)

• 1 teaspoon ground cinnamon

For the Caramel Topping

• 2 ½ cups heavy whipping cream

• 1 ¼ cups packed dark brown sugar

• ¼ cup + 1 tablespoon unsalted butter

• 1 teaspoon vanilla extract

For Assembly

• 1 can (14 oz) sweetened condensed milk

• 1 ½ cups cold heavy whipping cream (or 1 tub whipped topping)

• ½ cup toasted chopped pecans (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 13×9-inch pan.

2. In a large bowl, mix the cake mix, pumpkin puree, water, oil, eggs, pumpkin pie spice, and cinnamon until well combined. Pour into prepared pan.

3. Bake for 26–33 minutes, or until a toothpick inserted comes out clean. Cool for 30 minutes.

4. Meanwhile, make the caramel: In a saucepan, combine cream, brown sugar, and butter. Bring to a boil, then reduce to simmer for 12–15 minutes, stirring often. Remove from heat and stir in vanilla. Reserve ¼ cup plus 2 tablespoons for whipped cream and garnish.

5. Poke the cake all over with the handle of a wooden spoon. Slowly pour sweetened condensed milk over the cake, letting it soak in. Drizzle most of the caramel topping into the holes. Cool completely.

6. Whip the cold cream until soft peaks form. Add reserved caramel and beat until stiff peaks hold. Spread over cooled cake.

7. Top with toasted pecans and drizzle with remaining caramel before serving.

Tips

• Caramel Texture: Cook just until thickened; it will firm slightly as it cools.

• Make Ahead: The cake can be made a day ahead; add whipped cream topping just before serving.

• Nut-Free Option: Skip the pecans or use crushed gingersnaps for crunch.

• Shortcut: Use store-bought caramel sauce if pressed for time.