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Pumpkin Caramel Poke Cake

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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12

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
 

  • Preheat oven to 350°F (175°C). Grease a 13×9-inch pan.
  • 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.
  • Bake for 26–33 minutes, or until a toothpick inserted comes out clean. Cool for 30 minutes.
  • 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.
  • 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.
  • Whip the cold cream until soft peaks form. Add reserved caramel and beat until stiff peaks hold. Spread over cooled cake.
  • Top with toasted pecans and drizzle with remaining caramel before serving.

Notes

  • 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.