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Moist Pumpkin Poke Cake with Cream Cheese Frosting and Caramel Drizzle

A moist slice of pumpkin poke cake layered with white frosting and drizzled generously with caramel sauce.
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Make this moist pumpkin poke cake for a comforting fall dessert. This simple recipe uses a box cake mix base and is filled with creamy goodness and topped with a sweet caramel drizzle.

Ingredients

Scale
  • 1 box (15.25 ounces) yellow or spice cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 (15 ounce) can pure pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 cup cold milk
  • 1 cup heavy whipping cream, chilled
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel sauce, for drizzling
  • 1/2 cup chopped pecans, toasted (optional)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the cake mix, water, oil, eggs, pumpkin puree, and pumpkin pie spice. Mix with an electric mixer on medium speed for two minutes until fully combined.
  3. Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  4. While the cake bakes, prepare the pudding filling. In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for two minutes until slightly thickened. Set aside.
  5. Once the cake is baked, let it cool for 10 minutes. Use the handle of a wooden spoon or a fork to poke holes all over the top of the warm cake, about 1 inch apart.
  6. Pour the prepared pudding mixture evenly over the top of the cake, allowing it to seep into the holes. Refrigerate the cake for at least 30 minutes to allow the pudding to set.
  7. Prepare the frosting: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  8. Spread the cream cheese frosting evenly over the chilled cake.
  9. Drizzle the caramel sauce over the frosting. Sprinkle with toasted pecans, if using.
  10. Chill the cake for another 30 minutes before slicing and serving this easy fall dessert.

Notes

  • For the moistest cake, do not overbake. Check for doneness slightly before the minimum time listed.
  • You can substitute the instant vanilla pudding with butterscotch or caramel pudding for a different flavor profile.
  • If you prefer a richer topping, use a store-bought cream cheese frosting instead of making your own whipped cream topping.

Nutrition

Find it online: https://cookingbycarla.com/pumpkin-poke-cake-recipe-easy-fall-desserts/