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Moist Caramel Pumpkin Poke Cake with Cream Cheese Frosting

A close-up, sunlit slice of moist pumpkin poke cake topped with thick white cream cheese frosting on a white plate.
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Make this moist Pumpkin Poke Cake soaked in caramel and topped with cream cheese frosting. It is an easy, flavorful fall dessert perfect for Thanksgiving gatherings.

Ingredients

Scale
  • 1 box yellow cake mix (15.25 oz)
  • 1 can pumpkin puree (15 oz)
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pumpkin pie spice
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup caramel sundae sauce
  • 1 (8 oz) container frozen whipped topping, thawed
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup butter, softened
  • 1/4 cup chopped pecans (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the cake mix, pumpkin puree, water, vegetable oil, eggs, and pumpkin pie spice. Mix with an electric mixer on medium speed until just combined. Do not overmix.
  3. Pour the batter into the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  4. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake, about 1 inch apart.
  5. In a small bowl, whisk together the sweetened condensed milk and caramel sundae sauce until blended. Pour this mixture evenly over the warm cake, allowing it to soak into the holes. Let the cake cool completely, about 1 hour.
  6. Prepare the cream cheese frosting: In a medium bowl, beat the softened cream cheese, powdered sugar, and softened butter until smooth and creamy.
  7. Spread the cream cheese frosting evenly over the cooled cake.
  8. If desired, sprinkle chopped pecans over the frosting. Chill the cake for at least 1 hour before slicing and serving.

Notes

  • For an easier version, you can substitute the homemade frosting with a tub of store-bought cream cheese frosting.
  • This cake tastes best when served chilled.
  • You can make this dessert ahead of time; cover and refrigerate for up to 3 days.

Nutrition

Find it online: https://cookincorner.com/pumpkin-poke-cake-recipe-moist-caramel/