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Moist Caramel Pumpkin Poke Cake with Cream Cheese Frosting

Close-up of a moist slice of pumpkin poke cake topped with whipped cream and dripping caramel sauce.
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Follow this simple recipe to make a very moist pumpkin poke cake soaked in caramel sauce and topped with a tangy cream cheese frosting. This is an easy fall dessert.

Ingredients

Scale
  • 1 box (15.25 ounces) yellow cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 can (15 ounces) pure pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup caramel sauce, plus extra for drizzling
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the cake mix, water, oil, and eggs. Mix on medium speed for two minutes until just combined.
  3. Gently fold in the pumpkin puree and pumpkin pie spice until no streaks remain. Do not overmix.
  4. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  5. While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top of the cake, spacing them about one inch apart.
  6. In a small saucepan, whisk together the sweetened condensed milk and 1/2 cup of caramel sauce over low heat until warm and smooth. Pour this mixture evenly over the warm cake, allowing it to soak into the holes. Let the cake cool completely.
  7. To make the frosting, beat the softened cream cheese and butter together in a bowl until smooth. Gradually add the powdered sugar and vanilla extract. Beat until light and fluffy.
  8. Spread the cream cheese frosting evenly over the cooled cake.
  9. Drizzle extra caramel sauce over the top of the frosting before serving.

Notes

  • For an extra moist cake, you can substitute the water in the batter with an equal amount of buttermilk.
  • Chill the cake for at least two hours before serving to allow the soak to fully penetrate the cake layers.
  • You can use a store-bought whipped topping instead of cream cheese frosting if you prefer a lighter topping.

Nutrition

Find it online: https://cookifyme.com/pumpkin-poke-cake-recipe/