If you’re searching for a dessert that captures all the warmth and flavor of autumn, this Pumpkin Poke Cake with Caramel is your new best friend. Imagine a moist, tender cake infused with cozy pumpkin spices, perfectly punctuated by luscious caramel filling that melts in your mouth. This recipe delivers not only on taste but also on comfort, making it an irresistible choice for fall gatherings or anytime you want a sweet treat that feels like a hug in dessert form.

Why You’ll Love This Recipe

Effortless Comfort: Pumpkin Poke Cake with Caramel is simple enough for beginners but impressive enough for guests.
Perfect Texture Harmony: The poke method creates a moist cake with caramel trickling through, enhancing every bite.
Seasonal Spice Blend: Warm spices like cinnamon and nutmeg make this cake uniquely autumnal and wonderfully fragrant.
Versatile Dessert: Ideal for everything from casual family dinners to festive holiday feasts.
Long-lasting Freshness: This cake stays moist and delicious even a couple of days after baking.

Ingredients You’ll Need

The magic of this Pumpkin Poke Cake with Caramel comes from a handful of staple ingredients you probably already have, each adding to the moistness, spice, and sweetness of the final dessert. From canned pumpkin to rich caramel sauce, every component plays its part in crafting this cozy treat.

All-purpose flour: The base that provides structure to the cake and soaks up flavors beautifully.
Pumpkin puree: Adds natural moisture, rich color, and authentic pumpkin flavor.
Brown sugar: Gives the cake a deep sweetness and enhances its moist texture.
Ground cinnamon and nutmeg: Classic spices that create that irresistible fall taste.
Butter or oil: Keeps the cake tender and rich.
Eggs: Bind ingredients and contribute to the cake’s soft crumb.
Caramel sauce: The star ingredient for filling the poke holes, adding a luscious, buttery sweetness.
Vanilla extract: Enhances all the flavors with a warm, subtle aroma.
Baking soda and baking powder: Help the cake rise perfectly without over-proofing.
Salt: Balances the sweetness and enhances the overall flavor.
Whipped cream (optional): For topping, adding a light and creamy contrast.

Variations for Pumpkin Poke Cake with Caramel

Feel like putting your personal twist on this classic pumpkin poke cake with caramel? It’s incredibly easy to customize based on what you have in your kitchen, your dietary needs, or simply your flavor cravings. Here are some inspiring ideas to make it your own.

Maple Twist: Swap caramel with pure maple syrup drizzle for a sophisticated autumnal flavor.
Nutty Crunch: Sprinkle toasted pecans or walnuts on top for added texture and earthy notes.
Dairy-Free Alternative: Use coconut oil and a dairy-free caramel sauce to keep it vegan-friendly.
Spiced Up: Add ground cloves or ginger to deepen the spicy profile.
Chocolate Drizzle: Add melted dark chocolate over the caramel for a decadent finish.

Irresistible Pumpkin Poke Cake with Caramel Delight

How to Make Pumpkin Poke Cake with Caramel

Step 1: Prepare the Cake Batter

Start by combining your dry ingredients—flour, baking powder, baking soda, salt, and pumpkin spices—in one bowl. In another, cream together brown sugar and butter or oil until light and fluffy before adding eggs, pumpkin puree, and vanilla extract. Slowly mix the dry ingredients into the wet, creating a smooth batter ready for the pan.

Step 2: Bake the Cake

Pour your batter into a greased baking dish and bake in a preheated oven at 350°F (175°C) until a toothpick inserted comes out clean, usually about 30-35 minutes. The cake will rise and develop a tender golden crust with that unmistakable pumpkin aroma filling your kitchen.

Step 3: Poke the Cake

Once the cake is slightly cooled but still warm, use the back of a wooden spoon or a skewer to poke holes evenly over the surface. This step is essential because it creates pockets to hold the gooey caramel filling.

Step 4: Add the Caramel

Slowly pour warm caramel sauce over the cake, allowing it to seep into every hole. The caramel cascades deep into the cake, infusing it with buttery sweetness that complements the spicy pumpkin perfectly.

Step 5: Chill and Serve

Let the cake cool completely and then refrigerate for at least an hour so the caramel sets inside. For a final touch, top with whipped cream or a sprinkle of cinnamon before slicing and serving your dreamy pumpkin poke cake with caramel.

Pro Tips for Making Pumpkin Poke Cake with Caramel

Use room temperature ingredients: It helps mix everything together smoothly for a uniform batter.
Poke while warm: Make sure the cake isn’t too cool before poking to let caramel soak in better.
Choose quality caramel: Homemade or store-bought caramel sauce with real butter enhances the flavor.
Don’t overbake: Slightly underbaked means more moistness, perfect for this kind of cake.
Let it rest: Cooling and chilling the cake improves texture and flavor melding.

How to Serve Pumpkin Poke Cake with Caramel

Garnishes

Top your pumpkin poke cake with freshly whipped cream, a light dusting of cinnamon or nutmeg, or even chopped toasted nuts like pecans to add a delightful crunch and visual appeal.

Side Dishes

This cake pairs perfectly with a scoop of vanilla ice cream, a cup of hot spiced cider, or even a creamy latte for an indulgent autumn dessert experience.

Creative Ways to Present

Serve your cake in individual ramekins for a charming presentation or add a drizzle of chocolate or caramel sauce over each slice just before serving to impress guests with extra flair.

Make Ahead and Storage

Storing Leftovers

Store your pumpkin poke cake with caramel covered in the refrigerator to keep it moist and fresh for up to 4 days, making it a great make-ahead dessert.

Freezing

You can freeze the cake, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months. Thaw in the fridge overnight before serving for best texture.

Reheating

Warm slices gently in the microwave for about 15-20 seconds or let come to room temperature for the perfect balance of gooey caramel and tender cake.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but fresh pumpkin should be cooked and pureed until smooth first; otherwise, the texture and moisture level may affect the cake.

Is this recipe gluten-free friendly?

Not as is, but you can substitute all-purpose flour with a gluten-free blend designed for baking to make it gluten-free.

How do I make my caramel sauce from scratch?

Simply melt sugar in a saucepan over medium heat until golden, then whisk in butter and cream slowly until smooth and thickened.

Can I add nuts inside the cake batter?

Absolutely! Chopped pecans or walnuts can add a lovely crunch throughout the cake, just fold them in before baking.

What’s the best way to prevent the cake from drying out?

Make sure not to overbake and store the cake in an airtight container or cover it tightly in plastic wrap to maintain moisture.

Final Thoughts

There’s something truly magical about a Pumpkin Poke Cake with Caramel that feels both surprisingly simple yet decadently comforting. Whether you’re sharing it with loved ones or indulging in a quiet moment, this dessert is a celebration of fall’s best flavors. Give it a try, and you might just find your new seasonal favorite!

Pumpkin Poke Cake with Caramel

Author: admin
Total Time: 1 hour 55 minutes (including chilling time)
Yield: 8-10 servings 1x
Diet: Vegetarian

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Description

This Pumpkin Poke Cake with Caramel offers a moist, tender cake infused with warm autumn spices and filled with luscious caramel sauce that seeps into every bite. Perfectly balanced with cozy flavors like cinnamon and nutmeg, this dessert embodies the essence of fall and is ideal for gatherings, holidays, or anytime you want a comforting sweet treat.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients

1 cup brown sugar
1/2 cup butter or oil (softened or liquid)
2 large eggs
1 cup pumpkin puree (canned or cooked and pureed fresh)
1 teaspoon vanilla extract

Filling and Toppings

1 cup caramel sauce (warm)
Whipped cream (optional, for topping)

Instructions

Prepare the Cake Batter: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, cream brown sugar with butter or oil until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in pumpkin puree and vanilla extract. Gradually add the dry ingredients to the wet mixture, stirring until you have a smooth batter ready to be poured.
Bake the Cake: Pour the batter into a greased baking dish. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean. The cake should rise with a tender golden crust and emit a warm pumpkin aroma.
Poke the Cake: When the cake is slightly cooled but still warm, use the back of a wooden spoon or skewer to poke evenly spaced holes all over the surface to allow the caramel to seep in.
Add the Caramel: Slowly pour warm caramel sauce over the cake, letting it fill all the holes and infuse the cake with rich, buttery sweetness.
Chill and Serve: Allow the cake to cool completely, then refrigerate for at least one hour so the caramel sets inside. Optionally, top with whipped cream or a sprinkle of cinnamon before slicing and serving.

Notes

Use room temperature ingredients for better mixing and smoother batter.
Poke the cake while it is still warm to ensure the caramel fills the holes effectively.
Choose quality caramel sauce, homemade or store-bought, with real butter for best flavor.
Avoid overbaking to maintain a moist and tender cake texture.
Letting the cake cool and chill enhances the melding of flavors and texture.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 320 kcal
Sugar: 30 g
Sodium: 210 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 55 mg

Keywords: pumpkin poke cake, caramel cake, autumn dessert, fall spices, moist pumpkin cake, caramel poke cake, easy pumpkin dessert