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