Moist Pumpkin Caramel Poke Cake – This cake? Oh, you’re going to want to make it over and over again. It’s everything we love about fall—spiced pumpkin, gooey caramel, and that fluffy whipped topping we all secretly love to pile on. The best part? You don’t have to be a baking genius to pull it off. This Moist Pumpkin Caramel Poke Cake is easy but delivers those “wow” moments with every bite. Trust me, one slice just won’t cut it.
Let me tell you, the first time I made this, I had no clue it would be such a hit. It was one of those lazy, cozy afternoons, and I wanted something sweet but didn’t want to go all out. I figured this cake would be quick and simple, just something to fill that fall craving. I baked it, poked the holes, drizzled the caramel over—and when my husband took that first bite, he just stopped and looked at me like, “Wait, what did you do?!” It was that good. And my kid? They practically lived in the kitchen, sneaking extra bites when they thought I wasn’t watching. Now, it’s our little fall tradition, the cake that I know will disappear faster than I can serve it.
What makes this Moist Pumpkin Caramel Poke Cake truly special?
Honestly, this cake is all about comfort. You get this ridiculously moist, pumpkin-flavored cake that soaks up all the caramel goodness. It’s soft, sweet, and just melts in your mouth. Then, you top it with whipped cream, toffee, and chocolate chips, which gives it that perfect crunch. It’s one of those desserts where you think, “Okay, just one more slice,” and then suddenly you’re reaching for another. It’s easy to make but feels like you went all out. And isn’t that the best kind of recipe?
What You Need To Make This Moist Pumpkin Caramel Poke Cake Recipe?
Spice Cake Mix: You know that box of spice cake mix sitting in your pantry? Yeah, it’s about to shine. Using a boxed mix makes this cake ridiculously easy but still gives it all those warm, cozy spices we love in the fall. No shame in using a shortcut when it tastes this good, right?
Pumpkin Puree: Make sure you grab the can that says pumpkin puree, not pumpkin pie mix. The puree is just pure pumpkin, no added sugar or spices. It’s what makes this cake super moist and gives it that deep pumpkin flavor we’re all obsessed with. Plus, pumpkin’s kind of a healthy food, so that’s a win, right?
Sweetened Condensed Milk: This stuff is magic in a can. It’s thick, sweet, and when you mix it with caramel, it soaks into the cake, making every bite ridiculously gooey. It’s like liquid gold for desserts.
Caramel Sundae Topping: You could make your own caramel sauce if you’re feeling fancy, but let’s be real—store-bought works perfectly here. It’s all about convenience and saving time, and when mixed with the condensed milk, it turns into this luscious sauce that just seeps into the cake. Yum.
Whipped Topping: I went with fat-free whipped topping to lighten things up a bit, but feel free to use the regular kind. Or, if you’re feeling extra, go for homemade whipped cream. It’s the fluffy, creamy finishing touch that takes this cake over the top.
Toffee Bits & Mini Chocolate Chips: These are the crunchy, chocolatey bits that make this cake extra special. The toffee adds a nice caramel crunch, while the mini chocolate chips give you little bursts of chocolate in every bite. It’s like a party on top of the cake.
Salted Caramel Sauce: Drizzling this over the whipped topping is the final step, and it’s what really ties everything together. That bit of saltiness from the caramel balances out the sweetness, and it just looks gorgeous, too.
Steps To Make Moist Pumpkin Caramel Poke Cake:
First things first—preheat your oven to 350°F. Grab a 9×13-inch pan, line it with some aluminum foil (makes cleanup a breeze), and give it a good spray with cooking spray so nothing sticks. Set that aside for now.
In a big bowl, toss in the spice cake mix, pumpkin puree, egg, oil, and pumpkin pie spice. Now, take your electric mixer and beat everything together on high. You want it nice and smooth, so let it go for about 3 minutes. Don’t forget to scrape down the sides of the bowl so you don’t leave anything behind.
Pour that lovely batter into your prepared pan, spread it out evenly, and pop it in the oven. Let it bake for about 27 to 30 minutes. You’ll know it’s ready when the center feels springy to the touch and a toothpick comes out clean (or with just a few moist crumbs). No batter, though! Once it’s done, take it out and let it cool for a minute.
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While your cake is baking, here’s where the magic happens. Grab a bowl and whisk together the sweetened condensed milk and caramel sundae topping. This mixture is going to turn your cake into a gooey dream. Set it aside for now.
Once the cake’s out of the oven and slightly cooled, grab the blunt end of a wooden spoon (or anything similar) and poke holes all over the cake. And I mean all over—aim for about 60 holes. This is how all that caramel goodness is going to seep in!
Now, slowly pour that sweetened condensed milk and caramel mixture over the cake. Take your time—let it sink into all those holes so the cake soaks it up evenly. Trust me, the more patient you are, the better!
Pop the cake into the fridge for about 15 minutes to cool it down a bit. You don’t want the whipped topping to melt when you spread it on.
After the cake has cooled, take it out and spread the whipped topping all over the top. Make sure it’s even and smooth. Then, sprinkle the toffee bits and mini chocolate chips on top—this part is so fun! Finally, drizzle the salted caramel sauce over everything. It’s the finishing touch that takes this cake to the next level.
Cover the cake and stick it back in the fridge for at least 2 hours—overnight is even better. This lets everything really settle and soak in. When you’re ready to serve, slice it up and watch it disappear!
Tip:
Here’s a little secret to make your Moist Pumpkin Caramel Poke Cake even more amazing: don’t rush the cooling process after you poke the holes and pour the caramel mixture. I know it’s tempting to dive in, but letting the cake cool in the fridge for at least 15 minutes (or longer if you can wait!) before adding the whipped topping is key. This gives the caramel a chance to fully absorb into the cake, making each bite super moist and gooey. And if you’re really patient, refrigerating the whole cake overnight works wonders. The flavors deepen, the cake gets even more tender, and it slices beautifully. Oh, and one more thing—feel free to get creative with the toppings! Crushed nuts or even extra chocolate chips work if you want to switch it up. Just make it your own!
Frequently Asked Questions:
Can I use a different cake mix instead of spice cake?
Absolutely! If you’re not a fan of spice cake, you can swap it out for a yellow cake mix or even a chocolate one. The pumpkin flavor will still shine through, and you’ll have a fun twist on the original recipe. Just keep in mind, the spices in the spice cake mix really complement the pumpkin and caramel, so it’ll have a slightly different flavor—but still delicious!
Can I make this cake ahead of time?
Oh, definitely! In fact, this cake is even better if you make it ahead of time. Letting it sit in the fridge for a few hours—or overnight—allows all the flavors to really meld together. The cake gets even more moist as the caramel and condensed milk soak in. So if you need a dessert ready in advance, this is perfect.
Can I freeze this cake?
Yes, you totally can! Just make sure to wrap it tightly with plastic wrap, and maybe throw it in an airtight container for good measure. The key is to freeze it before you add the whipped topping and caramel drizzle, though. When you’re ready to enjoy it, just thaw it out in the fridge, then go ahead with the topping and caramel. It’ll taste just as fresh as the day you made it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Moist Pumpkin Caramel Poke Cake
Ingredients
- 1 box 16.5 oz spice cake mix
- 1 can 15 oz pumpkin puree (just the plain stuff, not the pumpkin pie mix)
- 1 large egg
- ⅓ c canola or vegetable oil
- 2 tsp pumpkin pie spice
- 1 can 12 oz sweetened condensed milk
- 1 jar 12 oz caramel sundae topping
- 1 container 8 oz whipped topping, thawed (I used fat-free, but use whatever you like)
- ½ c toffee bits
- ½ c mini semi-sweet chocolate chips
- ⅓ c salted caramel sauce store-bought or homemade
Instructions
- In a large bowl, toss in your cake mix, pumpkin puree, egg, oil, and pumpkin pie spice. Using a handheld mixer, beat it all together on high until everything is smooth and well-mixed, about 3 minutes. Don’t forget to scrape down the sides of the bowl to get every bit in there.
- Pour the batter into your prepared pan, and bake it for 27 to 30 minutes. You’ll know it’s ready when the center feels springy and a toothpick inserted comes out clean or with just a few moist crumbs (but no raw batter).
- While the cake is in the oven, whisk together the sweetened condensed milk and caramel topping until they’re fully blended. Set that aside for now.
- Once the cake is done baking, take it out of the oven and grab a wooden spoon. Using the blunt end, poke holes all over the cake—I didn’t count exactly, but aim for about 60 evenly spaced holes across the surface.
- Now, here’s where the magic happens. Slowly pour your condensed milk and caramel mixture over the top of the cake, making sure it seeps into those holes. Take your time so it soaks in evenly.
- Pop the cake into the fridge for about 15 minutes to cool down a bit before adding the whipped topping—this way it won’t melt when you spread it on.
- Once it’s cooled, spread an even layer of whipped topping over the cake, then sprinkle the toffee bits and chocolate chips on top. To finish it off, drizzle the salted caramel sauce across the surface.
- Finally, cover the cake and refrigerate it for at least 2 hours (overnight is even better if you can wait) to let all those flavors really come together. When you’re ready, slice it up and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
