Moist Pumpkin Caramel Poke Cake
Imagine the perfect fall dessert—this Moist Pumpkin Caramel Poke Cake is exactly that. It’s got everything you love about the season: warm pumpkin spice, gooey caramel that seeps into every bite, and a fluffy whipped topping that makes it irresistible. And let’s not forget the crunch from the toffee bits and mini chocolate chips on top—it’s the perfect balance of textures. This cake is so easy to make, but it tastes like something you’d get from a fancy bakery. It’s the kind of dessert that disappears fast, so don’t expect leftovers!
12 Servings
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
Want to make this cake gluten-free? No problem! Just swap out the regular spice cake mix for a gluten-free spice cake mix (most grocery stores carry them these days). Everything else in the recipe is naturally gluten-free, so you won’t need to adjust much. Just make sure to double-check that your caramel sundae topping and toffee bits are labeled gluten-free, as sometimes hidden gluten sneaks in. With this simple swap, you’ll still get all the same delicious, moist cake goodness—without the gluten!