Pumpkin Spice Poke Cake

Pumpkin Spice Poke Cake is the ultimate fall dessert for gatherings and potlucks or any time you just want to dive into the flavors of autumn The moist spiced cake gets soaked with velvety caramel and topped with a fluffy cream cheese whip making every bite the perfect blend of sweet spice and richness There is never a crumb left when I bring this to a family dinner and I love how easy it is to make with simple ingredients

When I first made this for our Thanksgiving table everyone looked skeptical but by the end not a single slice remained Since then this cake has earned requests from my friends every time pumpkin season hits

Ingredients

• Spice cake mix: gives the cake its warm spiced flavor and a reliable moist crumb choose a trusted brand for best texture
• Pumpkin puree: keeps the cake extra tender and brings true pumpkin flavor look for pure pumpkin not pie filling
• Vegetable oil: ensures a soft rich cake canola or sunflower oil work well for subtle taste
• Eggs: help bind the batter and give structure to the finished cake
• Pumpkin pie spice: infuses every bite with cozy notes of cinnamon nutmeg ginger and cloves try to find a fresh mix for the fullest aroma
• Caramel sauce: soaks into the holes for gooey caramel flavor use jarred caramel or homemade just be sure it is pourable
• Cream cheese: brings tang and creaminess to the frosting let it come to room temperature for smooth blending
• Powdered sugar: sweetens and helps the whipped topping firm up sift it if lumpy
• Cool Whip: creates a fluffy easy topping that spreads beautifully over the cake
• Pecans (optional): add crunch and nutty flavor toasted pecans give an extra layer of warmth

Instructions

Prepare the Baking Dish:

Grease a standard 9 by 13 inch pan thoroughly so the baked cake releases with no sticking

Make the Pumpkin Cake Batter:

In a large bowl combine the spice cake mix pumpkin puree oil eggs and pumpkin pie spice Use a hand mixer or a sturdy whisk and blend just until smooth with no dry streaks Do not overmix as that can toughen the cake

Bake the Cake:

Pour the batter into your prepared dish and spread it evenly Tap the pan on the counter to settle the mix Bake at 350 degrees F for about 30 minutes until the top springs back and a toothpick comes out clean

Poke and Soak:

While the cake is still warm use the handle of a wooden spoon to poke holes all over the surface You want to create space for the caramel but avoid piercing all the way to the bottom

Pour the Caramel:

Warm your caramel until pourable but not hot Gently pour over the cake so it seeps into every hole Take care to spread it evenly so no dry spots remain

Cool the Cake Completely:

Leave the cake on a rack until it is no longer warm to the touch This is essential so the topping does not melt and slide off

Whip the Cream Cheese Topping:

Beat softened cream cheese with the powdered sugar until smooth and fluffy Use a spatula to gently fold in the Cool Whip until there are no streaks

Frost and Decorate:

Spread the whipped topping over the cooled and caramel soaked cake Swirl to your liking Drizzle more caramel over the top and scatter with toasted chopped pecans if you like

Pumpkin puree is my favorite part of this recipe because it brings such a deep autumn color and incredible moisture The first time my sister helped me make this cake she licked the batter bowl and declared it the best smelling cake ever

Storage Tips

Keep the cake covered tightly in the fridge where it will stay fresh for up to four days If you want to freeze individual pieces wrap them well in plastic wrap then foil and they will thaw beautifully overnight in the refrigerator For best texture refrigerate before slicing

Ingredient Substitutions

If you cannot find spice cake mix use yellow cake mix and add extra pumpkin pie spice and a pinch of cinnamon Dairy free whipped topping can be used for the topping and coconut oil for the cake base Chopped walnuts or candied ginger make great garnish swaps if you are out of pecans

Serving Suggestions

Cut into generous squares and serve chilled or let sit for ten minutes at room temperature for the ultimate creamy bite I love to add a little more caramel drizzle right before serving and sometimes I sprinkle a dash of flaky sea salt for a gourmet touch This cake also pairs perfectly with coffee or hot apple cider

Cultural and Historical Context

Poke cakes became popular in the twentieth century in kitchens across America thanks to their clever way of absorbing syrups and pudding Pumpkin spice as a trend has its roots in home bakers looking for creative ways to use fall produce and warm spices blending tradition and modern taste

Seasonal Adaptations

Omit pecans for a nut free version Swap caramel for maple syrup for a winter twist Use homemade whipped cream instead of Cool Whip for a spring refresh

This cake has become a staple at our Friendsgiving Each year somebody new asks for the recipe after tasting it straight from the fridge My niece who is usually a chocolate only dessert fan shocked everyone by asking for a second piece

Common Recipe Questions

→ How do you keep the cake moist?

Poking holes allows the caramel sauce to soak deeply into the cake, keeping every bite tender and flavorful.

→ Can I use homemade pumpkin puree?

Yes, fresh or canned pumpkin puree both work. Make sure homemade puree is well-drained and smooth for the best texture.

→ Is there a substitute for pecans?

Walnuts or toasted almonds are great alternatives. Omit nuts if accommodating allergies or personal preference.

→ Can this cake be made ahead?

Absolutely. Prepare and frost the cake up to a day in advance. Add caramel drizzle and pecans just before serving.

→ What kind of caramel sauce should I use?

Use a high-quality store-bought caramel or your favorite homemade version to ensure a smooth, pourable consistency.