Pumpkin Spice Poke Cake (Print-Friendly Version)
Tender pumpkin spice cake filled with caramel, topped with cream cheese and pecans for an irresistible fall dessert.
# Ingredients You'll Need:
→ Cake Base
01 -
425 g spice cake mix
02 -
240 g pumpkin puree
03 -
120 ml vegetable oil
04 -
3 large eggs
05 -
2 teaspoons pumpkin pie spice
→ Filling and Topping
06 -
340 g caramel sauce, plus extra for garnish
07 -
225 g cream cheese, softened
08 -
180 g powdered sugar
09 -
225 g whipped topping
10 -
60 g pecans, chopped, for garnish (optional)
# How to Make It:
01 -
Preheat oven to 175°C. Grease a 23x33 cm baking dish and set aside.
02 -
In a large mixing bowl, combine spice cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice until the batter is fully blended.
03 -
Pour the batter into the prepared dish. Bake for 30 minutes, or until a toothpick inserted into the center emerges clean or with a few moist crumbs.
04 -
Allow the cake to cool briefly, then use the end of a wooden spoon or a knife to poke holes throughout the surface without piercing the bottom.
05 -
Warm the caramel sauce in the microwave for 1 minute until fluid. Pour evenly over the cake, ensuring caramel fills all holes. Allow cake to cool completely.
06 -
In a medium bowl, beat softened cream cheese and powdered sugar until light and fluffy. Gently fold in the whipped topping.
07 -
Spread the cream cheese mixture evenly over the cooled cake. Drizzle with additional caramel sauce and sprinkle with chopped pecans, if using.
# Extra Information:
01 -
For clean slices, chill the cake before serving to allow the topping to set.