Description
Experience the warmth of autumn with this decadently moist pumpkin poke cake. A spiced pumpkin sponge is baked to golden perfection, then pierced and soaked with rich, velvety caramel sauce. Topped with a cloud-like mixture of whipped cream cheese frosting, this dessert offers a perfect balance of earthy spices and sweet indulgence. It is a forgiving, crowd-pleasing delight that actually tastes better the next day, making it the perfect centerpiece for your next fall gathering or a cozy Sunday afternoon.
Ingredients
1 package (15.25 ounce) butter pecan cake mix
1 tablespoon pumpkin pie spice
3 large eggs (room temperature)
1 can (15 ounce) pure pumpkin puree
1/2 cup whole milk
1 1/4 cups thick caramel topping (divided)
1 tub (16 ounce) cream cheese frosting (softened)
8 ounces cream cheese (softened)
1 tub (8 ounce) whipped topping
Instructions
Preheat your oven to 350°F and grease a 9×13 inch baking pan.
In a large bowl, whisk together the cake mix, pumpkin pie spice, eggs, pumpkin puree, and milk until smooth.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and, while it is still warm, use the handle of a wooden spoon to poke holes all over the surface of the cake.
Drizzle 1 cup of the caramel sauce evenly over the top, ensuring it seeps into the holes.
In a medium bowl, beat together the softened cream cheese and cream cheese frosting until smooth, then fold in the whipped topping.
Spread the frosting mixture evenly over the cooled cake.
Drizzle the remaining 1/4 cup of caramel sauce over the top before serving.
Notes
For best results, prepare the cake a day in advance and let it chill in the refrigerator, as this allows the caramel to fully harmonize with the sponge. Keep refrigerated until ready to serve.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg