Pumpkin Poke Cake
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This pumpkin poke cake is incredibly moist with the perfect pumpkin spice flavor, gooey caramel and whipped cream. This recipe is made from scratch – instead of using a box mix. It’s surprisingly simple to make, and perfect for pumpkin season.
This pumpkin poke cake is designed for anyone who’s looking for a gooey, no-fuss pumpkin dessert. The recipe starts with an incredibly moist pumpkin sheet cake. The cake has the perfect pumpkin spice flavor, and doesn’t take much more effort than using a box mix. Once the cake is baked and cooled, you’ll poke large holes in the top of the cake and fill them with salted caramel. Lightly sweetened whipped cream is spread on top, and you’ll drizzle some extra caramel for good measure.
The cake isn’t too sweet, and you’ll love how moist and gooey the recipe turns out. I’ve included the directions for how to make your own salted caramel sauce – but feel free to skip that step and use store bought.
Making the Pumpkin Cake
The pumpkin cake itself is quick and easy to make. It’s incredibly moist because we’re using oil (bonus – you don’t need to wait for butter to soften), eggs and pumpkin. Here’s the rundown.
- Prep. Preheat the oven and lightly grease the pan.
- Whisk the Dry Ingredients. Flour, baking powder, baking soda, spices and salt.
- Whisk the Wet Ingredients and Sugars. Oil, brown sugar, granulated sugar, eggs, vanilla and pumpkin puree – make sure you’re using pure pumpkin and not canned pumpkin pie filling!
- Combine the Wet & Dry Ingredients. Whisk the dry ingredients into the wet ingredients until there are no lumps.
- Bake. The cake will need about 30-35 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs. There should be no gooey cake batter.
Assembling the Poke Cake
After the cake has baked and cooled, you’ll assemble the cake.
- Poke. Poke large holes in the cake about 1 inch apart. Each hole should go about 1/3 to 1/3 through the cake, but no farther down, otherwise the cake can fall apart as you slice it.
- A large, wide straw works well for this. I’ve also used a the handle of a wooden spoon to make holes (this will press the cake down to create holes, as opposed to cutting out the holes of cake).
- Pour the Caramel. Salted caramel sauce is then poured/spread over the cake to pool into the holes and soak through.
- Top with Whipped Cream. A thick layer of lightly sweetened whipped cream is then spread on top. I use an offset spatula to get a smooth spread of whipped cream.
- Drizzle with More Caramel. Because more caramel is never a bad idea.
Make Ahead Tips
I always make the cake the day before I plan to serve. Let it cool fully, then cover the pan and store at room temperature overnight. If making homemade caramel – you can also make it the day before you plan to serve. Let it cool fully, then store in an airtight container in the fridge.
The next day, assemble the cake. Make the sweetened whipped cream. If the caramel has been in the fridge – microwave for 30 seconds on medium power and stir. You may need to repeat this so that the caramel is warm enough to spread and drizzle. Then assemble the cake.
Swaps & Substitutions
- Use Sweetened Condensed Milk. Instead of spreading salted caramel when filling the holes , opt for sweetened condensed milk. This makes the cake extra gooey.
- Swap Caramel with Dulce de Leche. For another delicious option, sub caramel with dulce de leche. You may need to warm up the dulce de leche slightly so that it’s easier to pour.
- Sub the Whipped Cream Topping with Cream Cheese Frosting. This option is a little sweeter, but equally delicious. The tanginess of the cream cheese pairs perfectly with the pumpkin and caramel. Use this recipe for cream cheese frosting.
More Pumpkin & Caramel Desserts to Try & Love
- No Bake Pumpkin Cheesecake with Salted Caramel Sauce
- Pumpkin Icebox Cake – perfect if you’re looking for a super easy, no bake dessert
- Pumpkin Bundt Cake
- Pumpkin Cake with Cream Cheese Frosting
Pumpkin Poke Cake
Equipment
- 9×13 inch (23 x 33 cm) baking pan*
Ingredients
Salted Caramel Sauce (or use store bought)
- 1 cup granulated sugar (200 grams)
- ⅓ cup unsalted butter (75 grams), cut into small cubes, at room temperature
- ½ cup whipping cream (120 ml), room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt, more or less, to taste
Pumpkin Cake
- 2 cups all-purpose flour (250 grams)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup vegetable oil (250 ml)
- ¾ cup brown sugar (158 grams) , light or dark, I use dark
- ¾ cup granulated sugar (150 grams)
- 3 large eggs
- 15 ounce can pumpkin puree (440 ml), just under 2 cups, be sure to use pure pumpkin and not canned pumpkin pie filling
Whipped Cream
- ¼ cup powdered sugar
- 2 cups whipping cream (480 ml), cold, from the fridge
Instructions
Salted Caramel Sauce
- Before starting, have all your ingredients measured out and at room temperature. You want them close by, as this recipe can go from moving slowly to moving quickly.
- Add the sugar to a heavy bottom large saucepan (3-4 quart) over medium heat. Use a stainless steel pan, not a non-stick pan. Stir the sugar constantly with a rubber spatula (do not let it splash up). The sugar will first start to form clumps and then turn into an amber liquid. Continue gently stirring until there are no lumps.
- Remove from the heat. Add in the cubed butter and stir constantly until the butter has melted. Be careful, as the sauce may boil up.
- Drizzle in the whipping cream and constantly whisk. Return the pan to heat, on low. Continue whisking until them sauce is an even mixture. You shouldn't see the butter or cream sitting on top.
- Remove from the heat. Let the caramel cool for a few minutes, then whisk in the vanilla and salt.
Pumpkin Cake
- Preheat the oven to 350℉ (180℃). Spray a 9×13 inch (23×33 cm) metal baking pan with non-stick baking spray, or lightly grease and dust with flour.
- In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
- In a separate large bowl, whisk together the oil, brown sugar, granulated sugar, vanilla, eggs and pumpkin puree. You can also use an electric mixer for this step. Continue whisking until there are no lumps of sugar and you don't see any pieces of eggs.
- Carefully whisk the dry ingredients into the wet ingredients. I typically do this about ½ at a time, until there are no lumps of flour. Do not overmix.
- Pour the batter into the prepared pan. Bake in the middle of the preheated oven for about 30-35 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs. There should be no gooey cake batter on the toothpick.
- Cool the cake in the pan. If you'd like to speed up the process, you can put the cake on a wire rack in the fridge.
Sweetened Whipped Cream
- Place a large mixing bowl and the whip attachment of your electric mixer in the freezer for 5 minutes. This helps to keep the cream cold, making it easier to whip.
- Using the whisk attachment, beat the whipping cream and sifted powdered sugar until medium to medium-stiff peaks form. Watch carefully to ensure that the cream doesn't start to curdle.
Assemble the Cake
- Poke holes (about ⅓ inch or ½ cm in diameter) about 1 inch apart in the cooled cake. Each hole should only go about ⅓ to ½ max through the cake. You can use a large star to poke holes, or use the bottom of a wooden spoon to press the cake down and create holes.
- Pour/spoon about ½ to ¾ cup of caramel over the cake. Carefully spoon/spread to ensure that the caramel goes into the holes. If the caramel is too thick to spoon/spread – you can gently warm it first until it is lukewarm. You can warm the caramel in the microwave, using 30 second intervals on medium power, stirring between each interval. Alternatively, add to a small saucepan and warm over low heat while gently stirring. You can also add the caramel to a piping bag, and pipe into the holes
- Spoon the whipped cream on top of the cake and spread into an even layer.
- Optionally, drizzle more salted caramel on top of the cake.
Notes
- Salted Caramel. Feel free to use a high quality, store bought salted caramel. You will need about 3/4 to 1 cup in total for the cake and additional drizzles on top.
- Pumpkin Pie Spice: Feel free to use 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spice as a substitute for the cinnamon, ginger, nutmeg and cloves.
- Storage: I always store this cake in the fridge. It will keep for 3-4 days in an airtight container.
- Nutrition: Details are an estimate only, based on 1 slice. This calculation assumes that the cake is sliced into 15 uniform pieces and all the caramel and whipped cream are used.
