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–+ servings
A close-up of a slice of pumpkin cake topped with creamy frosting and chopped pecans, showing a moist interior and a bite taken out of its side.
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Pumpkin Caramel Poke Cake

This easy and delicious Caramel Pumpkin Poke Cake is the ultimate fall treat. It’s super moist with a hint of pumpkin and warm spices, topped with fluffy cream cheese frosting infused with a sweet caramel sauce. 
Prep Time15 minutes
Cook Time30 minutes
Chill Time30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Caramel Pumpkin Poke Cake
Servings: 20 servings
Calories: 259kcal

Ingredients

  • 16 oz spiced box cake mix (plus ingredients listed on box to prepare cake mix minus water)
  • 1/3 cup vegetable oil For cake mix
  • 3 eggs For cake mix
  • 15 oz can pumpkin puree
  • 14 oz jar caramel sauce divided
  • 8 oz package cream cheese softened to room temperature
  • 8 oz whipped topping
  • ½ cup chopped pecans
  • ¼ cup toffee bits

Instructions

  • Prepare the cake mix according to package instructions for a 9x13 pan, omit the water and substitute with the can of pumpkin puree. Bake following box instructions.
    16 oz spiced box cake mix, 1/3 cup vegetable oil, 3 eggs, 15 oz can pumpkin puree
  • Allow the cake to fully cool once it has finished baking.
  • Using a straw, chopsticks or fork, poke holes throughout the cake.
  • Warm the caramel sauce in the microwave for 30-40 seconds and pour ¾ of the sauce over the cake, filling the holes. Set aside reserved caramel sauce.
    14 oz jar caramel sauce
  • Cover and refrigerate the cake for 30 minutes, or overnight to allow the caramel to soak into the cake.
  • Prepare the topping by beating the remaining caramel and cream cheese with an electric mixer on medium high speed until smooth and creamy. Stir the whipped topping into the cream cheese mixture until combined.
    8 oz package cream cheese, 8 oz whipped topping
  • Spread the topping across the top of the chilled cake and garnish with chopped pecans and toffee bits. Store in the refrigerator until ready to serve.
    ½ cup chopped pecans, ¼ cup toffee bits
  • Slice in squares to serve, enjoy!

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 275mg | Potassium: 182mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3559IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg