Description
This Pumpkin Caramel Poke Cake is a moist and flavorful dessert that combines seasonal pumpkin spices with a luscious caramel sauce poured directly into the cake. Topped with whipped cream and optional crunchy pecans or toffee bits, it’s a perfect treat for fall gatherings or any time you crave a sweet, comforting dessert.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Toppings and Garnishes
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup whipped topping (dairy or non-dairy)
- Optional: Chopped pecans or toffee bits for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined. Set this aside.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until the batter is smooth and uniform.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is combined. Avoid overmixing to keep the cake tender.
- Pour and Bake: Pour the batter evenly into the greased pan and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Poke Holes: Let the cake cool for about 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart to allow the caramel sauce to soak in.
- Add Caramel Sauce: Pour the caramel sauce evenly over the cake, letting it seep into the holes for maximum flavor and moisture. Allow the cake to cool completely.
- Top with Whipped Topping: Spread the whipped topping gently over the cooled cake to add creamy sweetness and contrast.
- Garnish and Serve: Sprinkle with chopped pecans or toffee bits if desired for texture and extra flavor. Slice and serve your delicious pumpkin caramel poke cake.
Notes
- You can use dairy or non-dairy whipped topping depending on your preference.
- For a homemade caramel sauce, make sure it’s slightly cooled before pouring over the cake.
- Make sure not to overmix the batter to keep the cake soft and tender.
- This cake is best served the same day but can be refrigerated for up to 3 days.
- To bring the cake to room temperature before serving after refrigeration, let it sit out for 30 minutes.
