The Best Pumpkin Poke Cake with Caramel

I have been baking and decorating cakes since I was 9 years old and this Pumpkin Poke Cake is one of my favorites!  Using a spice cake mix, keeps the ingredients to a minimum while still giving you an amazing pumpkin spice flavor.  The combination of flavors and textures will have you hooked!

Table of Contents

• What goes into the Recipe
• How to make a Pumpkin Poke Cake
• Expert Tips
• Storage and Freezing
• Do you love pumpkin desserts? Try these recipes…
• Pumpkin Spice Poke Cake Recipe

This easy recipe transforms a traditional moist pumpkin sheet cake into a better than anything cake and I am certainly not mad about it!

Soaking the spiced cake with sweetened condensed milk and sweet caramel enhances the texture and creates the ultimate pumpkin spice poke cake. 

When fall hits it is always the recipe I turn to, especially for family gatherings or other occasions.

What goes into the Recipe

• Spice Cake Mix:  Using a spice box mix eliminates the need for pumpkin spice.  Although if you prefer, you can use a yellow cake mix {or white cake mix} with the following spices: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ground ginger and 1/4 teaspoon ground allspice or ground cloves {or a tablespoon of pumpkin pie spice}.
• Pumpkin Puree:  Which is pure pumpkin and not to be mistaken for canned pumpkin pie filling which already has sugar.  
• Sweetened Condensed Milk:  The sticky and sweet canned milk is the perfect addition to the top of the cake.
• Caramel Sauce: Store bought caramel sauce from the ice cream section of the grocery store is one of my all-time favorite shortcut ingredients.
• Whipped Topping:  Using Cool Whip is such a great shortcut ingredient for the top of the cake.  If you prefer to make homemade whipped cream, combine 1 cup of heavy whipping cream, 1/4 cup powdered sugar and a teaspoon of vanilla extract.  Beat the ingredients together until it forms stiff peaks.
• Toffee Bits:  I like to use the bags of bits you can find in the baking section of the grocery store but chopped Heath bars would also work.

See recipe card for full information on ingredients and quantities.

How to make a Pumpkin Poke Cake

1. Combine the cake mix, pumpkin, eggs, oil and sour cream in a large bowl.  Mix together with an electric mixer until you have a thick cake batter.
2. Pour the cake batter into a 9 x 13-inch cake pan that has been sprayed with nonstick spray.  Spread into an even layer and bake for 25-30 minutes in the preheated oven.

3. Once the cake is baked, allow it to cool for about 10 minutes before poking holes into the top.  You can use a skewer, fork or the handle of a wooden spoon to poke holes over the top of the cake.
4. Immediately pour over the can of sweetened condensed milk over the holes of the cake and spread out into every hole in the cake. Next, add the caramel sauce over the milk and spread out.  Allow the cake to cool completely.

5. Once the cake is cooled, the final step is to top the easy pumpkin poke cake with whipped topping.
6. Finally add a drizzle of caramel and toffee bits.  

Expert Tips

• Use the end of a wooden spoon to make the holes in the cake.  This gives you large enough holes to hold the milk and caramel.
• The flavor of this pumpkin poke cake recipe gets better as it sits.  That makes it a wonderful make ahead dessert that is perfect for pumpkin season.
• Do you love the combination of pumpkin and chocolate?  Add chocolate chips to the batter or on top of the cake with the toffee bits. You will also love pumpkin chocolate chip cookies.
• If you don’t want to serve it in the pan, turn it out onto a serving tray.  Then add the holes and soak.
• Add cream cheese frosting to the top of the cake. It is so delicious on Snickerdoodle Cake and a great substitute for the whipped cream.

Storage and Freezing

Store: Leftover pumpkin caramel poke cake should be stored in an airtight container {or covered tightly with plastic wrap} in the refrigerator for up to 3 days.

Freeze: The easy pumpkin cake cake can easily be frozen for up to 3 months without the toppings.  Add the whipped topping and toffee after it has defrosted and then serve.

Do you love pumpkin desserts? Try these recipes…

Did you try this recipe?Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!