The first bite of Pumpkin Poke Cake is pure autumn magic—moist, spiced cake with caramel sauce soaking through tender crumbs, topped with dreamy cream cheese frosting and crunchy pecans. It’s the kind of dessert that turns a regular weeknight into a fall celebration. Whether you’re making it for a Halloween party, a Thanksgiving spread, or just because pumpkin season has you inspired, this cake checks all the boxes for Fall Dessert Recipes that feel nostalgic yet exciting.
I remember the first time I made this—it was a chilly October evening, the kind where cinnamon candles glow and the leaves crunch outside your door. My kids helped poke holes in the cake (the fun part!) and couldn’t stop sneaking spoonfuls of caramel. By the time it chilled and came out of the fridge, the whole house smelled like comfort. That’s what I love most about Family-Friendly Baking Projects like this one—they’re as much about the memories you make as the sweetness you share.
Pumpkin Poke Cake
Ingredients
- 1 box spice cake mix 15.25 oz
- 1 ½ cups pumpkin purée canned or homemade, well-drained
- 2 large eggs
- ½ cup melted butter or vegetable oil
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup caramel sauce plus extra for drizzling
- 1 cup cream cheese frosting store-bought or homemade
- ½ cup chopped pecans or walnuts or almonds
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
- In a large bowl, mix together the spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt until smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10–15 minutes. Use the handle of a wooden spoon to poke holes evenly across the cake, about 1 inch apart.
- Pour the caramel sauce over the cake, letting it seep into the holes. Gently spread with a spatula. Chill for 30 minutes.
- Spread cream cheese frosting evenly over the cooled cake.
- Sprinkle with chopped pecans and drizzle with additional caramel sauce.
- Refrigerate the cake for at least 30 more minutes before slicing and serving.
Notes
Nutrition
Why Pumpkin Poke Cake Deserves a Spot on Your Fall Table
A Twist on a Classic Tradition
Poke cakes have been around for decades, and for good reason. The technique—baking a cake, poking holes, and filling them with something luscious—transforms a simple dessert into a showstopper. This pumpkin version combines the tender texture of Moist Cake Recipes with the seasonal charm of Pumpkin Spice Desserts.
Cozy Autumn Flavors
Pumpkin purée, warm spices, caramel sauce, and cream cheese frosting—this cake is like fall in every bite. It’s the ultimate comfort food cake, perfect for when you want to wrap yourself in a blanket with a slice of something sweet.
Easy Holiday Baking
When the holidays roll around, it’s always nice to have Easy Holiday Baking Ideas that don’t stress you out. This cake uses a spice cake mix as the base, so you save time without sacrificing flavor. Plus, it’s a fantastic option for Make-Ahead Party Desserts since you can bake and chill it the night before.
Kid-Approved Fun
Because the poking and drizzling are part of the process, this is one of those Family-Friendly Baking Projects where kids can get hands-on without much mess. They’ll love watching the caramel sink into the cake’s golden-orange crumb.
Ingredients Breakdown (with Substitutions)
- Spice Cake Mix (15.25 oz) – A convenient base that already includes warm spices. You can also use yellow cake mix and add an extra teaspoon of pumpkin pie spice.
- Pumpkin Purée (1½ cups) – Canned pumpkin is easiest, but homemade purée works too. Just make sure it’s well-drained to avoid excess moisture.
- Eggs (2 large) – These help bind the cake. For a lighter version, you can swap with ½ cup unsweetened applesauce.
- Melted Butter (½ cup) – Adds richness and flavor. Vegetable oil works in a pinch, but butter gives the best taste.
- Pumpkin Pie Spice (2 teaspoons) – A mix of cinnamon, nutmeg, cloves, and ginger. You can make your own blend if needed.
- Salt (½ teaspoon) – Balances the sweetness.
- Caramel Sauce (1 cup + extra for drizzling) – Store-bought works, but homemade caramel makes it extra special.
- Cream Cheese Frosting (1 cup) – Whipped and tangy, this frosting pairs beautifully with pumpkin.
- Chopped Pecans (½ cup) – Adds crunch and nuttiness. Walnuts or toasted almonds are great substitutes.
This combination makes a cake that’s tender, flavorful, and indulgent without being heavy—a perfect example of Comfort Food Desserts.
Step-by-Step Instructions
- Preheat & Prep
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. - Mix the Batter
In a large bowl, combine spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt. Stir until smooth. - Bake the Cake
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. - Cool & Poke
Let the cake cool for about 10–15 minutes. Using the handle of a wooden spoon, poke holes evenly across the cake, spacing them about 1 inch apart. - Add the Caramel
Pour caramel sauce over the cake, making sure it seeps into the holes. Spread gently with a spatula. Chill for 30 minutes. - Frost & Top
Spread cream cheese frosting evenly over the cooled cake. Sprinkle with pecans, then drizzle with extra caramel for good measure. - Chill Again
Refrigerate for at least 30 more minutes before slicing. This helps the flavors settle and makes slicing cleaner.
Variations & Serving Ideas
- Pumpkin Cheesecake Poke Cake – Swap caramel for cheesecake pudding for a creamier twist.
- Chocolate Pumpkin Poke Cake – Use chocolate cake mix and drizzle with chocolate ganache instead of caramel.
- Toffee Crunch Topping – Add crushed toffee bits on top for extra crunch.
- Thanksgiving Dessert Bar – Cut into squares, serve on a tray with apple pie, pecan bars, or even Melopita Greek Honey Pie.
- Pair with Coffee or Cider – A warm drink makes the flavors pop, especially on chilly evenings.
Because it’s so forgiving, this recipe also doubles as one of those perfect Make-Ahead Party Desserts—you can refrigerate it up to two days before serving.
FAQs About Pumpkin Poke Cake
1. Can I use fresh pumpkin instead of canned?
Yes, but make sure your homemade pumpkin purée is well-drained. Too much moisture will make the cake dense instead of fluffy.
2. How long does Pumpkin Poke Cake last?
Stored in the fridge in an airtight container, it will last 4–5 days. The caramel keeps it moist, so it tastes just as good on day three.
3. Can I freeze this cake?
Absolutely! Freeze without frosting, then thaw and frost before serving. It stays fresh in the freezer for up to two months.
4. What toppings work instead of pecans?
Try walnuts, crushed gingersnaps, or even festive sprinkles for a Halloween twist.
A Sweet Finish for Every Fall Gathering
Pumpkin Poke Cake is the kind of dessert that belongs right beside your favorite classics, whether you’re serving Vanilla Magic Custard Cake at a holiday dinner or Melopita Greek Honey Pie at a cozy weekend get-together. Its rich pumpkin flavor and caramel filling make it a perfect addition to your collection of Fall Dessert Recipes. Want more inspiration? Follow along on our Pinterest Page for seasonal dessert ideas, and join our community on Facebook where we share recipes, baking tips, and plenty of cozy kitchen stories.