Description
Make this Ultimate Moist Caramel Pumpkin Poke Cake with Cream Cheese Frosting. It is a simple, deeply flavorful autumn dessert perfect for sharing. This recipe brings together rich pumpkin spice with a sweet caramel filling and a tangy cream cheese topping for a truly memorable treat.
Ingredients
Scale
- 1 box (15.25 ounces) yellow or spice cake mix
- 1 cup water (or as directed on cake mix box)
- 1/2 cup vegetable oil
- 4 large eggs
- 1 can (15 ounces) pure pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup caramel sauce (plus extra for drizzling)
- 1 package (3.4 ounces) instant vanilla or butterscotch pudding mix
- 1/2 cup cold milk
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9×13 inch baking pan.
- In a large bowl, prepare the cake mix according to the box directions, substituting the required water with the pumpkin puree, oil, and eggs. Mix until just combined.
- Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top, spacing them about 1 inch apart.
- In a small bowl, whisk together the sweetened condensed milk and 1/2 cup of caramel sauce. Pour this mixture evenly over the warm cake, letting it seep into the holes. Set the cake aside to cool completely.
- Prepare the pudding: In a medium bowl, whisk the instant pudding mix with 1/2 cup cold milk until thickened, about 2 minutes.
- Prepare the frosting: In a separate large bowl, beat the softened cream cheese and butter until smooth. Add the vanilla extract and powdered sugar. Beat until light and fluffy.
- Gently fold the prepared pudding into the cream cheese frosting mixture until just combined. Do not overmix.
- Spread the cream cheese frosting evenly over the cooled, soaked cake.
- Chill the cake for at least 2 hours before serving. Right before serving, drizzle extra caramel sauce over the top.
Notes
- For the best flavor, use real pumpkin puree, not pumpkin pie filling.
- If you prefer a thicker caramel layer, you can slightly warm the condensed milk mixture before pouring it over the cake.
- You can substitute the instant pudding with instant butterscotch for a deeper caramel flavor profile.
- This cake tastes even better the next day once the moisture has fully set.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg