Description
This Pumpkin Caramel Poke Cake is a moist, spiced dessert perfect for fall gatherings. Featuring a pumpkin-infused batter with warming spices, it’s baked to perfection and then poked to allow rich caramel sauce to seep in. Topped with a light whipped topping and optional crunchy garnishes, this cake balances sweet, creamy, and nutty textures in every bite.
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 thoroughly to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined. Set aside for later use.
- Combine Wet Ingredients: In a large bowl, thoroughly mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until all elements are combined. Avoid overmixing to ensure a tender cake.
- Pour Batter into Pan: Pour the batter evenly into the prepared baking pan, using a spatula to spread the mixture flat and even.
- Bake: Bake the cake in the preheated oven for 30 to 35 minutes. To check doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
- Cool and Poke Holes: Allow the cake to cool for 10 minutes. Then, using the handle of a wooden spoon, poke holes about 1 inch apart all over the cake to allow caramel to seep in.
- Add Caramel Sauce: Pour the caramel sauce evenly over the cake, ensuring it fills the holes, adding rich sweetness throughout. Let the cake cool completely so the caramel can set.
- Add Whipped Topping: Spread the whipped topping evenly over the cooled cake for a creamy finish.
- Garnish and Serve: For added texture and flavor, sprinkle chopped pecans or toffee bits on top, if desired. Slice the cake into 12 servings and serve.
Notes
- You can use either store-bought caramel sauce or homemade caramel for a richer flavor.
- For a dairy-free version, use non-dairy whipped topping.
- Make sure not to overmix the batter to keep the cake light and fluffy.
- Allowing the caramel sauce to fully soak in will enhance the moistness and flavor of the cake.
- Store any leftovers covered in the refrigerator for up to 3 days.
