Description
This Decadent Pumpkin Caramel Cream Cheese Poke Cake is the ultimate fall dessert. With moist pumpkin-spiced cake, gooey caramel sauce seeping through every bite, and a fluffy cream cheese topping, it’s a sweet treat that tastes like autumn on a plate. Perfect for Thanksgiving, cozy family dinners, or just a special seasonal indulgence, this dessert is guaranteed to impress. Quick, easy, and packed with flavor, it’s everything you want in a festive dessert!
Ingredients
For the Cake
- 1 box (13.25 oz) spice cake mix
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup water
- 3 large eggs
- 1/2 cup vegetable oil
- 3/4 cup caramel sauce, divided
For the Cream Cheese Topping
- 1 package (8 oz) cream cheese, softened
- 2 tablespoons milk
- 1 cup powdered sugar
- 1 1/2 cups whipped topping (such as Cool Whip)
Instructions
Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or oil.
- In a large mixing bowl, combine the spice cake mix, pumpkin puree, water, eggs, and vegetable oil. Beat with a hand mixer on medium speed or whisk until smooth.
Bake the Cake
- Pour the batter into the prepared baking pan and spread evenly with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes.
Poke Holes and Add Caramel Sauce
- Use the handle of a wooden spoon to poke evenly spaced holes across the top of the cake, about 1 inch apart.
- Warm 1/2 cup of caramel sauce in the microwave for about 10 seconds to make it pourable.
- Drizzle the caramel sauce over the cake, ensuring it seeps into the holes. Let the cake cool completely.
Prepare the Cream Cheese Topping
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the milk and powdered sugar, then continue beating until well combined.
- Gently fold in the whipped topping to create a fluffy, creamy consistency.
Assemble the Cake
- Once the cake has fully cooled, spread the cream cheese topping evenly across the surface.
- Drizzle the remaining 1/4 cup of caramel sauce over the top. Use a skewer or butter knife to create a decorative swirl in the caramel.
Chill and Serve
- Refrigerate the cake for at least 1 hour to allow the flavors to meld and the topping to set.
- Slice into squares and serve chilled. Each bite will deliver the perfect balance of pumpkin spice, caramel sweetness, and cream cheese creaminess.
Notes
- For a crunchier texture, sprinkle chopped pecans or toffee bits on top of the caramel swirl before refrigerating.
- Homemade whipped cream can be used instead of Cool Whip. Simply whip 1 cup of heavy cream with 2 tablespoons of sugar until soft peaks form.
- Make the cake the day before serving—it tastes even better as the flavors develop overnight.
- For a different twist, substitute butterscotch or chocolate sauce for caramel.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American