This post may contain affiliate links, please visit our privacy policy for details.
You’ll love this easy-to-make Pumpkin Caramel Poke Cake. A moist, tender spiced pumpkin sheet cake is poked and filled with a rich salted caramel sauce, then finished with a creamy cream cheese frosting. It’s an ideal choice for fall gatherings, holiday tables, or any time you want a comforting, decadent pumpkin dessert.
While caramel apples are a classic autumn treat, the pumpkin + caramel combination in this poke cake may become your new favorite. The cake balances the earthy sweetness of pumpkin, warming pumpkin pie spices, and the gooey richness of homemade caramel for a truly irresistible dessert.
Details About This Pumpkin Poke Cake
- Flavor: This cake is packed with pumpkin flavor thanks to a full cup of pumpkin purée and plenty of pumpkin pie spice and vanilla. The tangy cream cheese frosting and decadent caramel sauce complement the pumpkin and spices perfectly.
- Texture: Using oil keeps the cake soft and extra moist. The result is a tender crumb that soaks up the caramel in every hole for maximum flavor and moisture.
- Ease: This is a simple one-layer sheet cake that comes together in one bowl and requires no stacking or complicated assembly—great for busy schedules and holiday menus.
How To Make This Pumpkin Poke Cake
The full printable recipe follows, but here’s a quick overview to get you started:
Preheat the oven and prepare a 9×13-inch pan by spraying and lining it. In a large bowl whisk the dry ingredients, then in a separate bowl combine the wet ingredients (milk, eggs, pumpkin, oil, and vanilla). Pour the wet into the dry and whisk until smooth. Bake until a tester inserted in the center comes out clean.
Let the cake cool completely, then poke holes across the top using the handle of a wooden spoon. Pour warm caramel sauce over the cake so it fills the holes, reserving a little for garnish. Finish with a thick layer of cream cheese frosting and swirl the remaining caramel into the frosting.
Want To Make Your Own Caramel?
Homemade caramel sauce is a fantastic complement to many desserts. If you’d like to make your own, follow the caramel instructions below and take care not to overcook the sugar.
What is Poke Cake?
A poke cake is baked, then perforated with holes before being filled with a syrup, sauce, or pudding. The holes allow the filling to sink in, adding extra moisture and flavor. This version uses a homemade pumpkin cake with caramel and cream cheese frosting for an elevated, homemade take on the classic poke cake.
More Pumpkin Recipes:
-
Spiced Pumpkin White Chocolate Chip Blondies
-
Spiced Pumpkin Muffins with Sweet Cream Cheese Filling (Starbucks Copycat!)
-
Pumpkin Cupcakes with Spiced Buttercream Frosting
When you make this Pumpkin Caramel Poke Cake, please leave a comment — we love hearing from you and answering questions. Share your photos on social media and tag it #BakersTable.
Happy baking!
x, Caylie
Pumpkin Caramel Poke Cake
Pin Recipe
Ingredients
Cake
- 3 cups all purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoon pumpkin pie spice
- 1 cup whole milk
- 3 large eggs, room temperature
- 1 cup pumpkin purée
- ¾ cup vegetable oil
- 1½ teaspoons vanilla extract
Caramel Sauce
- 2 cups granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter
- ½ cup heavy cream
- 2 teaspoons vanilla extract
Frosting
- 2 cups cream cheese, room temperature
- ½ cup salted butter, room temperature
- 3 cups powdered sugar, sifted
- 1½ teaspoons vanilla extract
Instructions
Cake
- Heat oven to 350°F (177°C).
- Spray a 9×13-inch pan with baking spray.
- Whisk flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice together in a large bowl.
- In a medium bowl, whisk milk, eggs, pumpkin purée, oil, and vanilla together.
- Pour wet ingredients into dry and whisk until combined.
- Pour batter into prepared pan and bake about 30 minutes, or until a tester comes out clean.
Caramel Sauce
- Combine sugar and salt in a heavy saucepan over medium-low heat.
- Cook, stirring continually, until the sugar melts and turns light gold.
- Remove from heat and immediately stir in butter.
- Gradually mix in cream a little at a time until smooth.
- Stir in vanilla and allow to cool slightly before using.
Frosting
- Beat cream cheese and butter with an electric mixer until smooth and creamy, about 2–3 minutes.
- Add powdered sugar in thirds, beating until smooth after each addition.
- Stir in vanilla extract.
Assembly
- Turn cooled cake out onto a serving platter.
- Using the handle of a wooden spoon, poke holes all over the top of the cake.
- Pour caramel sauce over the cake, reserving about ¼ cup for garnish, and spread so it fills the holes.
- Spread the cream cheese frosting over the top of the cake.
- Swirl the reserved caramel into the frosting for decoration.
Notes + Tips
- Pumpkin: Canned pumpkin purée is recommended for consistent flavor and texture. If you use homemade purée, drain excess moisture by blotting with a clean towel to avoid a runny batter.
- Caramel tip: Once the sugar begins to melt, the color can deepen quickly. Watch carefully to avoid burning.
- Room temperature: Ingredients labeled room temperature should be around 70°F (21°C) for best results.
Tools You May Need
- Mixing bowls
- Whisk
- 9×13-inch sheet pan
- Cake tester or toothpick
- Heavy saucepan for caramel
- Electric hand mixer
- Offset spatula
– Still Hungry? –
Here are a few recipes you may like!
-
Red Velvet Lava Cupcakes
-
Eggnog Pound Cake
-
Chocolate Pumpkin Cupcakes
Did you try this recipe?
Let us know in the comments!