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The Ultimate Moist Pumpkin Poke Cake with Cream Cheese Frosting and Caramel Swirl

Close-up of a moist slice of pumpkin poke cake topped with cream cheese frosting, caramel sauce, and crumbs.
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You will love this moist and flavorful pumpkin poke cake. This easy recipe captures classic fall spices and delivers a comforting dessert perfect for autumn gatherings or cozy nights in.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup caramel sauce, plus extra for drizzling
  • 1 package (3.4 oz) instant vanilla or butterscotch pudding mix
  • 1/2 cup cold milk
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, toasted (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
  2. In a large bowl, prepare the cake mix according to the package directions, substituting the required water with the 1/2 cup water and adding the pumpkin puree, vegetable oil, eggs, and pumpkin pie spice. Mix until just combined. Do not overmix.
  3. Pour the batter into the prepared baking pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  4. While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top of the cake, spacing them about 1 inch apart.
  5. 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, allowing it to soak into the holes. Let the cake cool completely, about 1 hour.
  6. Prepare the pudding: In a medium bowl, whisk together the instant pudding mix and 1/2 cup cold milk until thickened, about 2 minutes. Gently fold this pudding mixture into the cooled caramel-soaked cake, spreading it over the top.
  7. Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until combined. Mix in the vanilla extract until the frosting is light and fluffy.
  8. Spread the cream cheese frosting evenly over the pudding layer.
  9. Drizzle the remaining caramel sauce over the frosting. If using, sprinkle with toasted pecans.
  10. Chill the pumpkin poke cake for at least 2 hours before slicing and serving.

Notes

  • For an extra layer of flavor, you can substitute the instant vanilla pudding with instant butterscotch pudding.
  • To make this an easy pumpkin dessert using a box mix, follow the box instructions but add 1/2 cup pumpkin puree and 1 teaspoon pumpkin pie spice to the dry ingredients before adding wet ingredients.
  • If you want a lighter topping, substitute the cream cheese frosting with stabilized whipped topping.

Nutrition

Find it online: https://littlekitchendiary.com/pumpkin-poke-cake-recipe-moist-fall-dessert/