Name: Pumpkin Poke Cake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 15.25 ounce spice cake mix; 1½ cups pumpkin purée; 2 large eggs; ½ cup melted butter; 2 teaspoons pumpkin pie spice; ½ teaspoon salt; 1 cup caramel sauce plus more for drizzling; 1 cup cream cheese frosting; ½ cup chopped pecans

There’s something unbelievably cozy about a tender, spiced cake soaked in caramel and topped with cream cheese frosting—this Pumpkin Poke Cake Recipe hits all those autumnal notes perfectly. The texture alone, with all its pockets of caramel goodness, makes it a standout dessert you'll want to bake again and again.

A square piece of orange-brown cake sits on a white plate with speckles. The cake has two layers: a thick, moist bottom layer and a thick white cream layer on top. The cream is sprinkled with small pieces of pecans and it is drizzled with light brown caramel sauce that also pools on the plate. Around the cake on the plate are whole and broken pecans. The plate is stacked on two more similar white plates. The background is a white marbled surface, and behind the plate, part of a white baking dish with more cake is visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Poke Cake Recipe
Top Tip
How to Serve Pumpkin Poke Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Poke Cake Recipe

Why You'll Love This Recipe

This Pumpkin Poke Cake Recipe has become one of my fall favorites because it’s easy to make yet feels so indulgent. The smash of spices combined with caramel soaking into every bite? Yes, please!

Super moist texture: The poking step lets the caramel seep deeply, elevating an everyday spice cake to something magical.
Easy to assemble: Mostly using convenience ingredients like cake mix and prepared frosting, perfect for busy days.
Perfect balance of flavors: Pumpkin pie spice meets rich caramel and tangy cream cheese frosting, hitting all the right cozy notes.
Great for prepping ahead: It actually tastes better the next day after the flavors meld—ideal for holidays or potlucks.

The image shows a square piece of soft, orange-brown cake on a white plate, placed on a white marbled surface. The cake has a thick layer of white cream frosting on top, sprinkled with chopped pecans. A shiny, amber caramel sauce is drizzled over the frosting and some of it runs down the sides, pooling slightly on the plate. Whole pecans are scattered around the cake on the plate. A gold fork lies next to the cake. In the background, there is a larger dish of the same cake with a white frosting border and pecan pieces, along with decorative small pumpkins and grey stones. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together so well because they balance convenience with flavor depth. Using a spice cake mix gives that classic pumpkin spice flavor, while the addition of fresh pumpkin purée keeps it moist and authentic.

Flat lay of smooth pumpkin purée, rich caramel sauce glistening under soft light, creamy white cream cheese frosting dollops, warm golden melted butter, whole and cracked large eggs, vibrant brown pumpkin pie spice scattered artistically, and a handful of chopped pecans with their rugged texture, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Spice cake mix: The base for your cake—packed with warm spices that pair beautifully with pumpkin.
Pumpkin purée: Choose 100% pure pumpkin (not pie filling) for natural sweetness and moisture.
Eggs: Bind everything together and provide structure.
Melted butter: Adds richness and keeps the cake tender.
Pumpkin pie spice: Enhances the pumpkin flavor—don’t skip or reduce!
Salt: Balances sweetness and heightens the other flavors.
Caramel sauce: The star of the poke step—choose a thick, good-quality caramel for best soaking.
Cream cheese frosting: Tangy and smooth, it adds a luscious finish.
Chopped pecans: Provide crunch and a toasty contrast to the soft cake.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I enjoy tweaking this Pumpkin Poke Cake Recipe a bit depending on the occasion. Sometimes I swap pecans for walnuts or sprinkle the top with cinnamon instead of extra caramel drizzle. Don't hesitate to make it yours!

Nut-free variation: If you have nut allergies, leave out the pecans and maybe try toasted coconut flakes or a sprinkle of crushed graham crackers instead—delicious crunch without the nuts.
Less sweet version: Cut back slightly on the caramel sauce if you prefer a more subtle sweetness; the pumpkin spice flavor still shines through beautifully.
Spice it up: If you're feeling adventurous, add a pinch of cayenne or ginger to the batter—this extra kick can be so surprising and delightful!

Step-by-Step: How I Make Pumpkin Poke Cake Recipe

Step 1: Mix the magic together

Start by preheating your oven to 350°F and greasing a 9×13 pan. In a large bowl, combine the spice cake mix, pumpkin purée, eggs, melted butter, pumpkin pie spice, and salt. Stir until it's smooth with no dry spots—this batter should be slightly thick but spreadable. I like using a hand mixer here for ease, but a sturdy spoon works too.

Step 2: Bake until golden perfection

Pour your batter into the prepared pan and slide it into the oven. Bake for 25 to 30 minutes—keep a close eye near the 25-minute mark. You want the cake set but still soft when you press lightly in the center. Overbaking dries it out, which we definitely want to avoid!

Step 3: Poke, pour, and chill

Once the cake has cooled slightly (about 10 minutes), grab a wooden spoon handle and poke holes evenly all over the surface. This step is key because it lets the caramel sauce soak into every nook. Pour the caramel generously over the entire cake, letting it sink into those holes. Then pop it in the fridge to chill for at least 30 minutes while the caramel does its magic.

Step 4: Frost, garnish, and enjoy!

Spread a thick layer of cream cheese frosting across the top—if it feels too stiff, let it sit at room temperature for 10-15 minutes so it’s easier to spread. Then sprinkle the chopped pecans and finish with a little extra caramel drizzle for show-stopping flavor and texture. Chill again for at least 30 minutes before slicing.

Top Tip

From my many attempts perfecting this Pumpkin Poke Cake Recipe, a few tricks stand out that transformed my cake from good to unforgettable.

Don’t skip the poking: It may feel odd at first, but those holes are what make the caramel soak in and keep every bite moist with gooey sweetness.
Patience with chilling: Let the cake rest in the fridge after adding caramel and frosting so they firm up rather than run off—it results in a neater slice and balanced flavor.
Use room temp frosting: If it comes straight from the fridge and feels stiff, just let it soften a bit for a smooth spread without tearing the cake.
Beware of overbaking: It’s easy to leave the cake in too long, but take it out as soon as a toothpick comes out with a few crumbs—not completely dry.

How to Serve Pumpkin Poke Cake Recipe

Garnishes

I love finishing this cake with chopped pecans because they add a wonderful crunch against the soft cake. Sometimes I also sprinkle a little cinnamon or nutmeg on top for extra warmth. A light drizzle of caramel right before serving is my favorite touch for that glossy, inviting look.

Side Dishes

This cake pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of whipped cream to cool down the rich spices and caramel. It's also a cozy match alongside hot apple cider or strong coffee.

Creative Ways to Present

For holiday parties, I’ve transformed this poke cake into a trifle layering it with whipped cream and candied pecans in a glass dish—it’s always a crowd-pleaser! You could also cut this cake into squares and serve on mini dessert plates with a garnish of fresh cranberries and mint for a festive vibe.

Make Ahead and Storage

Storing Leftovers

Cover the cake tightly with plastic wrap or foil, then store it in the fridge. It stays fresh and moist for up to 4 days, though I always find it tastes best chilled—plus, the flavors settle beautifully overnight.

Freezing

I recommend freezing this cake without the frosting and toppings. Wrap it well in plastic and foil to prevent freezer burn. When you’re ready to enjoy, thaw it overnight in the fridge, then add the cream cheese frosting, pecans, and caramel fresh. This keeps the texture spot-on.

Reheating

I usually serve this cake chilled, but if you prefer it a little warmer, let it sit at room temperature for 10–15 minutes. Avoid microwaving—it can make the caramel too runny and the frosting melt unevenly.

Frequently Asked Questions:

Can I use homemade pumpkin puree for this cake?

Absolutely! Homemade pumpkin purée works beautifully and adds a fresh flavor. Just be sure it's well-pureed and not too watery to keep the cake moist without being soggy.

What does poking the cake actually do?

Poking holes in the cake after baking lets the caramel sauce seep deep into the crumb, making every bite moist and intensely flavorful. It also prevents the caramel from just sitting on top, so your cake is evenly sweet and gooey throughout.

Can I make this cake nut-free?

Yes! Simply omit the chopped pecans on top and substitute with another crunchy topping like toasted coconut flakes or crushed cookies if you want. The cake itself is naturally nut-free.

How long does this cake stay fresh?

Stored properly in the refrigerator, this cake stays fresh for up to 4 days. Its flavor and texture even improve a little after resting overnight, making it perfect for making ahead of time.

Final Thoughts

This Pumpkin Poke Cake Recipe has become my go-to dessert when I want something that tastes like fall in every bite, without spending hours in the kitchen. It’s just that good—simple, moist, and warmly spiced with that addictive caramel. I hope you enjoy baking and sharing it as much as I do with friends and family around the table.