Name: Pumpkin Poke Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1/2 cup (100 g) granulated white sugar; 2 tbsp (28 g) unsalted butter; 1/2 cup (120 ml) heavy cream, at room temperature; 1/2 tsp vanilla; 1/4 tsp salt; 2 1/4 cups (281 g) all purpose flour, spooned and leveled; 1 tbsp ground pumpkin pie spice; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 10 tbsp (140 g) unsalted butter, softened; 1 1/2 cups (300 g) granulated white sugar; 2 eggs, at room temperature; 1 tsp vanilla; 1/2 cup (120 ml) buttermilk, at room temperature; 1 cup (244 g) canned pumpkin puree, at room temperature; 3/4 cup (168 g) unsalted butter, softened; 6 oz (170 g) cream cheese, cold; 2 1/4 cups (293 g) powdered sugar; Orange, green and brown food coloring, optional; Chopped walnuts, optional; Cinnamon for dusting, optional

This Pumpkin Poke Cake is rich, moist, and full of cozy fall flavors. I love the way the tender pumpkin cake soaks up the homemade salted caramel sauce, creating a luscious texture in every bite. Topped with smooth cream cheese frosting and optional decorative touches, it’s a dessert that feels indulgent yet comforting.

Why You’ll Love This Recipe

I like making this cake because it combines everything I crave in a fall dessert pumpkin spice, caramel, and cream cheese frosting. The poke method makes the cake extra moist and flavorful, and the salted caramel sauce adds a luxurious depth that balances the sweetness. I also love that I can decorate it simply with a dusting of cinnamon or make it festive with food coloring and nuts.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Salted Caramel Sauce
▢1/2 cup (100 g) granulated white sugar
▢2 tbsp (28 g) unsalted butter
▢1/2 cup (120 ml) heavy cream, at room temperature
▢1/2 tsp vanilla
▢1/4 tsp salt

For the Pumpkin Cake
▢2 1/4 cups (281 g) all purpose flour, spooned and leveled
▢1 tbsp ground pumpkin pie spice
▢1 1/2 tsp baking powder
▢1/4 tsp baking soda
▢1/2 tsp salt
▢10 tbsp (140 g) unsalted butter, softened
▢1 1/2 cups (300 g) granulated white sugar
▢2 eggs, at room temperature
▢1 tsp vanilla
▢1/2 cup (120 ml) buttermilk, at room temperature
▢1 cup (244 g) canned pumpkin puree, at room temperature

For the Cream Cheese Frosting
▢3/4 cup (168 g) unsalted butter, softened
▢6 oz (170 g) cream cheese, cold
▢2 1/4 cups (293 g) powdered sugar
▢orange, green and brown food coloring, optional
▢chopped walnuts, optional
▢cinnamon for dusting the cake with, optional

Directions

I start by making the salted caramel sauce. I melt the sugar in a saucepan over medium heat until it turns amber, then I stir in the butter. Slowly, I whisk in the cream until smooth, then I add vanilla and salt. I set it aside to cool slightly.
For the cake, I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. I whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
In another bowl, I cream the butter and sugar until fluffy, then I beat in the eggs and vanilla. I alternate adding the dry ingredients with the buttermilk, starting and ending with the dry mix, and then I stir in the pumpkin puree until just combined.
I pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
Once cooled slightly, I poke holes all over the cake with the handle of a wooden spoon and pour the caramel sauce over, letting it soak in.
For the frosting, I beat the butter and cream cheese together until smooth, then I add the powdered sugar gradually. If I want to decorate, I divide and tint the frosting with food coloring.
I spread the frosting over the cooled cake, then finish with walnuts or a dusting of cinnamon if I like.

Servings and Timing

This Pumpkin Poke Cake makes about 12 servings. It takes around 25 minutes to prepare, 40 minutes to bake, and an additional 30 minutes for cooling and decorating, totaling about 1 hour and 35 minutes.

Variations

I sometimes swap the salted caramel with maple syrup for a different fall twist. I also like using pecans instead of walnuts for a nuttier bite. For a lighter version, I skip the food coloring and just dust with cinnamon. If I want more spice, I add a pinch of nutmeg or cloves to the batter.

Storage/Reheating

I keep the cake covered in the refrigerator for up to 4 days. To store longer, I freeze individual slices wrapped in plastic and foil for up to 2 months. When I’m ready to enjoy, I thaw in the fridge overnight and let it come to room temperature before serving.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake a day in advance, then frost it just before serving to keep it fresh.

Do I need to refrigerate the cake?

Since it has cream cheese frosting, I always store it in the fridge.

Can I use homemade pumpkin puree?

Yes, I sometimes use homemade puree, but I make sure it’s well-drained so the cake doesn’t get soggy.

What’s the best way to poke the cake?

I use the handle of a wooden spoon because it makes holes large enough for the caramel to seep in.

Can I double the recipe?

Yes, I can easily double it and bake in two 9×13 pans or a larger sheet pan.

How do I keep the caramel from hardening?

I pour it over the cake while it’s still warm so it stays soft and blends into the cake.

Can I skip the nuts?

Yes, the walnuts are optional, and the cake is just as delicious without them.

Can I use store-bought caramel?

I can, but I prefer homemade since it gives a richer flavor.

Can I make this into cupcakes?

Yes, I bake the batter in muffin tins and drizzle caramel over each before frosting.

What can I use instead of cream cheese frosting?

I sometimes use whipped cream or a light buttercream if I want a different topping.

Conclusion

This Pumpkin Poke Cake is one of my favorite fall desserts because it combines the comforting flavor of pumpkin spice with the indulgence of salted caramel and cream cheese frosting. I like that it’s simple enough for a casual family gathering but impressive enough for a holiday table. Every slice is moist, rich, and full of flavor, making it a dessert I come back to year after year.