Pumpkin Poke Cake
This Pumpkin Poke Cake is a moist and flavorful fall dessert made with spiced pumpkin cake, rich homemade salted caramel sauce, and smooth cream cheese frosting. Perfectly indulgent yet comforting, it’s a festive treat for gatherings or holidays.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Instructions
- Make the salted caramel sauce: Melt the sugar in a saucepan over medium heat until amber. Stir in butter, then whisk in cream until smooth. Add vanilla and salt, set aside to cool slightly.
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy. Beat in eggs and vanilla. Alternate adding dry ingredients with buttermilk, starting and ending with dry. Stir in pumpkin puree until combined.
- Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool slightly, then poke holes all over the cake with the handle of a wooden spoon. Pour caramel sauce over the cake and let it soak in.
- For frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar. Tint with food coloring if desired.
- Spread frosting over cooled cake. Finish with walnuts or cinnamon if desired.
Notes
You can substitute maple syrup for salted caramel for a different twist.
Pecans can replace walnuts for a nuttier flavor.
Store in the refrigerator for up to 4 days or freeze for up to 2 months.
Use the handle of a wooden spoon to poke holes for best results.
Homemade pumpkin puree can be used if well-drained.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36 g
- Sodium: 230 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
Find it online: https://justsosavory.com/pumpkin-poke-cake/
