Enjoy the ultimate fall dessert with this pumpkin poke cake - featuring moist pumpkin-spiced cake, rich caramel and cream cheese frosting. This sheet pan cake requires no fancy decorations and can be cut into enough slices for a party.
Who doesn't love cake? From applesauce coffee cake to a Dutch apple cake to a more traditional spice cake.
But let's be honest, during the cooler months we're all about pumpkin. This cake brings together the warm, comforting flavors of pumpkin and spice with a tangy cream cheese frosting. And who can forget the extra moisture and flavors from the caramel/sweetened condensed milk soak.
It's a showstopper for Thanksgiving, holiday gatherings or any fall celebration.
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Why You Will Love This Cake
- Easy to make - You don't need a cake mix for an easy but tasty cake.
- Super moist and flavorful - The combination of sweetened condensed milk and caramel makes the cake incredibly soft and rich.
- Perfect for parties - Being a sheet pan cake, you can make ahead and bring to a party or gathering. You can make slices as large or small as you would like and there will be plenty for everyone.
- No decorating - Yes you have to spread some frosting on top, but otherwise nothing fancy as far as decorations.
Ingredient Notes
- All-purpose flour - This is the base for your cake, providing structure. Make sure to measure the flour correctly to avoid a dense cake.
- Sugars - The combination of granulated and brown sugar adds sweetness and helps with structure. The powdered sugar is used to sweeten the frosting.
- Baking powder/soda - These leavening agents combine to work together to give the cake lift.
- Spices - Pumpkin pie spice and cinnamon are the flavor backbone of the cake, giving it that signature fall taste. While salt enhances the flavors. Also used in the frosting.
- Pumpkin Puree - Adds moisture and flavor to the cake, making it rich and tender. Ensure you use pure pumpkin puree (not pumpkin pie filling), so you control the sweetness and spice. And if you have any leftover pumpkin, you can always make this pumpkin lava cake.
- Buttermilk - The acidity of buttermilk reacts with the baking soda to make the cake tender and fluffy.
- Vegetable oil - Keeps the cake incredibly moist.
- Eggs - Binds the ingredients together and contribute to the structure and richness of the cake.
- Vanilla extract - Gives the cake a rounded taste.
- Sweetened condensed milk/caramel -: After baking the cake, this combination is poured into the holes of the cake, making it incredibly moist and sweet.
- Cream cheese - Cream cheese provides a tangy, rich base for the frosting that balances the sweetness of the cake. Make sure it’s softened to avoid lumps in your frosting.
- Unsalted butter - Adds richness to the cream cheese frosting.
- Maple syrup - Adds a natural sweetness and a touch of warmth to the frosting.
- Pecans - While optional, it adds some texture and flavor.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- Swap with all-purpose flour with gluten-free flour if you need a gluten-free option. You can also use whole wheat flour for a slightly denser, nuttier flavor.
- I like the using a combination of light brown sugar and granulated sugar, but you can use all of one or the other.
- While pumpkin is the star, you can try butternut squash or sweet potatoes for a different flavor.
- I use store-bought caramel for ease but you could make your own. My go-to is apple cider caramel sauce.
- Mascarpone cheese can work instead of cream cheese for a milder, creamier alternative.
How to Make Pumpkin Poke Cake
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: In a bowl, mix flour, sugars, baking powder, baking soda, spices and salt.
Step 2: In another bowl, whisk pumpkin puree, buttermilk, oil, eggs and vanilla.
Step 3: Combine wet and dry ingredients until just mixed.
Step 4: Pour batter into the dish and bake at 350°F for 25-30 minutes, or until a toothpick comes out clean.
Step 5: While cake is cooling, mix sweetened condensed milk and caramel in a bowl.
Step 6: Poke holes all over the cake and pour the condensed milk/caramel mixture over the cake, filling the holes.
Step 7: Beat cream cheese and butter until fluffy, then add powdered sugar, pumpkin pie spice, maple syrup and salt.
Step 8: Frost the cake once cooled. Top with chopped pecans or walnuts if desired.
Recipe FAQs
A poke cake is a cake that’s baked, then poked with holes, and filled with a liquid or syrup (such as sweetened condensed milk or caramel) that soaks into the cake, making it extra moist and flavorful.
Yes. While I enjoy making cake from scratch, there are no issues with using a cake mix. Just use your favorite spice cake mix.
You know cake is done when you insert a toothpick in the center and it comes out clean.
To prevent sogginess, make sure to allow the cake to cool slightly before pouring the sweetened condensed milk mixture over it. The cake will absorb the liquid better this way.
Yes! In fact, the cake tastes better after chilling, as the filling absorbs more into the cake. You can make it a day ahead, and frost it right before serving.
To maximize the shelf life of the cake, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
• Cake at room temperature will last 1-2 days
• Cake in the fridge will last 1 week
• Cake in the freezer will last 4 months
Pro Tips/Recipe Notes
- When combining wet and dry ingredients, mix just until incorporated to avoid a dense or tough cake. Overmixing can affect the cake's texture.
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- Allow the cake to cool for about 10 minutes before poking holes. This prevents the cake from becoming too soft and helps the filling soak in evenly.
- For a richer, more flavorful cake, refrigerate it for a few hours or overnight after adding the filling. This helps the cake absorb the filling.
Pumpkin Poke Cake
Ingredients
Cake
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 1 cup pumpkin puree
- ½ cup buttermilk
- ½ cup vegetable oil
- 2 eggs
- 2 teaspoon vanilla extract
Filling
- 1 cup sweetened condensed milk
- ¾ cup store-bought caramel
Cream Cheese Frosting
- 8 oz cream cheese, at room temperature
- ½ cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 2 tablespoon maple syrup
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon sea salt
- ½ cup toasted pecans (optional)
Instructions
- Preheat your oven to 350°F. Grease a 9x13 inch baking dish and set aside.
- In a medium bowl, combine the flour, sugars, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. In a large bowl, whisk together the pumpkin puree, buttermilk, vegetable oil, eggs and vanilla extract.
- Pour the dry ingredients into the west ingredients and mix together until just combined.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 10 minutes. Then, use the handle of a wooden spoon or straw to poke holes all over the top of the cake, about 1 inch apart.
- In a medium bowl, whisk together the sweetened condensed milk and caramel sauce until smooth. Slowly pour the mixture over the cake, making sure it fills the holes.
- Beat the cream cheese and butter together in an electric mixer until light and fluffy, about 3 minutes. Add the powdered sugar, pumpkin pie spice, maple syrup and salt and beat until fluffy, about another 3 minutes.
- Top with cream cheese frosting after cake has cooled slightly. If desired, sprinkle chopped pecans or walnuts over the cake.
Notes
- When combining wet and dry ingredients, mix just until incorporated to avoid a dense or tough cake. Overmixing can affect the cake's texture.
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- Allow the cake to cool for about 10 minutes before poking holes. This prevents the cake from becoming too soft and helps the filling soak in evenly.
- For a richer, more flavorful cake, refrigerate it for a few hours or overnight after adding the filling. This helps the cake absorb the filling.
Susan says
Just made this. So good!