Outrageously Good Caramel Pumpkin Poke Cake

Complete with a drizzle of ooey-gooey caramel atop tender pumpkin cake, all topped with fluffy buttercream frosting, Caramel Pumpkin Poke Cake is outrageously good! It's one very tasty made-from-scratch pumpkin cake, for sure.

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Everyone loves a poke cake. There's just something about how poking a cake with holes and pouring on a filling to seep into every last nook and cranny those holes create that captures everyone's attention. 

Could it be that this poke cake method always delivers up a combination of flavors that tastes amazing? Or, that the result is always so deliciously moist? Or, that poke cakes are the quintessential dessert version of comfort food? -- I think it's all of the above.

Complete with a drizzle of ooey-gooey caramel atop tender pumpkin cake, all topped with fluffy buttercream frosting, Caramel Pumpkin Poke Cake is outrageously good!

Though poke cakes are typically made with pudding or Jell-o as the filling, that's not the only poke cake direction to go. This absolutely delicious, outrageously good Caramel Pumpkin Poke Cake comes complete with a layer of ooey-gooey caramel drizzled as the filling within its moist-and-tender scratch-made pumpkin cake.  

And as if that's not enough to create amazing poke cake flavor, it's then topped with a fluffy buttercream frosting and second caramel drizzle, as well.

And let me just say, that scratch-made pumpkin cake, caramel drizzles, and fluffy frosting combine to create one very fun & tasty version of poke cake, for sure.

What's to Love About This Recipe?

• Pumpkin cake from scratch - No mixes here! -- This pumpkin cake made from scratch is loaded with pumpkin and spice flavor, and bakes up nice and tender, too.
• Fabulous caramel & pumpkin flavor combo - Pumpkin and caramel are a simply fabulous flavor combination. With its scratch-made pumpkin cake and two layers of caramel drizzle, this one's loaded with that fabulous flavor combo in every bite.
• Tender & moist - The scratch-made cake, drizzles of caramel, and fluffy frosting combine to create a cake that's beautifully tender and moist.
• A fun, tasty & unique poke cake version - This isn't your typical pudding-filled poke cake! Its pumpkin cake base and caramel filling make Caramel Pumpkin Poke Cake one fun & tasty poke cake version, for sure.

Caramel Pumpkin Poke Cake Ingredients:

Caramel Pumpkin Poke Cake is comprised of a pumpkin cake made from scratch, caramel ice cream topping drizzles, and a fluffy buttercream frosting.

For the from-scratch caramel pumpkin cake, you'll need:

• Canned 100% pure pumpkin (not pumpkin pie filling)
• Unsalted butter
• Granulated sugar
• An egg
• Vanilla extract
• All-purpose flour
• Baking powder & baking soda
• Salt
• Spices (cinnamon, nutmeg, & allspice)
• Caramel ice cream topping 

For the frosting, you'll need:

• Unsalted butter
• Confectioners' sugar
• Vanilla extract
• Milk
• Ground cinnamon
• Salt
• Cool Whip non-dairy whipped topping
• Caramel ice cream topping

How to Make Caramel Pumpkin Poke Cake:

Putting together a pan of Caramel Pumpkin Poke Cake does take several steps, but it's not difficult at all to do.

To get started, whip up a basic pumpkin cake batter from scratch. -- Which simply entails creaming butter with sugar, beating in some pumpkin and an egg, and then adding in the dry ingredients.

Bake the cake in a greased 9x13-inch baking pan until a wooden pick inserted in the center comes out clean. Then once the cake is removed from the oven, immediately poke holes in the hot cake with the end of a wooden spoon or the tines of a large serving fork.

Drizzle caramel ice cream topping evenly over the top of the cake, making sure to get some into each of the holes. Then allow the cake to cool completely.

Once the cake has cooled, prepare the frosting by whipping up a basic vanilla buttercream. To that, add and fold in some Cool Whip non-dairy whipped topping to make the frosting nice and fluffy. (You can also make the frosting as just a buttercream without the Cool Whip, if you'd prefer. Just omit folding in the Cool Whip at the end.)

Spread the frosting evenly over the cooled cake. Then, drizzle with caramel ice cream topping in diagonal crisscross lines over the cake.

So for a very tasty fall afternoon snack -- or breakfast sweet treat -- or dessert -- or indulgent dinner (hey, we won't judge), whip up this outrageously good Caramel Pumpkin Poke Cake. With its scratch-made pumpkin cake, caramel drizzles, and fluffy frosting, it's one very fun & tasty version of poke cake, for sure.

Check out these other delicious pumpkin sweet treats:

• Yellow Cake Mix Pumpkin Cake
• Pumpkin Yum Yum
• Pumpkin Caramel Trifle
• Impossible Pumpkin Pie
• Easy Pumpkin Ice Cream
• Pumpkin Slab Pie
• Creamy Pumpkin Cheesecake
• Pumpkin Cake Roll
• Pumpkin Banana Bread
• More dessert recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

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Dessert

American

Yield: about 20 servings

Author: Tracey | The Kitchen is My Playground

Caramel Pumpkin Poke Cake

Complete with a drizzle of ooey-gooey caramel atop tender pumpkin cake, all topped with fluffy buttercream frosting, Caramel Pumpkin Poke Cake is outrageously good! It's one very tasty made-from-scratch pumpkin cake, for sure.

Prep time: 45 MinCook time: 40 MinTotal time: 1 H & 25 M

Ingredients

For the caramel pumpkin cake:

• 1/2 c. unsalted butter, softened
• 1 c. granulated sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 (15 oz.) can 100% pure pumpkin puree (1 & 1/2 c.)
• 1 3/4 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground allspice
• 1/2 c. caramel ice cream topping

For the frosting:

• 12 T. unsalted butter, softened (1 & 1/2 sticks)
• 1 1/2 c. confectioners sugar
• 2 tsp. vanilla extract
• 1 1/2 T. milk
• small pinch salt
• 1/4 tsp. ground cinnamon
• 1 1/2 c. Cool Whip non-dairy whipped topping
• 1/4 c. caramel ice cream topping

Instructions

Prepare the cake:

1. Beat the butter and sugar until creamy, about 3-4 minutes. Beat in the egg and vanilla extract. Add the pumpkin and beat until well combined.
2. Add in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Mix until just combined.
3. Pour batter into a greased 9x13-inch baking pan, spreading it evenly in the pan. Bake at 350℉ for 30-40 minutes until a toothpick inserted in the center comes out clean.
4. Immediately poke hot cake all over with the end of a wooden spoon or the tines of a large serving fork, making the holes only about 3/4 of the way through the cake (not all the way down to the bottom). Microwave the 1/2 cup caramel ice cream topping for 15 seconds (to make it pour easily); pour evenly over cake.
5. Cool completely.

Prepare the frosting:

1. Beat the butter in bowl of an electric mixer on medium speed until fluffy, about 1 minute.
2. Reduce mixer speed to low. Add confectioners' sugar, 1/2 cup at a time, beating for a few seconds between each addition. Increase mixer speed to medium and beat for about 3 minutes.
3. Add the milk, salt, and cinnamon; beat on low speed to combine. Scrape down sides and bottom of the bowl. Increase mixer speed to medium and beat until fluffy, about 4 minutes.
4. Fold in Cool Whip.
5. Spread evenly over the top of the cooled cake.

Drizzle with caramel:

1. Microwave the 1/4 cup caramel ice cream topping for 15 seconds.
2. Using a spoon, drizzle in diagonal crisscross lines over the top of the cake.

TRACEY'S NOTES:

1. You can also make the frosting as just a buttercream without the Cool Whip. Just omit folding in the Cool Whip at the end of making the frosting.
2. Because of the pumpkin in the cake and milk in the frosting, store Caramel Pumpkin Poke Cake in the refrigerator. Remove from the refrigerator approximately 30 minutes (or more) prior to serving to allow it to come to room temperature. -- Its texture is much better at room temperature than cold.

Similar Recipes

Yellow Cake Mix Pumpkin Cake

Pumpkin Caramel Trifle

Pumpkin Yum Yum

Images and text ©The Kitchen is My Playground

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