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Ultra Moist Pumpkin Poke Cake with Cream Cheese Frosting and Caramel Drizzle

Close-up of a moist slice of pumpkin poke cake layered with cream filling and topped with whipped cream and caramel drizzle.
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Make this ultra moist pumpkin poke cake for an easy fall dessert. It features rich pumpkin spice flavor, a creamy filling, and a sweet caramel drizzle, making it perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale
  • 1 box (15.25 oz) yellow or spice cake mix
  • 1 can (15 oz) 100% pure pumpkin puree
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon pumpkin pie spice
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup cold milk
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1/2 cup caramel sauce
  • 1/2 cup cream cheese frosting (store-bought or homemade)
  • 1/4 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the cake mix, pumpkin puree, water, vegetable oil, eggs, and pumpkin pie spice. Mix with an electric mixer on medium speed for two minutes until just combined. Do not overmix.
  3. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Remove the cake from the oven. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top, about 1 inch apart.
  5. In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for two minutes until slightly thickened.
  6. Pour the pudding mixture evenly over the warm cake, spreading it gently to fill the holes.
  7. Refrigerate the cake for at least one hour to allow the pudding to set.
  8. Once chilled, spread the thawed whipped topping evenly over the pudding layer.
  9. Drizzle the caramel sauce over the whipped topping. If using, sprinkle with chopped pecans.
  10. Slice and serve this easy fall dessert. Keep leftovers refrigerated.

Notes

  • For an extra moist pumpkin cake, you can substitute the water in the cake batter with 1 cup of buttermilk.
  • If you prefer a richer filling, use butterscotch pudding mix instead of vanilla pudding.
  • To make this a poke cake with caramel, ensure your caramel sauce is pourable before drizzling. Warm it slightly if needed.

Nutrition

Find it online: https://rosatasty.com/pumpkin-poke-cake-easy-moist-fall-dessert/