Description
Caramel Pumpkin Poke Cake is a delightful dessert that perfectly captures the essence of fall. This moist cake combines fluffy yellow cake and rich pumpkin puree, infused with luscious caramel sauce that seeps into every bite. Topped with airy whipped cream, it’s a sweet treat that’s perfect for any gathering or cozy night in. With its warm flavors and nostalgic aroma, this cake will have everyone reaching for seconds.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 cup whole milk
- 1 cup caramel sauce (store-bought or homemade)
- 2 cups whipped cream
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix yellow cake mix, pumpkin puree, eggs, and milk until smooth.
- Pour batter into the prepared dish and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool slightly; poke holes all over the surface with a skewer.
- Drizzle warm caramel sauce over the holes, allowing it to soak in.
- Once cooled completely, top with whipped cream and drizzle with additional caramel if desired.
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 320
- Sugar: 34g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: For added flavor, sprinkle chopped nuts on top or substitute apple sauce for pumpkin puree. Store leftovers in an airtight container in the fridge for up to five days.