A moist pumpkin sheet cake drenched with caramel and topped with whipped cream and pecans — what more could you want from a fall dessert?
This recipe was developed in partnership with Go Bold With Butter.
If you’re already on pumpkin overload for the season, look away. There’s nothing for you here. But if you’re one of those can’t-have-too-many-pumpkin-desserts type people, then this is for you!
I’ve admitted here before that pumpkin and I don’t always get along, and it’s not really my fave. That being said, this cake is amazing and almost made a pumpkin lover out of me.
Maybe it’s the fact that it’s covered in a homemade (but easy!) caramel sauce? Or topped with real whipped cream, more caramel, and pecans?
Yes, yes, and more yes!
This fall cake is perfect for so many occasions, but it is especially great for a crowd. Think potlucks, Thanksgiving, holiday parties, and more!
You can find the recipe for this pumpkin caramel poke cake on the Go Bold with Butter website, HERE.
Don’t miss it!
Disclosure: This recipe was made with Real® Butter in partnership with the American Butter Institute. Thank you for supporting partnerships with brands and campaigns I believe in, which make it easier for me to bring you new and creative content. All opinions are always my own. To see all of the recipes I have created for Go Bold with Butter, click here.