Pumpkin Caramel Poke Cake
This pumpkin caramel poke cake starts with a soft, cinnamon-spiced pumpkin cake that’s poked all over and filled with homemade caramel sauce, then topped with vanilla whipped cream and crunchy candied pecans. Everything is made from scratch (no cake mixes!), but it’s still easy enough for bakers of all skill levels.
Recipe overview: Pumpkin Caramel Poke Cake
- This homemade pumpkin caramel poke cake starts with a soft, cinnamon-spiced pumpkin cake made with melted butter and real pumpkin puree. No boxed cake mixes!
- An easy homemade brown sugar caramel sauce is poured over the warm cake and into the holes, making every bite extra moist and full of caramel flavor.
- It’s finished with fluffy vanilla whipped cream, more caramel, and crunchy candied pecans for the perfect combination of flavors and textures.
- Baked in a 9×13-inch pan and serving 15, this pumpkin poke cake is perfect for fall parties and Thanksgiving. It can also be made ahead of time!
Summarize & save this content on:
I originally developed this pumpkin caramel poke cake in 2016, then retested and updated it in 2023. It’s still one of my favorite ways to combine pumpkin and caramel, because… YUM! I especially love how the caramel soaks into the soft pumpkin cake, with fluffy whipped cream and crunchy pecans on top.
This cake is perfect for fall gatherings and Thanksgiving, and it’s easy to prepare ahead of time. If you’re planning your holiday menu, check out my roundup of Thanksgiving desserts that aren’t pie for more ideas!
“Hey Annalise! I made this for a weekend get-together and it was an absolute hit. I usually cheat with box mixes, but your from-scratch pumpkin cake was so worth the tiny bit of extra effort. Poking the holes and letting that warm homemade caramel soak in made it ridiculously moist. I skipped the candied pecans and just used regular toasted ones like you suggested, which balanced the sweetness perfectly. Honestly, the smell alone had my whole house drooling.⭐⭐⭐⭐⭐” —from reader Charles
baking tip:What is a poke cake?
If you love poke cakes, try my homemade berry poke cake too! It’s a summer version made with vanilla buttermilk cake, fresh berry filling, and whipped cream.
Ingredients you’ll need
- Canned pumpkin puree: You’ll need one 15-ounce can of 100% pumpkin puree (not pumpkin pie filling). Libby’s and Trader Joe’s are brands that I use and love. I have not tested this recipe with homemade pumpkin puree.
- Brown sugar: The base of the caramel sauce. Unlike traditional homemade caramel sauce, which starts by caramelizing granulated sugar, this quick version is made by simmering brown sugar, butter, and cream together. Both light and dark brown sugar work, but dark brown sugar will have a stronger molasses flavor.
- Butter: Melted butter adds rich flavor to the pumpkin cake. You’ll also need butter for the homemade caramel sauce.
- Cinnamon: I keep the spices simple with just cinnamon, but you can substitute pumpkin pie spice for more complex fall flavor.
- Heavy whipping cream: Used to make the homemade caramel, and forms the base for the whipped cream topping.
- Vanilla extract and salt: Both add flavor to the caramel, while salt helps balance its sweetness.
- Candied pecans: Add a sweet, crunchy finish. Regular toasted pecans are a great alternative, or you can leave off the nuts altogether.
This recipe uses a quick brown sugar caramel sauce, made by simmering brown sugar, butter, and cream together. Unlike my traditional homemade caramel sauce, you don’t need to caramelize granulated sugar first.
How to make this pumpkin caramel poke cake
Annalise’s expert tips
- Don’t overmix the cake batter. Whisk just until the wet and dry ingredients come together and no streaks of flour remain. Overmixing can make the cake tough instead of soft and tender.
- Poke holes while the cake is still warm. Use the round end of a wooden dowel or another utensil about 1/4-inch wide, spacing the holes about 1 inch apart. Make sure they go all the way to the bottom so the caramel can soak throughout the cake.
- Keep the caramel warm and pourable. If the caramel thickens too much before you pour it over the cake, gently reheat it until it’s fluid again. A thick sauce will have a harder time sinking into the holes.
- Let the cake to cool completely before adding the whipped cream. This prevents the whipped cream from melting.
- Don’t skip the crunchy topping! Candied pecans are my favorite finishing touch because of their sweet, nutty crunch. Toasted pecans work well too and provide a less sweet alternative.
- Make it ahead: You can make the caramel-filled cake in advance and keep it refrigerated. For the freshest appearance, add the whipped cream, caramel topping, and pecans closer to serving time.
Pumpkin caramel poke cake FAQs
Yes, you can use a store-bought caramel sauce though I have not tested it with this recipe. My homemade sauce in this recipe makes 2 cups of thick caramel sauce. Most store-bought caramel sauces will be much thinner, and a 14-16oz jar (by weight) or about 1 1/4 cups should work.
I like this cake at a cool temperature (not straight from the fridge) so the caramel and cake are a little softer. However, since it’s topped with whipped cream I recommend storing it more long-term in the fridge.
The caramel may be too thick, or the holes may be too small or shallow. Poke holes all the way to the bottom of the cake while it’s still warm, and make sure your caramel is fluid enough to pour easily. Spoon it over gradually and use a spatula to help guide it into the holes.
Yes! You can make the pumpkin cake and add the caramel filling a day in advance. Cover and refrigerate, then add the whipped cream, caramel drizzle, and candied pecans before serving. You can also assemble the finished cake ahead, though the topping will look best when freshly added.
More fall cake recipes
- Pumpkin Roll
- Caramel Apple Upside-Down Cake
- Brown Sugar Cinnamon Layer Cake
- Salted Caramel Cheesecake
Have you tried this recipe? I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious.
Pumpkin Caramel Poke Cake
Ingredients
For the cake:
- 2 cups (260 grams) all-purpose flour
- 1 ½ cup (300 grams) granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (227 grams) butter , melted and cooled
- 3 large eggs
- 15 oz (425 grams) can pumpkin puree
- 1 teaspoon vanilla extract
For the caramel sauce:
- 2 cups (425 grams) packed light or dark brown sugar
- ½ cup (113 grams) butter
- ½ cup (113 grams) heavy whipping cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the whipped cream topping:
- 1 cup (227 grams) heavy whipping cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (57 grams) chopped candied pecans
Instructions
To make the cake:
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with non-stick baking spray and set aside.
- In large bowl combine flour, sugar, cinnamon, baking soda, baking powder, and salt.2 cups (260 grams) all-purpose flour, 1 ½ cup (300 grams) granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon baking soda ½ teaspoon baking powder,½ teaspoon salt
- In another, whisk together butter, eggs, pumpkin puree and vanilla extract. Pour wet mixture into flour mixture and whisk just until combined and no streaks of dry ingredients remain.1 cup (227 grams) butter, 3 large eggs, 15 oz (425 grams) can pumpkin puree, 1 teaspoon vanilla extract
- Pour batter into prepared baking dish and bake until edges are golden and toothpick inserted into center comes out with a few moist crumbs, 35-40 minutes.
- Let cake cool slightly while you prepare caramel sauce (it won't cool completely during this time and that's okay).
To make the caramel sauce:
- Combine brown sugar, butter and cream in medium saucepan set over medium heat, whisking to dissolve sugar. Bring to boil, then reduce heat and simmer for 5-7 minutes until thickened. 2 cups (425 grams) packed light or dark brown sugar, ½ cup (113 grams) butter, ½ cup (113 grams) heavy whipping cream,
- Remove from heat and stir in vanilla extract and salt. Let cool for about 10 minutes, stirring occasionally.1 teaspoon vanilla extract, ½ teaspoon salt
- Use a wooden dowel or chopstick (preferably about ¼-inch in diameter) to poke holes in the pumpkin cake about 1 inch apart, pushing all the way down.
- Reserve about ¼ cup of the caramel sauce to use as a topping later, and pour the rest over the cake, using a spatula to spread it over cake and encourage it down the holes.
- Cover with plastic wrap and let sit at room temperature for about 1 hour until completely cool.
To top the cake with whipped cream:
- Beat heavy whipping cream, sugar and vanilla with electric mixer to soft peaks. 1 cup (227 grams) heavy whipping cream, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract
- Spread over cake, drizzle the remaining caramel sauce on top, and finish with the chopped candied pecans. ½ cup (57 grams) chopped candied pecans
- Serve immediately, or chill cake in fridge until ready to serve. The cake will keep in the fridge for up to 5 days, but will taste its best within 1-2 days.
Video
Notes
- How to measure flour accurately: All recipes are tested with the spoon and level method of measuring flour. Gently scoop it into a measuring cup until it overflows, and then scrape a straight-edged knife across the top to level it flat. Or for most accurate results, use a kitchen scale and weigh in grams.
- If the caramel sauce hardens at any point, simply rewarm it over the stove for a few minutes (if it’s still in the saucepan) or in the microwave in 20-second bursts.
- Candied pecan topping: You can garnish this cake however you like, but a simple sprinkle of candied pecans in addition to the caramel drizzle is my favorite. If you don’t have candied pecans, you can use toasted or plain raw, chopped pecans.
This recipe was originally published in October 2016 in partnership with Go Bold with Butter. I thoroughly retested this recipe in 2023 and made a few adjustments to ingredient amounts and recipe instructions to ensure the best results possible.
Love how the caramel soaks into the warm cake—makes it incredibly moist! For anyone diving into horror games after baking, escape the backrooms is a solid reference when you need level maps or entity tips. https://escapethebackrooms.org/
This is maybe my most favorite pumpkin dessert recipe of all time! Pumpkin + caramel is such a delicious match made in heaven, and perfect for fall and the holidays. You HAVE to try it!
Hey Annalise! I made this for a weekend get-together and it was an absolute hit. I usually cheat with box mixes, but your from-scratch pumpkin cake was so worth the tiny bit of extra effort. Poking the holes and letting that warm homemade caramel soak in made it ridiculously moist. I skipped the candied pecans and just used regular toasted ones like you suggested, which balanced the sweetness perfectly. Honestly, the smell alone had my whole house drooling.
Can I serve the caramel separately on the side and not “poke” it?
Absolutely!
I love making this during the holidays! I spread Heath crumbles on top of mine, so yummy
wow! it looks gorgeous. I love it!!!!
I can make it this weekend and enjoy geometry dash with my family
Yum! Pumpkin is only made more delicious when caramel is involved. This is so pretty!
Thanks Sues!