Pumpkin Caramel Poke Cake

If you're looking for the ultimate seasonal fall dessert, this pumpkin caramel poke cake is it! There's a spiced pumpkin cake, homemade caramel sauce, vanilla whipped cream and candied pecans. While this recipe is completely from-scratch (no cake mixes here), it's still really easy to make.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 35

Cool Time 1

Total Time 2 5

Servings servings

Calories 653

Author Annalise Sandberg

Equipment

Ingredients

For the cake:

2 cups all-purpose flour (260 grams)
1 ½ cup granulated sugar (300 grams)
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter , melted (2 sticks, 256 grams)
3 large eggs
15 oz can pumpkin puree (425 grams)

For the caramel sauce:

2 cups packed light or dark brown sugar (425 grams)
½ cup unsalted butter (1 stick, 113 grams)
½ cup heavy whipping cream (113 grams)
1 teaspoon vanilla extract
½ teaspoon salt

For the whipped cream topping:

1 cup heavy whipping cream (227 grams)
1 tablespoon granulated sugar
1 teaspoon vanilla extract
½ cup chopped candied pecans (57 grams)

Instructions

To make the cake:

Preheat oven to 350°F. Butter 9x13-inch baking dish and dust with flour.
In large bowl combine flour, sugar, baking soda, baking powder, salt and cinnamon. 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.
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 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. Remove from heat and stir in salt and vanilla extract. Let cool for about 10 minutes, stirring occasionally.
Use wooden dowel or end of wooden spoon to poke holes in the pumpkin cake about 1 inch apart, pushing all the way down. Reserve about ¼ cup of the caramel sauce and pour the rest over cake, using 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:

Beat heavy whipping cream, sugar and vanilla with electric mixer to soft peaks. Spread over cake, drizzle the remaining caramel sauce on top, and finish with the chopped candied pecans. Serve immediately, or chill in fridge until ready to serve.

Notes

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.
You can garnish this cake however you like, but a simple sprinkle of 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 cake can be easily made in advance. The caramel-filled cake can be stored at room temperature for up to 2 days. Once the cake has been topping with whipped cream, it should be stored in the refrigerator. Enjoy it within 2-3 days for the best results.

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