Pumpkin Caramel Poke Cake
If you're looking for the ultimate seasonal fall dessert, this pumpkin caramel poke cake is it, with a cinnamon-spiced pumpkin cake, homemade caramel sauce, vanilla whipped cream and candied pecans.
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 9x13-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.
Calories: 543kcal, Carbohydrates: 67g, Protein: 4g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 113mg, Sodium: 420mg, Potassium: 173mg, Fiber: 2g, Sugar: 52g, Vitamin A: 5384IU, Vitamin C: 1mg, Calcium: 72mg, Iron: 2mg
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