Skip to Content
Menu

Caramel-Drizzled Pumpkin Poke Cake

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Betty Crocker Kitchens
Updated May 16, 2022
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Irresistibly moist pumpkin cake! Pockets of fudgy topping. Caramel drizzles. Yum.

Caramel-Drizzled Pumpkin Poke Cake

  • Prep Time 20 min
  • Total 2 hr 55 min
  • Servings 20
  • Ingredients 10
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Cake

Topping

  • 1 jar (about 12 oz) hot fudge topping
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting or 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 2/3 cup (from a 12 oz jar) caramel topping
  • 1/4 cup chopped pecans, toasted

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
  • Step 
    2
    In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center of cake comes out clean.
  • Step 
    3
    Immediately poke cake every inch with handle of wooden spoon halfway into cake; cool 5 minutes. Place hot fudge topping in quart-size resealable bag. Cut tiny corner from bag; squeeze hot fudge into holes in cake. Repeat as necessary to use all topping.
  • Step 
    4
    Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
  • Step 
    5
    Drop frosting by spoonfuls onto cake; spread evenly.
  • Step 
    6
    Just before serving, heat caramel sauce as directed on jar; drizzle a heaping teaspoon over each serving of cake. Sprinkle with pecans. Store cake loosely covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

Recipe Tips

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section