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Pumpkin-Caramel Poke Cake

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  • Prep 15 min
  • Total 2 hr 50 min
  • Servings 16
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This moist pumpkin cake is poked and filled with caramel sauce, topped with cream cheese frosting and drizzled with more caramel for an easy, over-the-top dessert.
Updated Sep 7, 2017
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  • 1 cup caramel sauce



  • 1
    Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • 2
    In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3
    Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake.
  • 4
    While cake is still warm, gently spread 1 cup caramel sauce over cake, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
  • 5
    When ready to serve, spread frosting evenly on top. Drizzle with 2 tablespoons caramel sauce. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    If desired, sprinkle 1/2 cup chopped pecans on frosted cake before serving.
  • tip 2
    You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before using.


Nutrition Facts are not available for this recipe
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