Amazing 1-pan pumpkin poke cake joy

Oh, I am just thrilled you’re here in the kitchen with me! When that first crisp breeze hits, you know what I crave? Rich, spiced, comforting everything. And when it comes to fall baking, nothing beats the sheer satisfaction of making a super simple, yet show-stopping dessert. That’s why I absolutely have to share my favorite creation: the ultimate pumpkin poke cake. If you’re like me—someone who traded corporate stress for the peace of a warm oven—you’ll appreciate a recipe that’s bursting with flavor but doesn’t require an all-day commitment. This one is pure cooking joy, promise!

Why This Caramel Pumpkin Poke Cake Recipe is Your New Fall Favorite

This pumpkin poke cake is just unbelievably satisfying. If you need a guaranteed showstopper for Thanksgiving or a cozy Friday night bake, this is it. It hits every single craving you have for autumn in one easy pan. Seriously, you will be asked for this recipe constantly! For all my favorite seasonal bakes, make sure to check out my guide to fall holiday desserts.

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• It’s outrageously moist—I mean, deeply, wonderfully saturated.
• The combination of spiced pumpkin, sweet caramel, and tangy cream cheese frosting is pure fall magic.
• It looks fancy, but it’s secretly one of the simplest things you’ll mix up all season.

Check out why this dessert has earned permanent residence in my fall baking rotation.

The Secret to an Incredibly Moist Pumpkin Poke Cake

You might think a cake that’s this flavorful would be complicated, but nope! The secret to making our pumpkin poke cake unbelievably moist is right there in the name: the soak. While we’re baking, we swap out some water for pumpkin puree—hello, extra flavor! Then, once it’s warm, we pour a blend of sweetened condensed milk and caramel sauce right into those holes. That liquid bath means every single bite melts in your mouth.

Simple Steps for the Easiest Pumpkin Dessert

Look, I know you’re busy. That’s why I love using a yellow cake mix shortcut here! It feels like cheating, but trust me, once you add the pumpkin and all that spice, nobody will ever guess. This means you can whip up an amazing Easy Fall Dessert for a potluck or an unexpected guest with hardly any fuss. It’s the definition of a high-reward, low-effort bake, making it the perfect Easy Fall Potluck Dessert.

Gathering Ingredients for Your Caramel Pumpkin Poke Cake

Okay, let’s get organized! For this pumpkin poke cake, having everything ready before you start mixing makes the actual process ridiculously fast. I’ve broken down the ingredients into the three main components: the cake itself, the liquid caramel goodness that makes it so wet, and the tangy frosting topping. Because we are building layers of flavor here, make sure your cream cheese and butter are truly softened—this prevents lumps in your frosting, which my motto says is totally unacceptable!

If you’re looking for other recipes that use sweetened condensed milk—it’s such a powerhouse ingredient—check out my guide on easy condensed milk cakes. It’s magic, I’m telling you.

For the Moist Pumpkin Poke Cake Base

• 1 box yellow cake mix (15.25 oz)
• 1 can pumpkin puree (15 oz)
• You’ll also need the other ingredients listed on the back of the cake mix box, but remember: we are swapping water for that glorious pumpkin!

The Caramel Soak Mixture

This is what gives us that signature Caramel Pumpkin Cake flavor that sinks deep down.

• 1 can sweetened condensed milk (14 oz)
• Caramel sundae sauce, enough for drizzling later too.

For the Cream Cheese Frosting Cake Topping

When making this Cream Cheese Frosting Cake, temperature matters!

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Plus, the toppings: 1 package (8 oz) whipped topping, thawed, and 1/2 bag Heath bits or toffee pieces (8 oz).

Step-by-Step Instructions for the Best Pumpkin Poke Cake

Trust me on this one: once you see how easily this pumpkin poke cake comes together, it’ll be cemented as your go-to recipe for every autumn event. The key is doing things in the right order so that amazing caramel soaks in perfectly. We’re using standard baking times, but the cooling is where you need that patience! For more sweet ideas like this, take a peek at my recipe for pumpkin bars with cream cheese frosting.

Baking and Poking the Pumpkin Poke Cake

First things first, get that oven nice and toasty—350°F (175°C) is what we need. Make sure your 9×13 pan is greased and floured. Now, for the batter: mix up your yellow cake mix as directed on the box, but substitute the water with the entire 15 oz can of pumpkin puree. Don’t overmix! I always mix on low until I just barely see those last streaks of flour disappear. Pour it in and bake it according to the box directions. When it comes out, use the handle of a wooden spoon to poke holes all over while it’s still warm. The warmer the cake, the better it drinks up the goodness later!

Soaking and Cooling the Caramel Pumpkin Poke Cake

While the cake is still warm, we need to make our magical soaking mixture. Just whisk up that 14 oz can of sweetened condensed milk with about half a cup of your caramel sundae sauce until they blend together nicely. Slowly drizzle this mixture evenly across the top, giving every single hole a good drink. This soaking step is what ensures your pumpkin poke cake stays moist for days, but you absolutely must let it cool completely—at least an hour—before even thinking about frosting it. If you rush this, the frosting will just melt away, and we don’t want that!

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Finishing the Cream Cheese Frosting Cake

Now for the rich top layer! Get your softened cream cheese and butter beating in a bowl until they look smooth and creamy—no lumps allowed for this beautiful Cream Cheese Frosting Cake. Slowly introduce the powdered sugar, mix it low so it doesn’t fly everywhere, then whip it up until it’s fluffy with that splash of vanilla. Spread this thick layer right over the cooled cake. Then, take your remaining caramel sauce and drizzle it generously across that white frosting layer. Sprinkle those Heath bits (or pecans, if you prefer!) on top, cover it up, and chill it for at least 30 minutes before serving. That chilling step really lets all those flavors settle in!

Tips for a Perfect, No-Fail Pumpkin Poke Cake

You’ve made the effort, and now you want to make sure this pumpkin poke cake tastes absolutely spectacular, right? I’ve got a couple of tricks up my sleeve based on user questions and my own experimentation. Don’t worry if you need to switch things up—we can adapt this recipe for lots of different occasions, but remember the goal: moist, flavorful, and easy!

If you want to see another recipe that handles moisture beautifully, check out my moist pumpkin streusel loaf. Sometimes a change of scenery helps bake up something new and wonderful!

Ingredient Swaps for Your Pumpkin Poke Cake

This cake is flexible! If you find the cream cheese frosting a little too heavy for a warm afternoon potluck, you can totally skip it. Instead, just use the thawed whipped topping right on top of the cooled, soaked cake. It makes the final dessert lighter and fluffier. Also, if toffee bits aren’t your jam, chopping up some pecans or walnuts works perfectly for that satisfying crunch. Both are great for making this an Easy Fall Potluck Dessert.

Achieving Maximum Caramel Absorption in the Pumpkin Poke Cake

This is the most crucial technique for any poke cake, so listen close! If you wait too long to poke these holes, the cake firms up and the caramel just sits on top instead of sinking deep. You must poke the holes when the cake is still warm from the oven. Don’t hesitate! Use a wooden spoon handle or a sturdy fork tip and make those generous holes. Pouring that sweet milk and caramel mixture over immediately guarantees that ultimate moistness that defines a wonderful pumpkin poke cake.

Serving Suggestions for This Autumn Dessert Recipes Star

Now that you have created this masterpiece, when should you serve it? Honestly, this cake sings during any Fall Baking Ideas event! It’s absolutely the star of the Thanksgiving dessert table, nestled right between the pies. It’s also perfect for church potlucks because it travels so well in that 9×13 pan. I love serving a slice slightly chilled with a really strong, hot cup of black coffee. It cuts through the sweetness perfectly, or maybe a warm mug of spiced apple cider is more your speed? However you serve it, expect happy faces around your table! For other great side dishes to complete your holiday meal, check out how I make my fluffy dinner rolls.

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Storing Your Leftover Pumpkin Poke Cake

Because we used that luscious cream cheese frosting, you absolutely must cover your leftover pumpkin poke cake tightly and keep it in the fridge. It’s no drama, though! The chilling time actually helps the caramel flavor really deepen—it tastes almost better the next day, honestly.

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It’s best served straight from the fridge if you like it cold, but if you want to just soften it up a touch, let it sit out on the counter for about 15 or 20 minutes before slicing. It keeps that perfect moist texture we worked so hard for!

Frequently Asked Questions About the Pumpkin Poke Cake Recipe

I knew you’d have questions! Anytime you make something this cozy and popular, there are always a few little details people wonder about. I’ve gathered the most common ones here. If you’re looking for even more baking tips and inspiration on the blog, feel free to browse my full recipe index!

Can I make this Pumpkin Poke Cake ahead of time?

Yes, you absolutely can, and honestly, I think it tastes even better the next day! Just complete all the steps, including the caramel soak and the frosting. Cover the whole thing tightly with plastic wrap and pop it in the fridge. It needs that chilly time for the caramel to fully set up and the cream cheese topping to firm up nicely. Just pull it out about 20 minutes before you plan to serve it so it’s not *too* cold.

Can I substitute the box mix in this Pumpkin Poke Cake Recipe?

That’s a great question! The box mix is one of the big shortcuts that makes this an Easy Pumpkin Dessert, and it works beautifully because the puree adds so much body. If you wanted to go totally scratch, go for it, but you’ll want to use a standard yellow or spice cake recipe that calls for about the same amount of dry ingredients as your boxed version—maybe 1 1/2 to 2 cups of flour depending on the recipe size. Just make sure your scratch base is dense enough to handle that heavy caramel soak!

What if I don’t like cream cheese? Can I use pudding in my poke cake?

No problem at all! Cream cheese is my go-to because it’s so rich alongside that caramel. However, if you aren’t a fan, the classic poke cake method suggests using instant vanilla or cheesecake pudding mix. Prepare the pudding according to the package directions (using less milk than required if you want it super thick!). Once the cake is cooled and soaked, gently spread that pudding layer on top instead of the cream cheese frosting. It gives you a lighter result, but still wonderfully creamy!

Sharing Your Delicious Pumpkin Poke Cake Creation

I truly hope you made this little beauty and that it brought some serious cozy vibes to your table! When you’ve finished the last drizzle of caramel and it’s chilled just right, you have to let me know what you think. Since this pumpkin poke cake is all about sharing joy, I always love hearing how it turned out for you.

If you loved this recipe, please, please leave a rating right here on the page. That little star rating helps other home cooks like you find simple, amazing food! And if you snapped a picture of your gorgeous, drizzly slice, tag me over on Facebook at Pure Cooking Joy! Seeing your creations is honestly the best part of my day. Happy baking until next time!

Moist Caramel Pumpkin Poke Cake with Cream Cheese Frosting

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You will love this incredibly moist Pumpkin Poke Cake, soaked in rich caramel and topped with creamy frosting. It is the perfect, easy autumn dessert for Thanksgiving or any fall gathering.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 95 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 box yellow cake mix (15.25 oz)
• 1 can pumpkin puree (15 oz)
• 1 can sweetened condensed milk (14 oz)
• 1 package (8 oz) whipped topping, thawed
• 1/2 bag Heath bits or toffee pieces (8 oz)
• Caramel sundae sauce, for drizzling
• For the Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Prepare the cake mix according to the package directions, but substitute the required amount of water with the 15 oz can of pumpkin puree. Mix until just combined.
3. Pour the batter into the prepared pan and bake according to the box instructions for a 9×13 cake, or until a toothpick inserted into the center comes out clean.
4. While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the surface of the cake, spacing them about 1 inch apart.
5. In a small bowl, whisk together the sweetened condensed milk and about 1/2 cup of caramel sauce until blended. Pour this mixture evenly over the warm cake, allowing it to soak into the holes. Let the cake cool completely, about 1 hour.
6. Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing on low speed until incorporated, then beat on medium speed until fluffy. Stir in the vanilla extract.
7. Once the cake is cool, spread the cream cheese frosting evenly over the top.
8. Drizzle additional caramel sauce over the frosting. Sprinkle the Heath bits over the top.
9. Chill the cake for at least 30 minutes before slicing and serving.

Notes

• For an extra layer of flavor, you can substitute the Heath bits with chopped pecans or walnuts.
• If you prefer a lighter topping, skip the cream cheese frosting and use only the thawed whipped topping, drizzled with extra caramel.
• This cake stays incredibly moist because of the sweet caramel soaking right in.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 55
• Sodium: 350
• Fat: 22
• Saturated Fat: 12
• Unsaturated Fat: 10
• Trans Fat: 0.5
• Carbohydrates: 60
• Fiber: 1
• Protein: 4
• Cholesterol: 55