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Pumpkin Caramel Poke Cake

This Pumpkin Caramel Poke Cake is an amazing fall dessert. You will find it easy to make since it starts with a boxed cake mix. We added in lots of caramel and a cream cheese whipped topping to make it extra delicious. Perfect for your Thanksgiving dessert.
Course Dessert
Cuisine American
Keyword Pumpkin Caramel Poke Cake
Prep Time 25 minutes
Cook Time 30 minutes
Servings 12
Calories 339kcal
Author Jen


  • 1 box Spice Cake Mix
  • 1 cup Pumpkin Puree
  • 1/2 cup Vegetable Oil
  • 3 Eggs
  • 2 tsp Pumpkin Pie Spice
  • 12 oz Caramel Sauce
  • 8 oz softened Cream Cheese
  • 1 1/2 cup Powdered Sugar
  • 8 oz Whipped Topping like Cool Whip


  • Preheat oven to 350.
  • Grease 11x13" pan.
  • In a large bowl, combine cake mix, pumpkin, oil, eggs and pumpkin pie spice.
  • Mix until combined.
  • Pour into prepared pan and bake for 25-30 minutes or until toothpick inserted in center comes out clean.
  • Allow to cool until slightly warm.
  • With the end of a large wooden spoon, poke holes throughout cake.
  • Heat caramel in microwave for 1 minute.
  • Fill each hole 3/4 full of caramel. Reserve about 2 ounces of caramel for topping.
  • In a medium bowl, beat cream cheese until smooth.
  • Add in powdered sugar and beat until blended.
  • Fold whipped topping into mixture.
  • Spread topping over cake, making sure to push into holes.
  • Drizzle with remaining caramel and top with chopped pecans if desired.


Calories: 339kcal | Carbohydrates: 41g | Protein: 4g | Fat: 19g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 190mg | Potassium: 128mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3531IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg