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.


  • 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 11×13″ 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


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