My pumpkin spice poke cake brings fall flavors in every bite. The moist spiced cake gets infused with caramel cream then topped with fluffy whipped cream chocolate and caramel. It's pure autumn comfort perfect for any gathering.
Autumn in a Pan
Warm spices creamy filling and sweet caramel make this cake taste like fall. Easy to make but impressive to serve it's my go-to dessert for seasonal celebrations.
What You Need
- Spice Cake Mix: 1 box your base
- Pumpkin Purée: 15 oz can pure pumpkin
- Eggs: 2 large for structure
- Water: ¾ cup
- Cream Cheese Frosting: 1 container
- Pumpkin Spice: 2 tsp extra warmth
- Cool Whip: 8 oz thawed
- Chocolate Chips: 1 cup mini
- Caramel Chips: 1 cup
- Caramel Sauce: For drizzling
- Cooking Spray: For the pan
Let's Bake
- Get Ready
- 350°F start thawing Cool Whip
- Mix and Pour
- Blend cake mix pumpkin eggs water pour in greased pan
- Bake Away
- 28-35 minutes until done
- Make Holes
- Cool briefly poke holes with wooden spoon handle
- Melt and Mix
- Warm frosting mix in pumpkin spice
- Fill and Layer
- Pour frosting into holes cool 20 minutes
- Top it Off
- Spread Cool Whip add chips drizzle caramel
- Finish Up
- Chill until serving time
Perfect for Fall
This cake brings autumn to your table. The layers of spice cake creamy filling and sweet toppings make every slice special. Serve it chilled for the perfect fall dessert.
Frequently Asked Questions
- Why is it called a poke cake?
After baking, you poke holes throughout the cake and fill them with liquid toppings (like melted frosting). This makes every bite super moist and flavorful.
- Can I make this from scratch instead of using a mix?
Yes! Use your favorite spice cake recipe as the base. Just make sure it fits a 9x13 pan and adjust baking time accordingly.
- Can I make this ahead of time?
Yes, it actually gets better after a day in the fridge. Make up to 3 days ahead and keep refrigerated.
- What size holes should I poke?
Use a wooden spoon handle for perfect holes - about 1/2 inch wide. Space them about 1 inch apart all over the cake.
- Can I freeze this cake?
Yes, but freeze before adding the Cool Whip topping. Wrap well and freeze up to 3 months. Thaw overnight and top before serving.