Pumpkin Poke Cake Delight

This Pumpkin Poke Cake perfectly captures the essence of autumn in each bite. With tender pumpkinspiced cake and a gooey salted caramel surprise inside, it’s a comforting dessert that feels both festive and indulgent. Cream cheese frosting provides a delightful creamy finish while colorful pumpkin decorations make it a charming centerpiece for any occasion. This cake is ideal for cozy fall nights or special gatherings where you want to impress with flavor and presentation.

I first made this cake during a chilly October evening, and it quickly became a seasonal favorite in our family. Each slice has a perfect balance of cozy spices and sweet richness that everyone asks for again and again.

Ingredients

• For the Salted Caramel Sauce: Granulated white sugar caramelizes to create that rich amber color and flavor
• Unsalted butter: gives the sauce a creamy richness without overpowering sweetness
• Heavy cream: adds smoothness and tender texture room temperature to avoid splattering when added
• Vanilla: enhances the deep caramel notes with a warm, sweet aroma
• Salt: balances the sweetness and heightens the flavor complexity
• For the Pumpkin Cake: Allpurpose flour is the cake’s structure base spooned and leveled for accuracy
• Pumpkin pie spice: brings familiar autumn warmth with cinnamon, nutmeg, and cloves combined
• Baking powder and baking soda: provide the rise and light crumb texture
• Salt: sharpens all the sweet elements and elevates flavor
• Unsalted butter: adds richness and moisture softened for easy creaming
• Granulated sugar: sweetens and helps tenderize the crumb
• Eggs: bind ingredients and add structure room temperature to blend well
• Vanilla: brings a warm background note that ties the flavors together
• Buttermilk: adds subtle tang and moisture keeping the cake tender
• Canned pumpkin puree: lends deep autumnal flavor and moist texture
• For the Cream Cheese Frosting: Unsalted butter whipped to fluffiness creates the frosting base
• Cold cream cheese: adds tanginess and creamy body
• Powdered sugar: sweetens and thickens to the perfect consistency
• Optional food coloring: for seasonal pumpkinthemed decoration
• Chopped walnuts and cinnamon: make optional tasty rustic toppings

Instructions

Heating the Sugar:

Place granulated sugar in a medium heavybottomed pot over medium heat. Let it melt slowly, stirring gently but consistently as it transitions from granules to a smooth golden liquid. This process takes about 10 to 15 minutes. Be patient because the caramel color develops gradually, which is essential for flavor depth.

Incorporating Butter and Cream:

Once the sugar has fully melted with a smooth amber color, add the unsalted butter. Stir until it melts together in a silky mixture. Carefully pour the room temperature heavy cream into the pot in a steady stream. Add vanilla and salt and stir vigorously to combine. After it becomes one smooth sauce, remove from heat and set aside to cool in a small bowl.

Prepping the Oven and Pan:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Prepare a 9inch square metal baking pan by spraying it with nonstick spray or greasing it well to ensure the cake releases easily after baking.

Combining Dry Ingredients:

In a medium bowl, whisk together allpurpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisking the dry ingredients first makes sure everything is evenly distributed which results in a uniform crumb.

Mixing Wet Ingredients:

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed for about two minutes. The mixture should become light and fluffy. Next, add the eggs and vanilla. Beat until combined into a smooth, pale batter.

Adding Pumpkin and Buttermilk:

Add the buttermilk and canned pumpkin puree to the wet mixture. Mix just until everything is incorporated. The batter may look a bit unusual here but that’s normal. Gently fold in the dry ingredients until just combined without overmixing.

Baking the Cake:

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35 to 38 minutes or until a toothpick inserted near the center comes out with only a few moist crumbs attached. Let the cake cool completely in the pan, resting on a wire rack.

Whipping the Butter:

For the frosting, whip the softened unsalted butter with an electric mixer for about five minutes until pale and fluffy. This step creates a light texture that is essential before adding cream cheese.

Combining Cream Cheese:

Add the cold cream cheese to the butter and whip until the mixture is smooth and fully combined. Gradually sift in powdered sugar and beat again until fluffy and creamy. If desired, separate a quarter cup of frosting into smaller bowls to add food coloring for decorating.

Cooling and Poking:

Once the cake has cooled fully, carefully invert it onto a serving plate. Using a wooden skewer or stick, poke holes all over the cake at intervals of half to one inch. This allows the caramel to seep inside every bite.

Filling with Caramel:

Fill a piping bag with the cooled salted caramel sauce. Gently pipe the caramel into each hole, letting it sink into the cake. Smooth any excess caramel over the surface with an offset spatula.

Frosting the Cake:

Spread the cream cheese frosting generously over the top in an even layer using an offset spatula.

Decorating the Cake:

Use the colored frostings to pipe pumpkin shapes or other autumn motifs onto the cake surface. Sprinkle chopped walnuts and dust cinnamon lightly on top for added texture and flavor if you like.

The caramel is my favorite part because it elevates a simple pumpkin cake to something truly special. I have warm memories of making this cake with my kids during a rainy afternoon and watching their faces light up at the gooey caramel surprise hiding inside. It truly makes this cake unforgettable.

Storage Tips

Store leftover cake covered in an airtight container in the refrigerator for up to three days to keep the frosting fresh. For longer storage, wrap tightly with plastic wrap and foil and freeze for up to one month. Thaw gently overnight in the fridge before serving.

Ingredient Substitutions

Swap canned pumpkin puree with equal parts sweet potato or butternut squash puree for a slightly different but equally delicious flavor. Use dairyfree butter and cream cheese alternatives to make the frosting vegan and dairyfree friendly. Glutenfree flour blends can replace allpurpose flour to accommodate gluten sensitivities.

Serving Suggestions

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. A cup of spiced coffee or chai pairs beautifully, enhancing the cinnamon and caramel notes in the cake.

With its rich flavors and delightful presentation, this Pumpkin Poke Cake is sure to become a seasonal favorite that you return to every fall. Enjoy making it and sharing the cozy magic of autumn with all your loved ones.

Common Questions About Recipes

→ Can I make this cake ahead of time?

Yes, bake the cake a day in advance and add the frosting on the day you plan to serve it to preserve freshness.

→ What can I use instead of pumpkin puree?

Pureed sweet potato or butternut squash are excellent substitutes that provide a similar texture and natural sweetness.

→ How is the salted caramel sauce prepared ahead of time?

The salted caramel can be made up to a week in advance and gently rewarmed before filling the cake.

→ Is there a gluten-free option for the cake base?

Yes, you can replace the all-purpose flour with a gluten-free baking blend without compromising texture.

→ How can I make the frosting dairy-free?

Use dairy-free butter and cream cheese alternatives to create a creamy, non-dairy frosting.