Pumpkin Poke Cake

This Pumpkin Poke Cake captures the cozy spirit of autumn with its tender pumpkinspiced cake filled with luscious salted caramel. The poke cake technique lets the caramel seep into every slice, creating moist bites packed with flavor. Topped with creamy cream cheese frosting and decorated with playful pumpkin designs, this dessert is perfect for festive gatherings or quiet nights indulging in seasonal treats. It combines classic fall flavors with an elegant twist that always impresses.

I first made this cake on a crisp October weekend, and it quickly became a favorite with my family. Now it’s a tradition to bake it every autumn when the leaves start falling and the craving for pumpkin kicks in.

Ingredients

• Granulated white sugar for the salted caramel: essential for that rich caramel flavor, use high quality for best results
• Unsalted butter: provides creaminess and controls salt levels so you can balance the flavors yourself
• Heavy cream at room temperature: adds smoothness and depth to the caramel sauce
• Vanilla: enhances sweetness and complements the spices in the cake
• Salt for the caramel: heightens the flavor and creates the perfect sweetsalty balance
• All purpose flour spooned and leveled carefully: forms the tender crumb balance when measured correctly
• Ground pumpkin pie spice: the heart of the cake’s flavor, blending cinnamon, nutmeg, and cloves fresh spices make a huge difference
• Baking powder and baking soda: for rise and lightness
• Salt: to enhance all flavors without overpowering
• Unsalted butter softened for creaming: allows proper aeration for a fluffy cake
• Granulated sugar for the cake batter: balances pumpkin’s earthiness
• Eggs at room temperature: for structure and moisture
• Vanilla again: to enrich the cake’s flavor
• Buttermilk at room temperature: tenderizes and adds slight tang that plays well with spices
• Canned pumpkin puree: delivers authentic pumpkin flavor and moisture, choose pure pumpkin, not pie filling
• Unsalted butter softened for frosting: ensures a smooth, spreadable texture
• Cold cream cheese for frosting: adds tang and richness that pairs perfectly with the caramel and spices
• Powdered sugar sifted: for a fluffy, consistent frosting
• Optional orange, green, and brown food coloring: to create decorative pumpkins on top
• Chopped walnuts: add crunch and an extra layer of flavor if desired
• Cinnamon for dusting: enhances the fall aroma and visual appeal

Instructions

Heating the Sugar:

Place the granulated sugar in a medium pot over medium heat. Watch carefully as it slowly melts and turns a deep golden caramel. Stir gently but often to ensure it melts evenly and does not burn. This transformation takes about 10 to 15 minutes and creating a deep caramel color is key for that rich flavor.

Incorporating Butter and Cream:

Once the sugar is fully melted into a golden liquid, add the unsalted butter and stir continuously until it melts and blends uniformly. Slowly pour the room temperature heavy cream into the pot while stirring vigorously to prevent the caramel from hardening or seizing. Stir in vanilla and salt, then remove from heat. Set aside the caramel sauce to cool in a bowl—cooling thickens it slightly and makes it easier to pipe later.

Prepping the Oven and Pan:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Lightly grease a 9 by 9 inch metal baking pan with nonstick spray for easy cake removal. Taking this extra step will prevent sticking and make your cake come out perfectly intact.

Combining Dry Ingredients:

In a medium bowl, whisk together all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Mixing these dry ingredients ahead ensures even distribution so the cake bakes uniformly flavored and rises properly.

Mixing Wet Ingredients:

Using an electric mixer, cream the softened butter and granulated sugar for about two minutes until the mixture looks pale and fluffy. Next, add eggs one at a time, mixing between additions for smooth incorporation. Stir in the vanilla extract.

Adding Pumpkin and Buttermilk:

Beat in the buttermilk and pumpkin puree until blended well. The batter might seem slightly thick or uneven here but that’s normal. Gently fold in the dry ingredients just until incorporated—overmixing will toughen the cake. Pour the batter into your prepared pan and smooth the surface.

Baking the Cake:

Bake for 35 to 38 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs clinging. Allow the cake to cool completely in the pan on a wire rack before continuing. This cooling step is crucial so the cake holds its shape and the caramel filling doesn’t melt.

Whipping the Butter:

Beat the softened butter in a large bowl with an electric mixer for about five minutes. It should become pale, creamy, and noticeably fluffy. This step creates the perfect base for a silky frosting.

Combining Cream Cheese:

Add the cold cream cheese and continue mixing until the two components blend seamlessly into a smooth, fluffy mixture. Gradually sift in powdered sugar and combine it fully to avoid lumps, resulting in a luscious and spreadable frosting.

Coloring the Frosting:

If decorating, separate about one quarter cup of frosting into separate bowls. Add food coloring to each to create orange, green, and brown tinted frosting ideal for piping pumpkin decorations on top of the cake.

Cooling and Poking:

Once cool, carefully flip the cake from the pan onto a serving plate. Use a wooden skewer or chopstick to poke holes spaced about half to one inch apart over the entire cake surface. This step lets the caramel soak in so every bite is infused with flavor.

Filling with Caramel:

Fill a piping bag with the cooled salted caramel sauce and fill each hole generously. If you have extra caramel, use an offset spatula to smooth it on the cake surface, allowing sticky sweetness to coat each slice.

Frosting the Cake:

Spread a thick, even layer of cream cheese frosting over the top of the cake. Use an offset spatula to smooth the frosting beautifully and cover the caramel filled cake completely.

Decorating the Cake:

With the colored frosting, pipe charming little pumpkins and leaves on top. Sprinkle chopped walnuts or dust with cinnamon if you want an extra festive touch and some texture.

My favorite ingredient has to be the pumpkin pie spice blend. Fresh spices bring an unmistakable aroma and warmth that fill the kitchen and make this cake feel like a true fall celebration. I remember my first time making this recipe for a big family gathering; the moment I brought it to the table, everyone gathered around, drawn by the smell, and it disappeared in no time.

Storage tips

Store leftovers covered tightly in the fridge for up to three days. Before serving, bring slices to room temperature so the frosting softens slightly. For longer storage, wrap the cake well and freeze for up to one month. Thaw in the fridge overnight and let stand at room temperature before serving for best texture.

Ingredient substitutions

If you do not have pumpkin puree, try using pureed butternut squash or sweet potatoes for similar moisture and sweetness. For a dairy free version, swap butter for plant based alternatives and use vegan cream cheese in the frosting. To make this gluten free, replace flour with a suitable gluten free baking mix keeping measurements the same.

Serving suggestions

Serve slices with a dollop of lightly sweetened whipped cream or alongside a hot cup of spiced coffee or chai tea to complement the rich autumn flavors. Adding a sprinkle of toasted walnuts on the plate provides a lovely crunch and accentuates the pumpkin spice nicely.

This Pumpkin Poke Cake is truly a special treat that brings the flavors and feeling of fall right to your table. It’s an easy way to impress guests or simply enjoy the season’s best comforts with your family.

Your Recipe Questions Answered

→ Can I prepare the cake ahead of time?

Yes, bake the cake a day early and frost on the day you plan to serve it to preserve freshness.

→ What are good substitutes for pumpkin puree?

Pureed sweet potato or butternut squash work well as alternatives and provide similar texture and flavor.

→ How can I make the caramel sauce in advance?

The salted caramel sauce can be prepared up to a week ahead and gently reheated before use.

→ Is this cake suitable for gluten-free diets?

You can replace the all-purpose flour with a gluten-free blend to accommodate gluten restrictions.

→ How to make the frosting dairy-free?

Use plant-based butter and cream cheese substitutes to create a dairy-free version of the frosting.