Pumpkin Poke Cake (Ready-to-Print Version)

Moist pumpkin cake with salted caramel filling and creamy frosting, perfect for cozy autumn gatherings.

# What You’ll Need:

→ Salted Caramel Sauce

01 - 1/2 cup granulated white sugar
02 - 2 tbsp unsalted butter
03 - 1/2 cup heavy cream, room temperature
04 - 1/2 tsp vanilla extract
05 - 1/4 tsp salt

→ Pumpkin Cake

06 - 2 1/4 cups all-purpose flour
07 - 1 tbsp ground pumpkin pie spice
08 - 1 1/2 tsp baking powder
09 - 1/4 tsp baking soda
10 - 1/2 tsp salt
11 - 10 tbsp unsalted butter, softened
12 - 1 1/2 cups granulated white sugar
13 - 2 large eggs, room temperature
14 - 1 tsp vanilla extract
15 - 1/2 cup buttermilk, room temperature
16 - 1 cup canned pumpkin puree, room temperature

→ Cream Cheese Frosting

17 - 3/4 cup unsalted butter, softened
18 - 6 oz cream cheese, cold
19 - 2 1/4 cups powdered sugar
20 - Orange, green, and brown food coloring (optional)
21 - Chopped walnuts (optional)
22 - Cinnamon for dusting (optional)

# Step-by-Step Guide:

01 - Place sugar in a medium pot over medium heat. Cook, stirring gently, until it melts into a golden liquid, approximately 10-15 minutes.
02 - Add butter to melted sugar and stir until combined. Pour in heavy cream, vanilla, and salt; stir vigorously until smooth. Remove from heat and cool in a bowl.
03 - Preheat oven to 350°F. Grease a 9x9 inch baking pan with non-stick spray for easy release.
04 - In a bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined.
05 - Using an electric mixer, beat softened butter and granulated sugar for about 2 minutes until light and fluffy.
06 - Mix in eggs and vanilla extract until the mixture is smooth and pale.
07 - Add pumpkin puree and buttermilk to the wet mixture, blending until combined.
08 - Gently fold the dry ingredients into the wet mixture until just combined. Pour batter into the prepared pan.
09 - Bake for 35-38 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool completely on a wire rack in the pan.
10 - Beat softened butter with an electric mixer for approximately 5 minutes until pale and fluffy.
11 - Add cold cream cheese and whip until smooth and fully combined. Gradually sift in powdered sugar and beat until fluffy.
12 - Separate about 1/4 cup frosting into small bowls and tint with food coloring for orange, green, and brown hues.
13 - Once the cake is cooled, invert onto a serving plate. Using a wooden stick, poke holes evenly about every 1/2 to 1 inch across the surface.
14 - Fill the holes with cooled salted caramel sauce using a piping bag. Spread any excess caramel evenly with an offset spatula.
15 - Spread a thick, even layer of cream cheese frosting over the top with an offset spatula.
16 - Pipe pumpkin shapes using colored frosting. Optionally, sprinkle chopped walnuts and dust with cinnamon for added flavor and decoration.

# Handy Tips:

01 - All ingredients should be at room temperature for optimal texture and flavor.
02 - Chilling the cake for a few hours before serving enhances flavor blending.
03 - Salted caramel sauce can be prepared up to one week in advance and gently reheated before use.
04 - Substitute all-purpose flour with gluten-free blend to accommodate gluten-free diets.

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