Pumpkin Poke Cake
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Ingredients
For the Cake
- Cooking spray, or butter, for greasing
- 1 (15.25-ounce) package yellow cake mix
- 1 large egg
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
For the Glaze
- 1 (12.5-ounce) jar caramel sauce
- 1 (15-ounce) can sweetened condensed milk
- 1/2 teaspoon kosher salt
For the Topping
- 3 cups heavy cream
Instructions
- 1
Gather the ingredients.
- 2
Preheat the oven to 350 F. Grease a 13 x 9 x 2-inch pan with nonstick cooking spray or softened butter.
- 3
In a large bowl, whisk together the cake mix, egg, pumpkin puree, and spices until smooth.
- 4
Transfer the batter to the prepared pan and bake for 25 to 30 minutes, rotating at the halfway point. The cake is ready when a cake tester comes out with a moist crumb or two. Let the cake cool before poking, about 1 hour.
25 min - 5
Using the end of a wooden spoon, poke holes all over surface of the cake.
- 6
In a medium bowl, whisk together the caramel sauce, sweetened condensed milk, and salt, reserving 1/4 cup of the caramel sauce for drizzling when serving.
- 7
Evenly pour the mixture over the cake and into the holes and refrigerate the cake until chilled, about 2 hours.
120 min - 8
In the bowl of a stand mixer, fitted with the whisk attachment, whip the heavy cream on low-speed, gradually increasing the speed to high, until soft peaks form.
- 9
Spread the cream over the cake.
- 10
Slice and serve, drizzling each slice with the reserved caramel before doing so.
Nutrition
Per serving (based on 16 servings)



