Description
A dreamy fall dessert that’s rich, moist, and filled with the warm flavors of pumpkin spice and sweet caramel. Topped with fluffy whipped cream and crunchy pecans, this cake is sure to steal the spotlight at any gathering!
Ingredients:
1 box yellow cake mix
1 can (15 oz) pumpkin puree
3 large eggs
½ cup vegetable oil
1 teaspoon pumpkin pie spice
1 can (14 oz) sweetened condensed milk
1 cup caramel sauce
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Chopped pecans (optional)
Instructions:
Preheat oven to 350°F (175°C) and grease a 9×13-inch pan. (
5 minutes)
In a large bowl, mix cake mix, pumpkin puree, eggs, oil, and pumpkin pie spice until smooth. (
5 minutes)
Pour batter into the pan and bake for 30–35 minutes, until a toothpick inserted comes out clean. (
35 minutes)
Let the cake cool completely in the pan on a wire rack. (
40 minutes)
Poke holes all over the cake with the handle of a wooden spoon or fork, about 1 inch apart. (
5 minutes)
Mix condensed milk with caramel sauce, then pour evenly over the cake to fill the holes. (
3 minutes)
Refrigerate for at least 2 hours to let the flavors soak in. (
2 hours)
Beat whipping cream, powdered sugar, and vanilla until stiff peaks form. (
6 minutes)
Spread whipped cream over chilled cake and top with pecans if desired. (
5 minutes)
Slice, serve, and enjoy this caramel pumpkin delight!
Prep Time: 20 minutes | Cooking Time: 35 minutes | Chill Time: 2 hours | Total Time: 2 hours 55 minutes
Kcal: ~420 kcal | Servings: 12 servings
#PumpkinDessert #CaramelCake #FallBaking #SweetTreats
Step-by-Step Guide
Follow these detailed instructions for a foolproof dessert. First, ensure all ingredients are at room temperature for easier mixing. When combining the wet and dry ingredients, mix just until the batter is smooth to avoid a dense cake. After baking, it is crucial to let the cake cool completely before poking holes; a warm cake will absorb too much of the caramel mixture and become soggy. Use the end of a wooden spoon to create uniform holes. When pouring the caramel and condensed milk mixture, do so slowly to allow it to seep into every hole. For the whipped cream topping, chill your bowl and beaters beforehand to achieve stiff peaks faster.
Serving Suggestions
This cake is decadent on its own but can be elevated with simple additions. Serve each slice with a small drizzle of warm caramel sauce and an extra sprinkle of toasted pecans or sea salt for a sweet-and-salty contrast. For a festive presentation, garnish with a cinnamon stick or a dusting of pumpkin pie spice. Pair it with a hot cup of coffee, chai tea, or a glass of cold milk to balance the richness. It also makes an excellent dessert for Thanksgiving or potlucks when cut into smaller, bite-sized squares.
How-to Summary
In short: mix cake batter with pumpkin, bake, cool, poke holes, soak with a caramel-condensed milk mixture, chill, top with homemade whipped cream and pecans. The key stages are the soaking and chilling, which transform a simple cake into a moist, flavorful masterpiece.
Frequently Asked Questions
Can I use homemade pumpkin puree? Absolutely. Ensure it is unsweetened and has a similar thick consistency to canned puree. You may need to blot excess moisture with a paper towel.
How should I store leftovers? Keep the cake covered in the refrigerator for up to 4 days. The whipped cream may soften but will remain tasty.
Can I make this cake ahead of time? Yes, you can bake the cake and add the caramel soak a day in advance. Add the whipped cream and toppings just before serving for the best texture.
What can I use instead of heavy whipping cream? For a lighter option, use stabilized whipped cream with a bit of cream of tartar, or a non-dairy whipped topping. The flavor will vary slightly.
My cake is very dense. What went wrong? This usually results from overmixing the batter. Mix just until ingredients are incorporated. Also, ensure your baking powder in the cake mix is not expired.
Common Mistakes to Avoid
- Poking holes while the cake is still warm, causing it to become mushy.
- Overmixing the batter, leading to a tough, dense crumb.
- Not letting the cake chill long enough, preventing the caramel from fully setting and soaking in.
- Using whipped cream that is not cold, resulting in a runny topping.
- Pouring the caramel mixture too quickly, which can pool on the surface instead of filling the holes.
Conclusion
This Caramel Pumpkin Poke Cake is the epitome of easy, crowd-pleasing fall baking. By following the detailed steps and avoiding common pitfalls, you create a dessert that perfectly balances moist pumpkin spice cake with luscious caramel and light whipped cream. It’s a guaranteed showstopper that delivers maximum flavor with minimal effort, making any occasion feel special.