Description
Moist pumpkin cake filled with a sweet cream cheese and caramel layer, perfect for fall gatherings or cozy dessert nights.
Ingredients:
1 box spice cake mix (or homemade equivalent)
1 cup canned pumpkin puree
1 tsp pumpkin pie spice
1 cup brown sugar
½ cup unsalted butter
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
Caramel sauce, for drizzling
Instructions:
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Prepare cake mix according to package instructions, adding pumpkin puree and pumpkin pie spice. Bake 30–35 minutes or until a toothpick comes out clean.
While cake is warm, poke holes all over with the handle of a wooden spoon.
Mix cream cheese, brown sugar, powdered sugar, and vanilla until smooth. Spread over the poked cake.
Drizzle caramel sauce on top and refrigerate at least 1 hour before serving.
Prep time: 15 minutes | Bake time: 35 minutes | Total time: 50 minutes | Serves: 12
Step-by-Step Guide
Follow these detailed instructions for a perfect cake every time. First, preheat your oven to 350°F (175°C) and thoroughly grease your 9×13-inch pan. Prepare the spice cake mix as directed on the box, but fold in the full cup of pumpkin puree and the teaspoon of pumpkin pie spice. This ensures a moist, flavorful base. Pour the batter into the pan and bake for 30-35 minutes. The cake is done when the center springs back to a light touch and a toothpick inserted comes out clean.
As soon as the cake is out of the oven, use the handle of a wooden spoon to poke holes across the entire surface, about 1 inch apart. This creates channels for the filling. While the cake cools slightly, prepare the cream cheese layer. In a medium bowl, beat the softened cream cheese until smooth. Add the brown sugar, powdered sugar, and vanilla extract, and beat again until completely combined and creamy. Carefully spread this mixture over the warm cake, pushing it into the holes. Finish with a generous drizzle of caramel sauce. Refrigerate for at least one hour to set before slicing.
Serving Suggestions
This cake is delicious on its own but can be elevated for special occasions. Serve each slice with an extra swirl of caramel sauce and a dollop of freshly whipped cream. For a festive touch, garnish with a sprinkle of chopped toasted pecans or a pinch of cinnamon. It pairs wonderfully with a hot cup of coffee, chai tea, or a glass of cold milk.
How-to Summary
In short: bake a pumpkin-spice cake, poke holes in it while warm, top with a sweet cream cheese and brown sugar filling, drizzle with caramel, and chill. The result is a decadent, multi-textured dessert that’s surprisingly simple to make.
Frequently Asked Questions
Can I make this cake ahead of time? Absolutely. This cake actually benefits from being made a day in advance. The flavors meld, and the texture sets perfectly. Store it covered in the refrigerator.
Can I use homemade spice cake? Yes. Substitute the box mix with your favorite homemade spice cake recipe. Just ensure you have about 9 cups of batter to fill the 9×13 pan.
My cream cheese filling is lumpy. What happened? This is almost always because the cream cheese was not fully softened to room temperature. Let it sit out for 1-2 hours before mixing for a perfectly smooth filling.
How should I store leftovers? Keep the cake covered in the refrigerator for up to 5 days. The filling and moist cake hold up very well when chilled.
Can I freeze this cake? It’s not recommended. The cream cheese layer and the texture of the poked cake can become watery and separate upon thawing.
Common Mistakes to Avoid
- Using cold cream cheese: This leads to a chunky, difficult-to-spread filling. Always soften it first.
- Poking holes after the cake cools: The warm cake absorbs the filling better. Do this step immediately after baking.
- Overbaking the cake: A dry cake won’t soak up the filling properly. Check for doneness a few minutes before the timer goes off.
- Skipping the chill time: Serving the cake too soon will result in a runny, messy slice. Patience is key for clean layers.
Conclusion
This Pumpkin Poke Cake is the ultimate easy dessert for autumn. It masterfully combines the cozy flavors of pumpkin and spice with the rich, creamy tang of cheesecake and caramel. By following the step-by-step guide and avoiding common pitfalls, you’ll create a stunning, crowd-pleasing treat that looks and tastes like you spent hours in the kitchen. It’s the perfect sweet ending to any fall gathering.