Imagine a dessert that captures the essence of autumn in every single bite - rich, moist, and absolutely irresistible! This Caramel Drizzled Pumpkin Poke Cake is not just a dessert; it's a culinary experience that will transform your ordinary gathering into an extraordinary celebration of flavors. With its decadent layers of pumpkin-spiced cake, creamy caramel, and luxurious condensed milk, this recipe promises to become your new seasonal obsession that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
- 1 cup whipped topping
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray.
- In a large mixing bowl, combine yellow cake mix, pumpkin puree, eggs, vegetable oil, ground cinnamon, and ground nutmeg. Mix thoroughly until a smooth batter forms.
- Pour the cake batter into the prepared baking pan, spreading evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cake from oven and let cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes evenly across the entire surface of the warm cake.
- Slowly pour sweetened condensed milk over the cake, ensuring it seeps into the holes.
- Drizzle 3/4 cup of caramel sauce over the cake, allowing it to fill the holes and cover the surface.
- Refrigerate the cake for at least 2 hours to allow flavors to meld and cake to set.
- Before serving, top with whipped topping, remaining caramel sauce, and sprinkle with chopped pecans if desired.
- Slice and serve chilled. Store any remaining cake in the refrigerator for up to 4 days.
Tips
- Room Temperature Ingredients: Ensure eggs and other ingredients are at room temperature for a smoother, more consistent batter.
- Hole-Poking Technique: Use the handle of a wooden spoon or a chopstick to create evenly spaced holes. The more holes, the more caramel and condensed milk will soak into the cake!
- Chill for Maximum Flavor: Refrigerating the cake for at least 2 hours allows the flavors to meld and the cake to absorb all the delicious moisture.
- Make Ahead Friendly: This cake actually tastes better the next day, making it perfect for advance preparation.
- Topping Variations: While pecans are optional, they add a delightful crunch. You can also experiment with toasted pumpkin seeds or a sprinkle of sea salt.
- Storage Tip: Always store in the refrigerator and consume within 4 days for the best taste and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 55mg
