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5 from 5 votes

Caramel Pumpkin Poke Cake

Caramel Pumpkin Poke Cake made with a cake mix, pumpkin, caramel and a simple cream frosting on top! Deliciously decadent poke cake recipe that is perfect for fall.
Prep Time15 mins
Cook Time35 mins
Cooling Time1 hr
Course: Dessert
Cuisine: American
Keyword: Caramel Pumpkin Poke Cake
Servings: 18
Calories: 312kcal


  • 1 Spice cake mix
  • 15 oz can pumpkin
  • 1 cup water
  • 3 eggs
  • ½ cup oil
  • ¾ cup caramel topping divided
  • 8 oz cream cheese softened
  • 2 Tbsp milk
  • 1 cup powdered sugar
  • 8 oz Cool Whip thawed


  • Preheat oven to 350°. Mix cake mix, pumpkin, water, eggs and oil until well combined. Pour the batter into a greased 9X13 pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Cool cake for 10 minutes and then poke holes about an inch apart all over the cake with the handle of a wooden spoon.
  • Heat 1/2 cup caramel topping for about 20-30 seconds in the microwave. Pour warm caramel all over the holes in the cake.
  • Allow the cake to cool completely before making the topping.
  • To make the topping, beat the cream cheese, milk and powdered sugar together until smooth. Fold in the Cool Whip and mix completely. Spread topping over the cooled cake.
  • Use the remaining caramel sauce to drizzle across the top of the cake. Refrigerate until ready to serve!


Calories: 312kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 284mg | Potassium: 198mg | Fiber: 1g | Sugar: 23g | Vitamin A: 3920IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg