Pumpkin season is here, and it's time to celebrate. Luckily, we have this caramel pumpkin poke cake recipe to make it happen. To add even more flavor and texture, we're also added shredded apple and toasted pecans to the batter. Once out of the oven and cool, slather the cake with piles of fluffy homemade whipped cream and a sprinkle of pumpkin pie spice.
What Is a Poke Cake?
A poke cake is traditionally made in a 9x13-inch pan. Once baked, the cake has holes poked into it and then a liquid is poured on. This helps keep the cake extra moist and flavorful. The cake is often finished with whipped cream or whipped topping. Poke cakes come in all flavor combinations, thought the classic recipe is often made with yellow cake and strawberry-flavored gelatin.
Ingredients
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2 1/2 cups all purpose flour
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2 tsp baking powder
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2 tsp pumpkin pie spice
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1 1/2 tsp ground cinnamon
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1 tsp baking soda
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1/2 tsp salt
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1 (15-oz can) pumpkin
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1 cup packed brown sugar
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3/4 cup vegetable oil
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2 large eggs, at room temperature
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1 1/2 tsp vanilla
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3/4 cup plus 3 Tbsp. granulated sugar, divided
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1 cup peeled, shredded Granny Smith or Golden Delicious apples
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2/3 cup chopped, toasted pecans or walnuts
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1/2 cup caramel-flavor ice cream topping
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3 cups heavy cream, divided
Directions
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Mix Ingredients
Preheat oven to 350°F. Grease a 13 ×9-inch baking pan. In a large bowl whisk together first six ingredients (through salt). In a separate large bowl whisk together next five ingredients (through vanilla) and the 3/4 cup granulated sugar until well combined.
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Fold Until Combined
Add pumpkin mixture to flour mixture; whisk until almost combined. Fold in apples and pecans until just combined. Spread batter evenly in prepared pan.
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Bake
Bake until a toothpick comes out clean, 30 to 40 minutes. Cool cake in pan on a wire rack 15 minutes.
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Drizzle with Caramel
In a bowl whisk together caramel topping and 1 cup of the cream until well combined. Use a fork to poke cake all over at 1/2-inch intervals. Slowly pour and spread caramel mixture evenly over cake. Cover and chill at least 3 hours or up to 24 hours.
Test Kitchen Tip: Using both hands, pour and spread the cream-caramel mixture at the same time over the cake to help it evenly soak into the cake
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Make Whipped Cream
In a large bowl beat the remaining 2 cups cream and 3 Tbsp. granulated sugar with a mixer on medium until just starting to thicken, about 2 minutes. Increase speed to high; beat until stiff peaks form, about 1 minute.
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Assemble and Serve
To serve, spread whipped cream evenly over top of cake. Sprinkle with additional pecans and pumpkin pie spice. Chill the cake with the whipped cream, uncovered, about 1 hour for easier cutting.
How to Store Pumpkin Poke Cake
To store this pumpkin poke cake recipe, place the finished cake with whipped cream, covered, in refrigerator for up to 3 days.
Nutrition Facts (per serving)
| 621 | Calories |
| 40g | Fat |
| 61g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 621.3 | |
| % Daily Value * | |
| Total Fat 40.4g | 52% |
| Saturated Fat 15.4g | 77% |
| Cholesterol 98.2mg | 33% |
| Sodium 363.1mg | 16% |
| Total Carbohydrate 61.3g | 22% |
| Dietary Fiber 2.1g | 8% |
| Total Sugars 38.8g | |
| Protein 6.5g | 13% |
| Vitamin D 1.1mcg | 6% |
| Vitamin C 2.2mg | 2% |
| Calcium 127.5mg | 10% |
| Iron 2.1mg | 11% |
| Potassium 245.8mg | 5% |
| Fatty acids, total trans 1.1g | |
| Vitamin D 44.3IU | |
| Alanine 0.2g | |
| Arginine 0.3g | |
| Ash 2g | |
| Aspartic acid 0.4g | |
| Caffeine 0mg | |
| Carotene, alpha 962.1mcg | |
| Choline, total 43.4mg | |
| Copper, Cu 0.2mg | |
| Cystine 0.1g | |
| Energy 2598.8kJ | |
| Fluoride, F 5.5mcg | |
| Folate, total 59.2mcg | |
| Glutamic acid 1.6g | |
| Glycine 0.2g | |
| Histidine 0.1g | |
| Isoleucine 0.3g | |
| Leucine 0.5g | |
| Lysine 0.3g | |
| Methionine 0.1g | |
| Magnesium, Mg 24.5mg | |
| Manganese, Mn 0.6mg | |
| Niacin 1.8mg | |
| Phosphorus, P 130.3mg | |
| Pantothenic acid 0.7mg | |
| Phenylalanine 0.3g | |
| Phytosterols 34.3mg | |
| Proline 0.6g | |
| Retinol 254.3mcg | |
| Selenium, Se 13.9mcg | |
| Serine 0.3g | |
| Starch 0g | |
| Theobromine 0mg | |
| Threonine 0.2g | |
| Vitamin E (alpha-tocopherol) 2.3mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.2g | |
| Valine 0.3g | |
| Vitamin A, IU 2981.4IU | |
| Vitamin A, RAE 360.7mcg | |
| Vitamin B-12 0.2mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 29.9mcg | |
| Water 91.1g | |
| Zinc, Zn 0.8mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
