pumpkin poke cake

This Pumpkin Poke Cake captures the essence of fall with its rich pumpkin spice flavor and a luscious salted caramel surprise hidden inside. This cake is wonderfully moist thanks to the poke cake technique where caramel seeps into every bite. Topped with creamy cream cheese frosting and decorated with charming pumpkin shapes, it is a dessert that is as beautiful as it is delicious. Perfect for holiday gatherings or a cozy night in, this cake promises that warm, comforting feeling of autumn with every forkful.

When I first made this cake, it quickly became a tradition at our fall celebrations because everyone couldn't get enough of the caramel surprise inside. It's now one of those recipes I get asked to bake every year as the seasons change.

Ingredients

• Salted Caramel Sauce: Granulated white sugar caramelizes to a deep golden flavor key to authentic caramel, Unsalted butter for richness and smooth texture, Heavy cream at room temperature ensures mixture combines smoothly, Vanilla enhances flavor complexity, Salt balances sweetness perfectly
• Pumpkin Cake: Allpurpose flour spooned and leveled forms the cake's tender crumb, Pumpkin pie spice infuses classic autumn warmth use a fresh blend for best aroma, Baking powder and baking soda provide the lift for a soft batter, Salt enhances all the flavors, Unsalted butter softened adds richness and moisture, Granulated white sugar sweetens and helps achieve tender cake, Eggs at room temperature important for proper mixing and texture, Vanilla adds sweetness and elegance, Buttermilk at room temperature tenderizes and adds subtle tang, Canned pumpkin puree at room temperature the star ingredient for seasonal flavor
• Cream Cheese Frosting: Unsalted butter softened adds creamy richness, Cold cream cheese sharpness balances sweetness, Powdered sugar smooth sweetness and texture, Optional food coloring for decorative fall colors, Optional chopped walnuts add crunch and texture, Optional cinnamon adds warm spice topping

Instructions

Heating the Sugar:

Start by placing the granulated sugar in a medium pot over medium heat. Allow it to cook gently without stirring too much until it melts completely and turns a golden amber. This process may take 10 to 15 minutes and requires careful attention because caramel can burn quickly at the end stages. A wooden spoon can be used to stir very lightly only when it is melting unevenly.

Incorporating Butter and Cream:

Once the sugar has melted into a smooth liquid, add the butter and stir until fully combined and buttery smooth. Next, pour in the room temperature heavy cream, vanilla, and salt while stirring vigorously to blend. This will bubble vigorously so be cautious. Remove the pot from heat and set aside to cool into a thick caramel sauce.

Prepping the Oven and Pan:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease a 9 inch square metal baking pan thoroughly with non stick spray to ensure easy cake release.

Combining Dry Ingredients:

In a bowl, whisk together the allpurpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Sifting in the baking soda and powder together will help them distribute evenly for a consistent rise.

Mixing Wet Ingredients:

Cream the softened butter and granulated sugar in a large mixing bowl with an electric mixer at medium speed. Beat for about two minutes until pale and fluffy, then beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next.

Adding Pumpkin and Buttermilk:

Mix in the buttermilk and pumpkin puree. Don't worry if the mixture looks slightly curdled or odd before the flour is added. Gently fold in the dry ingredients just until combined to avoid overmixing. Pour the batter evenly into the prepared pan.

Baking the Cake:

Bake for 35 to 38 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs. Cooling the cake completely in the pan on a wire rack is important before moving on to the next steps.

Whipping the Butter for Frosting:

Beat the softened unsalted butter with an electric mixer on medium high speed for about five minutes until it is very light and fluffy.

Combining Cream Cheese:

Add the cold cream cheese and whip thoroughly until smooth and combined. Slowly add the powdered sugar, a little at a time, beating after each addition until fluffy and creamy.

Coloring the Frosting:

If desired, separate a small portion of the frosting into different bowls and tint with food coloring to orange, green, and brown for decorating pumpkins and leaves.

Cooling and Poking the Cake:

Turn the cooled cake out onto a serving plate with the bottom side up. Using a wooden stick or skewer, poke holes about every half to one inch all over the cake surface, being careful not to break it apart.

Filling with Caramel:

Transfer the cooled salted caramel sauce to a piping bag or resealable bag with a small corner snipped off. Pipe the caramel carefully into each hole, filling them generously. Spread any extra caramel gently over the cake top if desired.

Frosting the Cake:

Spread a thick, even layer of cream cheese frosting on top using an offset spatula. Smooth the sides neatly for a polished look.

Decorating the Cake:

Use the tinted frostings to pipe pumpkin shapes or little leaves atop the cake. For extra texture, sprinkle chopped walnuts and dust lightly with cinnamon.

The pumpkin puree is my favorite ingredient because it brings such a vibrant color and authentic autumn flavor that no spice mix can replicate. One memorable fall, I brought this cake to a family dinner, and everyone was amazed by the surprise caramel inside. It quickly became a new tradition for us.

Storage tips

Store any leftover cake covered tightly in the refrigerator to keep it moist and fresh for up to three days. When refrigerated, the cake firms up, making slicing easier. You can also freeze it for about one month. Wrap tightly in plastic wrap and then foil to prevent freezer burn and thaw overnight in the fridge for best results.

Ingredient substitutions

Use pureed sweet potato or butternut squash instead of canned pumpkin if preferred; they provide slightly different but equally delicious natural sweetness. For dairy free frosting, choose plant based butter and cream cheese along with powdered sugar. To make the cake gluten free, replace allpurpose flour with a gluten free baking blend and add an extra teaspoon of baking powder to help with fluffiness.

Serving suggestions

Serve this cake with a dollop of whipped cream or vanilla ice cream to enhance the creamy texture. Pair with a cup of spiced coffee or chai tea for true autumn indulgence. A sprinkle of chopped toasted walnuts on the plate adds delightful crunch.

The warmth of pumpkin combined with salted caramel is a match that never gets old during fall. This cake is a true expression of the season's flavors with the extra surprise of gooey caramel hidden in every slice.

Common Questions About Recipes

→ Can I prepare the cake in advance?

Yes, the cake can be baked a day early and frosted just before serving to maintain freshness and texture.

→ Are there alternatives to pumpkin puree?

Pureed sweet potato or butternut squash work well as substitutes, offering similar moisture and flavor.

→ How to make salted caramel sauce ahead of time?

Salted caramel sauce can be made up to a week in advance and gently reheated before use.

→ Is it possible to make this cake gluten-free?

Substitute all-purpose flour with a gluten-free baking blend to create a gluten-free version without compromising texture.

→ Can the frosting be dairy-free?

Yes, by using dairy-free butter and cream cheese alternatives, you can create a delicious dairy-free frosting.