pumpkin poke cake (Printer-Friendly Version)

Moist pumpkin cake enriched with salted caramel and smooth cream cheese frosting, perfect for cozy moments.

# What You'll Need:

→ Salted Caramel Sauce

01 - 1/2 cup granulated white sugar
02 - 2 tablespoons unsalted butter
03 - 1/2 cup heavy cream, room temperature
04 - 1/2 teaspoon vanilla extract
05 - 1/4 teaspoon salt

→ Pumpkin Cake

06 - 2 1/4 cups all-purpose flour, spooned and leveled
07 - 1 tablespoon ground pumpkin pie spice
08 - 1 1/2 teaspoons baking powder
09 - 1/4 teaspoon baking soda
10 - 1/2 teaspoon salt
11 - 10 tablespoons unsalted butter, softened
12 - 1 1/2 cups granulated white sugar
13 - 2 large eggs, room temperature
14 - 1 teaspoon vanilla extract
15 - 1/2 cup buttermilk, room temperature
16 - 1 cup canned pumpkin puree, room temperature

→ Cream Cheese Frosting

17 - 3/4 cup unsalted butter, softened
18 - 6 ounces cream cheese, cold
19 - 2 1/4 cups powdered sugar
20 - Orange, green, and brown food coloring (optional)
21 - Chopped walnuts (optional)
22 - Ground cinnamon for dusting (optional)

# Steps to Follow:

01 - Heat sugar in a medium saucepan over medium heat, stirring gently until it melts into a golden liquid, approximately 10-15 minutes. Stir in butter until incorporated. Add heavy cream, vanilla, and salt, stirring vigorously until smooth. Remove from heat, transfer to a small bowl, and allow to cool.
02 - Preheat oven to 350°F (175°C). Grease a 9x9 inch metal baking pan with non-stick spray.
03 - In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly blended.
04 - Using an electric mixer, cream softened butter and granulated sugar in a large bowl for 2 minutes until pale and fluffy. Add eggs and vanilla, mixing until smooth.
05 - Add buttermilk and pumpkin puree to the wet mixture, blending until combined. Gently fold in the dry ingredients until just mixed. Pour batter into prepared pan.
06 - Bake for 35-38 minutes or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Cool completely in the pan on a wire rack.
07 - Whip softened butter in a large bowl with an electric mixer for 5 minutes until pale and fluffy. Add cold cream cheese and blend until fully combined. Gradually sift in powdered sugar and whip until light and fluffy.
08 - Divide about 1/4 cup of frosting into small bowls and tint with orange, green, and brown food coloring to create decorative pumpkin shapes.
09 - Invert cooled cake onto a serving plate. Use a wooden stick to poke holes every 1/2 to 1 inch apart across the cake surface.
10 - Transfer cooled caramel sauce into a piping bag. Fill holes evenly with caramel. Smooth any excess over the surface using an offset spatula.
11 - Spread a thick, even layer of cream cheese frosting over the top of the cake with an offset spatula.
12 - Pipe pumpkin shapes using the colored frosting. Optionally, sprinkle chopped walnuts and dust with cinnamon for added flavor and visual appeal.

# Additional Tips:

01 - Ensure all ingredients are at room temperature for optimal texture. Refrigerate cake for a few hours before serving to enhance flavor melding.

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