Cozy Pumpkin Spice Poke Cake Recipe Perfect for Fall

Picture this: the warm aroma of pumpkin spice filling your kitchen, caramel drizzle glistening in the light, and a moist, tender cake that practically melts in your mouth. This Cozy Pumpkin Spice Caramel Poke Cake is the ultimate autumn dessert. It’s the kind of recipe that makes you sigh in satisfaction after the first bite—and it’s dangerously easy to whip up.

The first time I made this cake was on a chilly October afternoon. I remember the leaves crunching underfoot and the crisp air begging for something sweet and comforting. After experimenting with a few recipes, I landed on this gem—a cake so rich and flavorful that my family couldn’t stop sneaking slices. It’s been a tradition ever since, whether for fall gatherings or just a cozy treat to pair with a mug of cider.

Honestly, this cake feels like fall wrapped in a hug. From the subtle spice to the gooey caramel that soaks into every inch of the cake, you’re going to want to bookmark this one. It’s perfect for potlucks, Thanksgiving dessert tables, or even gifting to friends and neighbors. Trust me, once you try it, you’ll be hooked.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under an hour, it’s perfect for last-minute baking cravings.
• Simple Ingredients: You probably have most of these fall staples in your kitchen already.
• Perfect for Fall Gatherings: Whether it’s Thanksgiving or a cozy night in, this cake steals the show.
• Crowd-Pleaser: The gooey caramel and pumpkin spice combo is a hit with everyone—kids and adults alike.
• Unbelievably Delicious: The moist texture and rich flavors are pure autumn magic.

What sets this recipe apart is the poke cake technique—it ensures every bite is soaked in sweet caramel goodness. Unlike other pumpkin cakes, this one strikes the perfect balance between spice and sweetness, making it a unique twist on traditional fall desserts. Plus, it’s so forgiving that even novice bakers can pull it off with ease.

This isn’t just a cake—it’s an experience. It’s the kind of dessert that makes you close your eyes and savor every bite. So grab your pumpkin puree and caramel sauce—it’s time to make some memories.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a rich, flavorful dessert that’s perfect for autumn. Here’s what you’ll need:

• For the Cake:
• 1 box of spice cake mix
• 1 cup pumpkin puree (not pumpkin pie filling!)
• 3 large eggs
• 1/3 cup vegetable oil
• 1/2 cup water
• For the Filling:
• 1 cup caramel sauce (store-bought or homemade)
• For the Topping:
• 1 container of whipped topping (like Cool Whip or homemade whipped cream)
• 1/4 cup caramel sauce (for drizzling)
• Pumpkin spice (for sprinkling)
• Optional: crushed pecans or walnuts for extra crunch

I recommend using high-quality caramel sauce for the best flavor, and if you’re feeling adventurous, you can even make your own! If you’re avoiding dairy, opt for coconut whipped cream and dairy-free caramel sauce.

Equipment Needed

• 9×13-inch baking pan
• Mixing bowls
• Whisk or electric mixer
• Spatula
• Wooden spoon or chopstick (for poking holes)

If you don’t have a 9×13-inch pan, you can use two smaller pans or even a round cake pan—it works just fine, but adjust your baking time accordingly. And let me tell you, poking those holes with a chopstick is oddly satisfying!

Preparation Method

1. Preheat your oven: Set the oven to 350°F (175°C) and grease your 9×13-inch baking pan.
2. Mix the cake batter: In a large mixing bowl, combine the spice cake mix, pumpkin puree, eggs, vegetable oil, and water. Use a whisk or mixer to blend until smooth, but avoid overmixing.
3. Bake the cake: Pour the batter evenly into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for about 10 minutes.
4. Poke the holes: Using a wooden spoon handle or chopstick, poke holes all over the cake, spacing them about an inch apart.
5. Add the caramel filling: Warm the caramel sauce slightly if needed, then pour it generously over the cake, making sure it seeps into the holes. Use a spatula to spread it evenly across the surface.
6. Cool completely: Let the cake cool completely before adding the topping—this is important to avoid melting the whipped cream.
7. Finish with topping: Spread the whipped topping over the cooled cake. Drizzle with extra caramel sauce and sprinkle with pumpkin spice. Add crushed nuts if desired.
8. Chill: Refrigerate for at least 1-2 hours to let the flavors meld. Serve chilled and enjoy!

Cooking Tips & Techniques

• Don’t skip the poking step! This ensures the caramel fills every nook and cranny of the cake, making it extra moist.
• Let the cake cool completely before adding the whipped topping. If it’s even slightly warm, the topping will melt.
• Use a good-quality caramel sauce for the best flavor. If you’re making it from scratch, cook it low and slow to avoid burning.
• If the cake rises unevenly, don’t stress—you can gently press it down with a clean kitchen towel while it’s still warm to even it out.
• For a more decadent version, try swapping the whipped topping with cream cheese frosting—it’s heavenly!

Variations & Adaptations

• Make it Gluten-Free: Substitute the spice cake mix with a gluten-free cake mix—just double-check that all other ingredients are gluten-free.
• Add Chocolate: For a fun twist, drizzle melted chocolate over the top along with the caramel sauce, or add mini chocolate chips to the batter.
• Seasonal Twists: Swap the pumpkin spice for apple pie spice or add diced apples to the batter for a fall-inspired apple caramel poke cake.
• Dairy-Free Option: Use dairy-free whipped topping and caramel sauce for a vegan-friendly version.
• Nuts or No Nuts: Add crushed pecans or walnuts for a nutty crunch, or leave them out for a smoother texture.

I’ve tried the chocolate variation myself, and let me tell you—it’s a game-changer for chocolate lovers!

Serving & Storage Suggestions

This cake is best served chilled, straight from the fridge. Slice it into squares and drizzle extra caramel sauce on top for a beautiful presentation. Pair it with a cup of hot coffee or spiced cider for the ultimate fall treat.

Store leftovers in an airtight container in the refrigerator for up to 5 days. If you need to freeze it, wrap individual slices tightly in plastic wrap and freeze for up to a month. To reheat, let the slices thaw in the fridge overnight and enjoy cold or at room temperature.

The flavors actually deepen as the cake sits, making it even better the next day!

Nutritional Information & Benefits

Here’s a quick look at the estimated nutrition per serving (based on 12 servings):

• Calories: 290
• Fat: 12g
• Carbohydrates: 40g
• Protein: 3g
• Sugar: 25g

Pumpkin is packed with vitamins like A and C, making this cake not just delicious but a little nutritious too! Plus, the spice blend contains warming ingredients like cinnamon and nutmeg, which are known for their antioxidant properties.

Conclusion

If you’re looking for a dessert that captures the essence of fall, this Cozy Pumpkin Spice Caramel Poke Cake is your answer. It’s ridiculously easy, incredibly delicious, and perfect for sharing—or keeping all to yourself!

Cozy Pumpkin Spice Poke Cake Recipe Perfect for Fall

Print Recipe

This Cozy Pumpkin Spice Caramel Poke Cake is the ultimate autumn dessert, featuring a moist, tender cake soaked in gooey caramel and topped with whipped cream and pumpkin spice.

• Author: Amanda
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 box of spice cake mix
• 1 cup pumpkin puree (not pumpkin pie filling!)
• 3 large eggs
• 1/3 cup vegetable oil
• 1/2 cup water
• 1 cup caramel sauce (store-bought or homemade)
• 1 container of whipped topping (like Cool Whip or homemade whipped cream)
• 1/4 cup caramel sauce (for drizzling)
• Pumpkin spice (for sprinkling)
• Optional: crushed pecans or walnuts for extra crunch

Instructions

1. Preheat your oven to 350°F (175°C) and grease your 9×13-inch baking pan.
2. In a large mixing bowl, combine the spice cake mix, pumpkin puree, eggs, vegetable oil, and water. Use a whisk or mixer to blend until smooth, but avoid overmixing.
3. Pour the batter evenly into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for about 10 minutes.
4. Using a wooden spoon handle or chopstick, poke holes all over the cake, spacing them about an inch apart.
5. Warm the caramel sauce slightly if needed, then pour it generously over the cake, making sure it seeps into the holes. Use a spatula to spread it evenly across the surface.
6. Let the cake cool completely before adding the topping to avoid melting the whipped cream.
7. Spread the whipped topping over the cooled cake. Drizzle with extra caramel sauce and sprinkle with pumpkin spice. Add crushed nuts if desired.
8. Refrigerate for at least 1-2 hours to let the flavors meld. Serve chilled and enjoy!

Notes

[‘Don’t skip the poking step to ensure the caramel fills every nook and cranny of the cake.’, ‘Let the cake cool completely before adding the whipped topping to avoid melting.’, ‘Use high-quality caramel sauce for the best flavor.’, ‘If the cake rises unevenly, gently press it down with a clean kitchen towel while it’s still warm.’, ‘For a more decadent version, swap the whipped topping with cream cheese frosting.’]

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 25
• Fat: 12
• Carbohydrates: 40
• Protein: 3

Keywords: Pumpkin spice, caramel poke cake, fall dessert, autumn recipe, Thanksgiving dessert, easy dessert, pumpkin cake