This Pumpkin Poke Cake is the perfect fall dessert: a moist, from-scratch pumpkin spice cake soaked with homemade brown sugar caramel and finished with a fluffy cream cheese topping and toasted pecans. It's easy to make ahead, feeds a crowd, and disappears fast at every fall gathering.

Slice of pumpkin poke cake with cream cheese topping, caramel drizzle, and pecans on a white plate

It's one of my favorite easy pumpkin desserts, and one I make every single year. Unlike a lot of poke cake recipes, this one doesn't start with a boxed yellow cake mix or pumpkin pie filling. The cake is made completely from scratch with real pumpkin puree and warm spices, so it tastes like fall in every bite.

Why is it called a poke cake? Because after it bakes, you literally poke holes all over it! A warm caramel sauce gets poured over the top and sinks down into every hole, so each slice has ribbons of caramel running through a tender pumpkin crumb. A cool, creamy topping on top keeps it from being too sweet. It's great for Thanksgiving dessert, fall birthdays, potlucks, and Halloween parties.

Key Ingredients & Substitutions

Pumpkin puree. Use plain canned pumpkin like Libby's 100% pure pumpkin, not pumpkin pie filling. Pie filling is already sweetened and spiced and will throw off the cake. Homemade pumpkin puree works too. Just blot it with paper towels first if it looks watery.
Vegetable oil. Oil (instead of butter) is what keeps this cake so moist, even after a few days in the fridge. Canola oil or any other neutral oil works the same way. Melted coconut oil also works but adds a light coconut flavor.
Warm spices. Cinnamon, cloves, and nutmeg give the cake its classic pumpkin spice flavor. Out of cloves or nutmeg? Swap all three for 2 teaspoons of pumpkin pie spice.
All-purpose flour. Regular all-purpose flour gives the best structure. For a gluten-free version, a 1:1 gluten-free baking flour blend that contains xanthan gum works well in this sturdy, moist cake.
Brown sugar caramel. The homemade caramel is just brown sugar, butter, milk, and vanilla simmered together. It's much easier than traditional caramel because you don't have to melt sugar on its own. In a pinch, you can use about 1 ¼ cups of jarred caramel topping instead, warmed slightly so it pours easily.
Cream cheese and whipped topping. Full-fat block cream cheese makes the smoothest, sturdiest topping. The whipped topping (like Cool Whip) lightens it up and adds sweetness. If you'd rather skip whipped topping, beat 1 cup of heavy cream with ⅓ cup powdered sugar to stiff peaks and fold that in instead.
Chopped pecans. Pecans add a little crunch on top. Walnuts are a good substitute, or leave the nuts off completely for a nut-free cake.

Slice of caramel pumpkin poke cake on a plate with the rest of the cake in a glass baking dish behind it

Helpful Tips

Use the right tool to poke the holes. The round handle of a wooden spoon is the perfect size. It makes holes big enough for the caramel to flow into without tearing up the cake. If you don't have one, a set like this one is inexpensive and handy for all kinds of baking. Any round utensil handle about ¼ inch wide will also work.

Space the holes evenly. I poke about 6 holes in a row, then work my way down the cake, leaving about an inch between each hole. It doesn't have to be perfect. The goal is to give the caramel lots of places to soak in so every slice gets some.

Push the caramel into the holes. After pouring the sauce over the cake, use a spatula to gently spread it around and nudge it into any holes it missed. Save a few tablespoons of caramel for drizzling over the finished cake. It makes it look extra pretty.

Let everything cool before adding the topping. The cream cheese topping will melt and slide right off a warm cake. Let the cake and caramel cool completely, then add the topping and chill the cake for at least 2 hours so the caramel sets and the slices cut cleanly.

Soften the cream cheese first. Leave the cream cheese out for about 30 minutes before you start. Cold cream cheese leaves little lumps in the topping. Beat it until it's completely smooth before adding the cream, then fold in the whipped topping gently so it stays light and fluffy. For a sweeter topping, beat in ½ cup of powdered sugar with the cream cheese.

Close-up of a pumpkin poke cake slice showing caramel soaked into the holes, with a blue towel in the background

Variations

Cake mix shortcut. Short on time? Use a box of Pillsbury Perfectly Pumpkin cake mix, baked in a 9x13 pan according to the package directions, then continue with the caramel and topping.
Sweetened condensed milk soak. For a richer, tres leches-style cake, pour a 14-ounce can of sweetened condensed milk over the cake before the caramel.
Butterscotch pudding filling. Whisk a small box of instant butterscotch pudding with 2 cups of milk and pour it over the cake right after the caramel, before it sets. Butterscotch and pumpkin are a great match.
Salted caramel. Stir ½ teaspoon of flaky sea salt into the caramel sauce and sprinkle a little more over the top of the finished cake.
Apple instead of pumpkin. Craving a different fall flavor? My Apple Spice Poke Cake uses the same poke-and-soak method with apples, cinnamon, and caramel.
Gingersnap crunch. Swap the pecans for crushed gingersnap cookies, or use a mix of both, for extra spice and crunch.

Fork cutting into a slice of pumpkin poke cake topped with caramel and pecans

Serving Ideas

This cake tastes best served chilled, straight from the fridge. Cut it into squares right in the pan and lift the slices out with a cake server that can get under the bottom. It's a moist, slightly messy cake, and that's part of the charm. Drizzle each slice with a little extra caramel and serve with hot coffee, a chai latte, or a glass of cold milk.

Since it's baked in a 9x13 pan and serves 16, it's a natural choice for Thanksgiving, Friendsgiving, and fall potlucks. Make it the night before and it'll be ready when you are. If you're putting together a dessert table, set it out next to a pan of Easy Pumpkin Bars or a warm Pumpkin Dump Cake. For even more ideas, check out my list of the best pumpkin desserts.

Spoonful of pumpkin poke cake held above a slice on a white plate

Storing & Freezing

Because of the cream cheese topping, this cake needs to stay in the refrigerator. Don't leave it out at room temperature for more than about 2 hours. Cover the pan tightly and it will keep for up to 4 days. I like to bake mine in a 9x13 glass baking dish that comes with a lid, so I can just pop the lid on and slide it into the fridge. The cake actually gets better on day two, once the caramel has had time to soak all the way through.

You can freeze pumpkin poke cake for up to 2 months. For the best texture, freeze the cake after adding the caramel but before the topping. Wrap it tightly in plastic wrap and foil. Thaw it overnight in the fridge, then add the cream cheese topping, pecans, and caramel drizzle before serving. You can also freeze individual frosted slices in an airtight container. The topping will be a bit softer after thawing, but it still tastes great. Let them thaw in the fridge before serving.

Whole pumpkin poke cake in a glass baking dish with cream cheese topping, caramel drizzle, and chopped pecans

More Pumpkin Desserts

If you loved this pumpkin poke cake, here are a few more pumpkin treats you might enjoy:

Recipe

Slice of pumpkin poke cake with cream cheese whipped topping, caramel drizzle, and pecans on a white plate

Easy Pumpkin Poke Cake

A moist, from-scratch pumpkin spice cake soaked with homemade brown sugar caramel and topped with a fluffy cream cheese layer and pecans. An easy make-ahead fall dessert that feeds a crowd.

4.7 from 36 votes

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Prep Time 25

Cook Time 35

Cool & Chill Time 3

Total Time 4

Course Desserts

Cuisine American

Servings servings

Calories 560 kcal

Equipment

9 x 13 Baking Dish with Lid

Ingredients

Cake

1 ½ cups granulated sugar
1 cup vegetable oil
15 ounces pumpkin puree canned, not pumpkin pie filling
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Caramel Sauce

1 cup brown sugar
½ cup unsalted butter
½ cup milk
1 teaspoon vanilla extract

Whipped Topping

16 ounces cream cheese softened
½ cup heavy whipping cream
1 teaspoon vanilla
8 ounces whipped topping such as Cool Whip, thawed
½ cup chopped pecans

Instructions

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
In a large mixing bowl, whisk together the granulated sugar, vegetable oil, pumpkin puree, eggs, and 2 teaspoons vanilla until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and nutmeg. Add the dry ingredients to the pumpkin mixture and stir just until no dry streaks remain. Don't over-mix.
Pour the batter into the prepared baking dish and spread it into an even layer.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set the pan on a wire rack to cool for about 20 minutes.
While the cake bakes, make the caramel sauce: add the brown sugar, butter, and milk to a small saucepan over medium heat. Stir often until the butter melts and the mixture comes to a gentle boil, then simmer for 3 to 5 minutes, stirring constantly, until it thickens slightly. Remove from the heat and stir in 1 teaspoon vanilla. Let the sauce cool for 10 minutes.
Use the round handle of a wooden spoon to poke holes all over the warm cake, about 1 inch apart.
Set aside about ¼ cup of the caramel for drizzling. Pour the rest over the cake and use a spatula to gently spread it into the holes. Let the cake cool completely to room temperature, about 1 hour.
Make the topping: beat the softened cream cheese with an electric mixer until completely smooth. Beat in the heavy cream and 1 teaspoon vanilla until fluffy, then gently fold in the thawed whipped topping.
Spread the cream cheese topping evenly over the cooled cake.
Drizzle the reserved caramel over the top and sprinkle with the chopped pecans.
Cover and refrigerate for at least 2 hours, or overnight, before slicing. Serve chilled.

Video

Notes

Use the round handle of a wooden spoon to poke the holes. If you don't have one, the back of any round-handled utensil about ¼ inch wide works.

For a sweeter topping, beat ½ cup powdered sugar into the cream cheese. For a cake mix shortcut, bake a 15.25-ounce box of pumpkin or spice cake mix in a 9x13 pan according to the package directions, then continue with step 6.

Store covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1gCalories: 560kcalCarbohydrates: 53gProtein: 6gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 95mgSodium: 250mgPotassium: 194mgFiber: 2gSugar: 38gVitamin A: 4888IUVitamin C: 1mgCalcium: 115mgIron: 2mg

Nutrition details are an estimate, per serving.

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