Pumpkin Caramel Poke Cake with Cream Cheese Frosting

Prep time: 45 minutes Baking time: 22 to 24 minutes Makes: 20 pieces of cake



2 cups all purpose flour

1 cup packed brown sugar  ( I only use Dixie Crystals sugars)

1/2 cup granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

2 and 1/2 teaspoons cinnamon

1/2 teaspoon vanilla extract ( I use Nielsen Massey)

1 cup pumpkin puree

1 cup canola oil

4 large eggs

1 can condensed milk for pouring over the baked cake ( I used Eagle Brand)

1 jar caramel topping for pouring over the baked cake ( I used Hersheys)

Cream cheese frosting

2, 8 ounce packages of full fat cream cheese, at room temperature

1/2 cup unsalted butter, at room temperate

1 teaspoon vanilla extract

3 cups confectioners sugar


Preheat your oven to 350 degrees.  Butter and flour a 9″x13″ baking pan. ( I used a pyrex baking pan because you can really see all of the pretty cake when it’s done.)

In a large bowl, whisk together all of the dry ingredients.  In another bowl, whisk together the oil, eggs, vanilla and pumpkin puree. Add to the dry mixture and whisk together until just combined.

Pour the batter into your prepared pan.  Bake for 10 minutes and rotate your pan.  Bake another 12 to 14 minutes or until the cake is done in the center and springs back.

Take cake out and cool for 30 minutes.

With the bottom of a wooden spoon, poke holes all over the cake. (About 5 per row)

Pour the condensed milk over cake, then spread with an offset spatula to make sure it is all absorbed.

Pour about a cup of the caramel topping over the condensed milk and spread with an offset spatula.

Place cake in the fridge while you prepare the frosting.  The cake needs to be completely chilled before frosting.

In the bowl of your stand mixer, beat the cream cheese and butter until creamy and combined.  Add vanilla and confectioners sugar, one cup at a time.  Mix until the frosting is smooth and creamy.

When the cake is completely cooled, frost with the cream cheese frosting.  Drizzle the remaining caramel over the top, or you can pour the remaining caramel into a squeeze bottle and draw horizontal lines across the cake.  Drag a knife up and down through the lines to achieve the look of the cake in the photo, or make up your own design. Either way, you can’t go wrong because this cake is incredible and your friends and family will flip!!! 🙂