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+ servings
Pumpkin Poke Cake with cream cheese and caramel

Pumpkin Caramel Cream Cheese Poke Cake

A decadent, homemade poke cake full of yummy pumpkin and caramel flavor. A favorite fall dessert!
Print Recipe
Keywordpoke cake, pumpkin
Servings15 pieces



  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 15 ounce can pumpkin puree
  • 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


  • 16 ounces cream cheese
  • 2 cups powdered sugar add more if you like your topping sweeter.
  • ½ cup heavy whipping cream
  • 1 teaspoon vanilla
  • 8- ounce container whipped topping
  • ½ cup chopped pecans



  • Preheat oven to 350 degrees.
  • Combine first 5 ingredients in a large mixing bowl. Stir until combined.
  • Add remaining cake ingredients to the wet ingredients. Mix until just incorporated, being careful not to overmix.
  • Spray a 9x13 pan with non-stick cooking spray, and then pour batter into the cake pan.
  • Bake cake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove cake from oven and let cool on a cooling rack.
  • Add brown sugar, unsalted butter, and milk to a small saucepan and heat over medium heat to make the caramel sauce, frequently stirring until thickened. Remove the pan from the burner, and add vanilla.
  • Let the caramel sauce cool.
  • Poke holes in the cake with the end of a rounded wooden spoon.
  • Pour caramel sauce over the cake and push into the holes, making sure to reserve some sauce for the top of the cake.
  • Beat the cream cheese until smooth and then mix in the powdered sugar, heavy cream, and vanilla. Fold in the whipped topping, and then spread the cream cheese mixture over the top of the cake.
  • Decorate the top of the cake with drizzles of caramel and chopped pecans.


To save time, if you like...use a spice cake mix for the cake and purchased caramel topping. It isn't as yummy but I doubt anyone will complain!
Just follow the instructions exactly as if you made the cake and the caramel. 


Calories: 548kcal | Carbohydrates: 72g | Protein: 7g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 105mg | Sodium: 212mg | Potassium: 254mg | Fiber: 2g | Sugar: 56g | Vitamin A: 5212IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 2mg