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Easy Pumpkin Spice Poke Cake

A slice of easy pumpkin spice poke cake topped with whipped cream and caramel sauce on a white plate.
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This Easy Pumpkin Spice Poke Cake is a moist, flavorful fall dessert topped with whipped cream cheese frosting and a drizzle of caramel. Perfect for potlucks, holidays, or anytime you crave a cozy seasonal treat.

Ingredients

Scale
  • 1 box (16.5 oz) spice cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 large egg
  • 1/3 cup vegetable oil
  • 2 tsp pumpkin pie spice
  • 1 can (12 oz) sweetened condensed milk
  • 1 block (8 oz) cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 tsp vanilla extract
  • Dash of salt
  • 3.5 cups powdered sugar
  • 1/2 cup heavy whipping cream
  • Salted caramel sauce (to drizzle)
  • Optional toppings: chopped toffee, chocolate shavings, cinnamon sugar, candied pecans, frozen Rolos

Instructions

  1. Preheat oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick spray.
  2. In a large bowl, combine spice cake mix, pumpkin puree, egg, oil, and pumpkin pie spice. Mix using a handheld electric mixer until smooth.
  3. Pour batter into the prepared dish and bake for 25–30 minutes or until a toothpick comes out clean.
  4. While hot, poke holes all over the cake using the handle of a wooden spoon or straw.
  5. Slowly pour the sweetened condensed milk over the cake, letting it soak into the holes.
  6. Let the cake cool completely before frosting.
  7. For the frosting, beat cream cheese and butter together until smooth. Add vanilla, salt, and powdered sugar; beat until fluffy.
  8. In a separate bowl, whip the heavy cream until stiff peaks form.
  9. Gently fold the whipped cream into the cream cheese mixture to create a fluffy frosting.
  10. Spread frosting evenly over cooled cake. Drizzle with caramel sauce and sprinkle with desired toppings.

Notes

  • Let the cake cool completely before frosting to avoid melting the whip.
  • Use full-fat cream cheese and butter for best frosting texture.
  • Make ahead and refrigerate for deeper flavor.
  • Store in the fridge for up to 4 days.
  • For a vegan version, use plant-based substitutes for milk and cream cheese.

Nutrition

Find it online: https://recipeeasily.com/easy-pumpkin-spice-poke-cake/