Print

Pumpkin Poke Cake Recipe: Easy Caramel Glaze Fall Dessert

pumpkin poke cake - featured image
Print Recipe

This pumpkin poke cake is a moist, spiced sheet cake infused with homemade caramel glaze that seeps into every bite. It’s an easy, nostalgic fall dessert perfect for gatherings, potlucks, or cozy nights in.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup whole milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • For the caramel glaze:
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt (optional)
  • Optional toppings:
  • 1/2 cup chopped pecans or walnuts
  • Whipped cream, for serving
  • Extra cinnamon or pumpkin pie spice, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Line with parchment paper if desired.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a separate bowl, whisk pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix.
  5. Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cake cool in the pan for 10 minutes. Using the handle of a wooden spoon or thick chopstick, poke holes all over the cake, about 1 inch apart.
  7. For the caramel glaze: In a small saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved and bubbly, about 2 minutes. Slowly add heavy cream, whisking constantly. Cook for another 2-3 minutes until smooth and slightly thickened. Remove from heat, stir in vanilla extract and a pinch of salt.
  8. Pour warm caramel glaze evenly over the cake, letting it sink into the holes. Use a spatula to spread if needed.
  9. Sprinkle with chopped pecans or walnuts if desired. Let cake cool completely to allow caramel to set.
  10. Slice and serve with whipped cream and a dusting of cinnamon. Store leftovers covered at room temperature for 2 days or in the fridge for up to 5 days.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. Dairy-free options include coconut oil and almond milk. Poke holes while cake is warm for best caramel absorption. Let cake rest for a couple hours for deeper flavor. Store covered at room temperature for 2 days or refrigerate for up to 5 days. Freeze individual slices if desired.

Nutrition

Keywords: pumpkin poke cake, caramel glaze, fall dessert, Thanksgiving, easy cake, autumn baking, sheet cake, pumpkin spice, comfort food

Find it online: https://jodierecipes.com/pumpkin-poke-cake-recipe-easy-caramel-glaze-fall-dessert/