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Yields:
12 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 30 mins
Cal/Serv:
342
We can't let fall pass without making as many pumpkin desserts as possible. This easy poke cake is filled with caramel and topped with whipped cream for an exceptionally fall treat.
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
- 1
box vanilla cake mix
- 1
(15-oz.) can pumpkin puree
- 1
(10-oz.) jar caramel
- 1
(8-oz.) container whipped topping
Pumpkin pie spice, for garnish
- 1/4 cup
toasted chopped pecans
Directions
- Step 1Preheat oven to 350° and line a 9"-x-13” pan with parchment. In a large bowl, combine cake mix and pumpkin puree and whisk until smooth. Spread batter into prepared pan and bake until a toothpick inserted into the middle of the cake comes out clean, 27 to 30 minutes. Let cake cool completely.
- Step 2Using the back of a wooden spoon, poke holes all over surface of the cake. Pour caramel to fill holes.
- Step 3Spread whipped topping all over the top of cake, then sprinkle with pumpkin pie spice and drizzle with more caramel. Sprinkle with chopped pecans.
- Step 4Cut into squares and serve.
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