Salted Caramel Pumpkin Cake

Why This Pumpkin Cake Is So Good

• Poke cakes are one of my favorite things to make. I’ve got a whole lineup of them, from Sweet Potato Casserole Cake to Cherry Limeade Poke Cake, and this pumpkin version might be my favorite for fall.
• Poking holes in the warm cake lets the caramel soak all the way through, not just glaze the top.
• Pumpkin puree keeps the crumb moist for days, so this cake actually tastes better the next day.
• It’s a sheet cake, so there’s no layering or leveling. You mix, bake, poke, and frost.

Key Ingredient Notes

• Eggs – let them come to room temperature before you start. Room temperature eggs incorporate more air when beaten, which helps give this cake its light texture.
• Pumpkin puree – use pure pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices mixed in, which throws off the balance of this recipe.
• Salted caramel topping – this both soaks into the cake and gets drizzled over each slice, so grab an extra jar if you want to serve more of it at the table. You can also use regular caramel if you don’t want the salted part.
• Cream cheese – let it come to room temperature before beating, or the frosting will end up lumpy instead of smooth.
• Salted butter – using salted butter in the frosting, instead of unsalted, keeps that salty edge going all the way through the cake, not just in the caramel.
• Coarse salt – a flaky sea salt works better here than table salt, since it adds a pop of texture instead of dissolving in completely.

How to Make Salted Caramel Pumpkin Poke Cake

1. Beat the eggs and sugar – Beat them together on medium-high speed for a minute or two, until the mixture turns pale and slightly thickened. This step builds air into the batter, which helps keep the cake light.
2. Drizzle in the oil – Add the oil in a slow stream while the mixer keeps running. Adding it gradually like this gives the cake a noticeably softer crumb than dumping it all in at once.
3. Add the pumpkin and caramel – Lower the speed to medium and beat in the pumpkin puree and caramel topping until combined. Mixing on a lower speed here keeps the batter from splashing, since pumpkin puree is thick and heavy.
4. Mix in the dry ingredients – Lower the speed further and add the flour, baking powder, baking soda, and pumpkin pie spice. Mix until just combined, then scrape the bowl to catch any unmixed batter at the bottom.
5. Bake – Pour the batter into a greased and floured 9×13 pan, spreading it evenly. Bake at 350°F for 34-36 minutes, until a toothpick inserted in the center comes out clean.
6. Poke and soak – Let the cake cool for about 10 minutes, then poke holes all over it with the handle of a spoon. Pour the caramel topping over the cake while it’s still warm, making sure to hit every hole. Warm cake absorbs caramel much better than a fully cooled one.
7. Cool completely – Let the cake cool all the way before frosting. Frosting a warm cake will melt right off.
8. Make the frosting – Beat the butter and cream cheese together on medium-high speed until smooth, about 2 minutes. Lower the speed and add the powdered sugar and vanilla, then raise the speed back up and beat for 3-4 minutes, until light and fluffy. Beating this long is what gives the frosting its light, spreadable texture instead of a dense one.
9. Frost and finish – Spread the frosting evenly over the cooled cake. Drizzle each slice with extra caramel and a pinch of coarse salt right before serving, if you’d like.

Pumpkin Poke Cake Recipe FAQ

How to Store Leftover Pumpkin Poke Cake

• Refrigerator: keep the cake covered with plastic wrap or in an airtight container for up to 4-5 days.
• Serving: this cake is fine served straight from the fridge, but a few minutes at room temperature softens the frosting a little.

More Recipes From Me

• Pumpkin Cheesecake Pie
• Chocolate Pumpkin Cheesecake
• Pecan Caramel Pumpkin Cheesecake
• Cinnamon Roll Cheesecake
• Hummingbird Poke Cake