Our favorite pumpkin dessert ever: Caramel Pumpkin Poke Cake.
My husband has to work so we won’t be joining my sisters and parents for Thanksgiving this year.
With that being said, there are NO RULES for our little family’s Thanksgiving dinner.
Some of my family doesn’t love pie, so I’m going to be making this Caramel Pumpkin Poke Cake for our Thanksgiving dinner.
To be honest, I love it even more than pie.
If you have pie haters (or kids) coming to your Thanksgiving, I highly suggest making this. Your guests will go crazy for this recipe.
And if you do love pie, be sure to check out our popular pie recipes:
How to make Caramel Pumpkin Poke Cake:
Step 1: Preheat oven to 350°F and grease a 9 x 13 inch pan with non stick cooking spray.
Step 2: In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
Step 3: In a separate bowl, sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to the wet ingredients, mix throughly and pour into prepared pan.
Step 4: Bake at 350° for 30 to 35 minutes.
Step 5: Remove from oven and let it cool for about 10 minutes. Take a fork and pierce the hot cake all over.
Step 6: Pour 3/4 of the jar a caramel into the holes. Try and spread it around as evenly as possible to every hole. Let it cool completely.
Step 7: For the frosting, beat together the cream cheese and powdered sugar until smooth.
Step 8: Fold in the cool whip until it is fully incorporated.
Step 9: Evenly spread over the cake once it has cooled.
Step 10: Sprinkle on chopped pecans. Drizzle a little of the leftover caramel on the top of the cake.
Related recipe: if you love pumpkin recipes, you’ll love our recipe for the BEST pumpkin chocolate chip cookies ever – made from scratch!
Can I use fresh pumpkin in this recipe?
Fresh pumpkin and canned pumpkin work a little differently.
Fifteen ounces of canned pumpkin is about 2 cups.
A 3-pound pumpkin (meant for pie) will likely give you enough puree for your recipe.
For instructions on how to make your own pumpkin puree, check out this tutorial from Inspired Taste.
Did you know we have a YouTube channel?
We have hundreds of delicious and easy recipes that your family is going to love. We take you through step by step and show you exactly how to make it.
Watch how to make this delicious Caramel Pumpkin Poke Cake:
Looking for more pumpkin desserts?
Complete your Thanksgiving meal with our favorite dishes:
- 30 Minute Dinner Rolls
- Grandma’s Thanksgiving Stuffing
- Green Bean Casserole
- Slow Cooker Creamy Mashed Potatoes
- How To Make Turkey Gravy From Scratch
- Slow Cooker Macaroni and Cheese
- Strawberry Jello Fluff Salad
- Easy Sweet Cornbread
- Simple Pumpkin Pie
- Pumpkin Dump Cake
- Fluffy Cranberry Salad
Caramel Pumpkin Poke Cake
- 4 large eggs
- 1 ⅔ cups white sugar
- 1 cup vegetable oil
- 15 ounces pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 12 ounces caramel topping (we used Smucker's brand)
- 8 ounces cream cheese
- 8 ounces Cool Whip
- 3 cups powdered sugar
- ½ cup chopped pecans
- Preheat oven to 350°F.
- Grease a 9 x 13 inch pan with non stick cooking spray.
- In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
- Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients, mix throughly and pour into prepared pan.
- Bake at 350° for 30 to 35 minutes.
- Remove from oven and let it cool for about 10 minutes. Take a fork and pierce the hot cake all over. Then pour 3/4 of the jar a caramel into the holes. Try and spread it around as evenly as possible. Let it cool completely.
- For the frosting: beat together the cream cheese and powdered sugar until smooth, then stir in the cool whip until all is blended well.
- Evenly spread over the cake once it has cooled. Then sprinkle on chopped pecans.
- Serve with a little drizzle of caramel on the top of the cake.
- This is a great dessert to make for Thanksgiving, especially if you have some people that don’t like pie.
- You can use fresh pumpkin puree – you will need about a 3 pound pumpkin to make enough puree (about 2 cups) for this recipe.
- Mixing Bowl
- 9×13-inch pan
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