Pumpkin Caramel Poke Cake

Pumpkin Caramel Poke Cake

The classic poke cake made with pumpkin for the holidays.


Cake Mix

  • 1 – 18 oz spice cake mix + (oil, water and eggs according to box directions)
  • 1/2 – cup pumpkin puree
  • 1/2 – 1 – cup sweetened condensed milk (use your preference)
  • 1 – cup Marzetti Caramel Dip

Whipped Frosting

  • 1 – 3.4 oz package pumpkin spice instant pudding mix
  • 1 – cup milk
  • 1/4 – cup confectioners sugar
  • 1 – 8 oz tub whipped topping, thawed (cool whip)


  • 10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
  • Additional caramel dip for drizzling


  • Preheat oven to 350 degrees. Prepare cake according to package directions adding the oil, eggs, water and pumpkin. Grease and flour a 9 x 13 cake. Pour cake batter into prepared pan and bake until a toothpick inserted in the center comes out clean.
  • While the cake is still warm poke holes 1 – inches apart all over the cake using a wooden spoon handle or a straw. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake.
  • In a medium bowl, stir together the sweetened condensed milk (start with 1/2 cup and add more if needed) and the caramel dip. Pour the caramel mixture over the cake, making sure to fill the holes. It’s OK if the mixture puddles on the sides.
  • Place cake in refrigerator and let cool for one hour. Once cake is cooled, prepare the whipped topping frosting. In a large bowl add the dry pudding mix, confectioners sugar and milk.
  • Using an electric mixer or a kitchen aid with the paddle attachment blend until the mixture starts to thicken. Fold in the whipped topping. Using an off set spatula or knife spread the whipped topping frosting evenly over the top of the cake.
  • Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional drizzled caramel topping. Serve cold and refrigerate any leftovers.


  • If you cannot find pumpkin spice pudding you can substitute with butterscotch or vanilla pudding, and add a dash of pumpkin pie spice. To make the caramel dip easier to drizzle for the garnish, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 – 30 seconds. Using a spoon drizzle caramel on frosted cake.
  • This cake can be prepared the night before you would like to serve it.

Mommy’s Kitchen