Grab a slice of this delicious fall cake! Moist pumpkin cake filled with caramel sauce topped with a homemade brown sugar whipped cream & toffee bits! Can someone say delicious? Even better, this dessert will feed a crowd and it is super easy to make. Let’s start off with how to make the cake down below! Happy Baking!
How To Make Caramel Pumpkin Poke Cake:
For the dry mixture combine:
- 2½ cups (312g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
For the wet mixture combine:
- 1 cup (240 ml) vegetable oil
- 1¾ cup (350g) light or dark brown sugar
- 3 eggs
- 1 cup (249 g) pumpkin puree
- 2 tsp vanilla extract
Next, add the dry into the wet, mix to combine, and pour into a prepared 9×13 baking dish and bake at 350F for 25-30 minutes and done! See I told you it was simple.
Now onto the assembly: Once the cake is cooled, use the end of a wooden spoon to poke about one hole per serving, I did about 18 holes in a 3×6 pattern. Poke halfway down the cake, not all the way to the bottom.
Pour caramel topping in the holes and over the cake, enough to fill every hole and a thin layer on the top of the cake.
Make the whipped cream by beating the heavy cream in a large bowl with a hand mixer or in a stand mixer fitted with a paddle attachment on high for about one minute then slowly add in brown sugar and whip until stiff peaks form.
Spread whipped cream over the cake and finish with sprinkling chopped toffee bar.
Refrigerate at least 3 hours before serving, this dessert can be made the night before.
Wow look at that drip of caramel! So delicious! I’m giving you a fair warning here: you may get tired of the compliments coming at you from this cake! Let me know how it turns out in the comments below! Find more of my pumpkin recipes like my mini pumpkin cheesecakes and my chewy pumpkin butterscotch cookies on my blog. Thanks for stopping by!
~The Big Booty Baker
Caramel Pumpkin Spice Poke Cake
Ingredients
- 2½ cups (312g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 cup (240 ml) vegetable oil
- 1¾ cup (350g) light or dark brown sugar
- 3 eggs
- 1 cup (249 g) pumpkin puree
- 2 tsp vanilla extract
- 1 jar caramel topping
- 1 cup ( 240 ml) heavy whipping cream
- ½ cup (100g) light or dark brown sugar
- 1 toffee bar chopped
Instructions
- Preheat the oven to 350°F and grease a 9×13 pan; set aside.
- In a large bowl whisk together all of the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together; set aside.
- In a medium bowl whisk together oil, brown sugar, eggs, pumpkin puree, and vanilla. Pour wet ingredients into dry mixture and whisk until combined.
- Spread batter evenly in the 9×13 pan and bake for 25-30 minutes or when a toothpick comes out clean. Cool completely.
- Once the cake is cooled, use the end of a wooden spoon to poke about one hole per serving, I did about 18 holes in a 3×6 pattern. Poke halfway down the cake, not all the way to the bottom.
- Pour caramel topping in the holes and over the cake, enough to fill every whole and a thin layer on the top of the cake.
- Make the whipped cream by beating the heavy cream in a large bowl with a hand mixer or in a stand mixer fitted with a paddle attachment on high for about one minute then slowly add in brown sugar and whip until stiff peaks form.
- Spread whipped cream over the cake and finish with sprinkling chopped toffee bar.
- Refrigerate at least 3 hours before serving, this dessert can be made the night before.