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Pumpkin Salted Caramel Poke Cake

Enjoy the flavors of fall with this easy to make Pumpkin Salted Caramel Poke Cake.
Pumpkin Salted Caramel Poke Cake - Poke Cake made with a pumpkin cake mix and salted caramel topping.
Pumpkin season is in full swing and I have another great recipe for you. This one combines the goodness of pumpkin with salted caramel. This poke cake is made with a cake mix, which makes it very simple to bake. It is topped with both cream cheese frosting and salted caramel for a delicious bite after bite. You will also enjoy this Pumpkin Spice Tres Leche Cake or Pumpkin Spice Microwave Fudge.

Pumpkin Salted Caramel Poke Cake Recipe

This recipe requires seven simple ingredients. It uses a pumpkin cake mix and a can of cream cheese frosting.

The cake ingredients are mixed and baked together according to the package. The cake is poked once it comes out of the oven and the sweetened condensed milk and salted caramel sauce are poured into the holes. Once the cake cools, frost it with the cream cheese icing and drizzle salted caramel sauce on top. YUM!

At first, I was a little skeptical about the combination of caramel and pumpkin, but it was really good. It is a fantastic combination of flavors. I baked it in a disposable foil pan and took it to a potluck. It disappeared quickly! Have you had pumpkin and salted caramel before?
Pumpkin Salted Caramel Poke Cake - Try this easy pumpkin dessert made with a cake mix and salted caramel.

Yield: 24 servings

Pumpkin Salted Caramel Poke Cake

Pumpkin Salted Caramel Poke Cake - Need a new pumpkin dessert recipe? Try this Pumpkin Salted Caramel Poke Cake that is super easy and delicious. Perfect for any fall party.

Enjoy this delightful combination of pumpkin and salted caramel in cake form.

Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 1 hour
Total Time 2 hours


  • pumpkin cake mix
  • eggs, oil, and water as listed on the cake mix
  • 1 can sweetened condensed milk
  • salted caramel topping
  • cream cheese frosting


  1. Bake the cake in a 9" x 13" baking dish according to the directions on the box.
  2. After you remove the cake from the oven, poke holes every inch or so with the end of a wooden spoon.
  3. Slowly pour the sweetened condensed milk into the holes in the cake.
  4. Pour the salted caramel into the holes.
  5. Refrigerate the cake until cool.
  6. Frost with the cream cheese frosting.
  7. Drizzle the salted caramel over the frosting.
  8. Store leftovers in the refrigerator.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 122Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 184mgCarbohydrates: 23gFiber: 0gSugar: 14gProtein: 1g

Did you make this recipe?

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Miz Helen

Saturday 27th of October 2018

Congratulations! Your Post is on The Top Ten at Full Plate Thursday this week! Thanks so much for sharing with us and have a great weekend! Miz Helen

Liza Coulter

Sunday 30th of October 2016

Everything in the title of that cake makes me hungry. Pinning this to try soon - it might be my contribution to Thanksgiving dessert this year!

Amber Edwards

Thursday 27th of October 2016

OH I love POKE cake! That looks absolutely mouthwatering! YUM!


Friday 21st of October 2016

What a simple recipe! I can't wait to try it! Thanks Diana!

Diana Rambles

Friday 21st of October 2016

Thanks, Paula! #GoCubsGo #FlyTheW


Thursday 20th of October 2016

This looks so good! Makes me hungry lol

Diana Rambles

Friday 21st of October 2016

Thanks, Kim!

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