This Salted Caramel Pumpkin Poke Cake is super easy to make and soooo delicious! All it takes is a yellow cake mix, salted caramel sundae sauce, sweetened condensed milk, pumpkin and spice. The icing is a simple mixture of cool whip and vanilla pudding with ginger snaps. I am so obsessed with poking cakes right now…most of the best cakes that I have had are poke cakes. They bring a little bit more party to the party with added ingredients and moisture!
This poke cake was a huge hit with my family over the weekend! I swear people will think you are the best baker in the world after making one of these. The ooey gooey goodness is is so mouth-watering with the delectable combination of pumpkin and salted caramel. I also love the flavor the gingersnap cookies add to the cake. Oh my cakey delightfulness! I did run into a small problem with my family trying to eat all the gingersnap cookies before I could use them for the cake. I don’t even remember the last time I had one. I must say they are delightful little crunchy cookies.
I really prefer poke cakes to the traditional cake with buttercream icing. The sweetened condensed milk really adds so much moisture and I love the combination of pumpkin spice with salted caramel. Yummmmy!!! You will have to have dessert before dinner with this recipe. Who made this dinner before dessert rule anyway?
Salted Caramel Pumpkin Poke Cake
- Yellow Cake Mix
- 1 C. Canned Pumpkin
- 3 Eggs
- 3/4 C. Milk I use 2%
- 1/2 C. Canola Oil
- 2 Tsp. Pumpkin Spice
- 1 Tsp. Cinnamon
- Can of Sweetened Condensed Milk
- 11.5 Oz. Jar of Salted Caramel Topping I use Smuckers
- 1 C. Crushed Gingersnap Cookies
- 12 Oz. Container of Cool Whip
- 1/3 C. of Instant Vanilla Pudding Mix
Add cake mix, pumpkin, eggs, milk, canola oil, pumpkin spice and cinnamon to a large mixing bowl.
Beat at Medium Speed until smooth.
Add mix to a 13x9 cake pan sprayed with cooking spray.
Bake at 350 degrees for 30 minutes.
Cake is ready when a toothpick comes out clean.
Allow cake to cool.
Poke holes around every 1 inch with the back of a wooden spoon or straw.
Pour sweetened condensed milk evenly over top of the cake.
Pour jar of salted caramel sauce evenly over the top of the cake.
Mix together cool whip and vanilla pudding mix until combined/smooth; spread over top of the cake.
Top cake with crushed gingersnap cookies.