Decadent Pumpkin Caramel Poke Cake – Crowd-Pleasing and Easy to Make

This Pumpkin Caramel Poke Cake brings the cozy flavors of fall to your table, with a rich and moist pumpkin cake that’s soaked in sweet caramel and topped with a light, whipped topping. A healthier twist on a traditional poke cake, this dessert is sure to be a crowd-pleaser at any gathering.

Why You’ll Love This Recipe

Fall-Inspired Flavors: Pumpkin and caramel come together in the perfect autumn treat.
Lighter Twist on a Classic: Uses healthier swaps to create a dessert you can enjoy without guilt.
Moist and Flavorful: A soft pumpkin cake soaked in a rich caramel sauce is irresistible.
Perfect for Meal Prep: Make ahead and store for a week-long dessert treat.

Ingredients

For the Pumpkin Cake

• 1 box of sugar-free yellow cake mix
• 1 cup canned pumpkin puree
• 1/2 cup water
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt

For the Caramel Sauce

• 1/4 cup sugar-free caramel syrup
• 1/4 cup low-fat milk
• 1 tbsp light butter

For the Whipped Topping

• 1 cup light whipped topping (like Cool Whip Light)
• 1 tbsp powdered sugar (optional for extra sweetness)

Instructions

Make the Pumpkin Cake

• Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
• In a large bowl, combine the cake mix, pumpkin puree, water, eggs, and spices. Mix until smooth.
• Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick comes out clean.

Poke the Cake

• Once the cake has cooled for about 10 minutes, use the handle of a wooden spoon to poke holes all over the cake. Make sure the holes go deep but not all the way through to the bottom.

Prepare the Caramel Sauce

• In a small saucepan, heat the caramel syrup, low-fat milk, and light butter over medium heat. Stir until the butter is melted and the sauce is smooth.
• Pour the caramel sauce evenly over the cake, allowing it to soak into the holes.

Add the Whipped Topping

• Spread the light whipped topping over the cooled cake. Optionally, dust with a little powdered sugar for added sweetness.

Chill and Serve

• Refrigerate for at least 2 hours before serving, allowing the flavors to meld and the cake to fully set. Slice into 12 pieces and serve chilled.

Nutritional Information (Per Serving, Approximate)

Calories: 180 | Carbs: 28g | Fat: 6g | Protein: 3g | Sugar: 10g | Fiber: 2g

Tips for Success

• Let the Cake Cool: Allowing the cake to cool slightly before poking helps it soak up the caramel better.
• Make Ahead: This cake tastes even better the next day after chilling and setting.
• Caramel Variations: For a richer flavor, try using sugar-free dulce de leche instead of regular caramel syrup.
• For Extra Creaminess: Add a dollop of light whipped cream on top before serving.

Why This Recipe Works

• Perfectly Moist Cake: The caramel soaking into the cake creates a melt-in-your-mouth texture.
• Autumn Flavors: Pumpkin, cinnamon, and caramel deliver the warm, comforting taste of fall.
• Lighter & Healthier: Using a lighter whipped topping and sugar-free ingredients keeps the calorie count low without sacrificing flavor.
• Easy to Make: Simple ingredients and a few steps make this a beginner-friendly dessert.

This Pumpkin Caramel Poke Cake is a dreamy fall dessert that’s sure to be a hit at any gathering. With its moist pumpkin cake, rich caramel, and light whipped topping, it’s the perfect balance of flavors and textures. It’s a simple yet indulgent treat you can enjoy without the guilt!