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Pioneer Woman Pumpkin Poke Cake

Pioneer Woman Pumpkin Poke Cake - recipe card
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This decadent pumpkin poke cake is a rich, moist pumpkin sheet cake infused with a sweet caramel cream filling and topped with a luscious cream cheese frosting. The combination of warm pumpkin spice, tender cake, and silky filling creates a memorable dessert perfect for fall gatherings.

Ingredients

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  • For the Cake:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup whole milk, room temperature
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • For the Filling:
  • 1/4 cup sweetened condensed milk
  • 3 tablespoons caramel sauce (store-bought or homemade)
  • For the Topping:
  • 4 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons whole milk, as needed for consistency

Instructions

  1. Preheat oven to 350°F / 177°C. Grease an 8×8-inch square baking pan or a 9-inch round cake pan with butter or nonstick spray, then line the bottom with parchment paper for easy removal.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, pumpkin pie spice, and ground cinnamon until evenly combined. Set aside.
  3. In a large bowl, beat the softened unsalted butter, granulated sugar, and packed light brown sugar together with an electric hand mixer on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
  4. Add the room-temperature egg and beat on medium speed until fully incorporated, about 30 seconds. Add the canned pumpkin puree and beat again until smooth, scraping the bowl once more.
  5. With the mixer on low speed, add the dry ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix just until combined after each addition — do not overmix, or the cake will be dense.
  6. Pour the batter into the prepared pan and spread it into an even layer with a spatula. Bake at 350°F / 177°C for 28 to 35 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed. The internal temperature of the cake should reach around 200°F / 93°C.
  7. Allow the cake to cool in the pan on a wire rack for 10 minutes. While still warm, use the handle of a wooden spoon or a skewer to poke holes all over the cake, spacing them about 1 inch apart and pressing all the way to the bottom.
  8. In a small bowl, whisk together the sweetened condensed milk and caramel sauce until smooth. Slowly pour this mixture evenly over the entire warm cake, making sure it fills all the holes. Let the cake cool completely in the pan on the wire rack, about 1 hour.
  9. For the cream cheese frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together on medium speed until smooth and creamy, about 1 minute. Add the sifted powdered sugar and vanilla extract, then beat on low speed until combined. Add 1 tablespoon of milk and beat on medium-high for 30 seconds until light and fluffy. Add an additional tablespoon of milk if needed to reach a spreadable consistency.
  10. Spread the frosting evenly over the completely cooled cake. Refrigerate for at least 2 hours before slicing to allow the filling to set and the flavors to meld. This step also makes slicing clean and neat.
  11. Slice into 4 generous portions (or 9 smaller slices if desired). Serve chilled or at room temperature.

Notes

Store the poke cake covered tightly in the refrigerator for up to 5 days. To freeze, wrap individual slices in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. For reheating, warm individual slices in a 300°F / 149°C oven for 8 to 10 minutes or microwave for 15 to 20 seconds on low power; frosting will soften, but the cake stays moist. Do not freeze the whole cake with frosting, as the cream cheese may separate upon thawing.

Nutrition

Keywords: pumpkin poke cake, pioneer woman pumpkin cake, pumpkin dessert, poke cake recipe, cream cheese frosting, pumpkin spice cake, fall dessert, sheet cake, caramel filled cake, Thanksgiving dessert

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