It’s made with a luscious caramel drizzle.
Jacob Fox
Pumpkin season is here, and it’s time to celebrate.
Luckily, we have this caramel pumpkin poke cake recipe to make it happen.
What Is a Poke Cake?
Apoke cakeis traditionally made in a 9x13-inch pan.
Once baked, the cake has holes poked into it and then a liquid is poured on.
This helps keep the cake extra moist and flavorful.
Grease a 13 9-inch baking pan.
In a large bowl whisk together first six ingredients (through salt).
Fold Until Combined
Add pumpkin mixture to flour mixture; whisk until almost combined.
Fold in apples and pecans until just combined.
Spread batter evenly in prepared pan.
Bake
Bake until a toothpick comes out clean, 30 to 40 minutes.
Cool cake in pan on a wire rack 15 minutes.
Use a fork to poke cake all over at 1/2-inch intervals.
Slowly pour and spread caramel mixture evenly over cake.
Cover and chill at least 3 hours or up to 24 hours.
granulated sugar with a mixer on medium until just starting to thicken, about 2 minutes.
Increase speed to high; beat until stiff peaks form, about 1 minute.
Assemble and Serve
To serve, spread whipped cream evenly over top of cake.
Sprinkle with additional pecans and pumpkin pie spice.
Chill the cake with the whipped cream, uncovered, about 1 hour for easier cutting.
2,000 calories a day is used for general nutrition advice.
