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Caramel-Drizzled Pumpkin Poke Cake

Caramel-Drizzled Pumpkin Poke Cake

Irresistibly moist pumpkin cake! Pockets of fudgy topping. Caramel drizzles. Yum.



  • 1 box Betty Crocker™ SuperMoist™ yellow cake mix
  • 1 cup (from 15-ounce can) pumpkin (not pumpkin pie mix)
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 4 eggs
  • 2 teaspoons pumpkin pie spice


  • 1 jar (about 12 ounces) hot fudge topping
  • 1 container Betty Crocker™ Rich & Creamy vanilla or Whipped fluffy white frosting
  • 2/3 cup (from a 12 ounce jar) caramel topping
  • 1/4 cup chopped pecans, toasted


  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease or spray bottom only of 13 x 9-inch pan.
  2. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  3. Bake for 26 to 33 minutes or until a wooden pick inserted in center of cake comes out clean.
  4. Immediately poke cake every inch with handle of wooden spoon halfway into cake; cool for 5 minutes.
  5. Place hot fudge topping in quart-size resealable bag. Cut tiny corner from bag; squeeze hot fudge into holes in cake. Repeat as necessary to use all topping.
  6. Run knife around sides of pan to loosen cake.
  7. Cover and refrigerate about 2 hours or until chilled.
  8. Drop frosting by spoonsful onto cake; spread evenly.
  9. Just before serving, heat caramel sauce as directed on jar; drizzle a heaping teaspoon over each serving of cake. Sprinkle with pecans.
  10. Store cake loosely covered in refrigerator.

20 min Prep Time | 2 hr 55 min Total Time | 20 Servings

Recipe and photo credit (used with permission): Betty Crocker