This Pumpkin Poke Cake With Caramel Whipped Cream Will Change Your Life

The caramel and pumpkin in this poke cake is the combo we didn’t know we needed this fall!

It’s one of the oldest baking tricks in the book—a poke cake is moist and filled with flavor.

Courtney Rich’s pumpkin poke cake is drizzled with a homemade caramel syrup, but the real star is the caramel whipped cream. This recipe is a fall version of Courtney’s ‘Better Than Anything’ cake. It’s an easy bake, nails the fall flavor, and a great make-ahead cake.

What is a Poke Cake?

A poke cake is a fun twist on traditional cake. After baking, you poke holes in it and pour a flavorful liquid, like caramel, over the top. The cake will soak up all of the caramel, making it moist and rich.

Making Caramel Whipped Cream the Day Before

To prepare the caramel whipped cream, make the mixture the night before. Combine the ingredients and keep in the fridge to chill overnight. Once you’re ready to add it to your cake, whip it up to stiff peaks and layer it on.

Once your cake is baked and cooled, poke holes all over the top with a skewer. Pour the caramel syrup over the cake, allowing it to soak in. Then, spread your caramel whipped cream on top.

This pumpkin poke cake is not only delicious, but also a fantastic make-ahead dessert. You can prepare it a day or two in advance, adding the whipped cream just before serving.

Find the post on Courtney’s website here.

Pumpkin Poke Cake with Caramel Whipped Cream

INGREDIENTS

For the Cake 

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup (165 g) light brown sugar, packed
• 5 large eggs, at room temperature
• 1 cup (218 g) vegetable oil
• 1 1/2 teaspoons (6.3 g) vanilla
• 2 cups (450 g) pumpkin purée
• 3 cups (360 g) all-purpose flour
• 1 1/2 tablespoons (18 g) baking powder
• 1 tablespoon (7.8 g) ground cinnamon
• 1 1/2 teaspoons (3.9 g) ground ginger
• 1 teaspoon (2.6 g) nutmeg
• 1 teaspoon (6 g) salt

For the Caramel

• 2 cups (400 g) granulated sugar
• 1 cup (240 g) water
• 4 teaspoons (28 g) light corn syrup or honey
• 1 1/2 cups (360 g) heavy whipping cream
• 2 teaspoons (8.4 g) vanilla extract
• 2 teaspoons 12 g salt

For the Caramel Whipped Cream

• 1 cup caramel, recipe above
• 2 cups (428 g) heavy whipping cream
• 1/2 cup (75 g) powdered sugar

Garnish

• 1/2-2/3 cup Toffee bits – Skor or Heath Bar pieces

METHOD

For the Cake

1. Preheat 325 degrees F. Spray a 9” x 13” rectangular cake pan with non-stick spray, line the bottom with parchment paper ,and spray again.Set aside.
2. In the bowl of an electric mixer, or using a hand mixer and mixing bowl, beat the sugars and eggs together on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin puree and mix until combined, about another 30 seconds.
3. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt. With the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
4. Pour the batter into the pan and bake until a knife or toothpick inserted into the center comes out with a few moist crumbs on it, about 33 to 37 minutes.
5. Let the cake cool completely before poking holes on the top. This can be done with a fork, straw, handle of a wooden spoon, or even chopsticks. Whatever you have on hand!

For the Caramel

1. Heat the cream in the microwave for about a minute. Set aside.
2. Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
3. You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up.
4. Once the mixture turns amber in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.
5. Add the vanilla and salt, and stir to combine.
6. Cool to room temperature before using. The caramel will thicken as it cools.
7. Caramel can be refrigerated for up to two weeks in an airtight container.

For the Caramel Whipped Cream

1. Once the caramel has cooled slightly, combine 1 cup of the caramel with the heavy cream. Mix to combine.
2. Cover with plastic wrap efrigerate overnight in a stainless steel bowl.

A cold stainless steel bowl helps the cream to form peaks quickly. Alternately, you can store the caramel cream in another container and then place a stainless steel bowl in the freezer for about 15 minutes before you whip the cream.

3. When you’re ready to whip the caramel cream, add the powdered sugar and then use an electric mixer to beat the cream mixture into stiff peaks.
4. Best used right away.

Assembly

1. If you haven’t poked holes in the cake already, do that now with a fork, a straw, or the back of a wooden spoon. I prefer something the size of a straw.
2. Cover the cake in the remaining 1 cup of caramel.
3. Top with the caramel whipped cream and sprinkle with toffee bits.
4. Serve right away or cover and refrigerate until ready to serve.

Find more from Courtney on Instagram, @cakebycourtney, or on her website, cakebycourtney.com.