Moist pumpkin‑spiced cake “poked” and soaked with sweetened condensed milk and salted caramel, then topped with whipped pudding mixture and gingersnap crumb crunch. A dessert that combines fall and indulgence.

Why You Will Love This Recipe

• The poke method gives extra moisture and flavor by infusing the cake with sauces.

• Pumpkin and caramel are a perfect seasonal pairing.

• The whipped topping layer plus crunchy gingersnap gives texture contrast.

• Can be made ahead and chilled so flavors meld.

• Visually stunning with caramel drizzle and crumb topping.

Salted Caramel Pumpkin Poke Cake

Salted Caramel Pumpkin Poke Cake is a showstopper dessert that marries the warmth of pumpkin spice with the decadence of caramel. You start by baking a tender, moist cake made with boxed mix, pumpkin puree, eggs, milk, oil, and warming spices like pumpkin spice and cinnamon. Once the cake is baked and still warm, you punch holes across its surface—hence “poke”—so that the fillings you pour later seep in deeply, infusing the cake throughout.

The next layer is sweetened condensed milk and salted caramel, poured slowly to fill each poked hole and coat the surface, ensuring every bite carries caramel and moisture. That infusion transforms a simple cake into something lush and rich. Over that you spread a creamy whipped topping combined with instant vanilla pudding mix, giving a stable, thick topping that holds shape. Finally, a generous layer of crushed gingersnap cookies is added—this gives a contrasting texture and spiced crunch.

Chilling helps the layers set: the caramel and milk infuse deeply into the cake, the topping firms up, and the gingersnap topping softens a bit while retaining some crisp edges. When sliced, you see the cake base, the soaked middle, the creamy topping, and the crunchy cookie crust. Flavor-wise, it’s a balance of spice, sweet caramel, creamy topping, and cookie crunch. This dessert is ideally served chilled and can be prepped a day ahead—perfect for potlucks or holiday spreads.

Servings

12–15 slices (depending on how large you cut)

Time

Ingredients

Cake Base:

• 1 box yellow cake mix

• 1 cup canned pumpkin

• 3 eggs

• ¾ cup milk

• ½ cup oil

• 2 tsp pumpkin spice

• 1 tsp cinnamon

Filling / Soak:

• 1 can sweetened condensed milk

• 11.5 oz jar salted caramel sauce

Topping & Crust:

• 1 container (12 oz) Cool Whip

• ⅓ cup instant vanilla pudding mix

• 1 cup crushed gingersnap cookies

Instructions

1. Preheat oven to 350°F. Grease a 13×9 pan.

2. In a bowl, beat cake mix, pumpkin, eggs, milk, oil, pumpkin spice, and cinnamon until smooth.

3. Pour into prepared pan; bake ~30 minutes or until a toothpick comes out clean. Let cool slightly.

4. Use the back of a wooden spoon or straw to poke holes about every inch across the cake.

5. Pour sweetened condensed milk evenly over cake, letting it sink into holes. Pour salted caramel over top.

6. In another bowl, mix Cool Whip and instant pudding mix until combined; spread over top.

7. Sprinkle the crushed gingersnap cookies evenly over the creamy topping.

8. Chill for at least 2 hours or overnight until set.

9. Cut into slices and serve.

Tips

• Use room‑temperature ingredients so mixes blend cleanly.

• Pour the condensed milk and caramel slowly to help absorption.

• Chill thoroughly before slicing so the topping and infusion hold.

• Crushed cookies should be fresh for best texture.

• Store in airtight container in the fridge.