Home - Recipes - Kraft Caramel-Drizzled Pumpkin Poke Cake

Kraft Caramel-Drizzled Pumpkin Poke Cake

Serves 20
Ready in 175 mins
Prep time 20 mins
Cooking time 25 mins
Chill time 130 mins
363 calories per serving


> 1 (15.25 oz) box Betty Crocker SuperMoist™ yellow cake mix
> 1 cup  pumpkin
> 1/2 cup water
> 1/3 cup vegetable oil
> 4 eggs
> 2 tsp pumpkin pie spice

Topping Ingredients:

> 1 (12 oz) jar hot fudge topping
> 1 (16 oz) container Betty Crocker Rich & Creamy vanilla frosting or Whipped fluffy white frosting
> 2/3 cup caramel topping
> 1/4 cup chopped pecans, toasted


Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
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. Bake 26 to 33 minutes or until toothpick inserted in center of cake comes out clean.
Immediately poke cake every inch with handle of wooden spoon halfway into cake; cool 5 minutes. 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.
Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Drop frosting by spoonfuls onto cake; spread evenly.
Just before serving, heat caramel sauce as directed on jar; drizzle a heaping teaspoon over each serving of cake. Sprinkle with pecans. Store cake loosely covered in refrigerator.


Recipe and Image Provided by Kraft Heinz Foods Company.


To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered about 6 minutes, stirring occasionally, until light brown.

For a gooey caramel pumpkin cake, try hot caramel topping instead of hot fudge.

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