A moist pumpkin-spiced poke cake made with cake mix, pudding, whipped topping, and caramel for an easy fall dessert. It's creamy, festive, and perfect served chilled.
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large bowl, combine the cake mix, pumpkin purée, vegetable oil, water, and eggs. Mix until smooth and fully combined.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 28 to 33 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool for 10 minutes.
Using the handle of a wooden spoon, poke holes all over the warm cake, spacing them about 1 inch apart.
In a medium bowl, whisk together the instant pudding mix, cold milk, and pumpkin pie spice for about 2 minutes, until slightly thickened.
Immediately pour the pudding mixture over the cake, making sure it seeps into the holes. Spread it gently with a spatula if needed.
Refrigerate the cake for at least 2 hours, or until fully chilled and set.
Spread the whipped topping evenly over the chilled cake.
Drizzle with caramel sauce and sprinkle with chopped pecans or walnuts, if using.
Slice and serve cold.
Notes
For best results, chill the cake long enough for the pudding layer to set completely. You can substitute chopped pecans with walnuts or omit the nuts entirely for a nut-free dessert.