Easy and Delicious Caramel Cream Cheese Pumpkin Poke Cake Recipe

If you love poke cake you are going to love this pumpkin poke cake recipe. Filled with caramel with cream cheese whipped cream frosting, this pumpkin cake is so good that you will want to eat it all in one sitting. Moist cake with loads of flavor, this pumpkin poke cake is delicious.

Can I make the pumpkin cake recipe ahead of time?

There are times when you want to make this pumpkin cake recipe ahead of time. You can bake this cake and chill it in the refrigerator or the freezer. It will last up to a week in the refrigerator and up to 3 months in the freezer. When you are ready to serve the cake, poke the holes and fill. Then ice the bake right before serving. 

Do I need to refrigerate a poke cake?

When it comes to poke cake, it needs to be refrigerated. When you make a poke cake, either this one or another recipe, the cake is filled with things like pudding, jello, or in this case, caramel sauce. In addition, the fillings needing to be refrigerated, the cream cheese whipped cream frosting needs to be refrigerated as well. This poke cake can not be left out at room temperature for more than a few hours.

How to Make Cream Cheese Whipped Cream Frosting

You will need a mixer to make the cream cheese whipped cream frosting. The mixer is needed to create the light and airy frosting that you associate with a cake like this. After beating together the cream cheese, powdered sugar, and milk, you will need to fold in the whipped topping. Do not use the mixer and this will break down the whipped topping. You will then use this cream cheese whipped cream frosting to ice the pumpkin poke cake. If you are making your cake ahead of time, you can make the frosting beforehand as well, but do not poke the cake or add the frosting until you are ready to serve for the best flavor and taste.

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