Pumpkin Dulce de Leche Poke Cake recipe

Of all the desserts that signal the true arrival of autumn in my home, this Pumpkin Dulce de Leche Poke Cake reigns supreme. It’s more than just a cake; it’s an event. I first baked it for a family Thanksgiving, wanting to bring something a little different from the traditional pumpkin pie. I was nervous. Would the rich, caramel-like dulce de leche overpower the delicate pumpkin spice? Was a “poke cake” too casual for the holiday’s centerpiece dessert? My worries vanished the moment I pulled it from the refrigerator for serving. The cake itself, a gorgeous, deep orange, was studded with glistening pockets of what looked like liquid gold. The frosting was a thick, ethereal cloud of cream cheese perfection. The first slice was lifted, and a hush fell over the room. The impossibly moist, tender crumb of the pumpkin cake, saturated with creamy, sweet dulce de leche, was a textural masterpiece. It was a flavor revelation—the warm, earthy spices of cinnamon, nutmeg, and ginger danced perfectly with the deep, milky caramel notes. My notoriously picky nephew, who claims to hate all things pumpkin, devoured his slice and sheepishly asked for another. Since that day, this cake has become a legend. It’s the most requested recipe in my collection, the star of every fall potluck, and the ultimate sweet, comforting embodiment of the coziest season of the year.

Why This Pumpkin Dulce de Leche Poke Cake Will Be Your New Fall Obsession

Before we dive into the steps, let’s talk about what makes this cake a show-stopping, unforgettable dessert. This isn’t just a simple sheet cake; it’s a multi-layered experience in flavor and texture that is surprisingly easy to create.

• The Ultimate Flavor Marriage: Pumpkin and caramel are a good pairing, but pumpkin and dulce de leche are a match made in heaven. The earthy, warm spice of the pumpkin cake provides the perfect canvas for the deep, rich, milky-sweetness of the dulce de leche. It’s a more complex and luxurious flavor than standard caramel sauce.
• Insanely Moist and Tender: The poke cake method is genius. By poking holes into the warm cake and pouring a liquid filling over the top, you are ensuring that every single bite is saturated with moisture and flavor. This cake is the literal antidote to dry, crumbly cake.
• A Symphony of Textures: This dessert is a journey in texture. You have the soft, tender crumb of the pumpkin spice cake, the gooey, liquid pockets of warm dulce de leche, and the cool, thick, and tangy cream cheese frosting that crowns the top. It’s a trifecta of textures that is both comforting and exciting.
• Impressive Yet Deceptively Easy: This cake looks like it came from a high-end bakery. The beautiful layers and decadent appearance will have your guests thinking you spent all day in the kitchen. In reality, it’s a straightforward recipe that comes together with basic techniques. It’s the perfect “wow-factor” dessert for bakers of all skill levels.
• The Perfect Make-Ahead Dessert: Life gets busy, especially around the holidays. This cake is actually better when made a day in advance. The chilling time allows the dulce de leche to fully soak into the cake and for the flavors to meld and deepen. It’s a host’s dream come true.

The Ultimate Pumpkin Dulce de Leche Poke Cake: Complete Ingredients

For a flawless cake, precision is important. This ingredient list is broken down into the three essential components: the pumpkin cake, the luscious filling, and the tangy cream cheese frosting.

For the Moist Pumpkin Spice Cake:

• Flour: 2 cups all-purpose flour
• Leavening: 1 teaspoon baking soda and 1 teaspoon baking powder
• Spices: 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves
• Salt: ½ teaspoon salt
• Fat: 1 cup vegetable oil (or other neutral oil, like canola)
• Sugar: 1 ½ cups granulated sugar
• Eggs: 4 large eggs, at room temperature
• Pumpkin: 1 (15-ounce) can of 100% pure pumpkin purée (ensure it is NOT pumpkin pie filling)

For the Dulce de Leche Filling:

• Dulce de Leche: 1 (13.4-ounce) can of dulce de leche. (You can usually find this in the baking aisle or the international foods section. Brands like La Lechera are excellent).
• Milk or Heavy Cream: ¼ cup, to thin the dulce de leche for pouring.

For the Tangy Cream Cheese Frosting:

• Cream Cheese: 8 ounces (1 full block) of full-fat cream cheese, softened to room temperature.
• Butter: ½ cup (1 stick) of unsalted butter, softened to room temperature.
• Powdered Sugar: 3-4 cups, sifted.
• Vanilla Extract: 1 teaspoon pure vanilla extract.
• Salt: A pinch of salt, to balance the sweetness.
• Optional Garnish: Extra dulce de leche for drizzling, or toasted pecans, chopped.

Step-by-Step Instructions for Cake Perfection

Follow these detailed steps carefully. We’ll build the cake in three stages: baking the cake, creating the poke filling, and whipping up the perfect frosting.

Part 1: Baking the Pumpkin Spice Cake

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Alternatively, you can spray it with non-stick baking spray that contains flour.
2. Whisk the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisking not only combines the ingredients but also aerates the flour, making for a lighter cake. Set aside.
3. Mix the Wet Ingredients: In a large bowl, using a stand mixer with a paddle attachment or a hand mixer, beat together the vegetable oil and granulated sugar until well combined. Add the room-temperature eggs one at a time, beating well after each addition until the mixture is light and smooth.
4. Add the Pumpkin: Add the pumpkin purée to the wet ingredients and mix on low speed until it is just incorporated. Do not overmix.
5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients in three additions, mixing on low speed only until the flour disappears. Be very careful not to overmix the batter, as this can lead to a tough cake. Scrape down the sides and bottom of the bowl with a spatula to ensure everything is incorporated.
6. Bake the Cake: Pour the batter into your prepared 9×13-inch pan and spread it into an even layer using an offset spatula or the back of a spoon. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.
7. Cool Slightly: Place the cake pan on a wire rack and let it cool for about 15-20 minutes. The cake should still be warm for the next step.

Part 2: The Soaking and Filling Process

1. Poke the Holes: While the cake is still warm, use the round handle of a wooden spoon or a thick straw to poke holes all over the top of the cake. Space the holes about 1-2 inches apart. Poke all the way down to the bottom of the cake without piercing through the bottom foil or pan liner.
2. Prepare the Filling: In a small, microwave-safe bowl, combine the can of dulce de leche and the ¼ cup of milk or heavy cream. Microwave for 30-45 seconds, then whisk until smooth and pourable. The goal is to thin it out slightly so it can easily seep into the holes.
3. Pour and Soak: Slowly and evenly pour the warm dulce de leche mixture over the entire surface of the warm cake, using a spatula to gently guide it into the holes. Some will pool on top, which is perfectly fine.
4. Cool Completely: Allow the cake to cool completely at room temperature, and then transfer it to the refrigerator to chill for at least 2 hours (or preferably overnight). This step is crucial; it allows the filling to set and the flavors to meld. Do not frost a warm cake.

Part 3: Whipping the Cream Cheese Frosting

1. Beat the Base: In a large bowl using a stand mixer or hand mixer, beat the softened cream cheese and softened butter together on medium-high speed for 3-4 minutes, or until the mixture is completely smooth, light, and fluffy. This step is key to a non-lumpy frosting.
2. Add Sugar Gradually: With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, until it is all incorporated. Adding it slowly prevents a sugar cloud from erupting in your kitchen.
3. Whip to Perfection: Once the sugar is incorporated, add the vanilla extract and a pinch of salt. Increase the mixer speed to medium-high and beat for another 2-3 minutes until the frosting is incredibly light, airy, and spreadable. If the frosting is too thick, you can add a tablespoon of milk or cream. If it’s too thin, add a bit more powdered sugar.
4. Frost the Chilled Cake: Remove the fully chilled cake from the refrigerator. Spread the cream cheese frosting evenly over the top of the cake. You can create beautiful swirls with the back of a spoon or an offset spatula.
5. Garnish and Chill: If desired, warm a few extra tablespoons of dulce de leche in the microwave until pourable and drizzle it over the frosting. A sprinkle of toasted pecans also adds a wonderful crunch. Return the cake to the refrigerator for at least 30 minutes to allow the frosting to set before slicing and serving.

Nutrition Facts

Please note that these nutritional values are an estimate and will vary based on the specific brands of ingredients used.

• Servings: 16 slices
• Calories per serving (1 slice): Approximately 480-550 kcal

Preparation Time

• Active Prep Time: 25 minutes
• Bake Time: 35 minutes
• Chilling Time: Minimum 2 ½ hours (overnight is best)
• Total Time: Approximately 3 ½ hours to overnight

How to Serve Your Pumpkin Dulce de Leche Poke Cake

This cake is a star on its own, but a little extra flair in presentation can make it even more special.

• The Classic Slice:
  • Serve chilled, cut into generous squares. The beauty of this cake is that it needs no accompaniment.
  • For a clean slice, dip a sharp knife in hot water and wipe it clean between each cut.
  • A final drizzle of warm dulce de leche just before serving makes it look extra decadent.
• The Coffee House Pairing:
  • This cake is the perfect companion to a hot beverage on a cool day.
  • Serve it with a cup of strong, black coffee to cut through the sweetness.
  • It’s also divine with a chai tea latte or a classic pumpkin spice latte for the ultimate fall experience.
• The A La Mode Indulgence:
  • For a truly decadent dessert, serve a slice of the cake with a scoop of high-quality ice cream.
  • Vanilla bean ice cream is a classic choice that complements all the flavors.
  • Salted caramel or butter pecan ice cream would also be spectacular partners.
• The Thanksgiving Dessert Table:
  • Place the entire 9×13-inch frosted cake on your dessert buffet.
  • Garnish the top with a sprinkle of cinnamon or a scattering of toasted, chopped pecans to add texture and visual appeal.
  • Its ability to be made ahead makes it a stress-free addition to a holiday spread.

Additional Tips for Poke Cake Perfection

These five tips will ensure your cake is flawless and answer common baking questions before they even arise.

1. The Room Temperature Rule is Law: For the cake and the frosting, having your ingredients at the correct temperature is critical. Room temperature eggs will incorporate more easily into the batter, creating a more uniform texture. For the frosting, softened butter and cream cheese are essential for a smooth, lump-free consistency. Cold cream cheese is the number one cause of lumpy frosting.
2. Don’t Overmix the Batter: This is the golden rule of almost all cake baking. Once you add the dry ingredients to the wet, mix only until the flour is no longer visible. Overmixing develops the gluten in the flour, which will result in a tough, dense, and chewy cake instead of a soft, tender one.
3. The Poke and Pour Timing: The magic of a poke cake happens when you pour a warm filling over a warm cake. The warmth of the cake helps it absorb the liquid more readily. However, you must let it cool completely and then chill before frosting. Attempting to frost a warm or even room-temperature poke cake will result in a soupy, melted mess as the frosting melts into the filling.
4. Make Your Own Dulce de Leche (It’s Easy!): If you can’t find canned dulce de leche, you can make it with one ingredient: a can of sweetened condensed milk. Submerge the entire, unopened can in a pot of water, ensuring the water level is at least an inch above the can. Bring it to a gentle simmer and let it cook for 2-3 hours (the longer you cook, the darker it gets). Crucially, ensure the can is always fully submerged in water to prevent it from bursting. Carefully remove the can and let it cool completely to room temperature before opening.
5. Don’t Skimp on the Chill Time: Patience is a virtue, especially with this cake. The mandatory chilling period isn’t just for setting the filling; it’s when the flavors truly meld. The pumpkin, spices, and dulce de leche get to know each other, creating a much more cohesive and delicious final product. A cake chilled for a full day will always taste better than one chilled for just two hours.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making this decadent dessert.

1. Can I use a boxed spice cake mix to save time?
Yes, you absolutely can. This is a great shortcut for a weeknight treat. Prepare a 9×13-inch spice cake according to the package directions. Once baked, proceed with the recipe from Part 2, Step 1 (the poking and filling). The flavor won’t be quite as deep as the from-scratch version, but it will still be incredibly delicious.

2. What is the difference between caramel sauce and dulce de leche?
While they taste similar, they are made differently. Caramel is made by cooking sugar until it melts and caramelizes, after which cream and butter are often added. Dulce de leche (which means “sweet of milk” or “milk jam”) is made by slowly heating sweetened milk (or sweetened condensed milk) until the sugars in the milk itself caramelize, resulting in a thicker, creamier, and distinctly milky flavor profile.

3. How far in advance can I make this cake?
This cake is ideal for making ahead. You can bake, fill, and frost the entire cake up to 2 days in advance. Keep it covered tightly in the refrigerator. In fact, many people (myself included) believe the flavor is even better on the second day.

4. How do I properly store leftovers?
Because of the cream cheese frosting, this cake must be stored in the refrigerator. Cover the pan tightly with plastic wrap or transfer slices to an airtight container. It will stay fresh and delicious for up to 5 days in the fridge.

5. Can I freeze this cake?
Yes, this cake freezes surprisingly well. You can freeze it frosted or unfrosted.

• To freeze unfrosted: Bake and fill the cake as directed. Once fully chilled, wrap the entire pan tightly in two layers of plastic wrap and a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before frosting and serving.
• To freeze frosted: Chill the frosted cake in the freezer for about 1 hour until the frosting is firm. Then, wrap it tightly as described above. To serve, thaw it overnight in the refrigerator.

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