Caramel Spice Poke Cake
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Caramel Spice Poke Cake is a sinfully sweet and seasonal dessert you’ll want to make again and again. An adapted box mix cake soaked in sweetened condensed milk sets the foundation for a delicious and easy fall treat. Once you layer on the whipped cream and caramel, it’s game over. This cake is crazy-good and perfect for the holidays, potlucks, and Sunday supper.
How to Make Caramel Spice Poke Cake
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What is it about fall that makes us turn towards all the cozy flavors, is it just that we grew up with those traditions, or is it that we know we can finally ditch the bikini body? Haha, either way, this is the time of year that I’m pinning anything I find that’s “spiced” and I’m making anything I can find that’s both spiced and spiked, because there’s nothing better than warming up with a mug of my Crock Pot Apple Cider. Actually, I take that back, If I had a slice of this cake to go with it, that would definitely be better.
Now, is it just me or are all of these comfort foods laced with some laziness too, because not only do I want to eat all the mashed potatoes and sugar in sight, I also just want to watch movies and read all day. And that’s exactly what I plan to do Thanksgiving weekend – absolutely nothing. Well, except watch Gilmore Girls and tackle my never ending To Be Read list. What do you all have planned for the upcoming holiday?
Hopefully, somewhere in your busy schedule, you’ll be able to fit in time to make this tempting Caramel Spice Poke Cake. Hey, you could even make it for Thanksgiving, it’s always nice to have an alternative to pie (or so they tell me). But seriously, your guests would adore this sweet cake, the whipped cream and caramel topping is the perfect combo, some chopped walnuts (or pecans) add a nice crunch, and the cake itself is so moist and decadent. This dish is pure comfort!
- 1 box Spice Cake Mix plus ingredients required
- 14 ounce can sweetened condensed milk
- 1 1/2 cups heavy cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
- 1/2 cup chopped walnuts or pecans
Bake spice cake according to package instructions. Allow to cool and poke holes in the cake with the handle of a wooden spoon.
Pour sweetened condensed milk over the top of the cake, filling the holes.
In a large bowl or stand mixer, beat heavy cream, confectioners' sugar, and vanilla until soft peaks form. Spread over the top of the cake.
Pour the caramel sauce over the top of the cake and use a rubber spatula or the back of a spoon to swirl into the whipped cream. Top with nuts.
Because of the whipped cream topping, this cake should be consumed shortly after frosting or stored in the fridge.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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