Sweet Potato Caramel Poke Cake

There’s something magical about the way a poke cake soaks in sweet, rich sauces. Add warm spices and velvety mashed sweet potatoes, and you’ve got a dessert that tastes like fall on a fork. This Sweet Potato Caramel Poke Cake is tender, rich, and infused with gooey caramel in every bite, topped with whipped cream and crunchy pecans that give it the perfect finishing touch. Trust me, you’re going to love this.

Behind the Recipe

This cake was born from a love of cozy flavors and easy desserts that deliver big on comfort. I remember standing in my grandmother’s kitchen, the scent of cinnamon and brown sugar wrapping around me like a hug. She always made poke cakes during the holidays, and the caramel sauce we used on this one came from her handwritten recipe card—splattered and faded from years of love.

Recipe Origin or Trivia

Poke cakes became popular in the 1970s thanks to a clever marketing campaign, but they’ve stuck around for good reason. The idea is simple: poke holes in a warm cake and pour something delicious over the top. It could be pudding, sweetened condensed milk, or in our case, buttery caramel sauce. Sweet potatoes, a staple in Southern and soul food cooking, bring a tender crumb and natural sweetness, making this version an extra-special treat for fall and holiday tables.

Why You’ll Love Sweet Potato Caramel Poke Cake

Let me tell you why this dessert needs to make it into your baking rotation:

Versatile: Serve it warm, chilled, or even with a scoop of vanilla ice cream for an extra treat.

Budget-Friendly: Uses pantry staples and affordable ingredients you probably already have.

Quick and Easy: No fancy techniques or equipment required. Just mix, bake, and pour.

Customizable: Swap out caramel for maple syrup or add mini marshmallows on top for a sweet potato casserole vibe.

Crowd-Pleasing: It disappears fast at potlucks, holidays, and family gatherings.

Make-Ahead Friendly: You can bake the cake and soak it a day ahead for even deeper flavor.

Great for Leftovers: If you’re lucky enough to have leftovers, they taste even better the next day.

Chef’s Pro Tips for Perfect Results

Baking this cake is straightforward, but here are some tricks to take it from good to unforgettable:

• Use freshly mashed sweet potatoes, not canned, for the best texture and flavor.
• Poke the holes while the cake is still warm so the caramel sinks in easily.
• Let the cake rest after pouring in the caramel so it absorbs fully.
• Toast the pecans before sprinkling them on top to boost their nutty flavor.
• Chill the cake slightly before adding whipped cream for a cleaner, fluffier finish.

Kitchen Tools You’ll Need

You won’t need a lot of equipment to pull this off, just a few essentials:

Mixing Bowls: For blending the wet and dry ingredients separately.

Hand Mixer or Stand Mixer: To get that batter nice and smooth.

9×13-inch Baking Pan: Perfect size for poke cakes with room for sauce and toppings.

Wooden Spoon or Skewer: For poking holes in the cake.

Spatula: Helps spread the whipped topping evenly over the surface.

Ingredients in Sweet Potato Caramel Poke Cake

This cake is built on comforting ingredients that balance sweetness, spice, and texture:

1. All-Purpose Flour: 2 cups — Forms the structure of the cake and keeps it fluffy.
2. Mashed Sweet Potatoes: 1 ½ cups — Brings moisture, sweetness, and that deep orange hue.
3. Brown Sugar: 1 cup — Adds warmth and a subtle molasses flavor.
4. Granulated Sugar: ½ cup — Lightens the sweetness for balance.
5. Eggs: 2 large — Provide richness and help the cake rise.
6. Vegetable Oil: ½ cup — Keeps the cake moist without overpowering.
7. Whole Milk: ½ cup — Adds creaminess and helps mix the batter smoothly.
8. Vanilla Extract: 2 teaspoons — Enhances all the other flavors.
9. Ground Cinnamon: 1 teaspoon — Gives that signature cozy spice.
10. Baking Powder: 2 teaspoons — Helps the cake rise evenly.
11. Salt: ½ teaspoon — Balances the sweetness.
12. Caramel Sauce: 1 cup — Poured into the holes to soak the cake in sticky goodness.
13. Whipped Topping: 1 container (8 oz) — Light and fluffy crown for the finished cake.
14. Chopped Pecans: ½ cup — Adds a toasty crunch on top.

Ingredient Substitutions

Need to adjust to what you have on hand? No problem.

Vegetable Oil: Use melted butter or coconut oil.

Whole Milk: Sub with almond milk or oat milk for a dairy-free option.

Brown Sugar: Use coconut sugar for a deeper caramel note.

Whipped Topping: Replace with homemade whipped cream or a dairy-free alternative.

Chopped Pecans: Try walnuts or leave them off entirely for a nut-free version.

Ingredient Spotlight

Sweet Potatoes: Naturally sweet and loaded with moisture, sweet potatoes make the crumb tender and flavorful. Plus, they’re packed with fiber and vitamins.

Caramel Sauce: This sticky goodness is what turns the cake into a poke cake. It soaks in, flavors each bite, and creates a luscious contrast with the whipped topping.

Instructions for Making Sweet Potato Caramel Poke Cake

This cake is easy enough for a weeknight and special enough for the holidays. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
2. Combine Ingredients:
   In a large bowl, beat together the mashed sweet potatoes, eggs, brown sugar, granulated sugar, vegetable oil, milk, and vanilla until smooth. In a separate bowl, whisk the flour, cinnamon, baking powder, and salt. Gradually add the dry ingredients into the wet mixture until fully combined.
3. Prepare Your Cooking Vessel:
   Pour the batter into your prepared baking pan and smooth the top with a spatula.
4. Assemble the Dish:
   Bake for 30 to 35 minutes or until a toothpick comes out clean. Remove from oven and let cool for 10 minutes.
5. Cook to Perfection:
   Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake. Pour the caramel sauce evenly over the cake so it seeps into the holes.
6. Finishing Touches:
   Once the cake is completely cool, spread the whipped topping across the surface and sprinkle with chopped pecans.
7. Serve and Enjoy:
   Slice and serve chilled or at room temperature. It pairs perfectly with coffee or a scoop of vanilla ice cream.

Texture & Flavor Secrets

The texture of this cake is dreamy. The sweet potato keeps it moist and dense, while the caramel soaks into the warm crumb, creating little pockets of gooey sweetness. The whipped topping adds lightness, and those pecans? Crunchy contrast that takes every bite to the next level. The flavor is warm, spiced, and buttery, like the best parts of autumn wrapped into one bite.

Cooking Tips & Tricks

Let’s make sure your cake turns out just right:

• Let the sweet potatoes cool before mixing so they don’t scramble the eggs.
• Don’t overmix the batter or the cake could turn tough.
• Use a serrated knife to slice the cake cleanly through the topping and sauce.

What to Avoid

Avoid these common cake-making pitfalls:

• Undercooking the cake: Always test with a toothpick.
• Skipping the poking step: That’s what makes it a poke cake!
• Pouring caramel on a cold cake: It won’t absorb properly.

Nutrition Facts

Servings: 12
Calories per serving: 430
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

This cake actually gets better with time, as the caramel continues to soak in. You can make it a day ahead, store it covered in the fridge, and it’ll still be showstopping. Leftovers should be kept in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to a month. Just thaw overnight and top with fresh whipped cream if desired.

How to Serve Sweet Potato Caramel Poke Cake

Serve this beauty chilled or at room temperature with a cup of hot coffee or cider. Add a sprinkle of cinnamon or a drizzle of extra caramel if you’re feeling fancy. For a holiday twist, top with a few sugared cranberries.

Creative Leftover Transformations

Have some extra slices?

• Crumble it into a parfait with yogurt and granola.
• Cube it and mix into vanilla ice cream for a poke cake sundae.
• Reheat gently and top with warm maple syrup for a sweet brunch treat.

Additional Tips

Want to go the extra mile?

• Add a pinch of nutmeg or cloves for deeper spice notes.
• Use homemade caramel if you’ve got the time.
• Chill the whipped topping bowl and beaters before using for fluffier peaks.

Make It a Showstopper

Presentation matters. Serve each slice on a patterned plate with a drizzle of caramel over the top and a few extra pecans. A sprinkle of cinnamon or edible gold flakes adds that final, “wow” touch.

Variations to Try

• Maple Pecan Poke Cake: Replace caramel with maple syrup and add maple extract to the batter.
• Sweet Potato Marshmallow Cake: Swap whipped topping for toasted marshmallows.
• Pumpkin Caramel Cake: Use pumpkin puree instead of sweet potato for a twist.
• Chai-Spiced Poke Cake: Add cardamom and ginger for an aromatic touch.
• Coconut Cream Poke Cake: Use coconut milk in the batter and top with toasted coconut flakes.

FAQ’s

Q1: Can I use canned sweet potatoes?

A1: Yes, just make sure to drain and mash them well for a smooth texture.

Q2: Can I make this cake gluten-free?

A2: Absolutely. Just use a 1:1 gluten-free flour blend.

Q3: What’s the best caramel sauce to use?

A3: Use a thick, buttery caramel sauce—not the thin ice cream topping kind.

Q4: Can I freeze this cake?

A4: Yes, wrap it tightly without the whipped topping and freeze for up to a month.

Q5: How long does it stay fresh?

A5: About 4 days in the fridge, but it rarely lasts that long.

Q6: Can I use whipped cream instead of whipped topping?

A6: Totally. Just make sure to whip it stiff so it holds up.

Q7: Can I add raisins or dried fruit?

A7: You can, but keep them minimal to avoid overpowering the texture.

Q8: Can I make it in a round pan?

A8: Yes, but you’ll need to adjust baking time and expect thicker slices.

Q9: How many holes should I poke?

A9: Aim for 1 hole per inch to make sure every bite gets soaked.

Q10: Can I serve it warm?

A10: You sure can. Just wait until the caramel sets a bit before adding topping.

Conclusion

There’s something so satisfying about slicing into a cake that’s soaked in sweet caramel, layered with comforting flavors, and crowned with clouds of cream. This Sweet Potato Caramel Poke Cake hits all the right notes—sweet, spiced, rich, and a little nutty. It’s the kind of dessert you’ll want to make for every fall gathering, or just because you deserve something delicious.

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