Sweet Potato Caramel Poke Cake Moist sweet potato cake soaked with caramel, topped with whipped cream and crunchy pecans. A rich fall-inspired dessert! Total time: 1 hour 15 minutes Yield: 12 servings. Honestly, this dessert is like autumn on a plate. You know how it is when the leaves start to change, and you crave something cozy? This cake fits that bill perfectly. It’s got that warm, spiced flavor of sweet potatoes combined with the sweetness of caramel, and then you top it all off with whipped cream and toasted pecans. I mean, who wouldn’t want a slice of that?
Now, let me take you back to when I first ventured into making this cake. It was one of those days when I had a couple of sweet potatoes hanging around, staring at me from the pantry like they had something to prove. I had just moved into my tiny kitchen, and I was eager to try something new. So, after a bit of Googling and a few “what if I mix this with that?” moments, I decided to give this poke cake a shot. Spoiler alert: It was a hit!
The beauty of this recipe is that it’s perfect for anyone looking to whip up a fall-inspired dessert without spending all day in the kitchen. Whether you’re having friends over, celebrating a birthday, or just want to treat yourself (because you deserve it!), this Sweet Potato Caramel Poke Cake is your go-to.
Why You’ll Love This Recipe
- Quick and Easy: With just a few steps and about 75 minutes, you can have a stunning dessert ready to impress.
- Flavorful: The combination of sweet potatoes, caramel, and spices gives this cake a comforting fall flavor that warms your soul.
- Budget-Friendly: Using basic ingredients like sweet potatoes and a box cake mix keeps costs low without sacrificing taste.
- Perfect for Any Occasion: Whether it’s a potluck or a cozy family dinner, this cake fits right in.
- Healthier Twist: Sweet potatoes add nutritional benefits like fiber and vitamins, making it a slightly healthier dessert option.
This cake is easy enough for beginner bakers, and even if you mess up a step or two, it’s forgiving. Trust me, I’ve been there!
Ingredients You’ll Need
- 1 ½ cups cooked and mashed sweet potatoes (about 2 medium): Adds moisture and a rich flavor.
- 1 box yellow cake mix (15.25 oz): The base of the cake, keeping it simple and quick.
- ½ cup vegetable oil: Keeps the cake moist.
- 3 large eggs: Binds the ingredients together.
- 1 teaspoon ground cinnamon: Adds that warm, spicy flavor.
- ½ teaspoon ground nutmeg: A little nutmeg goes a long way in enhancing the fall vibes.
- 1 can sweetened condensed milk (14 oz): This is what makes the cake a poke cake, adding sweetness and moisture.
- 1 cup caramel sauce (plus extra for topping): Drizzled on top for that luscious finish.
- 2 cups whipped topping (or whipped cream): For a light, airy finish.
- 1 cup chopped pecans: Adds a nice crunch and a nutty flavor.
- Now, I get that some of these ingredients might not be in your pantry right now, or maybe you’re trying to keep things more budget-friendly. If sweetened condensed milk feels a bit indulgent, you can try using a homemade version with regular milk and sugar cooked down. And if you’re not a pecan fan, walnuts or even just skipping nuts altogether works too.
Let’s Get Started
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Greasing the dish is crucial—trust me, you don’t want your beautiful cake to stick!
Step 2: Mix the Batter
In a large bowl, combine the cake mix, mashed sweet potatoes, vegetable oil, eggs, ground cinnamon, and ground nutmeg. Mix until smooth. Look, I’ll be honest: the sweet potatoes can be a bit chunky if you don’t mash them well, but that’s okay! A few lumps won’t hurt; it’ll just add character.
Step 3: Pour and Bake
Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The smell wafting through your kitchen will be heavenly, I promise. Just make sure you don’t get distracted—overbaking can dry the cake out.
Step 4: Poke Holes
While the cake is still warm, take the handle of a wooden spoon and poke holes all over the surface of the cake. This is where the magic happens. The holes are crucial because they allow the sweetened condensed milk and caramel to soak in, making the cake super moist.
Step 5: Add the Sweetened Condensed Milk
Evenly pour the sweetened condensed milk over the cake, allowing it to soak into the holes. Don’t rush this part! Let it seep in and work its magic.
Step 6: Drizzle Caramel
Drizzle ½ cup of caramel sauce over the cake, spreading it gently so it seeps in. This is when the cake starts to get really exciting. Look for that beautiful caramel river flowing in—yum!
Step 7: Cool Completely
Allow the cake to cool completely, then spread the whipped topping over the surface. This is the moment where you can get creative. I like to use a spatula to create little swirls; it looks more inviting that way.
Step 8: Top with Pecans
Sprinkle the chopped pecans on top and drizzle with additional caramel sauce just before serving. This adds that crunch factor and makes it look like you spent way more time on it than you actually did!
Poke Cake Perfection
Now that your cake is assembled, here are some tips to make your Sweet Potato Caramel Poke Cake truly shine:
- Don’t Skip the Soaking: Make sure to let the condensed milk soak in for at least a bit. If you cut into it too soon, it might feel dry.
- Chill Before Serving: This cake is even better if you let it sit in the fridge for a couple of hours before serving. It allows the flavors to meld together beautifully.
- Experiment with Toppings: While pecans are my go-to, feel free to add mini chocolate chips, toffee bits, or even a sprinkle of sea salt to elevate the flavor.
- Healthier Options: If you want to lighten it up, you can swap the whipped topping for a yogurt-based topping or even a light whipped cream.
Storage Tips
If you have leftovers (which, let’s be honest, is a big if!), here’s how to store your cake. Keep it covered in the fridge, and it should last about 3-5 days. If you live alone like me and often find yourself eating cake for breakfast, you’ll be glad to know it tastes great chilled! Just make sure you use an airtight container; otherwise, it can dry out.
Frequently Asked Questions About Sweet Potato Caramel Poke Cake
Can I use fresh sweet potatoes instead of canned?
Absolutely! Just make sure they’re cooked and mashed well. It’s a great way to use up fresh ones hanging around.
Can I freeze this cake?
Yes, you can! Just make sure to freeze it without the whipped topping and pecans. When you’re ready to eat, thaw it out in the fridge and add the toppings fresh.
What if I don’t have caramel sauce?
You can make a simple caramel sauce with sugar and butter, or even skip it altogether for a lighter version. It will still taste delicious, just a bit less decadent.
Can I make this gluten-free?
Definitely! Just swap the yellow cake mix for a gluten-free version, and you’re good to go.
How can I make this cake more festive?
You can add spices like ginger or cloves to the batter, or even a splash of vanilla extract for an extra layer of flavor. And don’t forget to serve it with a sprinkle of cinnamon on top!
Final Thoughts
So there you have it! Your guide to making a delicious Sweet Potato Caramel Poke Cake that is perfect for any fall gathering or cozy night in. I can’t wait for you to try this recipe out in your own kitchen! Honestly, it’s become a staple in mine, especially when I want something that feels a little indulgent but still has a bit of that healthy edge with the sweet potatoes.
Remember, cooking is all about experimenting and having fun, so don’t stress if things don’t go perfectly. Just roll with it, and enjoy the process. Now grab your apron, unleash your inner baker, and let’s get that cake in the oven!
Sweet Potato Caramel Poke Cake Delight
Ingredients
- 1 ½ cups cooked and mashed sweet potatoes (about 2 medium)
- 1 box yellow cake mix (15.25 oz)
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 can sweetened condensed milk (14 oz)
- 1 cup caramel sauce (plus extra for topping)
- 2 cups whipped topping (or whipped cream)
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine the cake mix, mashed sweet potatoes, vegetable oil, eggs, ground cinnamon, and ground nutmeg, mixing until smooth.
- Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, take the handle of a wooden spoon and poke holes all over the surface of the cake.
- Evenly pour the sweetened condensed milk over the cake, allowing it to soak into the holes.
- Drizzle ½ cup of caramel sauce over the cake, spreading it gently so it seeps in.
- Allow the cake to cool completely, then spread the whipped topping over the surface.
- Sprinkle the chopped pecans on top and drizzle with additional caramel sauce just before serving.
