Why You’ll Love This Recipe

This Sweet Potato Caramel Poke Cake is moist, rich, and bursting with warm fall flavors. Soft sweet potato cake is poked and drizzled with silky caramel sauce, then topped with fluffy whipped cream or frosting. It’s sweet, comforting, and a unique twist on classic poke cakes — perfect for Thanksgiving, holiday gatherings, or just a cozy dessert night.

Ingredients

For the Cake:

2 cups mashed cooked sweet potatoes (about 2 large sweet potatoes)
1 cup granulated sugar
½ cup brown sugar
½ cup vegetable oil (or melted butter)
3 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 cup milk (or buttermilk for extra richness)

For the Filling & Topping:

1 can (14 oz) sweetened condensed milk
1 cup caramel sauce (store-bought or homemade)
1 container (8 oz) whipped topping (like Cool Whip) or homemade whipped cream
½ cup chopped pecans (optional)
Extra caramel drizzle for garnish

Directions

Prep oven & pan: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Make the batter: In a large bowl, whisk together mashed sweet potatoes, sugars, oil, eggs, and vanilla until smooth. In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add dry ingredients to wet, alternating with milk, until combined.
Bake: Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean. Cool slightly.
Poke & fill: Using the handle of a wooden spoon, poke holes all over the cake. Pour sweetened condensed milk evenly over the cake, letting it soak in. Then drizzle caramel sauce generously into the holes.
Top: Spread whipped topping over cooled cake. Garnish with pecans and extra caramel drizzle.
Chill & serve: Refrigerate for at least 1 hour before serving for best flavor.

Servings & Timing

Servings: 12–15
Prep Time: 20 minutes
Bake Time: 40 minutes
Chill Time: 1 hour
Total Time: ~2 hours

Variations

Sweet Potato Pumpkin Twist: Replace half the sweet potato with pumpkin purée.
Cream Cheese Frosting: Swap whipped topping for tangy cream cheese frosting.
Nutty Caramel Crunch: Add crushed toffee bits or candied pecans on top.
Spiced Latte Version: Stir 1 tsp espresso powder into the batter for a coffee-flavored kick.

Storage & Reheating

Store covered in the fridge for up to 5 days.
Freeze (without topping) for up to 2 months; thaw and frost before serving.
Serve chilled — it tastes even better the next day!

FAQs

Q: Can I make this cake ahead of time?
A: Yes! This poke cake is perfect for making a day in advance since the flavors intensify overnight.

Q: Can I use canned sweet potatoes?
A: Yes, just drain well and mash before measuring.

Q: Do I have to use condensed milk?
A: It makes the cake extra moist and sweet, but you can use evaporated milk plus a little extra caramel for a lighter version.

Conclusion

This Sweet Potato Caramel Poke Cake is a dreamy, melt-in-your-mouth dessert with layers of flavor and texture. Sweet, creamy, and spiced just right, it’s sure to become a holiday (or anytime) favorite. ✨

Sweet Potato Caramel Poke Cake

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This Sweet Potato Caramel Poke Cake is a rich, moist, and indulgent dessert that’s perfect for the holidays or any special occasion. Tender spiced sweet potato cake is baked to perfection, poked with caramel sauce that seeps into every bite, and topped with fluffy whipped cream and crunchy pecans. It’s a unique twist on traditional poke cake that will wow any crowd!

Author: Emily
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12–15 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven: Set to 350°F (175°C). Grease a 9×13-inch baking dish.
Make the cake batter: In a large bowl, combine cake mix, mashed sweet potatoes, oil, eggs, cinnamon, nutmeg, allspice, and salt. Mix until smooth.
Bake: Pour into prepared dish and bake for 30–35 minutes, or until a toothpick comes out clean.
Poke holes: While cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
Fill: Pour sweetened condensed milk evenly over the cake, letting it soak into the holes. Then drizzle caramel sauce over the top. Let cool completely.
Top: Spread whipped topping over the cooled cake. Sprinkle with pecans and drizzle with more caramel sauce.
Serve: Slice into squares and enjoy chilled or at room temperature.

Notes

For extra flavor, roast your sweet potatoes before mashing.
Can be made a day ahead (actually tastes better after sitting overnight).
Try swapping pecans for toasted coconut or walnuts for a different crunch.