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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!

Ingredients

  • For the Cake:
  • 1 ½ cups mashed cooked sweet potato (about 2 medium)
  • 1 box yellow cake mix (15.25 oz)
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ½ tsp salt
  • For the Filling:
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup caramel sauce (store-bought or homemade)
  • For the Topping:
  • 2 cups whipped topping (or homemade whipped cream)
  • ½ cup chopped pecans (optional)
  • Extra drizzle of caramel sauce

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.