Sweet Potato Caramel Poke Cake: The Irresistible Fall Dessert You’ll Love

Thank you so much for stopping by today! If you’re like me and have a soft spot for cozy fall desserts, you’re going to fall head over heels for this Sweet Potato Caramel Poke Cake. There’s something magical about the way warm spices and sweet potatoes pair with rich caramel. It’s like autumn gave us a big, delicious hug.

This cake is tender, moist, and absolutely decadent—the perfect centerpiece for Thanksgiving, family gatherings, or even a quiet weekend treat. And yes, we’re giving a classic poke cake a seasonal twist. If you love easy, comforting desserts, you’ll want to bookmark this one!

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Overview of Recipe Content

What is Sweet Potato Caramel Poke Cake?

It’s a moist yellow cake made extra special with sweet mashed potatoes, warm spices, and a creamy caramel filling that soaks into every bite. Topped with fluffy whipped cream and crunchy pecans, this dessert is a showstopper for fall gatherings.

Why You’ll Love It

• Incredibly moist and flavorful.
• Uses pantry-friendly ingredients.
• Perfectly spiced with cinnamon and nutmeg.
• Great for potlucks, holidays, and make-ahead desserts.
• Customizable with toppings like toasted coconut or crushed gingersnaps.

Flavor Profile

Think pumpkin pie meets caramel sundae, but in cake form. Each forkful has warm spice, natural sweetness from the potatoes, and gooey caramel goodness.

Seasonal Relevance

Sweet potatoes and caramel scream autumn! This dessert is perfect from October through December, though I’ll admit—it’s crave-worthy year-round.

Ingredients

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• 1 box yellow cake mix
• 1 cup cooked and mashed sweet potatoes
• 1 cup water
• 3 large eggs
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 can (14 oz) sweetened condensed milk
• 1 cup caramel sauce
• 1 cup whipped topping
• ½ cup chopped pecans (optional)

Tools Needed

• Mixing bowls
• Electric mixer or whisk
• 9×13 baking dish
• Wooden spoon (for poking holes)

Suggested Substitutions

• Swap pecans for walnuts or candied almonds.
• Use cream cheese frosting instead of whipped topping for a richer finish.
• Try a spice cake mix instead of yellow for extra autumn flavor.

How to Make Sweet Potato Caramel Poke Cake

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1. Prepare the batter – In a large bowl, mix cake mix, mashed sweet potatoes, water, eggs, cinnamon, and nutmeg until smooth.
2. Bake – Pour into a greased 9×13 dish and bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean.
3. Poke & Pour – While warm, use the handle of a wooden spoon to poke holes all over the cake. Slowly pour sweetened condensed milk into the holes.
4. Caramel Layer – Drizzle caramel sauce evenly over the top, letting it seep into the cake.
5. Chill & Top – Let cake cool completely, then spread whipped topping over it. Sprinkle with pecans for crunch.
6. Serve & Enjoy – Each slice is a soft, gooey, caramel-kissed dream!

What to Serve with Sweet Potato Caramel Poke Cake

• A scoop of vanilla ice cream for extra indulgence.
• Hot apple cider or a spiced chai latte.
• A sprinkle of cinnamon sugar or extra caramel drizzle for presentation.

Tips for Making It Perfect

• Don’t overmix your batter; gentle mixing keeps the cake tender.
• Warm the caramel slightly before drizzling so it spreads evenly.
• Bake the cake a day ahead—poke cakes taste even better after chilling overnight.

Storage Instructions

• Refrigerator: Store covered for up to 4 days.
• Freezer: Wrap tightly and freeze (without whipped topping) for up to 2 months. Thaw overnight in the fridge before frosting.
• Leftovers: Keep in airtight containers for quick treats.

General Information

The poke cake originated in the 1970s as a fun way to jazz up boxed cake mixes. This sweet potato twist gives it a Southern flair—sweet potatoes are a staple in many Southern holiday desserts, and this cake beautifully blends tradition with modern comfort.

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Frequently Asked Questions

1. Can I use fresh sweet potatoes instead of canned?
Yes! Just peel, boil, and mash until smooth.

2. Can I make this cake ahead of time?
Absolutely—it tastes even better the next day.

3. What if I don’t like pecans?
Skip them, or use walnuts, toffee bits, or even chocolate chips.

4. Can I use evaporated milk instead of condensed milk?
No, condensed milk is key for the sweet, gooey texture.

5. Can I make this gluten-free?
Yes, just substitute a gluten-free yellow cake mix.

Conclusion

This Sweet Potato Caramel Poke Cake is a true crowd-pleaser—moist, spiced, and dripping with caramel goodness. It’s the perfect dessert to bring to any fall gathering, and I promise it’ll disappear fast.

If you loved this recipe, you might also enjoy these seasonal favorites from my kitchen:

• Southern Sweet Potato Casserole with Pecan Topping
• Pumpkin Cream Cheese Swirl Muffins
• Cinnamon Apple Coffee Cake
• Maple Pecan Pie Bars
• Caramel Apple Cheesecake Bars

Interactive Elements

I’d love to see your version! Leave a review in the comments, or snap a photo and share it on Pinterest or tag me on Instagram.

Nutritional Information (Approx. per serving)

Calories	Protein	Carbs	Sugar	Fat	Saturated Fat	Fiber	Sodium
380	5g	52g	34g	16g	5g	2g	260mg

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