Sweet Potato Caramel Poke Cake

There’s just something about poke cakes that feels nostalgic—like gathering around the table for family celebrations or enjoying cozy autumn evenings. This Sweet Potato Caramel Poke Cake takes that classic dessert and gives it a seasonal twist. With spiced sweet potato cake, rich caramel, and a creamy topping, it’s the perfect treat for fall or any time you’re craving comfort and sweetness.

Ingredients

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

Instructions

1. Preheat & Prepare
   Preheat your oven according to the directions on the cake mix box. Grease a 9×13-inch baking dish.
2. Mix the Cake Batter
   In a large bowl, combine the yellow cake mix, mashed sweet potatoes, water, eggs, cinnamon, and nutmeg. Beat until smooth and well combined.
3. Bake the Cake
   Pour the batter into the prepared dish and bake as directed on the cake mix box, or until a toothpick inserted in the center comes out clean.
4. Poke & Soak
   While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the surface. Pour the sweetened condensed milk over the cake, letting it seep into the holes.
5. Add the Caramel
   Drizzle caramel sauce generously over the top of the cake. Spread evenly so every bite is sweet and gooey.
6. Top It Off
   Once the cake has cooled completely, spread whipped topping over the surface. Sprinkle with chopped pecans if desired.
7. Chill & Serve
   Refrigerate for at least 1 hour before serving to allow the flavors to meld. Slice, serve, and enjoy!

Tips & Variations

✨ Make It Extra Spiced – Add a dash of ginger or allspice for more fall flavor.

✨ Homemade Touch – Use homemade caramel sauce for an extra-rich finish.

✨ Holiday Ready – Garnish with candied pecans or a sprinkle of cinnamon sugar for a festive look.