Honestly, this Sweet Potato Caramel Poke Cake takes me right back to those chill autumn afternoons at my grandma’s house. The smell of cinnamon and caramel wafting through the air was like an instant hug. I remember watching her poke holes in the warm cake and pour a luscious caramel sauce, watching it seep in and make every bite gooey and dreamy. It’s one of those recipes that feels like a warm blanket—comfort food with a little sweet magic. If you love cozy, rich desserts with a hint of fall, you’re going to adore this twist on a classic poke cake!
Quick Facts
Yield: Serves 8-10
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
For the Main Dish:
1 box yellow cake mix (15.25 oz)
1 cup mashed cooked sweet potato (about 1 medium sweet potato)
1/2 cup vegetable oil
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the Sauce / Garnish:
1 cup caramel sauce (store-bought or homemade)
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Optional: chopped pecans or toasted walnuts for garnish
How I Make It
Step 1:
Preheat your oven to 350°F and grease a 9×13-inch baking dish. In a large bowl, stir together the yellow cake mix, mashed sweet potato, vegetable oil, eggs, cinnamon, and nutmeg until smooth and well combined. You’ll notice the batter has a lovely, slightly orange tint thanks to the sweet potato—delicious!
Step 2:
Pour the batter evenly into the prepared pan, then bake for about 30-35 minutes or until a toothpick inserted comes out mostly clean (a few moist crumbs are okay because of the sweet potato!).
Step 3:
While the cake is still warm, use the handle of a wooden spoon or a thick skewer to poke holes all over the surface. Don’t be shy—deeper holes help the caramel soak in better.
Step 4:
Carefully pour the caramel sauce evenly over the cake, letting it drizzle down into the holes. This is where the magic happens—a sticky, sweet surprise in every bite!
Step 5:
Refrigerate the cake for at least 2 hours (or overnight if you have time) to let everything set and get wonderfully moist.
Step 6:
Right before serving, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread or dollop the whipped cream generously on top and sprinkle with chopped pecans or walnuts if you like a little crunch.
Variations & Tips
For an extra cozy touch, add 1/2 cup chopped crystallized ginger to the batter.
Swap out the yellow cake mix for spice cake mix to deepen the autumn flavors.
If you prefer a lighter topping, try a cream cheese frosting instead of whipped cream.
Make your own caramel sauce with butter, brown sugar, and cream for a homemade upgrade.
Don’t have sweet potatoes on hand? Butternut squash puree works well in a pinch.
Use a serrated knife to cut this cake neatly after chilling to avoid crumbles.
How I Like to Serve It
This cake shines at holiday dinners and casual fall gatherings alike. I love serving it alongside a cup of hot coffee or spiced apple cider. It also makes a delightful dessert for Thanksgiving, where the caramel and sweet potato flavors complement all those savory sides. Plus, it’s a real crowd-pleaser for any cookie swap or potluck—just be sure to bring extra napkins!
Notes
Store leftovers covered in the refrigerator for up to 4 days; the cake actually tastes better after a day.
To reheat, warm individual slices in the microwave for 15-20 seconds to bring back some softness.
Closing: This cake’s blend of soft, sweet potato-infused crumb and gooey caramel keeps me coming back—it’s the kind of dessert that feels like a warm hug from the inside out.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
