Name: Sweet Potato Caramel Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups mashed cooked sweet potato (about 2 medium sweet potatoes); 1/2 cup maple syrup or agave; 1/2 cup unsweetened applesauce; 1/4 cup melted coconut oil or butter; 1/2 cup milk of choice; 1 tbsp apple cider vinegar; 2 tsp pure vanilla extract; 1 1/2 cups all-purpose flour (or spelt flour); 1 tbsp cornstarch or arrowroot; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp salt; 1/2 cup thick caramel sauce (store-bought or homemade); 2 cups whipped topping or whipped coconut cream; Optional: chopped pecans or walnuts for garnish

A warm, cozy dessert that’s bursting with fall flavors, this Sweet Potato Caramel Poke Cake is the ultimate seasonal treat. Moist, spiced, and rich with real sweet potatoes, every bite delivers comforting sweetness. Once baked, I poke holes into the soft cake and pour thick caramel sauce over the top to soak in, finishing it off with a generous layer of whipped topping. Whether I’m making it for a family dinner, Thanksgiving, or just a weekend baking session, it never lasts long.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups mashed cooked sweet potato (about 2 medium sweet potatoes)

1/2 cup maple syrup or agave

1/2 cup unsweetened applesauce

1/4 cup melted coconut oil or butter

1/2 cup milk of choice

1 tbsp apple cider vinegar

2 tsp pure vanilla extract

1 1/2 cups all-purpose flour (or spelt flour)

1 tbsp cornstarch or arrowroot

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

For the poke + topping:

1/2 cup thick caramel sauce (store-bought or homemade)

2 cups whipped topping or whipped coconut cream

Optional: chopped pecans or walnuts for garnish

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish or lining it with parchment paper.

In a large mixing bowl, I whisk together the mashed sweet potato, maple syrup, applesauce, melted coconut oil, milk, vinegar, and vanilla.

In a separate bowl, I stir together the flour, cornstarch, baking soda, baking powder, cinnamon, nutmeg, and salt.

I combine the wet and dry ingredients just until mixed, being careful not to overmix.

I pour the batter into the prepared pan, smooth the top, and bake it for 28–32 minutes, until a toothpick inserted comes out mostly clean.

After letting the cake cool for 10–15 minutes, I use the handle of a wooden spoon to poke holes all over the surface.

I pour the caramel sauce over the cake so it seeps into the holes, then let it cool completely.

Once cooled, I spread whipped topping evenly over the surface and sprinkle chopped nuts on top if I want a bit of crunch.

I chill the cake in the fridge for at least an hour before slicing and serving.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 12 servings

Calories per serving: 290 kcal

Variations

Vegan version: I use coconut milk and whipped coconut cream to keep it entirely plant-based.

Gluten-free: Swapping in a 1:1 gluten-free flour blend works well for a gluten-free version.

Nut-free: I simply skip the nuts or use toasted pumpkin seeds for crunch without the allergens.

Extra spiced: I sometimes add ground ginger or cloves for an even bolder autumn flavor.

Homemade caramel: If I have time, I make my own caramel sauce with coconut milk and brown sugar for a rich, dairy-free topping.

Storage/Reheating

I store this cake in the refrigerator, covered tightly, for up to 4 days. The whipped topping holds up nicely, and the flavors deepen over time. If I want to enjoy it warm, I microwave individual slices for about 10–15 seconds — just enough to soften the caramel without melting the topping. I don’t recommend freezing this cake once it’s been topped, but the unfrosted cake base freezes well for up to 2 months.

FAQs

How do I know when the cake is fully baked?

I insert a toothpick into the center — if it comes out with just a few moist crumbs, it’s done. I avoid overbaking to keep it moist.

Can I use canned sweet potato instead of fresh?

Yes, I can use canned sweet potato puree as long as it’s 100% pure with no added sugars or spices.

Is this cake suitable for vegans?

It absolutely can be — I just make sure to use dairy-free milk, vegan caramel sauce, and a plant-based whipped topping.

Can I make this cake ahead of time?

Yes, I often bake the cake a day ahead. I store it without the whipped topping, then assemble it just before serving.

What can I use instead of caramel sauce?

If I’m out of caramel, I’ve used maple glaze or even a cinnamon simple syrup. It changes the flavor but keeps that deliciously soaked texture.

Conclusion

This Sweet Potato Caramel Poke Cake is the kind of dessert I turn to when I want something seasonal, satisfying, and just a little indulgent. The rich caramel soak and creamy topping take it over the top, and it’s always a crowd-pleaser. Whether I’m bringing it to a potluck or enjoying a cozy slice at home, it’s the perfect treat for autumn days.

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