Pumpkin Poke Cake with Caramel
Prep Time
Porties
Serveert 16
Niveau
Easy
Looking for the perfect autumn dessert that’s both comforting and easy to make? This pumpkin poke cake with caramel and mascarpone cream is exactly what you need! It’s soft, moist, and packed with cozy fall flavors like cinnamon, pumpkin, and caramel. The best part? The cake is topped with a creamy mascarpone layer and decorated with silky caramel swirls — it looks impressive but is super simple to make at home.
Ingrediënten
Bakvorm 39 cm x 24 cm
If you don’t have whipped cream stabilizer (like Klopfix), you can use 1 tablespoon of cornstarch for every 250 ml of heavy cream. It helps keep the cream firm and pipeable!
Use the handle of a wooden spoon or chopstick to poke even, clean holes. This helps the caramel soak in nicely without crumbling the cake.
Always use heavy cream with at least 35% fat for the best whipped texture and flavor. Light cream won’t whip properly and can turn runny.
Looking for the perfect autumn dessert that’s both comforting and easy to make? This pumpkin poke cake with caramel and mascarpone cream is exactly what you need! It’s soft, moist, and packed with cozy fall flavors like cinnamon, pumpkin, and caramel. The best part? The cake is topped with a creamy mascarpone layer and decorated with silky caramel swirls — it looks impressive but is super simple to make at home.
Stappenplan
1 Bring some water to a boil in a small saucepan. Once the water begins to bubble, add the pumpkin. When you can easily pierce it with a fork, it’s ready. Add the pumpkin and milk to a blender and mix until smooth. |
2 In a mixing bowl, beat the eggs together with the granulated sugar, vanilla sugar, brown sugar, and salt for about one minute. |
3 Add the pumpkin mixture, sunflower oil, and pecans. Finally, add the flour, cinnamon powder, and baking powder. Mix together until smooth. |
4 Grease your baking dish and pour in the batter. |
5 Place the dish in a preheated oven at 175 °C (350 °F) and bake for about 25 to 35 minutes. The cake is done when a toothpick inserted into the center comes out dry. Let the cake cool completely. |
6 In a mixing bowl, whip the heavy cream together with the cream stabilizer, vanilla sugar, and granulated sugar until it starts to firm up — not too stiff! Add the mascarpone and beat for another minute until smooth. |
7 Poke holes into the cooled cake (for example, using the handle of a wooden spoon). Fill the holes with caramel and spread the cream topping evenly over the cake. |
8 Add some caramel to a piping bag, snip a small tip, and pipe lines across the top. Use a toothpick to drag through the lines to create a marble pattern. Place the cake in the fridge for about an hour so the topping can set. |
