1. Mix Ingredients

   Preheat oven to 350°F. Grease a 13 ×9-inch baking pan. In a large bowl whisk together first six ingredients (through salt). In a separate large bowl whisk together next five ingredients (through vanilla) and the 3/4 cup granulated sugar until well combined.

2. Fold Until Combined

   Add pumpkin mixture to flour mixture; whisk until almost combined. Fold in apples and pecans until just combined. Spread batter evenly in prepared pan.

3. Bake

   Bake until a toothpick comes out clean, 30 to 40 minutes. Cool cake in pan on a wire rack 15 minutes.

4. Drizzle with Caramel

   In a bowl whisk together caramel topping and 1 cup of the cream until well combined. Use a fork to poke cake all over at 1/2-inch intervals. Slowly pour and spread caramel mixture evenly over cake. Cover and chill at least 3 hours or up to 24 hours.

   Test Kitchen Tip: Using both hands, pour and spread the cream-caramel mixture at the same time over the cake to help it evenly soak into the cake

5. Make Whipped Cream

   In a large bowl beat the remaining 2 cups cream and 3 Tbsp. granulated sugar with a mixer on medium until just starting to thicken, about 2 minutes. Increase speed to high; beat until stiff peaks form, about 1 minute. 

6. Assemble and Serve

   To serve, spread whipped cream evenly over top of cake. Sprinkle with additional pecans and pumpkin pie spice. Chill the cake with the whipped cream, uncovered, about 1 hour for easier cutting.

How to Store Pumpkin Poke Cake

To store this pumpkin poke cake recipe, place the finished cake with whipped cream, covered, in refrigerator for up to 3 days.