Extra Easy Pumpkin Spice Caramel Poke Cake with Cream Cheese frosting is heavenly. So rich rich and sweet. Extra Caramel topping drizzled on top. This cake is sure to be a hit anywhere you take it . The bonus is its easy to throw together.
Pumpkin Spice Caramel Poke Cake
I know I know, did we really need another pumpkin recipe ? Yes I think we probably did lol. Have you been following along? Did you try Soft Pumpkin Chocolate Chip Cookies or Pumpkin Spice Cake Donuts ? I hope so . However , who doesn't love a poke cake ? I know I do. They are so easy to make and with pour filling into the cake , it makes it so moist.
How to Make Extra Easy Pumpkin Spice Caramel Poke Cake :
Ingredients Needed
- Pumpkin Spice Cake Mix
- Canned Pumpkin Puree
- Water
- Eggs
- Vegetable Oil
- Caramel Ice Cream Topping
- Cream Cheese (softened to room temperature)
- Milk
- Powdered Sugar
- Whipped Topping (cool whip)
Ingredients for Cake
Mixing the Cake
Going in the Oven
Cake Fresh out of the Oven
The Cake with Caramel Topping Poured into the Holes
Frosting in Process
Whole Cake Out of Oven
How to Store This Cake :
This cake can be kept in an airtight container on the counter or refrigerator for 5-7 days. You can also put it in the freezer for several months.
Pumpkin Spice Caramel Poke Cake
Equipment
- OVEN
- Electric Mixer
- Mixing Bowl, serving bowl , spatula
Ingredients
- 1 box Spice cake mix
- 1 cup Pumpkin puree
- 1 cup Water
- 3 large Eggs
- 1 cup Caramel ice cream topping divided
- 1 8 oz package Cream cheese softened
- 3 tablespoons Milk
- 1 cup Powdered
- 1.5 cups Whipped topping (cool whip)
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9x13 pan with baking spray, set aside.
- In a mixing bowl with an electric mixer, mix cake mix, pumpkin, water, eggs and oil until smooth. Pour batter into prepared pan and bake in pre-heated oven for 28-33 minutes or until tooth pick comes out clean when inserted
- As soon as the cake comes out of the oven, while it is still hot, poke holes into the cake with the end of a wooden spoon. In a microwave safe bowl, heat up a ¾ cup of the caramel sauce for about 20-30 seconds, just to warm (making it easier to pour over the cake). Pour the warm caramel sauce over the top of the hot cake, making sure to get the majority of the sauce into the holes of the cake. Let the cake cool completely.
- Once the cake is cool, prepare the cream cheese frosting. With a hand or stand mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy. Add the whipped topping, and fold into the cream cheese mixture. Spread the frosting over the top of the cake, gently pressing the frosting into the holes of the cake. Smooth out evenly.
- Drizzle the top of the cake with the remaining ¼ cup of caramel sauce. For a decorative effect, drag a toothpick through the opposite lines of the caramel sauce in the opposite direction to make a herringbone design. Refrigerate any leftovers. Enjoy!
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