Pumpkin Caramel Cream Cheese Poke Cake

Pumpkin Caramel Cream Cheese Poke Cake
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The ultimate fall dessert!  A pumpkin spice cake is drizzled with caramel sauce, frosted with a fluffy cream cheese frosting and topped with even more caramel sauce!  You’ll love every single morsel of this uber moist, delicious cake!  Great for any fall party and Thanksgiving, too!

The ultimate fall dessert! A pumpkin spice cake is drizzled with caramel sauce, frosted with a decadent cream cheese frosting and topped with even more caramel sauce! You'll love every single morsel of this uber moist, delicious cake!

These past few days were the quintessential family fall weekend!  We traveled down to Charlottesville, VA to see a college football game (UVA played our favorite BSU Broncos.  Broncos won big!)  The leaves are just begining to turn color and the weather was cool and rainy which was the perfect setting for the first weekend of fall.  To usher in my favorite season of the year, I made a delicious pot roast, mashed potatoes, and this incredible Pumpkin Caramel Cream Cheese Poke Cake!

The ultimate fall dessert! A pumpkin spice cake is drizzled with caramel sauce, frosted with a decadent cream cheese frosting and topped with even more caramel sauce! You'll love every single morsel of this uber moist, delicious cake!

I absolutely LOVE making poke-cakes!  This past summer I made a Coconut Cream Poke Cake, and vowed that I would make a fall version, which had to include pumpkin.  Much like the Coconut version, this poke cake is pretty simple to make, as it starts with a store-bought cake mix.  Adding a few extra goodies to the cake, takes it from good to spectacular!

The ultimate fall dessert! A pumpkin spice cake is drizzled with caramel sauce, frosted with a decadent cream cheese frosting and topped with even more caramel sauce! You'll love every single morsel of this uber moist, delicious cake!

When making this cake, I use a technique that I also use when making the Coconut Cream Poke cake.  To keep the cake extra moist, I poke the holes in the cake just as it comes out of the oven while it is still hot.  Into the hot cake, I pour about a 1/2 cup of caramel sauce into the holes of the hot cake!  Wow – what an amazing way to keep this cake extra moist and flavorful!

The ultimate fall dessert! A pumpkin spice cake is drizzled with caramel sauce, frosted with a decadent cream cheese frosting and topped with even more caramel sauce! You'll love every single morsel of this uber moist, delicious cake!

Once the cake cools, and the caramel has set into the cake, I then add a delicious, fluffy layer of cream cheese frosting.  I’ve used this frosting also as a filling for other recipes, but for this particular dessert, it works wonderfully!  The frosting is fluffy enough to set up nicely, but is also has just the right texture to fill the holes of the poke cake.  I firmly believe that pumpkin and cream cheese are a match made in heaven!!  And when you add the caramel sauce, oh baby!  It becomes one incredibly delicious dessert!

The ultimate fall dessert! A pumpkin spice cake is drizzled with caramel sauce, frosted with a decadent cream cheese frosting and topped with even more caramel sauce! You'll love every single morsel of this uber moist, delicious cake!

To bring this dessert full circle, I then top the cream cheese frosting with another drizzle of caramel sauce.  To make it extra pretty, I used a toothpick to drag lines through the icing to cream a pretty herringbone design.

The ultimate fall dessert! A pumpkin spice cake is drizzled with caramel sauce, frosted with a decadent cream cheese frosting and topped with even more caramel sauce! You'll love every single morsel of this uber moist, delicious cake!

 

Here are some of the tools I use in my kitchen to make this amazing dessert (these are affiliate links):

Delightful Kitchen Tools used to Make the Pumpkin Caramel Cream Cheese Poke Cake

            1.  Good Cook Bake N Take a great cake pan is essential for this cake.  I LOVE the fact that this pan has a lid with a handle so you can take it with you to pot-lucks, parties and events!  This pan is awesome!!
            2.  Konitz Coffee Bar No.12 Plates, Set of 4 I really love my white dessert plates!  I have a very similiar set that I use all the time that are the perfect size for serving cake.  These are great to have on hand when people come over.
            3.  OXO Good Grips 3-Piece Silicone Spatula Set I use this spatula set CONSTANTLY!  The big one is perfect for scraping the batter out of the bowl, the white one is great for spreading the filling, and the small one is perfect for getting ingredients out of jars.  I basically use these anytime I’m baking – they’re fantastic!
            4.  KitchenAid KSM150PSGR Artisan Series 5-Qt. Stand Mixer with Pouring Shield – Imperial Grey This is my stand mixer that I’ve had for ages!!  I’ve literally had this longer than I’ve been married!  I use it all the time for cakes, cookies, bread, and even shredding chicken!  If you don’t already have a KitchenAid Stand Mixer, get one already!

 

Here’s how this decadent, delicious dessert comes together:

4.6 from 5 reviews
Pumpkin Caramel Cream Cheese Poke Cake
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12-16 servings
Prep time:
Cook time:
Total time:
 
The ultimate fall dessert! A pumpkin spice cake is drizzled with caramel sauce, frosted with a decadent cream cheese frosting and topped with even more caramel sauce! You'll love every single morsel of this uber moist, delicious cake!
Ingredients
  • 1 box, spice cake mix
  • 1 c. canned, pumpkin puree
  • 1 c. water
  • 3 eggs
  • ½ c. vegetable oil
  • ¾ c. caramel ice cream topping, divided
  • 1 (8 oz.) pkg, cream cheese, room temperature
  • 2 Tbsp. milk
  • 1 c. powdered sugar
  • 1½ c. whipped topping (like Cool Whip)
Instructions
  1. Preheat oven to 350 degrees. Lightly spray a 9x13 pan with baking spray, set aside.
  2. With a hand or stand mixer, mix together the cake mix, pumpkin, water, eggs and oil stopping to scrape down the sides of the bowl. Mix until smooth. Pour batter into the prepared pan, and bake at 350 for 30-33 minutes, or until toothpick inserted into the cake comes out clean, and crumb free.
  3. 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 ½ 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.
  4. 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.
  5. 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!

As you can see, this recipe is pretty easy to make!  It’s the perfect fall dessert for just about any occasion.

I hope you and your family are able to enjoy this dessert whenever the moment strikes.  Happy Fall, everyone!  ~Erin

The ultimate fall dessert! A pumpkin spice cake is drizzled with caramel sauce, frosted with a decadent cream cheese frosting and topped with even more caramel sauce! You'll love every single morsel of this uber moist, delicious cake!

 

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Comments

  1. Looks so beautiful!

  2. This looks absolutely amazing! Pinned and tweeted. You always bring the most amazing creations to our party. Thank you! I hope to see you again, this Monday at 7 pm. It wouldn’t be a party without you! Lou Lou Girls

  3. Linda Soles says:

    Hi, just a quick question. I am assuming that you are using regular pumpkin puree, the one with no spices added and not pumpkin pie filling. In Canada our cans of pumpkin puree are quite large, what size can are you using. I would like to make this for this Sunday’s Family dinner but unsure about the amount of pumpkin.

    • delightful.e.made@gmail.com says:

      Hello Linda, You are correct – I’m using 1 cup of canned pumpkin puree, (not pumpkin pie filling). Hope you get to enjoy soon! ~Erin

  4. Carol Hogg says:

    Gonna try this recipe this week. How big is the can of pumpkin?

    • delightful.e.made@gmail.com says:

      Hello Carol! I use 1 cup canned pumpkin puree. Hope you get to enjoy soon! ~Erin

  5. Ingrid says:

    Looks really yummy, but as I am reading this in Australia, would you know what would be the equivalent to Spice Cake here? What is the weight in your Cake mixes?
    Can you suggest an alternate cake mix that would be suitable?
    Ingrid

    • delightful.e.made@gmail.com says:

      Hello Ingrid! Cake mixes here in the US are 15.25 oz. If you cannot find a spice cake mix, I would suggest a yellow cake mix and add 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, and maybe 1/4 tsp. ground cloves. Hope you get to enjoy soon! Best, ~Erin

  6. I found you and this amazing recipe from our mutual friend Jennifer from Home in the Finger Lakes. I have it scheduled to share tomorrow and I just pinned it. Can I just say I DROOLED!!

  7. My daughter doesn’t like cake, but loves everything “pumpkin”. I made this last week for her birthday and everyone loved it!!

  8. You think this would be good with a graham cracker crust on bottom?

    • delightful.e.made@gmail.com says:

      I don’t know that I would use a crust with this cake. It may get overly hard during the baking process. Enjoy! ~Erin

  9. Donna says:

    I wonder how it would be with a different flavor cake mix. I HATE spice cake, but love pumpkin desserts

    • delightful.e.made@gmail.com says:

      Hi Donna, You could certainly use a yellow cake mix, which would be just as yummy! Enjoy! ~Erin

  10. Looks So delicious.

  11. Kim Schlicher says:

    I can’t wait to make this, I make a cake using the same technique but I use a chocolate cake mix, I use a pack of caramel candies I melt on the stovetop and I add chopped pecans and it is a turtle cake, I melt chocolate chips and use as the icing. it is the bomb you should try.

  12. Does this work well as a cupcake?

    • delightful.e.made@gmail.com says:

      Hi Kara, I’ve never made or tested this with cupcakes, but I don’t see why you couldn’t. If you try it, let me know how it goes. Best! ~Erin

  13. I’ll have to make this. It must be to die for!!!!!…….Question? The 3/4 Carmel topping…..is that 3/4 of the bottle or 3/4 cup???????

    • delightful.e.made@gmail.com says:

      Hi Barb! So sorry, I’ve just fixed this. It should be 3/4 c. of the caramel sauce. 1/2 c. is poured on to the hot cake, and the remaining 1/4 cup is drizzled on to the top of the whipped topping. Enjoy! ~Erin

  14. What size can of pumpkin?

    • delightful.e.made@gmail.com says:

      Hi Lori! You’ll use 1 cup of the canned pumpkin puree. Enjoy this fantastic fall dessert! ~Erin

  15. I want to make this cake but have a question. In the list of ingredients you say 3/4 caramel ice cream topping. 3/4 what?? cup? jar? Can you clear this up for me? thanks. Cannot wait to make this…

    • delightful.e.made@gmail.com says:

      So sorry, I’ve just fixed this. It should be 3/4 c. of the caramel sauce. 1/2 c. is poured on to the hot cake, and the remaining 1/4 cup is drizzled on to the top of the whipped topping. Enjoy! ~Erin

  16. Marianne says:

    i don’t like spice cake but love pumpkin….can i substitute a yellow cake mix and add cinnamon?

  17. 3/4 what of caramel topping? Thanks!

    • delightful.e.made@gmail.com says:

      Hi Mark! So sorry, I’ve just fixed this. It should be 3/4 c. of the caramel sauce. 1/2 c. is poured on to the hot cake, and the remaining 1/4 cup is drizzled on to the top of the whipped topping. Enjoy! ~Erin

  18. Jerome says:

    Would love to try looks good

  19. Hi, the recipe calls for “¾ caramel ice cream topping, divided” – but what measuring unit please? 🙂 Thanks!

    • delightful.e.made@gmail.com says:

      Hi Becky! So sorry, I’ve just fixed this. It should be 3/4 c. of the caramel sauce. 1/2 c. is poured on to the hot cake, and the remaining 1/4 cup is drizzled on to the top of the whipped topping. Enjoy! ~Erin

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