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!
Equipment
- Stand Mixer My KitchenAid Stand mixer is a go-to tool in my kitchen!
- 9 x 13" Pan This non-stick 9 x 13" Cake Pan is one of my favorites!
Ingredients
- 1 (13.25 oz. box) Spice Cake Mix
- 1 cup pumpkin puree canned
- 1 cup water
- 3 eggs
- 1/2 cup vegetable oil
- 3/4 cup caramel sauce divided
Cream Cheese Topping:
- 1 (8 oz. pkg.) cream cheese room temperature
- 2 Tablespoon milk
- 1 cup powdered sugar
- 1 1/2 cup whipped topping like Cool Whip
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9x13 pan with baking spray, set aside.
- 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.
- 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 plastic straw or chop stick. In a microwave safe bowl, heat up a 1/2 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 topping. 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 topping 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 1/4 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!
Notes
Storage: Store any leftovers covered in the pan in the refrigerator. You can also store individual slices in a resealable container in the refrigerator. Leftover cake will keep for up to 5 days refrigerated.
Want to use whipped cream instead of Cool Whip? I recommend using my Homemade Cool Whip recipe, which is good stabilized whipped cream recipe. It's a nice alternative to Cool Whip, and only requires a few ingredients.
Want to make this dessert into cupcakes? Use the recipe for my Caramel Pumpkin Spice Cupcakes here.
Nutrition
Serving: 1gCalories: 117kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 25mgSodium: 45mgPotassium: 48mgFiber: 0.4gSugar: 13gVitamin A: 1957IUVitamin C: 1mgCalcium: 17mgIron: 0.3mg
Tried this recipe?Let us know how it was!