Pumpkin Caramel Cream Cheese Poke Cake

Pumpkin Caramel Cream Cheese Poke Cake

The ultimate fall dessert!  This pumpkin poke 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 pumpkin cake!

Prep Time: 20 min

Cook Time: 30 min

Total Time: 50 min


·     1 box, spice cake mix

·     1 c. canned, pumpkin puree

·     1 c. water

·     3 eggs

·     1/2 c. vegetable oil

·     3/4 c. caramel ice cream topping, divided

·     1 (8 oz.) pkg, cream cheese, room temperature

·     2 Tbsp. milk

·     1 c. powdered sugar

·     1 1/2 c. whipped topping (like Cool Whip)


1.   Preheat oven to 350 degrees. Lightly spray a 9×13 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 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.



Full Recipe:Click Here


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