Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, pumpkin caramel cream cheese poke cake. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Pumpkin Caramel Cream Cheese Poke cake is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Pumpkin Caramel Cream Cheese Poke cake is something that I’ve loved my whole life. They’re nice and they look wonderful.
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! Disclosure: This post may contain affiliate links.
To get started with this particular recipe, we must prepare a few ingredients. You can have pumpkin caramel cream cheese poke cake using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Caramel Cream Cheese Poke cake:
- Get 1 box spice cake mix
- Make ready 1 cup canned pumpkin puree
- Make ready 1 cup water
- Make ready 3 eggs
- Get 1/2 cup vegetable oil
- Prepare 3/4 cup Carmel ice cream topping
- Take 1 pkg cream cheese at room temp
- Get 2 tbsp milk
- Take 1 cup powdered sugar
- Make ready 1 1/2 cup whipped topping
Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting. This Pumpkin Caramel Poke Cake is an amazing fall dessert. You will find it easy to make since it starts with a boxed cake mix. We added in lots of caramel and a cream cheese whipped topping to make it extra delicious.
Instructions to make Pumpkin Caramel Cream Cheese Poke cake:
- Pre heat oven to 350 degrees. We used 24 cupcake liners during class so each student could easily sample the recipe after class. This recipe can be poured into 9"x 13" greased cake pan.
- 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.
- Spoon into cupcake liners or pour into a cake pan. Bake at 350 until a tooth pick inserted into the cake comes out clean. (approx 20 min cupcakes / 35 min cake pan)
- As soon as the cake is out of the oven, while it is still hot, poke holes into the cake with the end of a wooden spoon. Spoon half the caramel sauce over the holes in each cupcake or pour half the sauce over the holes in the top of the cake.
- While the cake cools, prepare the cream cheese frosting. Cream together the cream cheese, powered sugar and milk until smooth. Add the whipped topping and fold into the cream cheese mixture. Spread the frosting over the cooled cake. Drizzle the remaining caramel sauce over the frosted cake. Refrigerate leftovers…..if there are any!!!
Criticize it all you want, but pumpkin spice is still delicious. This cake takes the best of pumpkin spice and mixes it with caramel and cream cheese to. A decadent, homemade poke cake full of yummy pumpkin and caramel flavor. Topped with a cream cheese frosting and drizzled with homemade caramel sauce, this pumpkin poke cake is the absolute BEST, most decadent fall homemade cake recipe. Enjoy a craveworthy pumpkin fix in this super simple and addictively delicious poke cake.
So that’s going to wrap it up for this exceptional food pumpkin caramel cream cheese poke cake recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
