Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, pumpkin caramel cream cheese poke cake. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pumpkin Caramel Cream Cheese Poke cake is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Pumpkin Caramel Cream Cheese Poke cake is something that I have loved my whole life.
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. This moist pumpkin cake is poked and filled with caramel sauce, topped with cream cheese frosting and drizzled with more caramel for an easy, over-the-top dessert.
To begin with this recipe, we must prepare a few components. You can cook 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
- Take 1 cup canned pumpkin puree
- Prepare 1 cup water
- Prepare 3 eggs
- Take 1/2 cup vegetable oil
- Take 3/4 cup Carmel ice cream topping
- Prepare 1 pkg cream cheese at room temp
- Prepare 2 tbsp milk
- Prepare 1 cup powdered sugar
- Prepare 1 1/2 cup whipped topping
Combine cake mix, sugar, eggs, vegetable oil, water, sour cream, and pumpkin puree into a large mixing bowl. 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.
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!!!
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. 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.
So that is going to wrap it up with this special food pumpkin caramel cream cheese poke cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
