How to Cook Yummy Pumpkin Caramel Cream Cheese Poke cake

Lillian Hernandez
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How to Cook Yummy Pumpkin Caramel Cream Cheese Poke cake
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How to Cook Yummy Pumpkin Caramel Cream Cheese Poke cake Delicious, fresh and tasty.

Pumpkin Caramel Cream Cheese Poke cake. The VERY BEST Pumpkin Poke Cake, EVER!!. 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!.

You'll fall in love with the creamy frosting, sweet caramel, and pumpkin cake.

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.

Easy and Delicious Caramel Cream Cheese Pumpkin Poke Cake Recipe If you love poke cake you are going to love this pumpkin poke cake recipe.

You can have Pumpkin Caramel Cream Cheese Poke cake using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Pumpkin Caramel Cream Cheese Poke cake

  1. Prepare 1 box of spice cake mix.

  2. Prepare 1 cup of canned pumpkin puree.

  3. Prepare 1 cup of water.

  4. You need 3 of eggs.

  5. You need 1/2 cup of vegetable oil.

  6. Prepare 3/4 cup of Carmel ice cream topping.

  7. Prepare 1 pkg of cream cheese at room temp.

  8. Prepare 2 tbsp of milk.

  9. Prepare 1 cup of powdered sugar.

  10. You need 1 1/2 cup of whipped topping.

Filled with caramel with cream cheese whipped cream frosting, this pumpkin cake is so good that you will want to eat it all in one sitting.

I'm really excited for today's Pumpkin Caramel Poke Cake recipe.

It is simple and so easy and delicious!

Ever since I made my Caramel Carrot Cake Poke Cake, I've been getting a lot of requests for a similar cake made with pumpkin.

Pumpkin Caramel Cream Cheese Poke cake step by step

  1. 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..

  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..

  3. 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).

  4. 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..

  5. 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!!!.

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.

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.

Pumpkin Caramel Cream Cheese Poke Cake recipe featured on DesktopCookbook.

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