Pumpkin Caramel Poke Cake
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. Perfect for your Thanksgiving dessert.
Servings: 12
Ingredients
- 1 box Spice Cake Mix
- 1 cup Pumpkin Puree
- 1/2 cup Vegetable Oil
- 3 Eggs
- 2 tsp Pumpkin Pie Spice
- 12 oz Caramel Sauce
- 8 oz softened Cream Cheese
- 1 1/2 cup Powdered Sugar
- 8 oz Whipped Topping like Cool Whip
Instructions
- Preheat oven to 350.
- Grease 11x13" pan.
- In a large bowl, combine cake mix, pumpkin, oil, eggs and pumpkin pie spice.
- Mix until combined.
- Pour into prepared pan and bake for 25-30 minutes or until toothpick inserted in center comes out clean.
- Allow to cool until slightly warm.
- With the end of a large wooden spoon, poke holes throughout cake.
- Heat caramel in microwave for 1 minute.
- Fill each hole 3/4 full of caramel. Reserve about 2 ounces of caramel for topping.
- In a medium bowl, beat cream cheese until smooth.
- Add in powdered sugar and beat until blended.
- Fold whipped topping into mixture.
- Spread topping over cake, making sure to push into holes.
- Drizzle with remaining caramel and top with chopped pecans if desired.
Nutrition
Calories: 339kcal | Carbohydrates: 41g | Protein: 4g | Fat: 19g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 190mg | Potassium: 128mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3531IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg