Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, pumpkin caramel cream cheese poke cake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Pumpkin Caramel Cream Cheese Poke cake is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Pumpkin Caramel Cream Cheese Poke cake is something that I have loved my entire life. They’re nice and they look fantastic.
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 begin with this recipe, we have to prepare a few components. You can cook pumpkin caramel cream cheese poke cake using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pumpkin Caramel Cream Cheese Poke cake:
- Get 1 box spice cake mix
- Get 1 cup canned pumpkin puree
- Prepare 1 cup water
- Prepare 3 eggs
- Take 1/2 cup vegetable oil
- Get 3/4 cup Carmel ice cream topping
- Get 1 pkg cream cheese at room temp
- Make ready 2 tbsp milk
- Make ready 1 cup powdered sugar
- Take 1 1/2 cup whipped topping
Vintage and Southern Cakes are a serious thing here in the south. The flavors of gingerbread, salted caramel filling, and pumpkin cream cheese frosting marry to become the ultimate fall and holiday poke cake. This cake is a great snack cake or dessert and it's pretty enough to serve to guests. This superbly moist pumpkin spiced cake is so easy to make with the use of a revamped cake-mix.
Steps 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!!!
With its pockets of sweetened condensed milk, not-too-sweet caramel sauce, and clouds of caramel whipped cream and pecans, this cake is a sure hit. Poke cakes get their name because after baking, you poke holes over the surface of the cake and flood it with a sweet mixture. 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. 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! #pumpkindessert #pokecake.
So that is going to wrap it up for this special food pumpkin caramel cream cheese poke cake recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
