Pumpkin Caramel Cream Cheese Poke Cake to Die For!
Author: Pam
Recipe type: Cake
Prep time:
Cook time:
Total time:
Serves: 12
- 1 15.25 oz box Spice cake mix
- 1 C pumpkin puree, 15 oz can
- 1 C water
- 3 large eggs
- ½ C canola oil
- ½ C plus ¼ C caramel sauce
- 1 package cream cheese, softened
- 2 TBSP whole milk
- 1 C powdered sugar
- 1 - 8oz container of cool whip
- Preheat oven to 350 degrees and spray a 9x13 baking dish with pam baking spray
- Using a standing mixer, mix together the cake mix, pumpkin, water, eggs, and oil until combined
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean
- Remove the cake from the oven and allow to cool for 10 minutes
- Poke holes into the cake with the end of a wooden spoon
- Heat up a ½ cup of caramel sauce for about 20-30 seconds.
- Pour the warm caramel sauce into the holes in the cake
- Allow the cake to cool completely.
- Once the cake is cooled, make the whipped topping
- Using a hand beater, beat the cream cheese, powdered sugar, and milk just until it is smooth and creamy.
- Fold in the whipped topping into the cream cheese mixture.
- Spread the frosting over the top of the cake. Making sure to gently press the frosting into the holes of the cake.
- Using the remaining caramel sauce, pour the sauce into a squeeze bottle and pipe lines going vertical across the cake
- Using a toothpick drag lines through the sauce to create a zig zag effect
- Cut out a slice and enjoy!
Recipe by Mom Does Reviews at https://www.momdoesreviews.com/2018/08/18/pumpkin-caramel-cream-cheese-poke-cake-to-die-for/
3.5.3251