Recipe of Ultimate Pumpkin Caramel Cream Cheese Poke cake

Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you a way to make a distinctive dish, Pumpkin Caramel Cream Cheese Poke cake. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin Caramel Cream Cheese Poke cake Recipe. 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 can cook Pumpkin Caramel Cream Cheese Poke cake using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pumpkin Caramel Cream Cheese Poke cake

1. It’s 1 box of spice cake mix.
2. Make ready 1 cup of canned pumpkin puree.
3. Prepare 1 cup of water.
4. Prepare 3 of eggs.
5. Take 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. You need 2 tbsp of milk.
9. Take 1 cup of powdered sugar.
10. Prepare 1 1/2 cup of whipped topping.

This cake is a great snack cake or dessert and it's pretty enough to serve to guests.This moist pumpkin cake is poked and filled with caramel sauce, topped with a fluffy pumpkin whipped topping and drizzled with caramel and My favorite cake recipes are old vintage cakes that I grew up on back in the day.Vintage and Southern Cakes are a serious thing here in the south.The best part about this pumpkin caramel poke cake recipe, though is that it's actually REALLY easy to make.

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!!!.

Drizzle the top of the cake with the remaining ¼ cup of caramel sauce.For a decorative effect, drag a toothpick through the opposite lines of the caramel.The flavors of gingerbread, salted caramel filling, and pumpkin cream cheese frosting marry to become the ultimate fall and holiday poke 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.Poke cakes get their name because after baking, you poke holes over the surface of the cake and flood it with a sweet mixture.Here it's a mixture of sweetened condensed milk and caramel sundae Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in!This superbly moist pumpkin spiced cake is so easy to make with the use of a revamped cake-mix.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.