Pumpkin Caramel Cream Cheese Poke cake

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, pumpkin caramel cream cheese poke cake. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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. 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.

Pumpkin Caramel Cream Cheese Poke cake is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Pumpkin Caramel Cream Cheese Poke cake is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook pumpkin caramel cream cheese poke cake using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin Caramel Cream Cheese Poke cake:
  1. Get 1 box spice cake mix
  2. Take 1 cup canned pumpkin puree
  3. Prepare 1 cup water
  4. Prepare 3 eggs
  5. Take 1⁄2 cup vegetable oil
  6. Prepare 3⁄4 cup Carmel ice cream topping
  7. Take 1 pkg cream cheese at room temp
  8. Take 2 tbsp milk
  9. Take 1 cup powdered sugar
  10. Make ready 1 1⁄2 cup whipped topping

Moist cake with loads of flavor, this pumpkin poke cake is delicious. With a hand or stand mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy. Add the whipped topping, and fold into the cream cheese mixture. Spread the frosting over the top of the cake, gently pressing the frosting into the holes of the cake.

Steps to make Pumpkin Caramel Cream Cheese Poke cake:
  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!!!

Add the whipped topping, and fold into the cream cheese mixture. Spread the frosting over the top of the cake, gently pressing the frosting into the holes of the cake. Pumpkin Caramel Cream Cheese Poke Cake recipe featured on DesktopCookbook. Create your own online recipe box. Pumpkin Caramel Cream Cheese Poke Cake Criticize it all you want, but pumpkin spice is still delicious.

So that is going to wrap this up for this exceptional food pumpkin caramel cream cheese poke cake recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!