Pumpkin Caramel Poke Cake. If this cake could talk it would scream Fall Dessert!!! A delicious pumpkin spice cake with sweet caramel drizzle absorbed in and topped with a fluffy cream cheese frosting. MMM MMM MMM. If you haven’t made a Poke Cake before this is a good time to start. Adding the caramel sauce into the cake poked with holes, creates a decadent, moist cake, filled with luscious flavor (pun intended 😉) We are definitely adding this to our list of holiday desserts. Easy Thanksgiving dessert recipes, here we come!
This recipe is one of our #SimplyHomemade desserts because we made it simpler by using store bought items to speed up the preparation. But trust us when we tell you, it tastes like it was made from scratch. (We won’t tell, if you don’t)!
- 1 box Spice Cake
- 1 cup Pumpkin Puree
- 3 Eggs
- 1/2 cup Vegetable Oil
- 1 cup Water
- 1/2 cup Caramel Ice Cream Topping + Extra for Drizzle on Top
- 1 can Cream Cheese Frosting
- 1 tub Cool Whip (8oz)
- 13x9 Baking Dish
- Mixing Bowl
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Preheat oven to 350 and lightly spray 9x13 dish with nonstick baking spray.
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Mix Spice Cake, Pumpkin, Eggs, Water and Oil until combined.
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Pour batter into prepared pan and bake for 33-35 minutes (follow cooking time on your cake box mix).
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When the cake comes out of the oven, let it cool for 5 minutes and then poke holes using the back of a wooden spoon. Make the holes about 1 inch apart from each other.
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Pour the caramel sauce over the top of the cake, trying to get most of it into the poked holes.
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Mix Frosting and Cool Whip until combined and smooth.
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Add frosting to the top of the cake and finish it off with more caramel drizzle and some heath for a bonus crunch!
Recipe Video
Although we suggest mixing all of the frosting and cool whip for simplicity purposes, we think it is a little too much to add to the top of the cake (our personal preference). We suggest starting with 1 cup and spreading until you reach your desired amount of topping. Save the remainder for your next batch of pumpkin treats!
