Hey everyone, it’s Drew, 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 favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really 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. Criticize it all you want, but pumpkin spice is still delicious.
Pumpkin Caramel Cream Cheese Poke cake is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Pumpkin Caramel Cream Cheese Poke cake is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have 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
- Take 1 cup canned pumpkin puree
- Make ready 1 cup water
- Get 3 eggs
- Take 1/2 cup vegetable oil
- Take 3/4 cup Carmel ice cream topping
- Get 1 pkg cream cheese at room temp
- Get 2 tbsp milk
- Prepare 1 cup powdered sugar
- Take 1 1/2 cup whipped topping
For a decorative effect, drag a toothpick through the opposite lines of the caramel. 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. 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!!!
Vintage and Southern Cakes are a serious thing here in the south. 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. This recipe makes a creamy pumpkin poke cake soaked in a sweet sauce made with caramel and bourbon, and topped off with fresh whipped cream. Poke holes evenly over the surface of the cake using a chopstick.
So that is going to wrap this up for this exceptional food pumpkin caramel cream cheese poke cake recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
