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Easy Dessert Recipe: Pumpkin Caramel Poke Cake Fall Recipe

Pumpkin Caramel Poke Cake

Ingredients

Pumpkin Caramel Poke Cake

  • 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

Fluffy Cream Cheese Frosting

  • 1 can Cream Cheese Frosting
  • 1 tub Cool Whip (8oz)

Cooking Things:

  • 13x9 Baking Dish
  • Mixing Bowl

Instructions

Pumpkin Caramel Poke Cake

  1. Preheat oven to 350 and lightly spray 9x13 dish with nonstick baking spray.

  2. Mix Spice Cake, Pumpkin, Eggs, Water and Oil until combined.

  3. Pour batter into prepared pan and bake for 33-35 minutes (follow cooking time on your cake box mix).

  4. 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.

  5. Pour the caramel sauce over the top of the cake, trying to get most of it into the poked holes.

Fluffy Cream Cheese Frosting

  1. Mix Frosting and Cool Whip until combined and smooth.

  2. 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

Recipe Notes

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!