Pumpkin Caramel Cream Cheese Poke cake
Pumpkin Caramel Cream Cheese Poke cake

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, pumpkin caramel cream cheese poke cake. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Pumpkin Caramel Cream Cheese Poke cake is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Pumpkin Caramel Cream Cheese Poke cake is something which I have loved my entire life. They’re nice and they look fantastic.

The VERY BEST Pumpkin Poke Cake, EVER!!. 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!.

To begin with this particular recipe, we must prepare a few components. You can cook 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:
  1. Make ready 1 box spice cake mix
  2. Prepare 1 cup canned pumpkin puree
  3. Make ready 1 cup water
  4. Take 3 eggs
  5. Get 1/2 cup vegetable oil
  6. Take 3/4 cup Carmel ice cream topping
  7. Make ready 1 pkg cream cheese at room temp
  8. Take 2 tbsp milk
  9. Get 1 cup powdered sugar
  10. Get 1 1/2 cup whipped topping

Criticize it all you want, but pumpkin spice is still delicious. This cake takes the best of pumpkin spice and mixes it with caramel and cream cheese to make the ultimate dessert for fall. Easy and Delicious Caramel Cream Cheese Pumpkin Poke Cake Recipe If you love poke cake you are going to love this pumpkin poke cake recipe. Filled with caramel with cream cheese whipped cream frosting, this pumpkin cake is so good that you will want to eat it all in one sitting.

Instructions 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!!!

I'm a sucker for a ooey, gooey poke cake topped with an amazing cream cheese frosting. And this cake takes well, the cake! This poke cake recipe is one of the easiest cake recipes you'll try - it comes from a box mix and has jarred caramel sauce! Pumpkin Caramel Cream Cheese Poke Cake recipe featured on DesktopCookbook. Create your own online recipe box.

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