Pumpkin Caramel Poke Cake

Pumpkin Caramel Poke Cake- turn a box of spice cake mix into the most delicious fall dessert. A wonderfully spiced cake is drizzled with caramel sauce and slathered with cream cheese frosting.

Such a sweet and rich pumpkin dessert that is easy enough for a novice chef.

Start With A Box Of Cake Mix

The base for this fall dessert is a box of spice cake mix. I use Duncan Hines. The cake mix gets doctored with canned pumpkin, Sprite, cinnamon and vanilla extract. With the addition of these ingredients it tastes like a home-made cake. The cake gets baked in a 9×13-inch baking dish and is perfect for sharing with a crowd.

Poke Some Holes

It wouldn’t be a poke cake without holes. You’ll want to use the back of a wooden spoon to get some good sized holes for the caramel sauce to drizzle down into.

Pour The Caramel Sauce Into The Holes

Next you’ll fill the holes with caramel sauce. This will greatly sweeten and moisten the cake. I use a jar of Smuckers Caramel Ice Cream Topping.

Cook’s Tip For Pumpkin Caramel Poke Cake

Spice Cake Mix tends to sell out close to the holiday, so stash a few boxes early in the holiday season.

Cream Cheese Frosting

Next comes a luscious cream cheese frosting. I don’t think any kind of frosting goes better with a pumpkin dessert. Be sure the cream cheese is adequately softened by letting it sit out on the counter for at least an hour.

Finish With Toasted Pecans

For a finishing touch, I sprinkle on some toasted pecans. Walnuts can be substituted.

Make Ahead

You’ll want to refrigerate this cake for at least 2 hours before serving and it can be made up to 24 hours in advance.

More Amazing Pumpkin Desserts

• Pumpkin Cake with Rum Glaze
• Butterscotch Pumpkin Cake with Butterscotch Icing
• Pumpkin Sice Gooey Butter Cake
• Pumpkin Praline Torte

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Pumpkin Caramel Poke Cake

Pumpkin Caramel Poke Cake- turn a box of spice cake mix into the most delicious fall dessert. A wonderfully spiced cake is drizzled with caramel sauce and slathered with cream cheese frosting.

Course Dessert

Cuisine American

Keyword fall, pumpkin

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 16

Equipment

• 9×13-inch baking dish
• Baking spray with flour
• Hand-held electric mixer

Ingredients

• 1 box Spice Cake Mix, I use Duncan Hines
• 3 large eggs
• 1 cup canned pumpkin
• 1 cup Sprite or 7-Up
• 1/2 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (8-ounce) jar caramel ice cream topping

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar
• 1/2 cup chopped toasted pecans

Instructions

• Preheat oven to 350 degrees and grease a 9×13-inch baking dish. I like to use baking spray with flour.
• Using an electric mixer, beat spice cake mix, eggs, canned pumpkin, Sprite, oil, cinnamon, and vanilla extract until mixed well.

  Pour batter into prepared pan.
• Bake for 30 minutes, or until top of cake feels firm when you press gently on it.
• Let cool 5 minutes and then poke holes all on the top with the a wooden skewer or the end of a wooden spoon.
• Open the jar of caramel sauce and microwave for 15 seconds. Pour over the cake. Evenly spread the caramel sauce with a spatula or knife.

  Let cool completely and then make frosting.
• To make frosting, beat cream cheese, butter, heavy cream, and vanilla until smooth. Gradually beat in confectioners' sugar.
• Spread frosting on cake. Sprinkle with pecans.

  Refrigerate until ready to serve.

Notes

You’ll want to refrigerate this cake for at least 2 hours before serving and it can be made up to 24 hours in advance.

Walnuts can be used instead of pecans or the nuts can be left out.

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