Caramel Pumpkin Poke Cake
Caramel Pumpkin Poke Cake made with a cake mix, pumpkin, caramel and a simple cream frosting on top! Deliciously decadent poke cake recipe that is perfect for fall.
- 1 Spice cake mix
- 15 oz can pumpkin
- 1 cup water
- 3 eggs
- ½ cup oil
- ¾ cup caramel topping divided
- 8 oz cream cheese softened
- 2 Tbsp milk
- 1 cup powdered sugar
- 8 oz Cool Whip thawed
Preheat oven to 350°. Mix cake mix, pumpkin, water, eggs and oil until well combined. Pour the batter into a greased 9X13 pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool cake for 10 minutes and then poke holes about an inch apart all over the cake with the handle of a wooden spoon.
Heat 1/2 cup caramel topping for about 20-30 seconds in the microwave. Pour warm caramel all over the holes in the cake.
Allow the cake to cool completely before making the topping.
To make the topping, beat the cream cheese, milk and powdered sugar together until smooth. Fold in the Cool Whip and mix completely. Spread topping over the cooled cake.
Use the remaining caramel sauce to drizzle across the top of the cake. Refrigerate until ready to serve!
Calories: 312kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 284mg | Potassium: 198mg | Fiber: 1g | Sugar: 23g | Vitamin A: 3920IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg