Pumpkin-Caramel Poke Cake
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Updated Sep 7, 2017
This moist pumpkin cake is poked and filled with caramel sauce, topped with cream cheese frosting and drizzled with more caramel for an easy, over-the-top dessert.
Pumpkin-Caramel Poke Cake
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- Prep Time 15 min
- Total 2 hr 50 min
- Servings 16
- Ingredients 9
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 3/4 cup canned pumpkin (not pumpkin pie mix)
- 1/2 cup water
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons pumpkin pie spice
Filling
- 1 cup caramel sauce
Frosting
- 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
- 2 tablespoons caramel sauce
Instructions
-
Step1Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
-
Step2In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
-
Step3Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake.
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Step4While cake is still warm, gently spread 1 cup caramel sauce over cake, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
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Step5When ready to serve, spread frosting evenly on top. Drizzle with 2 tablespoons caramel sauce. Cut into 4 rows by 4 rows. Store covered in refrigerator.
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Nutrition
Nutrition Facts are not available for this recipe
Recipe Tips
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