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Pumpkin-Caramel Poke Cake

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Pumpkin-Caramel Poke Cake
  • Prep 15 min
  • Total 2 hr 50 min
  • Servings 16
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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.
Updated Sep 7, 2017

Ingredients

Cake

Filling

  • 1 cup caramel sauce

Frosting

  • 1 container Betty Crocker™ Rich & Creamy cream cheese frosting
  • 2 tablespoons caramel sauce

Steps

  • 1
    Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • 2
    In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3
    Bake 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.
  • 4
    While 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.
  • 5
    When 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If desired, sprinkle 1/2 cup chopped pecans on frosted cake before serving.
  • tip 2
    You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before using.

Nutrition

360 Calories, 13g Total Fat, 2g Protein, 57g Total Carbohydrate, 39g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
350mg
14%
Potassium
90mg
3%
Total Carbohydrate
57g
19%
Dietary Fiber
0g
0%
Sugars
39g
Protein
2g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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