There are many different reasons to enjoy the autumn time of the year. For some people, it’s the cooler weather and for others, is the fact that things are so beautiful when the leaves change color. There is another factor that really makes life worth living in the fall and that is the tastes that seem to come out of the woodwork. Two of those tastes that you no doubt enjoy are pumpkin and caramel.
At one time, it may have been difficult to choose between these two different flavors but now, you don’t need to choose. Thanks to this pumpkin caramel poke cake, you can have your cake and eat it too and it is so delicious!
1 box, spice cake mix
1 cup pumpkin puree
1 cup water
1/2 cup vegetable oil
3/4 cup caramel ice cream topping, divided
1 (8oz) pkg. cream cheese, room temperature
2 tbsp milk
1 cup powdered sugar
1 1/2 cups whipped topping (Cool Whip)
Preheat oven to 350 degrees and grease a 9 x 13 pan with cooking spray.
In a bowl, add the cake mix, water, eggs and vegetable oil. Add in the pumpkin puree and then mix with a hand mixer.
Pour it into you 9 x 13 pan and bake for 35 to 45 minutes.
When you pull the cake out of the oven and while it is still warm, poke holes into it using the end of a wooden spoon.
Put 1/2 cup of caramel sauce into a microwave safe bowl and heat it up for 20-40 seconds so it will pour easier. Pour over the entire cake, making sure it gets into the holes.
While your cake is cooling, you can prepare your cream cheese frosting. In a bowl add your cream cheese, powdered sugar, and milk and mix until smooth.
The add in the whipped topping and fold it into the cream cheese.
Spread the icing over the cake, filling the holes until it’s smooth.
Warm up another the rest of the caramel sauce and drizzle over the cake. You can use a toothpick if you want a more decorative effect.