Steps to Make Ultimate Pumpkin Caramel Cream Cheese Poke cake

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pumpkin caramel cream cheese poke cake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pumpkin Caramel Cream Cheese Poke cake is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Pumpkin Caramel Cream Cheese Poke cake is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have pumpkin caramel cream cheese poke cake using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Caramel Cream Cheese Poke cake:

1. Get 1 box spice cake mix
2. Get 1 cup canned pumpkin puree
3. Take 1 cup water
4. Prepare 3 eggs
5. Prepare 1/2 cup vegetable oil
6. Prepare 3/4 cup Carmel ice cream topping
7. Get 1 pkg cream cheese at room temp
8. Take 2 tbsp milk
9. Take 1 cup powdered sugar
10. Make ready 1 1/2 cup whipped topping

Steps to make Pumpkin Caramel Cream Cheese Poke cake:

1. Pre heat oven to 350 degrees. We used 24 cupcake liners during class so each student could easily sample the recipe after class. This recipe can be poured into 9"x 13" greased cake pan.
2. With a hand or stand mixer, mix together the cake mix, pumpkin, water, eggs and oil….stopping to scrape down the sides of the bowl. Mix until smooth.
3. Spoon into cupcake liners or pour into a cake pan. Bake at 350 until a tooth pick inserted into the cake comes out clean. (approx 20 min cupcakes / 35 min cake pan)
4. As soon as the cake is out of the oven, while it is still hot, poke holes into the cake with the end of a wooden spoon. Spoon half the caramel sauce over the holes in each cupcake or pour half the sauce over the holes in the top of the cake.
5. While the cake cools, prepare the cream cheese frosting. Cream together the cream cheese, powered sugar and milk until smooth. Add the whipped topping and fold into the cream cheese mixture. Spread the frosting over the cooled cake. Drizzle the remaining caramel sauce over the frosted cake. Refrigerate leftovers…..if there are any!!!

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