Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pumpkin caramel cream cheese poke cake. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

The VERY BEST Pumpkin Poke Cake, EVER!!. This pumpkin poke cake is drizzled with caramel sauce, frosted with a fluffy cream cheese frosting and topped with even more caramel sauce! You'll love every single morsel of this uber moist, delicious pumpkin cake!.

Pumpkin Caramel Cream Cheese Poke cake is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Pumpkin Caramel Cream Cheese Poke cake is something that I have loved my entire life. They’re nice and they look fantastic.

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

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 Cream Cheese Poke Cake recipe featured on DesktopCookbook. Create your own online recipe box. Pumpkin Caramel Cream Cheese Poke Cake.

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!!!

Criticize it all you want, but pumpkin spice is still delicious. This cake takes the best of pumpkin spice and mixes it with caramel and cream cheese to make the ultimate dessert for fall. Pour the warm caramel sauce over the top of the hot cake, making sure to get the majority of the sauce into the holes of the cake. Once the cake is cool, prepare the cream cheese frosting. With a hand or stand mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy.

So that is going to wrap it up with this exceptional food pumpkin caramel cream cheese poke cake recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!