My husband has to work this year so we won’t be joining my sisters and parents for Thanksgiving this year. We are sad but we get to see them for Christmas (which is going to be AWESOME!) – That being said, there are NO RULES for our Thanksgiving dinner. My husband doesn’t love pie so instead I’m going to be bringing this Caramel Pumpkin Poke Cake to our Thanksgiving Dinner. (I even love it more than pie!)
If you have pie haters (or kids) coming to your Thanksgiving, I highly suggest making this. Your guests will love you forever!
12.25 ounces of Caramel topping (we used Smuckers)
8 oz of cream cheese
1 (8 oz) container of cool whip
3 cups of powdered sugar
1/2 cup pecans, chopped
Preheat oven to 350°F.
Grease a 9 x 13 inch pan with non stick cooking spray.
In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients, mix throughly and pour into prepared pan.
Bake at 350° for 25 to 30 minutes.
Remove from oven and let it cool for about 10 minutes. Take a fork and pierce the hot cake all over. Then pour 3/4 of the jar a caramel into the holes. Try and spread it around as evenly as possible. Let it cool completely.
For the frosting: beat together the cream cheese and powdered sugar until smooth, then stir in the cool whip until all is blended well.
Evenly spread over the cake once it has cooled. Then sprinkle on chopped pecans.
Serve with a little drizzle of caramel on the top of the cake.