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.) With that being said, there are NO RULES for our Thanksgiving dinner.
My husband doesn’t love pie so instead I’m going to be making this Caramel Pumpkin Poke Cake for our Thanksgiving Dinner. (I love it even more than pie).
If you have pie haters (or kids) coming to your Thanksgiving, I highly suggest making this. Your guests will go crazy for this recipe.
how to make caramel pumpkin poke cake
Step 1: Preheat oven to 350°F and grease a 9 x 13 inch pan with non stick cooking spray.
Step 2: In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
Step 3: In a separate bowl, sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to the wet ingredients, mix throughly and pour into prepared pan.
Step 4: Bake at 350° for 30 to 35 minutes.
Step 5: Remove from oven and let it cool for about 10 minutes. Take a fork and pierce the hot cake all over.
Step 6: Pour 3/4 of the jar a caramel into the holes. Try and spread it around as evenly as possible to every hole. Let it cool completely.
Step 7: For the frosting, beat together the cream cheese and powdered sugar until smooth.
Step 8: Fold in the cool whip until it is fully incorporated.
Step 9: Evenly spread over the cake once it has cooled.
Step 10: Sprinkle on chopped pecans. Drizzle a little of the leftover caramel on the top of the cake.
using fresh pumpkin?
Fresh pumpkin and canned pumpkin work a little differently.
Fifteen ounces of canned pumpkin is just shy of 2 cups (16 ounces would be 2 cups).
A 3-pound pumpkin (meant for pie) will likely give you enough puree for your recipe.
Here are some good tips for using fresh pumpkin: Pumpkin math: After cooking and draining, this is about what to expect from a typical cooking pumpkin.
2-1/2 pound pie pumpkin = 1 3/4 cups puree 3 1/2 pound pie pumpkin = 2 1/2 cups puree 6 pound carving pumpkin = 2 3/4 cups puree 5 pound round pumpkin = 3 1/3 cups puree.
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Watch how to make this delicious Caramel Pumpkin Poke Cake, here:
looking for more pumpkin desserts?
Pumpkin Sheet Cake
White Chocolate Cheesecake Pumpkin Cookies
Pumpkin Pull Apart Breakfast Bread
4 Ingredient Pumpkin Dip
Six Sisters Stuff
Serves: 20
15 minPrep Time
35 minCook Time
50 minTotal Time
Save RecipeIngredients
- 4 large eggs
- 1 2/3 cups white sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 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
Instructions
- 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 30 to 35 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.
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