Caramel Pumpkin Poke Cake Recipe
Caramel pumpkin poke cake is the best pumpkin dessert. Make this holiday dessert recipe filled with the delicious pumpkin, caramel, and cinnamon flavors of Fall.
Non-stick Cooking Spray
Medium Mixing Bowl (3)
- 4 large eggs
- 1 ⅔ cups white sugar
- 1 cup vegetable oil
- 15 ounces pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 12 ounces caramel topping (we used Smucker's brand)
- 8 ounces cream cheese
- 8 ounces Cool Whip
- 3 cups powdered sugar
- ½ cup chopped pecans
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.
- This is a great dessert to make for Thanksgiving, especially if you have some people that don't like pie.
- You can use fresh pumpkin puree - you will need about a 3 pound pumpkin to make enough puree (about 2 cups) for this recipe.
Calories: 412kcal | Carbohydrates: 61g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 47mg | Sodium: 332mg | Potassium: 123mg | Fiber: 2g | Sugar: 37g | Vitamin A: 3544IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg