Caramel Pumpkin Poke Cake Recipe
This delicious caramel pumpkin poke cake is filled with delicious fall flavors including pumpkin, caramel, and cinnamon.
Serving20 servings
Ingredients
- 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
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.
Notes
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.
Nutrition
Calories: 412 kcal · Carbohydrates: 61 g · Protein: 4 g · Fat: 18 g · Saturated Fat: 12 g · Cholesterol: 47 mg · Sodium: 332 mg · Potassium: 123 mg · Fiber: 2 g · Sugar: 37 g · Vitamin A: 3544 IU · Vitamin C: 1 mg · Calcium: 72 mg · Iron: 1 mg