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Pumpkin-Caramel Poke Cake
Pumpkin-Caramel Poke Cake
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Prep Time:
15 minutes
Total Time:
2 hours 50 minutes
Decadent pumpkin cake with caramel filling, cream cheese frosting, and extra caramel drizzle for a show-stopping dessert.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons pumpkin pie spice
  • 1 cup caramel sauce
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
  • 2 tablespoons caramel sauce
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch pan with cooking spray.
  • In a large bowl, use an electric mixer to beat all Cake ingredients for 2 minutes on medium speed, occasionally scraping the bowl. Pour the mixture into the pan.
  • Bake the cake for 28 to 33 minutes until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place it on a cooling rack. Use a fork to immediately poke holes all over the top of the cake.
  • Spread warm cake with 1 cup of caramel sauce, ensuring it seeps into every crevice. Excess filling on the surface adds to the decadence. Chill in the fridge for 2 hours.
  • Once prepared to enjoy, evenly frost the top before drizzling 2 tablespoons of caramel sauce. Cut into 4 rows by 4 rows and store covered in the refrigerator.

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