CARAMEL-DRIZZLED PUMPKIN POKE CAKE
I found this a little over the top, but if you're a chocolate lover this is the recipe for you. Recipe courtesy of Betty Crocker.
Provided by AmyZoe
Categories Dessert
Time 50m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 (325 for dark or nonstick pan). Grease or spray bottom of 13x9" pan.
- In a large pan, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with electric mixer on low speed until moistened.
- Beat 2 minutes on medium speed. Pour into pan.
- Bake 25 to 30 minutes or until cake springs back when touched lightly in center.
- Immediately poke cake with handle of wooden spoon halfway into cake.
- Drizzle condensed milk evenly over top of cake and let stand until milk has been absorbed into cake (about 5 minutes).
- Meanwhile, place hot fudge in medium microwavable bowl.
- Microwave uncovered on high 15 to 30 seconds or until smooth.
- Spoon and spread over cake, pressing slightly into holes.
- Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
- Spread frosting over top of cake. Sprinkle with pecans.
- Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.
Nutrition Facts : Calories 427.5, Fat 16.1, SaturatedFat 4.3, Cholesterol 50.3, Sodium 363.1, Carbohydrate 65.8, Fiber 1.4, Sugar 44.2, Protein 5.7
PUMPKIN-CARAMEL POKE CAKE
This moist pumpkin cake is poked and filled with caramel sauce, topped with cream cheese frosting and drizzled with more caramel for an easy, over-the-top dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake.
- While cake is still warm, gently spread 1 cup caramel sauce over cake, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
- When ready to serve, spread frosting evenly on top. Drizzle with 2 tablespoons caramel sauce. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 57 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 39 g, TransFat 0 g
PUMPKIN CARAMEL BOURBON POKE CAKE
A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!
Provided by Stasty Cook
Categories Pumpkin Cake
Time 56m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.
- Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.
- Sift flour, baking soda, baking powder, and salt into a bowl. Add to the pumpkin mixture; stir until just combined. Pour into prepared pan; smooth top with a spatula.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.
- Combine caramel sauce and 1 1/2 teaspoons bourbon in a saucepan over low heat; warm through, about 2 minutes. Poke holes evenly over the surface of the cake using a chopstick. Reserve 1 teaspoon of the caramel-bourbon mixture; pour remaining mixture over the cake. Place on cooling rack.
- Beat cream and remaining 1 1/2 teaspoons bourbon in a bowl using an electric mixer until soft peaks form. Spoon whipped cream on cake; scatter pecans and drizzle reserved caramel sauce on top.
Nutrition Facts : Calories 518.5 calories, Carbohydrate 48.3 g, Cholesterol 89.9 mg, Fat 34.1 g, Fiber 2.6 g, Protein 5 g, SaturatedFat 10.9 g, Sodium 434 mg, Sugar 29.8 g
CARAMEL PUMPKIN POKE CAKE RECIPE
Provided by á-36100
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Spray sides and bottom of 9x13-inch pan with cooking spray. Mix all cake ingredients in large bowl, then pour into pan. Bake about 30 minutes, or until center of cake is set. Remove cake from oven and immediately poke holes in it with a fork, or handle of wooden spoon. Pour caramel sauce evenly over the top of the cake. Cool cake completely, then spread frosting evenly over the top. Drizzle remaining caramel sauce over the top of the cake. Serve and enjoy!!
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