PUMPKIN CARAMEL POKE CAKE
Easy and the BEST PUMPKIN CAKE ever!! Two kinds of CARAMEL sauce, TOFFEE bits, CHOCOLATE CHIPS, whipped topping and more!! A total WINNER you must make!!
Provided by Averie Sunshine
Categories Cakes & Cupcakes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
- To a large bowl, add the cake mix, pumpkin puree, egg, oil, pumpkin pie spice, and beat with a handheld electric mixer on high until smooth and combined, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
- Bake for about 27 to 30 minutes, or until cake is set in the center, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- While the cake bakes combine the sweetened condensed milk, caramel sundae topping, and whisk to combine; set aside.
- Remove cake from the oven when it's done and use the blunt end of a wooden spoon to poke holes all over the cake. I didn't count but I estimate I poked the cake in about 60 places, evenly spaced over the surface.
- Slowly pour the sweetened condensed milk and caramel mixture over the cake, taking your time to evenly distribute it.
- Place cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping so it doesn't melt.
- Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle with toffee bits, chocolate chips, and evenly drizzle with salted caramel sauce.
- Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving.
Nutrition Facts : Calories 514 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 220 milligrams sodium, Sugar 50 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
PUMPKIN CARAMEL POKE CAKE
Pumpkin Caramel Poke Cake!! Made from a doctored up cake mix, filled with jarred caramel sauce and topped with an easy homemade cream cheese frosting - you're going to love this easy, moist cake recipe!
Provided by Kasey Schwartz
Categories Dessert
Number Of Ingredients 13
Steps:
- Heat oven to 350°Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat all of the cake ingredients with an electric mixer on medium speed for 2 -minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean.
- Poke holes into cake with the handle of a wooden spoon or fork.
- While the cake is still warm, gently spread 1 cup caramel sauce over cake. Refrigerate 2 hours.
- Spread frosting evenly on top once the cake is chilled.
- Place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute.
- Reduce the speed to low, slowly add powdered sugar, and beat until fully incorporated and smooth, about 3 minutes. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.
- Add vanilla and salt. Mixing completely.
- Add the milk one tablespoon at a time until it's a smooth consistency. Turn mixer to high and beat until light and fluffy.
Nutrition Facts : Calories 464 kcal, Carbohydrate 87 g, Protein 4 g, Fat 12 g, SaturatedFat 9 g, Cholesterol 55 mg, Sodium 339 mg, Fiber 1 g, Sugar 68 g, ServingSize 1 serving
CARAMEL PUMPKIN POKE CAKE
Pumpkin caramel poke cake is just about the best cake you've ever tasted! This easy dessert takes just 7 ingredients and 10 minutes to put together.
Provided by Autumn
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Pour spice cake mix into a mixing bowl. Add eggs, water, and pumpkin puree. Beat about 2 minutes.
- Pour into lightly greased 9x13 cake pan.
- Bake 25-30 minutes until cake springs back when touched and a toothpick comes out clean.
- Cool completely (you can place in the fridge or freezer to cool if desired).
- When the cake is cool, use the end of a wooden spoon to poke about 30 holes in the cake.
- Poke halfway down the cake, not all the way to the bottom.
- Pour ice cream topping in holes and over cake.
- Spread whipped topping over cake and sprinkle on toffee bits.
- Refrigerate 2 hours before serving.
CARAMEL-DRIZZLED PUMPKIN POKE CAKE
Irresistibly moist pumpkin cake! Pockets of fudgy topping. Caramel drizzles. Yum.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 20
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
- In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center of cake comes out clean.
- Immediately poke cake every inch with handle of wooden spoon halfway into cake; cool 5 minutes. Place hot fudge topping in quart-size resealable bag. Cut tiny corner from bag; squeeze hot fudge into holes in cake. Repeat as necessary to use all topping.
- Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
- Drop frosting by spoonfuls onto cake; spread evenly.
- Just before serving, heat caramel sauce as directed on jar; drizzle a heaping teaspoon over each serving of cake. Sprinkle with pecans. Store cake loosely covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 52 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 36 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 Fruits and Vegetables Vegetables Squash
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
PUMPKIN CARAMEL CREAM CHEESE POKE CAKE
The ultimate fall dessert! A pumpkin spice cake is drizzled with caramel sauce, frosted with a decadent cream cheese frosting and topped with even more caramel sauce! You'll love every single morsel of this uber moist, delicious cake!
Provided by Erin Indahl-Fink
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly spray a 9x13 pan with baking spray, set aside.
- With a hand or stand mixer, mix together the cake mix, pumpkin, water, eggs and oil stopping to scrape down the sides of the bowl. Mix until smooth. Pour batter into the prepared pan, and bake at 350 for 30-33 minutes, or until toothpick inserted into the cake comes out clean, and crumb free.
- As soon as the cake comes out of the oven, while it is still hot, poke holes into the cake with the end of a wooden spoon. In a microwave safe bowl, heat up a 1/2 cup of the caramel sauce for about 20-30 seconds, just to warm (making it easier to pour over the cake). Pour the warm caramel sauce over the top of the hot cake, making sure to get the majority of the sauce into the holes of the cake. Let the cake cool completely.
- Once the cake is cool, prepare the cream cheese frosting. With a hand or stand mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy. Add the whipped topping, and fold into the cream cheese mixture. Spread the frosting over the top of the cake, gently pressing the frosting into the holes of the cake. Smooth out evenly.
- Drizzle the top of the cake with the remaining 1/4 cup of caramel sauce. For a decorative effect, drag a toothpick through the opposite lines of the caramel sauce in the opposite direction to make a herringbone design. Refrigerate any leftovers. Enjoy!
Nutrition Facts : Calories 2481 calories, Carbohydrate 322 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 124 grams fat, Protein 20 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 1182 milligrams sodium, Sugar 299 grams sugar
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 SPICE-CARAMEL POKE CAKE
Add your favorite fall flavor to a classic with this Pumpkin Spice-Caramel Poke Cake. Your loved ones won't believe it took only 15 minutes of prep. Put this Pumpkin Spice-Caramel Poke Cake on your dessert table!
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 1h43m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Prepare cake batter and bake as directed on package for 13x9-inch pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon or chopstick.
- Beat one pudding mix and 2 cups milk in large bowl with whisk 2 min. Immediately pour 1/2 of pudding pour half into the holes in warm cake Pour remaining pudding over top of cake; spread to form even layer. Let cake cool 15 minutes.
- Beat remaining pudding mix and milk in large bowl with whisk 2 min.; stir in 2 cups COOL WHIP. Spread COOL WHIP mixture over top of cake. Refrigerate 1 hr.
- Before serving: microwave caramels and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until caramels are completely melted and sauce is well blended. Drizzle caramel sauce over cake.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 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!!
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
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