Caramel Pumpkin Poke Cake Recipes

PUMPKIN CARAMEL POKE CAKE

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.

PUMPKIN CARAMEL POKE CAKE

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.

CARAMEL PUMPKIN POKE CAKE

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.

PUMPKIN CARAMEL BOURBON POKE CAKE

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.

CARAMEL-DRIZZLED PUMPKIN POKE CAKE

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.

PUMPKIN SPICE-CARAMEL POKE CAKE

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.

PUMPKIN CARAMEL CREAM CHEESE POKE CAKE

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!

PUMPKIN-CARAMEL POKE CAKE

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.