Pumpkin Poke with Caramel Cream Cheese Cake

            Autumn is right around the corner and the pumpkins are ripening in the garden. Now is the time to organize all your recipes to use up the pumpkin that you do not can. This poke cake is a great spin on the pumpkin bars with cream cheese frosting. I did not think that I would find anything that would taste better than a pumpkin bar with cream cheese frosting, Boy was I wrong!!

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            Let’s be clear about this, pumpkin poke cake does NOT have to wait until autumn to make or serve those you love. It is a wonderful dessert all year long.

            This cake is super easy to make, has a super rich pumpkin taste and is a total winner! Of course, I am with you, I need easy to make desserts so yes, I took the liberty of making it even easier than it already was.

We are going to use a box cake mix, cream cheese frosting and a caramel syrup. Admission here, I was in such a hurry to taste this that after baking and cooling I slapped the frosting on! Yep, I had to make another cake and go slower this time. Do not be me and forget the important portion of a poke cake.

Frequently Asked Questions:

            How do I store this cake?

You need to cover the poke cake tightly and store it in the refrigerator for up to 5 days.

            Can I use evaporated milk?

No, Sweetened Condensed milk and Evaporated milk are two completely different products. This recipe calls for a can of Sweetened Condensed milk.

            How many pokes do I make in the cake?

Most people will just make random pokes, many will make a poke where each piece of cake would be cut. I say just make random pokes with the wooden spoon. The point is that you want the cake to soak up the sweetened condensed milk and caramel sauce. So poke away!

What do you need to make Pumpkin Poke with Caramel Cream Cheese Cake

            Cake:

                        I box of yellow cake mix

                        ¾ can of canned pumpkin

                        ½ cup water

                        ½ cup vegetable oil

                        4 eggs

                        2 tsp pumpkin pie spice or all spice

            Filling:

                        1 Cup of caramel sauce

                        1 can sweetened condensed milk

            Topping:

                        2 tbsp caramel sauce

                        1 container of cream cheese frosting

How to make Pumpkin Poke with Caramel Cream Cheese Cake

FIRST STEP:

Preheat the oven to 350*

Mix the box of cake mix, ¾ of a can of canned pumpkin, 1/2 cup water, ½ cup vegetable oil 4 eggs and the pumpkin pie spice or allspice.

a)

b)

c)

d)

e)

Combine thoroughly

SECOND STEP:

Pour into a prepared 9 x 13 cake pan

a)

b)

Bake for 30 minutes, or until the center of the cake is set

THIRD STEP:

Remove from the oven and poke holes using the handle of a wooden spoon. 

Feel free to poke multiple holes in the top of the cake

FOURTH STEP:

Mix the sweetened condensed milk with the caramel sauce and pour over the cake evenly

Cool the cake completely

FIFTH STEP:

Mix the frosting and the caramel sauce together and frost the top of the cake

Serve and enjoy!

YUM!

Pumpkin Poke with Caramel Cream Cheese Cake

Pumpkin Poke with Caramel Cream Cheese Cake

Yield: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • Cake:
  •                         I box of yellow cake mix
  •                         ¾ can of canned pumpkin
  •                         ½ cup water
  •                         ½ cup vegetable oil
  •                         4 eggs
  •                         2 tsp pumpkin pie spice or all spice
  •             Filling:
  •                         1 Cup of caramel sauce
  •                         1 can sweetened condensed milk
  •             Topping:
  •                         2 tbsp caramel sauce
  •                         1 container of cream cheese frosting

Instructions

FIRST STEP:

Preheat the oven to 350*

Mix the box of cake mix, ¾ of a can of canned pumpkin, 1/2 cup water, ½ cup vegetable oil 4 eggs and the pumpkin pie spice or allspice.

Combine thoroughly

SECOND STEP:

Pour into a prepared 9 x 13 cake pan

Bake for 30 minutes, or until the center of the cake is set

THIRD STEP:

Remove from the oven and poke holes using the handle of a wooden spoon. Feel free to poke multiple holes in the top of the cake

FOURTH STEP:

Mix the sweetened condensed milk with the caramel sauce and pour over the cake evenly

Cool the cake completely

FIFTH STEP:

Mix the frosting and the caramel sauce together and frost the top of the cake

Serve and enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gCholesterol: 140mgCarbohydrates: 160gSugar: 18gProtein: 12g