This Pumpkin Caramel Poke Cake is an amazing fall dessert. You will find it easy to make since it starts with a boxed cake mix. We added in lots of caramel and a cream cheese whipped topping to make it extra delicious. Perfect for your Thanksgiving dessert.
- 1 box Spice Cake Mix
- 1 cup Pumpkin Puree
- 1/2 cup Vegetable Oil
- 3 Eggs
- 2 tsp Pumpkin Pie Spice
- 12 oz Caramel Sauce
- 8 oz softened Cream Cheese
- 1 1/2 cup Powdered Sugar
- 8 oz Whipped Topping like Cool Whip
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Preheat oven to 350.
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Grease 11×13″ pan.
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In a large bowl, combine cake mix, pumpkin, oil, eggs and pumpkin pie spice.
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Mix until combined.
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Pour into prepared pan and bake for 25-30 minutes or until toothpick inserted in center comes out clean.
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Allow to cool until slightly warm.
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With the end of a large wooden spoon, poke holes throughout cake.
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Heat caramel in microwave for 1 minute.
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Fill each hole 3/4 full of caramel. Reserve about 2 ounces of caramel for topping.
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In a medium bowl, beat cream cheese until smooth.
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Add in powdered sugar and beat until blended.
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Fold whipped topping into mixture.
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Spread topping over cake, making sure to push into holes.
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Drizzle with remaining caramel and top with chopped pecans if desired.
Calories: 339kcal | Carbohydrates: 41g | Protein: 4g | Fat: 19g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 190mg | Potassium: 128mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3531IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg