Friday 23 September 2022

Pumpkin Poke Cake with Caramel

Pumpkin...Caramel... Cream... whats not to love Its the perfect fall dessert and encompasses a layer of flavors you'll want to share with everyone. Thank you All She Cooks

1 ½ cups granulated sugar
1 cup vegetable oil
15 ounce can pumpkin puree
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg

Caramel Sauce
1 cup brown sugar
½ cup unsalted butter
½ cup milk
1 teaspoon vanilla extract

Topping
16 ounces cream cheese
½ cup heavy whipping cream
1 teaspoon vanilla
8- ounce container whipped topping
½ cup chopped pecans

  • Preheat oven to 350 degrees.
  • Combine first 5 ingredients in a large mixing bowl. 
  • Stir until combined.
  • Add remaining cake ingredients to the wet ingredients. 
  • Mix until just incorporated, being careful not to over-mix.
  • Spray a 9x13 pan with non-stick cooking spray, and then pour batter into the cake pan.
  • Bake cake for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove cake from oven and let cool on a cooling rack.
  • Add brown sugar, unsalted butter, and milk to a small saucepan 
  • Heat over medium heat to make the caramel sauce, frequently stirring until thickened. 
  • Remove the pan from the burner, and add vanilla.
  • Let the caramel sauce cool.
  • Poke holes in the cake with the end of a rounded wooden spoon.
  • Pour caramel sauce over the cake and push into the holes, making sure to reserve some sauce for the top of the cake.
  • Beat the cream cheese until smooth and then mix in the heavy cream, and vanilla. 
  • Fold in the whipped topping
  • Spread the cream cheese mixture over the top of the cake.
  • Decorate the top of the cake with drizzles of caramel and chopped pecans.


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