Caramel Pumpkin Spice Cake [Poke Cake with Video]

Caramel Pumpkin Spice Cake – an ultimate fall dessert – is filled with caramel sauce, topped with a fluffy cream cheese frosting and drizzled with even more caramel sauce.

Moist and fluffy pumpkin cake layers are paired with rich and buttery caramel drizzle, creating a decadent dessert that’s sure to impress your family and friends.

Family and friends will enjoy every morsel of this moist, autumn-themed cake. This post contains affiliate links.

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Caramel Pumpkin Spice Cake

What really takes this pumpkin spice cake over the top is the hidden caramel inside the cake. 

Really, this is a poke cake – but it’s anything but ordinary!

Ingredients for fall dessert:

• Nonstick cooking spray
• 1 box spice cake mix
• 1 can (15 ounces) pumpkin
• 1 cup water
• 1/2 cup canola oil
• 3 eggs
• 1 1/2 cups caramel sauce, divided
• 1 package (8 ounces) cream cheese
• 2 tablespoons milk
• 1 cup powdered sugar
• 1 carton whipped topping

Directions for Pumpkin Spice Cake:

Step 1: Heat oven to 350 F. Lightly spray 9-by-13-inch baking pan with nonstick cooking spray.

Step 2: In bowl, mix cake mix, pumpkin, water, oil and eggs until smooth. Pour batter into prepared pan. Bake 30-33 minutes, or until toothpick inserted in middle of cake comes out clean.

Step 3: While cake is hot, using end of wooden spoon, poke holes throughout top of cake. In microwave, heat 1 1/4 cups caramel sauce. Pour sauce into holes of cake. Let cool completely.

Step 4: In bowl, mix cream cheese and milk. Gradually add powdered sugar while mixing. Mix until smooth. Fold whipped topping into mixture.

Step 5: Spread frosting over cake, pressing frosting into holes of cake. Smooth out frosting.

Step 6: Drizzle remaining caramel sauce over frosting.

Pumpkin Spice Cake Mix Video:

A special thanks to  Culinary.net for this recipe.

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Caramel Pumpkin Spice Cake

Yield: 9

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 5 minutes

Total Time: 45 minutes

Caramel Pumpkin Spice Cake - an ultimate fall dessert - is filled with caramel sauce, topped with a fluffy cream cheese frosting and drizzled with even more caramel sauce.

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Ingredients

• Nonstick cooking spray
• 1 box spice cake mix
• 1 can (15 ounces) pumpkin
• 1 cup water
• 1/2 cup canola oil
• 3 eggs
• 1 1/2 cups caramel sauce, divided
• 1 package (8 ounces) cream cheese
• 2 tablespoons milk
• 1 cup powdered sugar
• 1 carton whipped topping

Instructions

1. Heat oven to 350 F. Lightly spray 9-by-13-inch baking pan with nonstick cooking spray.
2. In bowl, mix cake mix, pumpkin, water, oil and eggs until smooth. Pour batter into prepared pan. Bake 30-33 minutes, or until toothpick inserted in middle of cake comes out clean.
3. While cake is hot, using end of wooden spoon, poke holes throughout top of cake. In microwave, heat 1 1/4 cups caramel sauce. Pour sauce into holes of cake. Let cool completely.
4. In bowl, mix cream cheese and milk. Gradually add powdered sugar while mixing. Mix until smooth. Fold whipped topping into mixture.
5. Spread frosting over cake, pressing frosting into holes of cake. Smooth out frosting.
6. Drizzle remaining caramel sauce over frosting.

Recommended Products

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• 
  Mixing Bowls - Stainless Steel, Non Slip, Colorful Silicone Bottom
• 
  Icing Spatula / Icing Knife
• 
  9x13-InchNonstick Cake Pan by Rachael Ray

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 532Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 65mgSodium: 657mgCarbohydrates: 92gFiber: 1gSugar: 69gProtein: 6g

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