Recipe of Homemade Pumpkin Caramel Cream Cheese Poke cake
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Speedy Pumpkin Caramel Cream Cheese Poke cake. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pumpkin Caramel Cream Cheese Poke cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pumpkin Caramel Cream Cheese Poke cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must first prepare a few ingredients. You can have Pumpkin Caramel Cream Cheese Poke cake using 10 ingredients and 5 steps. Here is how you cook it.
Project Forward class ... November 15, 2016. A Thanksgiving dessert.
Ingredients and spices that need to be Take to make Pumpkin Caramel Cream Cheese Poke cake:
- 1 box spice cake mix
- 1 cup canned pumpkin puree
- 1 cup water
- 3 eggs
- 1/2 cup vegetable oil
- 3/4 cup Carmel ice cream topping
- 1 pkg cream cheese at room temp
- 2 tbsp milk
- 1 cup powdered sugar
- 1 1/2 cup whipped topping
Instructions to make Pumpkin Caramel Cream Cheese Poke cake
- Pre heat oven to 350 degrees. We used 24 cupcake liners during class so each student could easily sample the recipe after class. This recipe can be poured into 9"x 13" greased cake pan.
- 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.
- Spoon into cupcake liners or pour into a cake pan. Bake at 350 until a tooth pick inserted into the cake comes out clean. (approx 20 min cupcakes / 35 min cake pan)
- As soon as the cake is out of the oven, while it is still hot, poke holes into the cake with the end of a wooden spoon. Spoon half the caramel sauce over the holes in each cupcake or pour half the sauce over the holes in the top of the cake.
- While the cake cools, prepare the cream cheese frosting. Cream together the cream cheese, powered sugar and milk until smooth. Add the whipped topping and fold into the cream cheese mixture. Spread the frosting over the cooled cake. Drizzle the remaining caramel sauce over the frosted cake. Refrigerate leftovers.....if there are any!!!
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