Pumpkin Spice- Caramel Poke Cake

When it comes to fall I’m as basic as it gets, all things pumpkin!! So when it came to bringing a dessert to my family dinner I went with this recipe.  It was a hit! and it made a lot too, a week later and we just finished the last piece. So if you’re looking for something super yummy and really easy to make, give this a try!

You’ll need:

  • Box of spice cake mix (I was able to grab the last box at our grocery store, life goal: stop procrastinating!)
  •  3 eggs
  • 1/4 cup of water
  • 2 cups of pumpkin puree (not pie filling)
  • Caramel Ice cream topping (I didn’t measure it out, I just used until my heart’s content)
  • Cool whip frozen topping
  • 1/2 cup of toffee bits

I didn’t end up using the toffee bits since, I left it to last-minute to make I didn’t get a chance to get some. That being said, the cake was still good without them but I can definitely see how they would have made it much better… oh well, next time 🙂

What to do:

  1. Preheat oven to 350 degrees
  2. Pour cake mix into a bowl and add eggs, water and your pumpkin puree
  3. Beat until mixed thoroughly (the recipe says 2 minutes, but I never time it)
  4. Grease a 9×13 cake pan and pour your cake mix in
  5.  Bake for 25-30 minutes(toothpick should come out clean)
  6. Cake needs to cool completely (I threw it in the freezer for about 30 minutes and that did the trick)
  7. Once your cake is cooled, use the end of a wooden spoon and poke holes all over your cake, just make sure you don’t poke them all the way to the bottom, half way through the cake is perfect.
  8. Take your cool whip out of the freezer (easier to spread if it’s been out for a minute)
  9. Now the fun part: Take your caramel topping and fill each of the holes, then drizzle it over the top of the cake
  10. Spread cool whip over top of the cake, I used just under an entire container
  11. This step would be where your put those yummy toffee bits all over the cake.

If you’re making this the day that you’re serving it, throw it in the fridge for a couple of hours. I made it 2 days before my families thanksgiving dinner so I put it in the freezer until the day of and then placed in the fridge that afternoon. The leftovers were fine in the fridge, I was worried that the cool whip would melt and make it soggy but that was not a problem.   img_4363.jpg…I also need to remember to take more photos!

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