Pumpkin Caramel Cream Cheese Poke Cake

Submitted by Laura Bergman

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 caramel ice cream topping divided
  • 1 (8 oz.) pkg. cream cheese room temperature
  • 2 Tbsp. milk
  • 1 cup powdered sugar
  • 1 1/2 cups whipped topping


  • Preheat oven to 350. Spray 9x13 pan with cooking spray, set aside. Mix together cake mix, pumpkin, water, eggs and oil. Mix until smooth. Pour batter into pan and bake at 350 for 30-33 minutes, or until toothpick inserted into the cake comes out clean, and crumb free. While cake is still hot, poke holes into cake with the end of a wooden spoon. In a microwave safe bowl, heat 1/2 cup caramel sauce for about 20-30 seconds, just to warm (making it easier to pour). Pour the caramel sauce over cake, making sure to get the majority of the sauce into the holes of the cake. Let the cake cool completely. Once cake is cool, prepare cream cheese frosting. With a mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy. Add whipped topping, and fold into the cream cheese mixture. Spread the frosting over the top of the cake, gently pressing the frosting into the holes of the cake. Smooth out evenly. Drizzle cake with remaining 1/4 cup of caramel sauce. Refrigerate any leftovers.