Pumpkin Caramel Cream Cheese Poke Cake
These past few days were the quintessential family fall weekend! We traveled down to Charlottesville, VA to see a college football game (UVA played our favorite BSU Broncos. Broncos won big!) The leaves are just begining to turn color and the weather was cool and rainy which was the perfect setting for the first weekend of fall. To usher in my favorite season of the year, I made a delicious pot roast, mashed potatoes, and this incredible Pumpkin Poke Cake!
I absolutely LOVE making poke-cakes! This past summer I made a Coconut Cream Poke Cake, and vowed that I would make a fall version, which had to include pumpkin. Much like the coconut version, this poke cake is pretty simple to make, as it starts with a store-bought cake mix. Adding a few extra goodies to the cake, takes it from good to spectacular!
Ingredients
Instructions
for full recipes please see : delightfulemade.com
I absolutely LOVE making poke-cakes! This past summer I made a Coconut Cream Poke Cake, and vowed that I would make a fall version, which had to include pumpkin. Much like the coconut version, this poke cake is pretty simple to make, as it starts with a store-bought cake mix. Adding a few extra goodies to the cake, takes it from good to spectacular!
Ingredients
- 1 box, spice cake mix
- 1 c. canned, pumpkin puree
- 1 c. water
- 3 eggs
- 1/2 c. vegetable oil
- 3/4 c. caramel ice cream topping, divided
- 1 (8 oz.) pkg, cream cheese, room temperature
- 2 Tbsp. milk
- 1 c. powdered sugar
- 1 1/2 c. whipped topping (like Cool Whip).
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9x13 pan with baking spray, set aside.
- ...................................
for full recipes please see : delightfulemade.com
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