PUMPKIN CARAMEL BOURBON POKE CAKE
A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!
Provided by Stasty Cook
Categories Fruits and Vegetables Vegetables Squash
Time 56m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.
- Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.
- Sift flour, baking soda, baking powder, and salt into a bowl. Add to the pumpkin mixture; stir until just combined. Pour into prepared pan; smooth top with a spatula.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.
- Combine caramel sauce and 1 1/2 teaspoons bourbon in a saucepan over low heat; warm through, about 2 minutes. Poke holes evenly over the surface of the cake using a chopstick. Reserve 1 teaspoon of the caramel-bourbon mixture; pour remaining mixture over the cake. Place on cooling rack.
- Beat cream and remaining 1 1/2 teaspoons bourbon in a bowl using an electric mixer until soft peaks form. Spoon whipped cream on cake; scatter pecans and drizzle reserved caramel sauce on top.
Nutrition Facts : Calories 518.5 calories, Carbohydrate 48.3 g, Cholesterol 89.9 mg, Fat 34.1 g, Fiber 2.6 g, Protein 5 g, SaturatedFat 10.9 g, Sodium 434 mg, Sugar 29.8 g
CARAMEL PUMPKIN POKE CAKE
Pumpkin caramel poke cake is just about the best cake you've ever tasted! This easy dessert takes just 7 ingredients and 10 minutes to put together.
Provided by Autumn
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Pour spice cake mix into a mixing bowl. Add eggs, water, and pumpkin puree. Beat about 2 minutes.
- Pour into lightly greased 9x13 cake pan.
- Bake 25-30 minutes until cake springs back when touched and a toothpick comes out clean.
- Cool completely (you can place in the fridge or freezer to cool if desired).
- When the cake is cool, use the end of a wooden spoon to poke about 30 holes in the cake.
- Poke halfway down the cake, not all the way to the bottom.
- Pour ice cream topping in holes and over cake.
- Spread whipped topping over cake and sprinkle on toffee bits.
- Refrigerate 2 hours before serving.
PUMPKIN CARAMEL POKE CAKE
Easy and the BEST PUMPKIN CAKE ever!! Two kinds of CARAMEL sauce, TOFFEE bits, CHOCOLATE CHIPS, whipped topping and more!! A total WINNER you must make!!
Provided by Averie Sunshine
Categories Cakes & Cupcakes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
- To a large bowl, add the cake mix, pumpkin puree, egg, oil, pumpkin pie spice, and beat with a handheld electric mixer on high until smooth and combined, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
- Bake for about 27 to 30 minutes, or until cake is set in the center, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- While the cake bakes combine the sweetened condensed milk, caramel sundae topping, and whisk to combine; set aside.
- Remove cake from the oven when it's done and use the blunt end of a wooden spoon to poke holes all over the cake. I didn't count but I estimate I poked the cake in about 60 places, evenly spaced over the surface.
- Slowly pour the sweetened condensed milk and caramel mixture over the cake, taking your time to evenly distribute it.
- Place cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping so it doesn't melt.
- Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle with toffee bits, chocolate chips, and evenly drizzle with salted caramel sauce.
- Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving.
Nutrition Facts : Calories 514 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 220 milligrams sodium, Sugar 50 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
PUMPKIN-CARAMEL POKE CAKE
This moist pumpkin cake is poked and filled with caramel sauce, topped with cream cheese frosting and drizzled with more caramel for an easy, over-the-top dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake.
- While cake is still warm, gently spread 1 cup caramel sauce over cake, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
- When ready to serve, spread frosting evenly on top. Drizzle with 2 tablespoons caramel sauce. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 57 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 39 g, TransFat 0 g
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