Each fall I am asked to bake for out church youth group’s Spaghetti Dinner and Dessert Auction. In 2014 I made my Brownie Sundae Cheesecake. In 2015 I made Chocolate Chip Cookie Cheesecake. Those are two of my favorite desserts. This year I got smart, I made something I don’t like, but I know a lot of other people do…pumpkin. Its fall and it seems my house is the only one in the country not consuming everything pumpkin. I made a Salted Caramel Pumpkin Spice Cake for this year’s auction.
This recipe is easy. It is a poke cake. I love poke cakes because they get filled up with extra flavor, without a lot of extra work. Basically I made a pumpkin spice cake, poked it and filled it with salted caramel sauce, frosted it with a cream cheese/whipped topping frosting and garnished with more caramel sauce. Easy right? Honestly, I wasn’t please with how the final cake looked, I really need a decorating class! So, the pictures don’t do it justice. My friend Barry won the cake for his wife who has been asking for all things pumpkin. She said the cake was moist and delicious!
- 1 Duncan Hines Spice Cake Mix
- 15 oz Canned Pumpkin Puree
- 3 Eggs
- 1/2 Cup Canola Oil
- 1 Cup Water
- 1 Cup Smucker's Delight Salted Caramel Sauce divided
- 8 oz Cream Cheese softened
- 2 TBS Milk
- 1 Cup Confectioner's Sugar
- 8 oz Cool Whip defrosted
- Preheat oven to 350°.
- Spray 9x13" pan with non-stick spray.
- In a large mixing bowl beat together the cake mix, pumpkin, eggs, oil and water until smooth.
- Pour the batter into the pan and bake for 30-35 minutes, until a toothpick comes out clean.
- When the cake comes out of the oven, use the end of a wooden spoon to poke holes in the cake.
- Remove the lid from the caramel sauce and microwave for 20 seconds, so that it is pourable.
- Pour 3/4 cup of caramel sauce into a glass or metal measuring cup.
- Pour the 3/4 cup of caramel sauce over the cake, making sure to fill the holes. Pour any remaining caramel over the cake.
- Allow the cake to cool completely.
- Once the cake is cool, make the frosting.
- Cream together the cream cheese, milk and confectioner's sugar until smooth.
- Fold the Cool Whip into the cream cheese mixture.
- Frost the cake making sure to cover all of the holes.
- Refrigerate the cake for about 30 minutes to allow the frosting to set up.
- Microwave the remaining caramel sauce for 15 seconds.
- Drizzle the caramel sauce over the cake.
I told you it was easy, and delicious! I hope you enjoy all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!