Pumpkin Spice Poke Cake
This Pumpkin Spice Poke Cake is the only poke cake recipe you will need. It's soft, fluffy, and overflowing with frosting and caramel.
Equipment
- 9×13 baking dish
- Mixing bowl
- Spatula
- Mixing Spoon
- Electric Mixer
- Wooden spoon (or something to poke holes)
Ingredients
- 1 box spice cake mix
- 15 ounce can of pumpkin purée (not pumpkin pie filling)
- 2 eggs
- ¾ cup water
- Caramel dessert topping
- 1 plastic container of pre-made cream cheese frosting
- 1 cup mini chocolate chips (more or less, as desired)
- 1 cup caramel chips (more or less, as desired)
- 2 teaspoons pumpkin spice seasoning
- 8 ounce container of thawed Cool Whip
- Non-stick spray
Instructions
- Pre-heat oven to 350℉
- Take Cool Whip out of the freezer and let it begin to thaw
- In a mixing bowl, combine the spice cake powder, water, eggs, and pumpkin purée with an electric mixer until smooth
- Prepare a baking dish with non-stick spray
- Add the cake batter to the baking dish and bake for 28-35 minutes or until you stick a toothpick in the center and it comes out clean. Check the back of the spice cake box for an idea of baking times for your size dish. I used a 9×13 glass dish and it takes about 30 minutes.
- Let the cake cool for 5-10 minutes
- Using the handle of a wooden spoon, poke several holes in the cake
- Remove the lid and peel off the foil lining from the frosting container. Microwave for 30 seconds.
- Add the pumpkin spice seasoning to the melted frosting and stir until combined
- Microwave the frosting for another 10 seconds
- Pour the melted frosting over the cake
- Let the cake cool for at least 20 minutes
- Using a spatula, frost the top of the cake with the thawed Cool Whip
- Add chocolate chips and caramel chips on top
- Drizzle with caramel dessert topping