Pumpkin Caramel Poke Cake Recipe

Preheat oven to 350°F and grease a 9x13-inch baking pan well with cooking spray.

Whisk the cake mix and pumpkin pie spice in a large mixing bowl until combined.

Mix

Use a hand mixer to mix in the eggs, pumpkin puree, and milk until thoroughly combined.

Pour the batter into the prepared baking pan and spread into an even layer with a spatula.

Bake for 28-33 minutes, or until a toothpick comes out clean and the cake bounces back when tapped gently with a finger.

Cool

Allow the cake to cool completely, about 40-60 minutes, and then poke large holes in the cake, being careful only to poke ⅔ of the way down the cake. I recommend using a cupcake core or a large straw if necessary.

Spread 1 cup of the caramel topping all over the cake, focusing on the holes, and allow it to seep into the cake.

Beat

To make the frosting, use a hand mixer to beat the cream cheese frosting and cream cheese spread in a medium-sized mixing bowl until light and fluffy.

Fold

Gently fold in the whipped topping until combined.

Cover

Spread the topping evenly over the cooled cake with a spreading spatula, and then cover it well and store it in the refrigerator until ready to serve.

Drizzle

When ready to serve, drizzle the remaining ¼ cup caramel topping over the top of the cake and top with chopped pecans, optional.

Cut into squares and serve.