Background: My mother-in-law first introduced me to poke cakes some 30 years ago, although I did not know that they were called this. She shared with me what she called her “Drizzle Cake” recipe. Little did I know back then that the concept of this recipe could be expanded on with numerous editions. I have found that no matter what variety I may choose, the poke cakes are ALWAYS moist and loved by whomever I serve them to.
- 1 box Betty Crocker Spice Cake Mix
- 1 cup Libby Pumpkin Puree
- 1/2 cup vegetable oil
- 3 eggs
- 2 teaspoon McCormick Pumpkin Pie Spice
- 12 ounces Kneaders Caramel Sauce/Topping
- 8 ounces softened cream cheese
- 1 1/2 cups powdered sugar
- 8 ounces whipped topping (like Cool Whip)
1. Preheat oven to 350.
2. Grease 11×13″ pan.
3. In a large bowl, combine cake mix, pumpkin, oil, eggs and pumpkin pie spice.
4. Mix until combined.
5. Pour into prepared pan and bake for 25-30 minutes or until toothpick inserted in center comes out clean.
6. Allow to cool until slightly warm.
7. With the end of a large wooden spoon, poke holes throughout cake.
8. Heat caramel in microwave for 1 minute.
9. Fill each hole 3/4 full of caramel. Reserve about 2 ounces of caramel for topping.
10. In a medium bowl, beat cream cheese until smooth.
11. Add in powdered sugar and beat until blended.
12. Fold whipped topping into mixture.
13. Spread topping over cake, making sure to push into holes.
14. Drizzle with remaining caramel and top with chopped pecans if desired.
Pair this dessert with Chili “Mac”, Crock Pot Chili or Lorie’s Chicken Pot Pie for an easy meal.
