PUMPKIN CARAMEL CAKE RECIPE RECIPES

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PUMPKIN-CARAMEL POKE CAKE RECIPE - BETTYCROCKER.COM



Pumpkin-Caramel Poke Cake Recipe - BettyCrocker.com image

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

Total Time 2 hours 50 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/2 cup vegetable oil
4 eggs
2 teaspoons pumpkin pie spice
1 cup caramel sauce
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
2 tablespoons caramel sauce

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 , CarbohydrateContent 57 g, CholesterolContent 45 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 39 g, TransFatContent 0 g

PUMPKIN BETTER THAN SEX CAKE | JUST A PINCH RECIPES



Pumpkin Better Than Sex Cake | Just A Pinch Recipes image

If you think you don't like pumpkin desserts, give this cake a try. There's a hint of pumpkin flavor but it's not overpowering. Pumpkin puree helps to make the yellow cake super moist. Sweetened condensed milk also adds moisture to the cake and provides so much sweet flavor. Creamy Cool Whip on top with crunchy Heath bar bits is the perfect topping. Insanely easy to make, try this cake whenever you're trying to satisfy your sweet tooth.

Provided by Kathleen Riemer @darkinsanity

Categories     Cakes

Prep Time 15 minutes

Cook Time 5 hours

Yield 12

Number Of Ingredients 6

1 box(es) yellow cake mix (15.25 oz)
1 can(s) pumpkin puree (not pumpkin pie mix, 15 oz.)
1 can(s) sweetened condensed milk (fat free is ok, 14 oz.)
1 package(s) Cool Whip (8 oz)
1/2 bag(s) Heath bits (8 oz bag)
- caramel sundae sauce

Steps:

  • In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
  • Pour batter into a greased 9×13 baking dish and bake at 350 F according to the directions on the cake mix box (approx 23-28 mins).
  • Remove cake from oven and let cool for about 10 minutes after baking.
  • Using the end of a wooden spoon to poke holes all over the top of the cake.
  • Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
  • Refrigerate for 30 minutes.
  • Remove cake from refrigerator and spread Cool Whip over top of the cake. Sprinkle on the Heath bits and drizzle caramel over top. (Note: if you want it less sweet you can use less of the jar.)
  • Refrigerate for 3-4 hours or overnight.

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