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Pumpkin Caramel Cream Cheese Poke Cake

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  • Author: Daniel Mercer
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Category: Desserts

Description

Tender spiced pumpkin cake is poked and hugged by velvety cream cheese filling, then bathed in salted caramel. Each bite melts pumpkin warmth with sweet tang and a hint of sea salt that amplifies the cozy autumn flavors.

Ingredients

  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 8 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 1/3 cup milk
  • 1 cup caramel sauce
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat the oven to 350°F and grease a 9×13-inch baking pan.
  2. In a large bowl whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a separate bowl beat granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, then stir in pumpkin puree and vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove the cake from the oven and let it cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the surface.
  8. In a bowl beat together softened cream cheese, powdered sugar, and milk until smooth, then pour the mixture over the warm cake, filling the holes.
  9. Warm the caramel sauce slightly and drizzle evenly over the top, then sprinkle with sea salt.
  10. Chill the cake in the refrigerator for at least 1 hour before slicing and serving.

Notes

  • Use full-fat cream cheese at room temperature for a smoother filling
  • Make sure the cake is warm but not hot before poking to prevent large holes
  • Substitute homemade caramel sauce for store-bought for a richer flavor
  • Store leftovers covered in the refrigerator for up to 4 days

Find it online: https://cookwithdaniel.com/pumpkin-caramel-cream-cheese-poke-cake/