Description
A moist, spice-infused pumpkin cake poked with holes and filled with rich, buttery caramel, topped with a creamy cream cheese frosting.
Ingredients
Scale
- 1 box pumpkin cake mix (or homemade pumpkin cake batter)
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup salted caramel sauce
- 8 oz softened cream cheese
- 1/4 cup softened butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°F and grease a 9×13 inch baking pan.
- Combine pumpkin puree, eggs, oil, and cake mix/batter in a bowl until smooth.
- Pour batter into the prepared pan and bake for 30-35 minutes until a toothpick comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes throughout the cake.
- Pour the caramel sauce evenly over the cake, ensuring it seeps into the holes.
- Allow the cake to cool completely in the refrigerator.
- Beat cream cheese, butter, powdered sugar, vanilla, and cinnamon until fluffy.
- Spread the frosting over the cooled cake and slice into squares.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American