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Pumpkin Caramel Poke Cake


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  • Whipped Frosting:
  • {}
  • 1 - 18 oz spice cake mix + (oil, water and eggs according to box directions)
  • 1/2 - cup pumpkin puree
  • 1/2 - 1 - cup sweetened condensed milk (use your preference)
  • 1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip
  • 1 - 3.4 oz package pumpkin spice instant pudding mix
  • 1 - cup milk
  • 1/4 - cup confectioners sugar
  • 1 - 8 oz tub whipped topping (cool whip)
  • Garnish:
  • 10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
  • additional caramel dip



Step 1

Preheat oven to 350 degrees. Prepare cake according to package directions adding the oil, eggs, water and pumpkin. Grease and flour a 9 x 13 cake. Pour cake batter into prepared pan and bake until a toothpick inserted in the center comes out clean.

While the cake is still warm poke holes 1 - inch apart all over the cake using a wooden spoon handle or a straw. If a lot of cake comes out on the handle, wipe with a paper towel and continue poking the holes. You want the holes all over the cake.

In a medium bowl, stir together the sweetened condensed milk and the caramel dip. Pour the caramel mixture over the cake, making sure to fill the holes. It's OK if the mixture puddles on the sides.

Place cake in refrigerator and let cool for one hour. Once cake is cooled, spread the whipped topping frosting evenly over the top of the cake.

To make the frosting in a large bowl add the dry pudding mix, confectioners sugar and milk. Using an electric mixer blend until the mixture starts to thicken. Fold in the whipped topping.

Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional caramel topping. Serve cold and refrigerate any leftovers.

Cook's Note: If you cannot find pumpkin spice pudding you can substitute with butterscotch or vanilla pudding, and add a dash of pumpkin pie spice. To make the caramel dip easier to drizzle for the garnish first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.

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