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- 1 box yellow cake mix - 1 cup canned pumpkin puree - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 3 large eggs - 1/2 cup vegetable oil - 1 cup water - 1 cup caramel sauce, plus extra for drizzling - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract - Crushed pecans (for garnish, optional) To create this tasty cake, you need specific amounts of each ingredient. Start with the yellow cake mix. This is the base. Add one cup of canned pumpkin puree for a rich flavor. For spices, you will need one teaspoon of cinnamon and nutmeg, plus half a teaspoon of ginger. These spices make the cake taste warm and cozy. You will also need three large eggs and half a cup of vegetable oil. Add one cup of water to keep the cake moist. You must not forget about the caramel sauce. You will drizzle one cup over the cake. Save some for extra drizzling before serving. Finally, whip up one cup of heavy whipping cream, two tablespoons of powdered sugar, and one teaspoon of vanilla extract for the light topping. For a bit of crunch, consider crushed pecans. They add nice texture and flavor. You can sprinkle them on top before serving. If you want an extra sweet touch, drizzle more caramel sauce over the whipped cream. This makes each slice even more special. Now you have all the ingredients to make this delightful Pumpkin Caramel Poke Cake. Get ready to enjoy a slice of autumn goodness! First, set your oven to 350°F (175°C). This step is key for a good bake. While the oven warms up, grab a 9x13 inch baking pan. Grease it well with butter or oil. Then, dust it with a light coat of flour. This helps the cake release easily after baking. In a large bowl, mix together the following: - 1 box yellow cake mix - 1 cup canned pumpkin puree - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 3 large eggs - 1/2 cup vegetable oil - 1 cup water I like to use an electric mixer for this. Mix until the batter is smooth. Make sure there are no lumps left. This step is important for a nice texture. Now, pour the batter into your prepared pan. Spread it evenly. Place it in the oven and bake for 25-30 minutes. To check if it's done, stick a toothpick in the center. If it comes out clean, your cake is ready! After baking, let the cake cool for a few minutes. While it’s still warm, use the handle of a wooden spoon to poke holes all over the top. Space the holes about 1 inch apart. This lets the caramel sauce soak in nicely. To keep your cake moist, use canned pumpkin puree. It adds flavor and moisture. Make sure not to overmix your batter. Mix just until combined. Also, poke the holes in the warm cake. This lets the caramel soak in better. Let the cake cool completely before adding the whipped cream. This helps keep it from melting. For great whipped cream, start with cold heavy whipping cream. Use a chilled bowl and beaters for best results. Add powdered sugar and vanilla extract for flavor. Whip until soft peaks form. Be careful not to overwhip, or it will turn into butter. If that happens, just add a bit more cream and mix gently. Warm the caramel sauce slightly before using. This helps it flow better over the cake. Drizzle it over the top, letting it seep into the holes. This creates a sweet surprise in every bite. If you have extra caramel, save it for drizzling on servings. It makes a lovely touch. {{image_4}} You can change the frosting for this cake to match your taste. Try cream cheese frosting for a tangy twist. Just mix cream cheese with powdered sugar and a splash of vanilla. You can also use chocolate ganache for a rich layer. Melt dark chocolate with cream, then pour it over the cooled cake. Each option adds a unique flavor to the pumpkin caramel poke cake. For a spice cake version, start with a spice cake mix instead of yellow cake. This adds more warmth and flavor with spices like cloves and allspice. Mix in pumpkin puree, cinnamon, and nutmeg as before. Bake and poke holes as usual. The spice cake pairs perfectly with the caramel sauce, adding depth to each bite. For a gluten-free version, choose a gluten-free yellow cake mix. Follow the same steps but check the labels to ensure all ingredients are gluten-free. You can also use almond flour or coconut flour for a homemade version. This way, you can enjoy the rich flavors without gluten. Just be sure to adjust baking times as needed, as gluten-free mixes can vary. To keep your leftover pumpkin caramel poke cake fresh, place it in an airtight container. This will help maintain its moisture. If you don’t have a container, wrap it tightly in plastic wrap. Store it in the fridge for up to five days. The cold will help keep the flavors bright and the cake moist. You can freeze this cake for later enjoyment. First, allow the cake to cool completely. Then, cut it into individual portions. Wrap each piece in plastic wrap and then foil. This double layer prevents freezer burn. The cake can last up to three months in the freezer. When you're ready to eat, just thaw it in the fridge overnight. To reheat your cake, preheat your oven to 350°F (175°C). Place the cake in an oven-safe dish. Cover it loosely with foil to prevent drying out. Heat for about 10-15 minutes. You can also use the microwave. Heat a slice on medium power for about 30 seconds, or until warm. This keeps the cake soft and the caramel gooey, enhancing your dessert experience. Yes, you can use homemade caramel sauce! Making it is simple and fun. Just cook sugar until it melts, then add butter and cream. Stir until smooth. This gives the cake a fresh, rich flavor. Homemade sauce can be thicker than store-bought. Adjust the recipe to your liking for the best texture. If you need a substitute for heavy whipping cream, you have options. You can use coconut cream for a dairy-free choice. Another option is whole milk mixed with butter. For every cup of cream, mix 3/4 cup of milk with 1/4 cup of melted butter. This will give you a similar richness for your cake. The cake stays fresh in the fridge for about 3 to 5 days. Make sure to cover it well. Use plastic wrap or a cake container to keep it moist. If you want to keep it longer, consider freezing slices. Just wrap each piece tightly before freezing. This blog post covered how to make a delicious Pumpkin Caramel Poke Cake. You learned about the key ingredients, step-by-step baking, helpful tips, and tasty variations. Each part is crucial for getting the best flavor and texture. Remember to store any leftovers properly so you can enjoy them later. Baking is about having fun, so don't hesitate to try new ideas. I hope you enjoy making and sharing this cake with others!

Pumpkin Caramel Poke Cake with Whipped Cream

Indulge in the fall flavors with this irresistible Pumpkin Caramel Poke Cake recipe! Packed with warm spices and smothered in caramel, this cake is easy to make and perfect for any gathering. With just a few simple ingredients and steps, you can create a delicious dessert that will wow your family and friends. Don't miss out on this sweet treat—click through to explore the full recipe and get baking today!
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Ingredients
  

1 box yellow cake mix

1 cup canned pumpkin puree

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

3 large eggs

1/2 cup vegetable oil

1 cup water

1 cup caramel sauce, plus extra for drizzling

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Crushed pecans (for garnish, optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). While the oven heats, take a 9x13 inch baking pan and grease it thoroughly, then dust with flour to ensure an easy release after baking.

    Prepare the Batter: In a large mixing bowl, combine the yellow cake mix, canned pumpkin puree, ground cinnamon, nutmeg, ginger, eggs, vegetable oil, and water. Use an electric mixer or whisk to mix the ingredients together until the batter is smooth and well blended, ensuring no lumps remain.

      Bake the Cake: Pour the cake batter into the prepared pan, making sure it is spread evenly. Place the pan in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center—a clean toothpick means the cake is ready.

        Poke the Cake: Once baked, remove the cake from the oven and allow it to cool for a few minutes. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top at about 1-inch intervals. This will allow the caramel sauce to soak into the cake.

          Add Caramel: Warm the caramel sauce slightly (if needed) and then drizzle it generously over the surface of the warm cake, ensuring it seeps into the holes. Allow the cake to cool completely in the pan to absorb the flavors.

            Make Whipped Cream: In a separate bowl, pour in the heavy whipping cream. Add the powdered sugar and vanilla extract. Using a hand mixer or a whisk, whip the cream until soft peaks form—be careful not to overwhip.

              Frost the Cake: Once the cake is completely cool, gently spread the whipped cream over the top in an even layer, covering the entire surface.

                Finish with More Caramel: Drizzle additional caramel sauce over the whipped cream topping for added sweetness and flair. If you wish, sprinkle crushed pecans on top for an appealing crunch and extra flavor.

                  Chill for Best Results: Place the cake in the refrigerator and let it chill for at least 1 hour before serving. This allows the flavors to meld beautifully, enhancing both taste and texture.

                    Prep Time: 15 minutes | Total Time: 1 hour 50 minutes | Servings: 12

                      - Presentation Tips: Once ready to serve, cut the cake into squares and plate them on dessert dishes. For an elegant touch, drizzle a little more caramel sauce and sprinkle some pecans over each serving for a delightful finish. Enjoy!