Скачать или смотреть Pumpkin Caramel Poke Cake

This Easy Pumpkin Cake is the best way to gussy up a box of spice cake mix.
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Super moist, full of warming spices, and topped with tangy cream cheese frosting, this cozy cake recipe is what fall is all about!

✅Ingredients
For the cake:
1 box yellow cake mix
¾ cup canned pumpkin not pumpkin pie mix
½ cup water
½ cup vegetable oil
4 eggs
2 teaspoons pumpkin pie spice

Filling
2.25 ounces of Caramel topping

Cream Cheese Frosting
1 package cream cheese - softened
1 stick unsalted butter - softened
5 cups confectioners sugar
1 tablespoon vanilla
3-4 tablespoons whole milk
Dash salt

✅ Instructions
For the cake
Heat oven to 350°Spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, beat all of the cake ingredients with an electric mixer on medium speed for 2 -minutes, scraping bowl occasionally. Pour into pan.
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean.
Poke holes into cake with the handle of a wooden spoon or fork.
While the cake is still warm, gently spread 1 cup caramel sauce over cake. Refrigerate 2 hours.
Spread frosting evenly on top once the cake is chilled.

For the frosting
Place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute.
Reduce the speed to low, slowly add powdered sugar, and beat until fully incorporated and smooth, about 3 minutes. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.
Add vanilla and salt. Mixing completely.
Add the milk one tablespoon at a time until it's a smooth consistency. Turn mixer to high and beat until light and fluffy.

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