I love trying new recipes using pumpkin, especially for Fall! This one is a 'poke cake'! You know the cake you poke holes all over while it's warm and then pour something creamy and yummy over it to soak into the cake! The creamy and yummy something just happens to be caramel in this recipe and I do love anything caramel also! This turned out to be a wonderful, moist and delicious cake! You will want to try this one for sure! Here is what you will need:
1 box spice cake mix (I used Duncan Hines)
1 cup canned pumpkin (not pumpkin pie mix)
1 cup Sprite or 7-Up (or any lemon lime soda), can substitute water
3 large eggs
1/2 cup vegetable or canola oil
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 tsp. vanilla
1 (8 oz.) jar caramel ice cream topping
1 (8 oz.) pkg. cream cheese, room temperature
2 Tbs. butter, softened
1 cup confectioner's sugar
1 tsp. vanilla
1 (8 oz.) carton frozen whipped topping, thawed
1 1/2 cups chopped walnuts or pecans
Preheat oven to 350 degrees.
In a large mixing bowl mix cake mix, pumpkin, lemon lime soda or water, eggs, oil, cinnamon, pumpkin pie spice, and vanilla until nice and smooth, but don't over beat this.
Spray a 9"x13" baking pan with nonstick baking spray. Pour cake batter in the pan and spread evenly. Bake for about 30 minutes. When a pick comes out clean in the center, it's done.
Remove from oven and while warm, poke holes evenly all over the cake with the handle of a wooden spoon or with a straw. Remove the lid on the caramel topping and microwave for about 15 to 20 seconds just to soften enough to pour. Pour evenly all over the top of the cake. It will run into the holes and that's a good thing! Let the cake cool completely before frosting!
Place the cream cheese and butter in a mixing bowl and beat with an electric mixer until well blended. Add in the vanilla. Fold in the whipped topping. Spread evenly over the cooled cake.
Sprinkle the top with chopped walnuts or pecans! Refrigerate until ready to serve! This cake just gets better as it sits! It becomes even more moist and yummy!
This is a perfect Fall dessert and it would be wonderful for the holidays!