The manufacturing procedure is very simple, you just require to follow the methods that we have composed on this web page. The complying with are the stages of how to prepare Pumpkin Caramel Poke Cake.
This is a showstopper of a pumpkin cake. It’s a ridiculously easy cake that starts with a boxed mix of spice cake, a can of pumpkin puree, and pumpkin pie spice. A mixture of sweetened condensed milk and caramel sundae topping is poured over holes you poke in the cake after baking. Between the pumpkin, sweetened condensed milk, and caramel sundae sauce, it’s one of the moistest cakes ever. The cake is finished with whipped topping, toffee bit, mini chocolate chips, and salted caramel sauce. The salted caramel adds a salty-sweet element, the toffee bits and chocolate chips add texture and contrast to the fluffy whipped topping and uber soft cake.
YIELD: ONE 9X13-INCH CAKE
one 16.50-ounce box spice cake mix
one 15-ounce can pumpkin puree (not pumpkin pie mix)
1 large egg
1/3 cup canola or vegetable oil
2 teaspoons pumpkin pie spice
one 12-ounce can sweetened condensed milk
one 12-ounce jar caramel sundae topping
one 8-ounce container whipped topping, thawed (I used fat free)
1/2 cup toffee bits
1/2 cup mini semi-sweet chocolate chips
1/3 cup salted caramel sauce (storebought or homemade, regular caramel sauce or caramel sundae topping may be substituted)
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
- To a large bowl, add the cake mix, pumpkin puree, egg, oil, pumpkin pie spice, and beat with a handheld electric mixer on high until smooth and combined, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
- Bake for about 27 to 30 minutes, or until cake is set in the center, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- Visit averiecooks.com for full directions.
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