It's Thursday so that means another recipe.  I saw this one on Pinterest and my fellow Stampin' Up demonstrators were my guinnea pigs.  I wanted to make something for Autumn or Halloween.  Well, Autumn won out.  I didn't have a whole lot of time to be super creative.  It's a Pumpkin Caramel-Cream Cheese Poke Cake.  It's a long name for a wonderful dessert.  My husband even really liked it and said I could make it again.  When he says that, it must be good.  He can be rather particular about food.

                                            

Pumpkin Caramel-Cream Cheese Poke Cake

1 Spice cake mix (or you can use yellow cake mix)

1 cup Pumpkin puree, canned

1 cup water

3 eggs

1/2 cup vegetable oil

3/4 cup caramel ice cream topping, divided

8 oz cream cheese, room temperature

2 Tablespoon milk

1 cup powdered sugar

1 1/2 whipped topping (Cool Whip)

Preheat oven to 350 degrees.  Lightly spray 9x13 pan with cooking spray, set aside.

Mix together the cake mix, pumpkin, water, eggs and oil, scraping the sides of the bowl.  Mix until smooth.  Pour batter into prepared pan,bake for 30-33 minutes.  

When the cake comes out of the oven, poke holes in the cake with the end of a wooden spoon.  Do this while the cake is still hot.  In a microwavable safe bowl, heat up a 1/2 cup of the caramel sauce for aobut 20-30 seconds, just to warm it up.  Pour the warm caramel sauce over the top of the hot cake, making sure the majority of the sauce gets into the holes.  Let the cake cool completely.

Once the cake is cool, prepare the cream cheese frosting.  Using an electric beater/mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy.  Gently fold in the whipped topping.  Spread the frosting over the cake, gently pressing the frosting into the holes of the cake.  Smooth out evenly.

Drizzle the top of the cake with the remaining 1/4 cup of caramel sauce.  For decorate effect, drag a toothpick through the opposite lines of the caramel sauce in the opposite direction to make a herringbone design.  Refrigerate the leftovers.

There you go.  It's an awesome recipe.  Highly suggest if you get a chance, give it a try.

Until next time...Stmapin' Always

Cheryl, HomeStyle Stamper