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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 The heart of this delightful poke cake starts with a yellow cake mix. I love using a box mix because it saves time. The canned pumpkin puree adds rich flavor and moisture. Ground spices like cinnamon, nutmeg, and ginger bring warmth. These spices make each bite feel like fall. - 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 Next, I add eggs and vegetable oil. They help bind the cake and keep it soft. The water adds moisture to the batter. When the cake is warm, we soak it with caramel sauce. This step makes it sweet and gooey. For the topping, I whip heavy cream with powdered sugar and vanilla. This gives a light and fluffy finish. - Crushed pecans Crushed pecans are a fun option for a crunchy topping. They add texture and a nutty flavor. If you like, sprinkle them on before serving. This adds a nice touch to the cake’s look. 1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This step helps the cake come out easily. 2. In a large mixing bowl, combine: - 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 Mix until smooth and well blended. The pumpkin gives great flavor and moisture. 3. Pour the batter into the prepared baking pan. Spread it evenly across the bottom. 4. Bake in the preheated oven for 25-30 minutes. Check for doneness using a toothpick. When it comes out clean, your cake is ready. 5. Remove the cake from the oven. While it’s still warm, use the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart. This allows the caramel to soak in. 6. Drizzle the caramel sauce evenly over the surface of the warm cake. Let it seep into the holes. The cake should cool completely in the pan. 7. To make the whipped cream topping, whip: - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract Mix until soft peaks form. This adds a light and sweet finish to your cake. 8. Spread the whipped cream evenly over the cooled cake. 9. Drizzle additional caramel sauce over the whipped cream. For a nice touch, sprinkle crushed pecans on top if desired. 10. Chill the cake in the fridge for at least 1 hour before serving. This gives the best flavor and texture. To ensure your cake is perfectly baked, check for a clean toothpick. Poke it into the center. If it comes out clean, your cake is done. Bake at 350°F for 25-30 minutes. This will help create a golden crust. Always preheat your oven to avoid uneven baking. For a moist cake, add canned pumpkin puree. It brings moisture and flavor. Oil also helps keep the cake soft. Mixing the batter until smooth is key. Don't overmix, as this can make the cake dense. To whip cream to soft peaks, start with cold cream. Use a chilled bowl for best results. Beat on medium speed until you see soft peaks. This means the cream holds its shape but is still creamy. You can enhance whipped cream by adding flavors. Try vanilla extract or cinnamon for a twist. A little powdered sugar adds sweetness too. Just mix it in while whipping the cream. For presentation, cut the cake into squares. Serve on dessert plates for a nice touch. Drizzle extra caramel over each piece. Sprinkle crushed pecans on top for crunch. This makes the dish pop visually and adds texture. Pair the cake with coffee or tea for a lovely treat. It also goes well with vanilla ice cream. Enjoy the cake chilled for the best flavor. {{image_2}} You can change the flavor of this cake by using different cake mixes. Try spice cake mix for a warm, cozy taste. A chocolate cake mix gives a rich twist that many love. You can also top your cake with chocolate ganache. This adds a sweet, creamy layer that pairs well with pumpkin. Want a gluten-free cake? Just use a gluten-free yellow cake mix. This keeps the cake soft without the gluten. For a dairy-free option, swap heavy cream for coconut cream. It whips up nicely and adds a fun twist to the flavor. To serve a larger crowd, double the recipe. Use a bigger pan or bake two cakes. You can also make a cupcake version of the poke cake. Just poke holes in the baked cupcakes and drizzle with caramel. They make for cute, individual servings! To keep your leftover cake fresh, store it in an airtight container. You can also cover the cake with plastic wrap. This way, it stays moist and tasty. If you want to freeze portions, slice the cake first. Wrap each piece in plastic wrap, then place them in a freezer bag. This keeps the cake safe from freezer burn. In the fridge, your cake lasts about 3 to 5 days. Look for signs that it has gone bad. If the cake smells sour or has mold, it’s time to toss it. A dry texture or a change in color can also be a sign it's no longer good. To reheat slices, place them on a microwave-safe plate. Heat for about 10-15 seconds. Check if it’s warm enough for your liking. Avoid overheating, as it can make the cake dry. For the best texture, try reheating in the oven. Preheat the oven to 350°F (175°C) and warm the slices for about 5-10 minutes. This keeps the cake soft and delicious. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Cook and puree the pumpkin first. This gives a fresh taste. Just make sure it is smooth. You want the same amount as the canned version, about one cup. How can I make the cake ahead of time? You can bake the cake the day before. Just let it cool completely. Then poke the holes and add the caramel. Keep it covered in the fridge. Add the whipped cream right before serving for the best texture. What can I substitute for the heavy cream? If you don’t have heavy cream, try coconut cream. It whips well and adds a nice flavor. You can also use whole milk or half-and-half, but it won’t be as thick. Can I use store-bought whipped cream? Yes, store-bought whipped cream is fine. It saves time and is easy to use. Just spread it on the cooled cake as you would with homemade whipped cream. Why did my cake collapse? A collapsed cake may happen if your oven is too hot. Make sure to check the temperature with a thermometer. Also, avoid overmixing the batter. This can add too much air and cause it to fall. What to do if the caramel doesn't soak in properly? If the caramel doesn’t soak in, try poking more holes in the cake. Use a skewer or a fork to make the holes deeper. Then, drizzle more caramel over the top to help it soak in. This cake combines simple ingredients like yellow cake mix and pumpkin puree. You learned how to prepare the batter, bake the cake, and add delicious toppings. Remember to try different flavors or dietary adjustments if desired. Proper storage helps keep your cake fresh, ensuring you can enjoy it longer. You can impress friends with this easy, tasty treat. Enjoy making it your own, and share the joy of baking!

Pumpkin Caramel Poke Cake with Whipped Cream

Indulge in the flavors of fall with this irresistible Pumpkin Caramel Poke Cake! This delicious recipe combines moist pumpkin cake with rich caramel sauce and fluffy whipped cream, creating a dessert that's perfect for any occasion. In just a few easy steps, you'll have a stunning cake that impresses friends and family alike. Click through to explore the full recipe and bring this delightful treat to your table!
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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 your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

    In a large mixing bowl, combine the yellow cake mix, canned pumpkin puree, ground cinnamon, nutmeg, ginger, eggs, vegetable oil, and water. Mix until smooth and well blended.

      Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

        Remove the cake from the oven and while it’s still warm, use the handle of a wooden spoon to poke holes all over the top of the cake (about 1 inch apart).

          Drizzle the caramel sauce evenly over the surface of the warm cake, allowing it to seep into the holes. Let the cake cool completely in the pan.

            To make the whipped cream topping, in a separate mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

              Spread the whipped cream evenly over the cooled cake.

                Drizzle additional caramel sauce over the whipped cream topping. For an extra crunch, sprinkle crushed pecans on top if desired.

                  Chill the cake in the refrigerator for at least 1 hour before serving for the best flavor and texture.

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

                      - Presentation Tips: Cut the cake into squares and serve on dessert plates. Drizzle a little more caramel sauce and sprinkle pecans on individual servings for a beautiful finish.