Pumpkin Poke Dessert (Print Version)
Soft pumpkin cake loaded with creamy frosting, layered with whipped topping, caramel, and chocolate. A cozy fall favorite that's great for get-togethers.
# Ingredients:
01 -
Cool Whip, thawed (8 oz).
02 -
15 oz can of pure pumpkin purée.
03 -
Mini chocolate chips (1 cup).
04 -
Pumpkin spice seasoning (2 teaspoons).
05 -
Box of spice-flavored cake mix.
06 -
3/4 cup water.
07 -
2 eggs.
08 -
1 cup caramel chips.
09 -
Cream cheese frosting (1 container).
10 -
Non-stick baking spray.
11 -
Caramel syrup for drizzling.
# Directions:
01 -
Set your oven to 350°F. Begin defrosting the Cool Whip.
02 -
Stir together the cake mix, eggs, pumpkin, and water until it’s smooth with no lumps.
03 -
Pour the batter into a greased 9x13 pan and bake for 28 to 35 minutes.
04 -
Let the cake cool for 5-10 minutes. Use a wooden spoon handle to poke holes across it.
05 -
Microwave the frosting for 30 seconds, stir in the pumpkin spice, then heat another 10 seconds.
06 -
Drizzle the warmed frosting over the cake, making sure it fills the holes. Let it cool for another 20 minutes.
07 -
Smooth the Cool Whip across the top.
08 -
Sprinkle chocolate and caramel chips over the Cool Whip, then drizzle caramel sauce over it all.
09 -
Pop the whole cake in the fridge until it’s ready to serve.
# Notes:
01 -
Works perfectly when prepared a day early.
02 -
Stays fresh in the fridge for up to 4 days.
03 -
Freeze it before adding the topping.
04 -
Keep holes about an inch apart.
05 -
A wooden spoon handle makes the best-sized holes.