©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Pumpkin Caramel Poke Cake

I made this for dessert last week for Alpha.  It was SUPER YUMMY!

16 oz can pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, beaten
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 jar caramel ice cream topping

1 cup Heavy Whipping Cream and a bit of sugar

Preheat oven to 350.

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well.

Combine the dry ingredients and add to the pumpkin mixture, beating until combined, do not over mix.

Pour into a greased 9 x 13 inch baking pan. Bake for 30-40 minutes or, until a toothpick comes out clean.

Poke holes in the hot cake. A skewer or wooden spoon works perfectly.

Warm caramel sauce in the microwave for 30 seconds or until it flows freely. Pour over the top of the cake and spread evenly.  Let cool for 40-50 minutes and then place in the refrigerator and allow to cool completely.

Make fresh whipped cream and spread over the top of the cake.

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