Caramel Cream Cheese Pumpkin Poke Cake Recipe

Preheat oven to 350 degrees and spray a 9×13 baking dish with pam baking spray

Using a standing mixer, mix together the cake mix, pumpkin, water, eggs, and oil until combined

Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean

Remove the cake from the oven and allow to cool for 10 minutes

Poke holes into the cake with the end of a wooden spoon

Heat up a 1/2 cup of caramel sauce for about 20-30 seconds.

Pour the warm caramel sauce into the holes in the cake

Allow the cake to cool completely.

Once the cake is cooled, make the whipped topping

Using a hand beater, beat the cream cheese, powdered sugar, and milk just until it is smooth and creamy.

Fold in the whipped topping into the cream cheese mixture.

Spread the frosting over the top of the cake. Making sure to gently press the frosting into the holes of the cake.

Using the remaining caramel sauce, pour the sauce into a squeeze bottle and pipe lines going vertical across the cake

Using a toothpick drag lines through the sauce to create a zig zag effect

Cut out a slice and enjoy!

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Mamamia Recipes