Caramel Pumpkin Poke Cake and Collab

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hi guys it’s Kristin 


 today we are making one of my most favorite desserts it is called caramel pumpkin po cake  with one of my sweet friends let’s call her chef Alisha she is from  and she really is a culinary chef 


so she definitely knows what she’s doing in the kitchen but today Alisha is sharing a delicious pumpkin cheesecake recipe that literally makes my mouth water just looking at it so she’s sharing her pumpkin recipe on her youtube channel and we’re sharing our caramel pumpkin poke cake on our channel so be sure to check out both pumpkin recipes 


 now down below i have a link to Alicia’s pumpkin cheesecake recipe make sure you click on that to go over to her channel to check it out let’s go make this caramel pumpkin poke cake you are gonna love it let’s go so first you’re gonna crack your eggs and put four of them into a bowl then add 1 and 2/3 cup of sugar next you’re going to add 1 cup of vegetable oil then a smaller can of pumpkin so there comes in two sizes the big can the smaller can you’re gonna add the smaller can which is about fifteen ounces and just put that all in with the rest of it and mix it really well






 so then you’re gonna add your two cups of flour and two teaspoons of baking powder these are your indirect dry ingredients you can sift them all together but I just throw them in and then just one teaspoon of baking soda then I have my cinnamon so it’s two teaspoons of ground cinnamon and then just one teaspoon of salt you don’t have to use the whole teaspoon I did about half a teaspoon then mix it really well then I have a nine by 13 pan that I’m gonna spray with cooking spray and then just dump your batter into the pan then spread it around


 so it’s pretty even and then you’re gonna stick it in the oven at 350 degrees for 30 minutes once you’re all done baking it you’re gonna take the other end of a wooden spoon or a fork and poke holes in it I like the bigger holes because then when I drizzle my caramel on top it seeps into this cake a little bit better then spread the caramel around the best you can getting into the little holes


 now let’s make the frosting so I have a container of Cool Whip and I use the whole entire container next I use cream cheese I use not the fat free kind because it mixes a little bit better and just add two cups of powdered sugar and mix it with your beaters mix it for about two minutes till it’s nice and smooth then you’re just going to put it on top you want to make sure that your cake is pretty much cooled when you do this or else it will melt down into the holes with the caramel and then just spread it around the best that you can then I like to put crushed pecans on top along with a little caramel drizzle as you’re serving each individual piece hey thanks