Pumpkin Caramel Poke Cake with Whipped Caramel Cream Frosting
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Mel's Kitchen Cafe · by Mel Gunnell★ 5.0 (28)

Pumpkin Caramel Poke Cake with Whipped Caramel Cream Frosting

NUTRITION · PER SERVING210M COOK
CAL 24%·PRO 15%
CARBS 51G42% OF CAL
4G FIBER11G OTHER36G TOTAL SUGAR
FAT 29G55% OF CAL
9G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A pumpkin spice cake studded with toffee bits and topped with a whipped caramel cream frosting. Rich and seasonal, ideal for fall gatherings.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 15
  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2/3 cup neutral-flavored oil, like canola or vegetable oil
  • 3 large eggs
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 2 cups all-purpose flour
  • 1 1/2 cups packed brown sugar
  • 3/4 cup (12 tablespoons) butter, cut into pieces
  • 1/3 cup milk, preferably not skim (I use 2%)
  • Pinch table salt
  • 4 ounces cream cheese, softened to room temperature
  • 1 1/2 cups heavy whipping cream (see note)
  • 1/2 to 1 cup toffee bits, for garnish (optional)
PREP
60M
SODIUM
265MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.