Pumpkin Caramel Poke Cake- turn a box of spice cake mix into the most delicious fall dessert. A wonderfully spiced cake is drizzled with caramel sauce and slathered with cream cheese frosting.
Preheat oven to 350 degrees and grease a 9x13-inch baking dish. I like to use baking spray with flour.
Using an electric mixer, beat spice cake mix, eggs, canned pumpkin, Sprite, oil, cinnamon, and vanilla extract until mixed well. Pour batter into prepared pan.
Bake for 30 minutes, or until top of cake feels firm when you press gently on it.
Let cool 5 minutes and then poke holes all on the top with the a wooden skewer or the end of a wooden spoon.
Open the jar of caramel sauce and microwave for 15 seconds. Pour over the cake. Evenly spread the caramel sauce with a spatula or knife.Let cool completely and then make frosting.
To make frosting, beat cream cheese, butter, heavy cream, and vanilla until smooth. Gradually beat in confectioners' sugar.
Spread frosting on cake. Sprinkle with pecans.Refrigerate until ready to serve.
Notes
You'll want to refrigerate this cake for at least 2 hours before serving and it can be made up to 24 hours in advance.Walnuts can be used instead of pecans or the nuts can be left out.