Pumpkin Caramel Poke Cake with Whipped Caramel Cream Frostin

• 份量: 15 servings
• 准备时间: 1 hour
• 总时间: 3 hours 30 minutes

配料

1 15-ounce can (425 g) pumpkin puree (not pumpkin pie filling)

1 cup (212 g) granulated sugar

1/2 cup (106 g) packed light brown sugar

2/3 cup (140 g) neutral-flavored oil, like canola or vegetable oil, room temperature

3 large eggs (150 g), room temperature

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 (284 g)all-purpose flour

Caramel sauce:

1 1/2 cups (318 g) packed brown sugar

3/4 cup (170 g) (12 tablespoons) butter, cut into pieces

1/3 cup (80 g) milk, preferably not skim (I use 2%) or df like almond milk

Pinch table salt

1 teaspoon vanilla extract

Whipped caramel cream frosting:

4 ounces (113 g) cream cheese, softened to room temperature

1 1/2 cups (363 g) heavy whipping cream (see note)

1/2 to 1 cup toffee bits, for garnish (optional)

步骤

Preheat oven to 350 degrees F. (Rack 4th notch from bottom) Lightly grease a 9X13-inch baking pan with cooking spray. Set aside.

For the cake, in a large bowl, add the pumpkin, granulated sugar, brown sugar, oil, eggs, baking powder, cinnamon, vanilla, nutmeg, salt, baking soda, and ginger. Whisk until very well-combined.

Add the flour and mix until the batter is fully combined.

Spread the batter evenly in the prepared pan and bake for 28-32 minutes until the top springs back lightly to the touch. (Add time, as needed - exact baking time will depend on pan type and exact oven temperature; don't over bake or the cake will be dry.)

Remove from the oven and let cool until just slightly warm (it's ok if it cools completely, but the caramel soaks in better if the cake is still a bit warm).

**For the caramel sauce (make while the cake bakes), in a medium saucepan, combine the brown sugar, butter, milk and salt. Heat over low heat until the butter is melted. Increase the heat to medium and bring to a boil. Boil for two minutes without stirring.

Remove from the heat and stir in the vanilla. Set aside to cool to warm room temperature. You'll use 1 cup of the caramel sauce for the cake and the remaining 3/4 cup caramel sauce for the frosting.

When the cake has mostly cooled but is still slightly warm, poke holes all throughout the top of the cake, making sure to poke all the way to the bottom of the cake. You can use a wooden spoon handle, chopstick, large knitting needle (size 8mm or 11) (my "utensil" of choice!) or anything else that you have on hand. The holes need to be large enough for the thick caramel to soak in (so don't use something as small as the tines of a fork).

Gradually drizzle 1 cup of the warm (but not hot) caramel sauce over the top of the cake and use a spatula to smooth and gently press the caramel into the holes. If the caramel is taking a while to sink into the cake, stop pouring the caramel sauce over the top, wait a few minutes to give the caramel time to drizzle down into the cake, and then proceed until the full 1 cup of the caramel has been used.

Let the cake and caramel cool completely before frosting. At this point, the cake can be covered and kept at room temperature for several hours before proceeding with the rest of the recipe.

For the whipped caramel cream frosting, in a bowl with an electric handheld mixer (or in the bowl of a stand mixer fitted with the whisk attachment), add the cream cheese and remaining 3/4 cup caramel sauce (this portion of sauce should be completely cooled before using). Mix until well-combined, scraping down the sides of the bowl as needed.

Add the heavy cream (***see note before adding!), and mix on low speed until the mixture is evenly combined. Increase the speed to medium-high and mix until the frosting is thick and creamy (and can easily be spread like frosting).

Spread the frosting evenly over the completely cooled cake. Sprinkle with toffee bits, cut into squares, and serve.

备注

11/22/25 I made the cake but reduced the ginger to 1/4+1/8 tsp, and reduced nutmeg to 1/2+1/8 tsp. The 3 eggs weighed 170 g and the pumpkin weighed 439 g so I let those increases be the needed extra moisture vs adding more other liquid. I Made the changes below for altitude and gf and it was great!

For high altitude: increase flour by 2 tablespoons or 18 g so total flour 302 g, reduce sugar by 1 teaspoons or 207 g, reduce baking powder by 1/8 teaspoon, add more liquid—either egg white, milk, or pumpkin about 2 tablespoons and bake at 365 degrees.

To make gf: don’t reduce flour because of high altitude, add 1/2 teaspoon xanthan gum, use Kats blend(151 g tapioca flour, 76 g millet flour, 75 g buckwheat flour)

If using boughten caramel sauce use 1 3/4 cup divided and warm slightly.

I tried making the caramel sauce and it went grainy so maybe try making a different method.

Caramel Sauce: the caramel sauce can be made several days in advance and refrigerated. If using cold/thick caramel sauce, warm slightly before using to spread over the cake. **If the caramel sauce is overheated, it can turn grainy, so watch closely and warm over low heat.

Heavy Cream: I use heavy whipping cream with 40% fat (Darigold from Costco), which means it thickens well when mixed into the caramel/cream cheese without needing to be whipped on its own first. **If you are using heavy whipping cream with less fat, you may need to whip it to soft peaks first before folding into the mixed cream cheese + caramel. Darigold costco 40% cream is total fat 6 g or 8% and saturated fat 4 g or 20%.

Make-Ahead: this cake can be assembled and refrigerated before serving. It tastes best if served within 1 to 2 hours of assembling the cake. If you want to make it more than two hours ahead of time, I would suggest refrigerating the frosting separately and spreading it over the cake right before serving. The cake can be baked and drizzled with caramel several hours before frosting (cover and keep at room temperature).

营养

• 卡路里: 510 kcal
• 总脂肪: 30 g
• 饱和脂肪: 13 g
• 胆固醇: 93 mg
• 钠: 341 mg
• 总碳水化合物: 57 g
• 膳食纤维: 1 g
• 总糖: 43 g
• 蛋白质: 5 g