PUMPKIN-CARAMEL POKE CAKE
This moist pumpkin cake is poked and filled with caramel sauce, topped with cream cheese frosting and drizzled with more caramel for an easy, over-the-top dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake.
- While cake is still warm, gently spread 1 cup caramel sauce over cake, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
- When ready to serve, spread frosting evenly on top. Drizzle with 2 tablespoons caramel sauce. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 57 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 39 g, TransFat 0 g
PUMPKIN SEED TOFFEE
My kids are allergic to nuts, but they can eat pumpkin seeds! Every fall we save the seeds from our pumpkins to add to various recipes, including this one. -Suzanne Earl, Spring, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 pounds.
Number Of Ingredients 7
Steps:
- Grease a 15x10x1-in. pan with 1 teaspoons butter; set aside. In a heavy saucepan, melt the remaining butter. Stir in the sugar, water, corn syrup, pie spice and salt. Cook, stirring continuously, over medium heat until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in pumpkin seeds. Immediately pour into prepared pan. Let stand at room temperature until cool, about 1 hour. Break or cut into bite-sized pieces. Store in an airtight container at room temperature.
Nutrition Facts : Calories 176 calories, Fat 14g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 122mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN SPICE CARAMEL TOFFEE CAKE
This cake has the warm creamy taste of pumpkin with all the fall spices. Apricot preserves and caramel are brushed on each layer of cake and sprinkled with loads of toffee. Frosted with cream cheese buttercream to top it all off. The flavors blend together in just the right way to give a sweet pumpkin spice flavor.
Provided by Cindi
Categories Dessert
Time 43m
Yield 1 3 layer 8 inch cake, 8 serving(s)
Number Of Ingredients 24
Steps:
- Mix together in a bowl all the dry ingredients and set aside.
- Cream together the butter and sugar for at least 5 minutes.
- Add in eggs, pumpkin, extracts.
- Add the dry ingredients mixed in the bowl you set aside to the wet ingredients alternately with the milk. There should be three additions of dry and two of milk. Flour, milk, flour, milk, flour. Mix just until combined after each addition. Do not overmix.
- Spray three 8 inch baking pans with baking spray.
- Divide batter among the three 8 inch baking pans.
- Bake in a 350 degree oven for 28 minutes.
- Cool on rack for 10 minutes then take out of the pans and let cool completely.
- Warm apricot preserves in microwave for 30 seconds and spread 1/3 cup on each layer.
- Warm caramel(dulce de leche) in microwave 30 seconds and spread 1/3 cup on each layer over the apricot then sprinkle with toffee bits.
- Spread 1 cup of cream cheese frosting on top of the caramel then sprinkle with toffee bits.
- Repeat for each layer and then add frosting to top and sides then decorate with toffee bits on sides and top however you want.
- You will need to crumb coat this and put it in the freeze after each layer is added. This just makes it easier so the layers do not slide around when frosting and your cake stays straight and doesn't become a leaning tower.
- This cake must be kept refrigerated because of the cream cheese frosting. It is best served room temperature. You can take it out of the refrigerator 1 hour before serving or cut a slice and warm it in the microwave for 30 minutes before eating.
Nutrition Facts : Calories 879.6, Fat 37.2, SaturatedFat 23, Cholesterol 118.9, Sodium 782.3, Carbohydrate 130.8, Fiber 2.1, Sugar 84.1, Protein 9.5
PUMPKIN ROLL CAKE WITH TOFFEE CREAM FILLING AND CARAMEL SAUCE
Yield Serves 12
Number Of Ingredients 20
Steps:
- For Cake:
- Preheat oven to 375°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Using electric mixer, beat egg yolks, 1/3 cup sugar and 1/3 cup brown sugar in large bowl until very thick, about 3 minutes. On low speed, beat in pumpkin, then dry ingredients. Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold egg whites into batter in 3 additions. Transfer to prepared pan. Bake cake until tester is inserted comes out clean, about 15 minutes.
- Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan sides to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll up cake in towel. Arrange cake seam side down and cool completely, about 1 hour.
- For Filling:
- Pour 2 tablespoons rum into heavy small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves. Beat chilled whipping cream and 3 tablespoons powdered sugar in large bowl until firm peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
- Unroll cake; sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
- Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of warm sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1-inch-thick slices. Pass remaining sauce.
More about "pumpkin spice caramel toffee cake recipes"
PUMPKIN TOFFEE POKE CAKE - DIARY OF A …
From diaryofarecipecollector.com
Reviews 2Category DessertsServings 12Estimated Reading Time 3 mins
- In a large bowl, beat cake mix, pumpkin, milk, oil, eggs, pumpkin pie spice, and cinnamon on low speed until mixed and then increase speed to medium and beat for 2 minutes. Pour into 13 x 9 pan and bake for 25 minutes or until center is set and toothpick comes out clean. Let cake rest for about 5 minutes.
- Using the handle of a wooden spoon, poke several holes through the cake in rows. I make about 20 holes.
- Drizzle the sweetened condensed milk into all the holes and on top of the cake. Next, drizzle caramel sauce into holes. I do not measure this amount. I just drizzle it all around. Sprinkle with about 1/2 cup of toffee bits over the top. Allow cake to cool.
PUMPKIN POKE CAKE RECIPE (WITH …
From averiecooks.com
4.4/5 (68)Calories 514 per servingCategory Cakes & Cupcakes
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
- To a large bowl, add the cake mix, pumpkin puree, egg, oil, pumpkin pie spice, and beat with a handheld electric mixer on high until smooth and combined, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
- Bake for about 27 to 30 minutes, or until cake is set in the center, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- While the cake bakes combine the sweetened condensed milk, caramel sundae topping, and whisk to combine; set aside.
EASY PUMPKIN CARAMEL POKE CAKE RECIPE - IT'S …
From itsalwaysautumn.com
PUMPKIN SPICE CARAMELS - MOM ON TIMEOUT
From momontimeout.com
PUMPKIN CARAMEL DUMP CAKE
From comfortfoodideas.com
PUMPKIN SUPER EASY CARAMEL TOFFEE CAKE | JUST A PINCH …
From justapinch.com
Cuisine AmericanCategory Cakes
PUMPKIN CARAMEL POKE CAKE | RECIPE IN 2022 | PUMPKIN RECIPES …
From pinterest.com
30+ DELICIOUS INSTANT POT DESSERTS TO TRY TONIGHT - WHIMSY & SPICE
From whimsyandspice.com
BETTER THAN ANYTHING PUMPKIN CAKE | MOM ON TIMEOUT
From momontimeout.com
PUMPKIN SPICE CAKE WITH CARAMEL CREAM CHEESE FROSTING
From readyseteat.com
PUMPKIN SPICE BUNDT CAKE WITH CARAMEL GLAZE- DOCTORED CAKE …
From gracieinthekitchen.com
PUMPKIN CARAMEL TOFFEE CAKE
From pumpkinsandspice.com
PUMPKIN SPICE CARAMEL TOFFEE CAKE RECIPES
From tfrecipes.com
PUMPKIN SPICE BUNDT CAKE WITH CINNAMON GLAZE | THE CAKE …
From thecakeboutiquect.com
PUMPKIN SPICE HEATH BAR CAKE - PLAIN CHICKEN
From plainchicken.com
PUMPKIN TOFFEE CRUNCH CAKE - MSN
From msn.com
PUMPKIN SPICE TOFFEE CAKE - FEASTY
From feastyrecipes.com
EASY PUMPKIN SPICE SHEET CAKE WITH FROSTING RECIPE
From therecipecriticsz.pages.dev
BROWN SUGAR DESSERT RECIPES - KITCHEN DIVAS
From kitchendivas.com
TOP 40 CAKE MIX PUMPKIN CARAMEL COOKIES RECIPES
From exnavalcadet.qualitypoolsboulder.com
PUMPKIN TOFFEE PECAN POUND CAKE - MY CAKE SCHOOL
From mycakeschool.com
You'll also love