Pumpkin Patch Caramel Poke Cake

Pumpkin Patch Caramel Poke Cake

David Venable

Prep Time: 20 minutes

Serves: 8 to 10

Ingredients

  • 1 (15.25-oz) box spiced cake mix
  • 3 eggs, room temperature
  • 1 cup water
  • 1/2 cup olive oil
  • 1 (11.5-oz) jar of salted caramel topping
  • 1 (16-oz) whipped topping 10 chocolate cream sandwich cookies, crushed
  • 1 tube of green cookie icing (not gel)
  • 1 (11-oz) bag of pumpkin candy (like Mellowcreme)

Preparation

Preheat oven to 350°F.

Coat a 13x9” baking pan with non-stick cooking spray. Set aside.

Prepare cake mix according to package directions. Pour into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted comes out clean.

Allow the cake to cool slightly and poke holes all over the cake using a skewer or small knife.
Pour the salted caramel topping all over the top of the cake.

Cool completely. You may put it in the refrigerator to speed up the cooling process. Once the cake has cooled, evenly spread the whipped topping all over the top.

Next, sprinkle the crushed cookies evenly over the top.

Then, to create the pumpkin patch “vine,” make a continuous swirled pattern over the crushed cookies.

Place the candy pumpkins all along the green “vine” to create your pumpkin patch and dig in!

Cook's Notes

Be sure to completely cool your cake after poking the holes, prior to frosting it.

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