It is no secret that we love poke cakes around here. We’ve made dozens of different versions over the years, yet somehow skipped over a classic Caramel Poke Cake! Once I realized this, I knew I needed to address the situation immediately. I landed on this easy caramel and cream cheese version, and it was love at first bite. If you’re a caramel fan, then you are in for quite the treat!
It is no secret that we love poke cakes around here. We’ve made dozens of different versions over the years, yet somehow skipped over a classic Caramel Poke Cake! Once I realized this, I knew I needed to address the situation immediately. I landed on this easy caramel and cream cheese version, and it was love at first bite. If you’re a caramel fan, then you are in for quite the treat!
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INGREDIENTS
- 1 (16 oz) white cake mix
- 3 eggs
- ½ cup vegetable oil
- 1 cup milk
TOPPING
- 1 (12 oz) jar caramel sauce, divided
- 12 oz cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 1/2 teaspoons vanilla
- 4 cups powdered sugar
PREPARATION
- Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick spray and set aside.
- In a large bowl, mix together all cake ingredients just until combined.
- Transfer batter to the prepared baking dish and bake for 22-25 minutes, or until an inserted toothpick comes out clean.
- Use a fork to poke holes all over the hot cake, then pour half of the caramel sauce on top (caramel can be heated slightly beforehand if it’s too thick to pour). Spread caramel to cover top of cake.
- Allow cake to fully cool as caramel seeps in.
- Frosting: In a large bowl, beat together butter and cream cheese until light and smooth. Add vanilla and powdered sugar and continue mixing for 2-3 more minutes.
- Frost the cooled cake with the cream cheese frosting then drizzle remaining 1 cup of caramel sauce on top. Gently drag a knife through the frosting to create a marbled pattern.
- Chill until ready to serve.