Nothing warms a room quite like a warm oven. Make something special for birthdays, anniversaries, or an after-dinner snack with baking recipes sent right to your inbox.
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.
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
Step 2
In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Step 3
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.
Step 4
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.
Step 5
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.
Recipe Tips
If desired, sprinkle 1/2 cup chopped pecans on frosted cake before serving.
You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before using.
Almond cookies have been a long-time holiday season staple and it’s not hard to see why. Loaded with nutty flavor and just the right amount of sweetness, these almond cookie recipes are ones you’ll want to make again and again.
Light and fluffy angel food cakes are delicious at anytime of the year. Whether topped with fresh berries or frosted to perfection, these angel food cakes make a great dessert that everyone will love.