Pumpkin Poke Cake with Caramel Whipped
Pumpkin sheet cake, covered in salted caramel, caramel whipped cream and toffee bits.
Ingredients
FOR THE CAKE
- 1 1/2 cups (300 g) granulated sugar
- 3/4 cup (165 g) light brown sugar, packed
- 5 large eggs, at room temperature
- 1 cup (218 g) vegetable oil
- 1 1/2 teaspoons (6.3 g) vanilla
- 2 cups (450 g) pumpkin purée
- 3 cups (360 g) all-purpose flour
- 1 1/2 tablespoons (18 g) baking powder
- 1 tablespoon (7.8 g) ground cinnamon
- 1 1/2 teaspoons (3.9 g) ground ginger
- 1 teaspoon (2.6 g) nutmeg
- 1 teaspoon (6 g) salt
For the Caramel
- 2 cups (400 g) granulated sugar
- 1 cup (240 g) water
- 4 teaspoons (28 g) light corn syrup or honey
- 1 1/2 cups (360 g) heavy whipping cream
- 2 teaspoons (8.4 g) vanilla extract
- 2 teaspoons 12 g salt
For the Caramel Whipped Cream
- 1 cup caramel, recipe above
- 2 cups (428 g) heavy whipping cream
- 1/2 cup (75 g) powdered sugar
Garnish
- 1/2-2/3 cup Toffee bits - Skor or Heath Bar pieces
Instructions
FOR THE CAKE
- Preheat 325 degrees F. Spray a 9” x 13” rectangular cake pan with non-stick spray, line the bottom with parchment paper ,and spray again.Set aside.
- In the bowl of an electric mixer, or using a hand mixer and mixing bowl, beat the sugars and eggs together on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin puree and mix until combined, about another 30 seconds.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt. With the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
- Pour the batter into the pan and bake until a knife or toothpick inserted into the center comes out with a few moist crumbs on it, about 33 to 37 minutes.
- Let the cake cool completely before poking holes on the top. This can be done with a fork, straw, handle of a wooden spoon, or even chopsticks. Whatever you have on hand!
For the Caramel
- Heat the cream in the microwave for about a minute. Set aside.
- Combine the sugar, water, and corn syrup in a saucepan over medium heat. Stir until sugar is dissolved and then stop stirring.
- You want the mixture to cook on its own. Stirring creates crystallization. If you notice sugar crystallizing on the sides of the pan, soak a pastry brush in warm water and run the brush along the sides of the pan where the sugar is building up.
- Once the mixture turns amber in color, remove the pan from the heat and slowly add the cream, while stirring the caramel.
- Add the vanilla and salt, and stir to combine.
- Cool to room temperature before using. The caramel will thicken as it cools.
- Caramel can be refrigerated for up to two weeks in an airtight container.
For the Caramel Whipped Cream
- Once the caramel has cooled slightly, combine 1 cup of the caramel with the heavy cream. Mix to combine.
- Cover with plastic wrap efrigerate overnight in a stainless steel bowl. A cold stainless steel bowl helps the cream to form peaks quickly. Alternately, you can store the caramel cream in another container and then place a stainless steel bowl in the freezer for about 15 minutes before you whip the cream.
- When you’re ready to whip the caramel cream, add the powdered sugar and then use an electric mixer to beat the cream mixture into stiff peaks.
- Best used right away.
Assembly
- If you haven't poked holes in the cake already, do that now with a fork, a straw, or the back of a wooden spoon. I prefer something the size of a straw.
- Cover the cake in the remaining 1 cup of caramel.
- Top with the caramel whipped cream and sprinkle with toffee bits.
- Serve right away or cover and refrigerate until ready to serve.