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SweetEs pumpkin caramel poke
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Pumpkin Caramel Poke Cake (F) ​

© Elena Córdoba Keto friendly, low carb, sugar free, grain free.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12

Ingredients

  • 1/4 C butter (1/2 stick))
  • 1/3 bar of cream cheese
  • 2 Tbsp Nutiva buttery coconut oil (can use regular coconut oil-plus butter extract)
  • 1/3 C SweetEs fusion sweet
  • 1/2 C almond flour
  • 1/2 C coconut flour
  • 1/2 Tbsp aluminum free baking powder
  • 1/2 C canned pumpkin
  • 1/4 tsp mineral salt
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp pumpkin pie spice (I used liquid)
  • 1 Tbsp vanilla extract
  • 2 Large eggs

Instructions

  • Preheat oven to 350 ​
  • Place butter, cream cheese coconut oil and sweetener in mixing bowl. Using hand mixer on high, mix until creamy.
  • Add other ingredients, mix on medium speed until just combined.
  • Scrape batter into sprayed 11 x 7 glass pan. Bake at 350 for 30 minutes - or until knife comes out clean
  • While cake is baking, make SweetEs Vanilla Butter Sauce and SweetEs Butter Cream Frosting - set aside
  • Remove cake from oven once done, then poke holes all over top with back of wooden spoon
  • Pour 3/4 of the recipe amount of SweetEs Butter Vanilla Caramel Sauce over top cake- reserve 1/4 of the recipe for swirling.
  • Allow cake to cool (30 minutes to an hour)
  • Frost cake with SweetEs Buttercream Frosting
  • Pour remaining caramel sauce over top....swirl with knife.

Notes