Over the weekend, the Webster side of my family had its annual family reunion at a state park in Crawfordville, Ga. It was great to get together again with my dad's side of the family, and for me, one of the highlights was that several of my aunts — whom I consider some of the best cooks God ever put on this earth — asked for the recipe for the Pumpkin Caramel Cream Cheese Poke Cake that I took!
I've long been a fan of the "poke" cake, the out-of-a-box cake you bake, poke holes in, and then fill with yummy stuff like, in this case, caramel ice cream topping, whipped cream, and cream cheese. Not exactly a diet-friendly recipe, but then I tend to make a poke cake only once or twice a year.
I found the recipe on Pinterest, naturally, and was quite pleased with my first effort at making a herringbone pattern by dragging a toothpick back and forth through the caramel. I froze my cake overnight so it would still be cold (and thawed) by the time it arrived at the reunion two hours away. If you're a fan of poke cakes, give this one a try! (And tell me, how can we adjust this for teatime? I absolutely love the moist texture of poke cakes, and the creamy toppings, but other than scooping up individual bits and making mini trifles out of them, I cannot think of a cute and clever way to present this at the tea table. Can you?)