Caramel Cream Cheese Poke Cake

Ingredients

• 1 box of yellow cake mix
• 1 cup of water
• 1/2 cup of vegetable oil
• 3 large eggs
• 1 cup of granulated sugar
• 1/4 cup of water
• 1/2 cup of heavy cream
• 2 tablespoons of unsalted butter
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of sea salt
• 8 oz of cream cheese, softened
• 1/2 cup of unsalted butter, softened
• 4 cups of powdered sugar
• 1 teaspoon of vanilla extract
• 1-2 tablespoons of milk (as needed for consistency)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. Consider using parchment paper for easy removal.
2. In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat on medium speed for about 2 minutes until smooth.
3. Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly in the pan.
4. In a medium-sized saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then let the mixture simmer without stirring until it turns a deep amber color, about 8-10 minutes.
5. Carefully add the heavy cream and butter to the caramel. Stir until smooth, then remove from heat and add vanilla extract and sea salt. Let cool slightly.
6. Once the cake has cooled, use the back of a wooden spoon or a skewer to poke holes across the surface of the cake, about an inch apart.
7. Slowly pour the homemade caramel sauce over the cake, ensuring it seeps into the holes. Use a spatula to spread evenly, if necessary.
8. In a bowl, cream together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, beating until fluffy. Mix in the vanilla extract and enough milk to achieve a spreadable consistency. Beat for an additional minute.
9. Spread the cream cheese frosting evenly over the top of the cake. Allow it to set in the refrigerator for at least an hour before serving.