- 1
- 175 mins
Ingredients
- 1 box Betty Crocker™ SuperMoist™ yellow cake mix
- 1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
- 1/2 cup water
- 1/3 cup vegetable oil
- 4 eggs
- 2 teaspoons pumpkin pie spice
- 1 jar (about 12 oz) hot fudge topping
- 1 container Betty Crocker™ Rich & Creamy vanilla or Whipped fluffy white frosting
- 2/3 cup (from a 12 oz jar) caramel topping
- 1/4 cup chopped pecans, toasted
Preparation
Step 1
1
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
2
In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center of cake comes out clean.
3
Immediately poke cake every inch with handle of wooden spoon halfway into cake; cool 5 minutes. Place hot fudge topping in quart-size resealable bag. Cut tiny corner from bag; squeeze hot fudge into holes in cake. Repeat as necessary to use all topping.
4
Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
5
Drop frosting by spoonfuls onto cake; spread evenly.
6
Just before serving, heat caramel sauce as directed on jar; drizzle a heaping teaspoon over each serving of cake. Sprinkle with pecans. Store cake loosely covered in refrigerator.