Caramel-Drizzled Pumpkin Poke Cake

By sklesley

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

Details

Servings 1
Cooking time 175mins
Adapted from bettycrocker.com

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.