Caramel-Drizzled Pumpkin Poke Cake
Caramel-Drizzled Pumpkin Poke Cake requires approximately 2 hours and 55 minutes from start to finish. This recipe serves 20. One serving contains 326 calories, 3g of protein, and 12g of fat. 5475 people found this recipe to be tasty and satisfying. Head to the store and pick up pecans, betty cake mix, pumpkin, and a few other things to make it today.
Instructions
Heat oven to 350F (325F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
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.
Bake 26 to 33 minutes or until toothpick inserted in center of cake comes out clean.
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.
Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Drop frosting by spoonfuls onto cake; spread evenly.
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.