Caramel-Drizzled Pumpkin Poke Cake

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

1
Heat oven to 350F (325F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
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OvenOven
Frying PanFrying 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.
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Pumpkin Pie SpicePumpkin Pie Spice
Cake MixCake Mix
PumpkinPumpkin
WaterWater
EggEgg
Cooking OilCooking Oil
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Hand MixerHand Mixer
BowlBowl
3
Pour into pan.
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Frying PanFrying Pan
4
Bake 26 to 33 minutes or until toothpick inserted in center of cake comes out clean.
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ToothpicksToothpicks
OvenOven
5
Immediately poke cake every inch with handle of wooden spoon halfway into cake; cool 5 minutes.
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Wooden SpoonWooden Spoon
6
Place hot fudge topping in quart-size resealable bag.
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Hot Fudge SauceHot Fudge Sauce
7
Cut tiny corner from bag; squeeze hot fudge into holes in cake. Repeat as necessary to use all topping.
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FudgeFudge
8
Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
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KnifeKnife
Frying PanFrying Pan
9
Drop frosting by spoonfuls onto cake; spread evenly.
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FrostingFrosting
SpreadSpread
10
Just before serving, heat caramel sauce as directed on jar; drizzle a heaping teaspoon over each serving of cake.
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Caramel SauceCaramel Sauce
11
Sprinkle with pecans. Store cake loosely covered in refrigerator.
Ingredients you will need
PecansPecans
DifficultyExpert
Ready In2 hrs, 55 m.
Servings20
Health Score1
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