Caramel-drizzled Pumpkin Poke Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 18 ounces yellow cake mix
• 1 cup pumpkin
• 1/2 cup water
• 1/3 cup vegetable oil
• 4 eggs
• 2 teaspoons pumpkin pie spice
• 14 ounces sweetened condensed milk
• 24 ounces hot fudge topping (2 jars)
• 12 ounces frosting
• 1/4 cup pecans, toasted and chopped
• 2 tablespoons caramel topping

Recipe

• 1 heat oven to 350 (325 for dark or nonstick pan). grease or spray bottom of 13x9" pan.
• 2 in a large pan, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with electric mixer on low speed until moistened.
• 3 beat 2 minutes on medium speed. pour into pan.
• 4 bake 25 to 30 minutes or until cake springs back when touched lightly in center.
• 5 immediately poke cake with handle of wooden spoon halfway into cake.
• 6 drizzle condensed milk evenly over top of cake and let stand until milk has been absorbed into cake (about 5 minutes).
• 7 meanwhile, place hot fudge in medium microwavable bowl.
• 8 microwave uncovered on high 15 to 30 seconds or until smooth.
• 9 spoon and spread over cake, pressing slightly into holes.
• 10 run knife around sides of pan to loosen cake. cover and refrigerate about 2 hours or until chilled.
• 11 spread frosting over top of cake. sprinkle with pecans.
• 12 just before serving, drizzle caramel sauce over each serving of cake. store cake loosely covered in refrigerator.