Caramel-Drizzled Pumpkin Poke Cake
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
20
ingredients
- 510.29 g yellow cake mix
- 236.59 ml pumpkin
- 118.29 ml water
- 78.78 ml vegetable oil
- 4 eggs
- 9.85 ml pumpkin pie spice
-
Topping
- 396.89 g sweetened condensed milk
- 680.38 g hot fudge topping (2 jars)
- 340.19 g white frosting
- 59.14 ml pecans, toasted and chopped
- 29.58 ml caramel topping
directions
- Heat oven to 350 (325 for dark or nonstick pan). Grease or spray bottom of 13x9" pan.
- In a large pan, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with electric mixer on low speed until moistened.
- Beat 2 minutes on medium speed. Pour into pan.
- Bake 25 to 30 minutes or until cake springs back when touched lightly in center.
- Immediately poke cake with handle of wooden spoon halfway into cake.
- Drizzle condensed milk evenly over top of cake and let stand until milk has been absorbed into cake (about 5 minutes).
- Meanwhile, place hot fudge in medium microwavable bowl.
- Microwave uncovered on high 15 to 30 seconds or until smooth.
- Spoon and spread over cake, pressing slightly into holes.
- Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
- Spread frosting over top of cake. Sprinkle with pecans.
- Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.