Caramel-Drizzled Pumpkin Poke Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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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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