Caramel Drizzled Pumpkin Poke Cake Recipes

PUMPKIN-CARAMEL POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake.
• While cake is still warm, gently spread 1 cup caramel sauce over cake, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
• When ready to serve, spread frosting evenly on top. Drizzle with 2 tablespoons caramel sauce. Cut into 4 rows by 4 rows. Store covered in refrigerator.

CARAMEL-DRIZZLED PUMPKIN POKE CAKE

Steps:

• 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.