Caramel-Drizzled Pumpkin Poke Cake – October GNO
From the kitchen of Lori Connelly
Cake
From the kitchen of Lori Connelly
Cake
- 1 box yellow cake mix
- 1 cup pumpkin
- 1/3 cup water
- 1/3 cup vegetable oil
- 4 eggs
- 2 teaspoons pumpkin pie spice
Topping
- 1 can (14 oz) sweetened condensed milk
- 3/4 jar (from 12 oz jar) caramel topping
- 12 - 16 oz Cool Whip, unthawed
- 1/4 cup chopped pecans
- cinnamon
Heat oven to 350 degrees. Grease or spray bottom only of 9 x 13 pan.
In large bowl, beat cake mix, pumpkin, water, oil, eggs & pumpkin pie
spice with electric mixer on low speed until moistened, then on medium
speed 2 minutes. Pour into pan. Bake 25 or 30 minutes or until cake
springs back when touched lightly in center. Let cool about 5 minutes.
Poke cake every inch with handle of wooden spoon. Drizzle sweetened
condensed milk into each hole poked. Let stand about 5 minutes until
condensed milk has been absorbed into cake.
Take lid off of caramel jar & place in microwave on High for about 15
seconds. Spoon about 3/4 of the jar of caramel into each hole. Cover
& refrigerate for about 2 hours or until chilled.
Spread unthawed Cool Whip on cake to frost. Sprinkle cake with cinnamon
& pecans.
Store cake loosely covered in refrigerator.
Store cake loosely covered in refrigerator.