More GNO Goodness

For those who were at this last GNO and can't wait to get their hands on the recipe for that yummy dessert or for those who couldn't make it and want another option in the recipe box...here you go!

Caramel-Drizzled Pumpkin Poke Cake – October GNO
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.