Pumpkin Caramel Poke Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ yellow cake mix

3/4

cup canned pumpkin (not pumpkin pie mix)

1/2

cup water

1/2

cup vegetable oil

4

eggs

2

teaspoons pumpkin pie spice

1

cup caramel sauce

1

container Betty Crocker™ Rich & Creamy cream cheese frosting

2

tablespoons caramel sauce

Preparation

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.

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