Dessertsbettycrocker3.9
Caramel-Drizzled Pumpkin Poke Cake
Irresistibly moist pumpkin cake! Pockets of fudgy topping. Caramel drizzles. Yum.
👥 20 Servings⏱️ Prep & Cook: 2h 55m⏳ Prep: 20 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- wooden spoon
- knife
📝 Preparation Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
2
In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed ⏱️ 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to ⏱️ 33 minutes or until toothpick inserted in center of cake comes out clean.
(from 15-oz can) pumpkin (not pumpkin pie mix)1 cupeggs4pumpkin pie spice2 teaspoons
3
Immediately poke cake every inch with handle of wooden spoon halfway into cake; cool ⏱️ 5 minutes. Place hot fudge topping in quart-size resealable bag. Cut tiny corner from bag; squeeze hot fudge into holes in cake. Repeat as necessary to use all topping.
4
Run knife around sides of pan to loosen cake. Cover and refrigerate about ⏱️ 2 hours or until chilled.
5
Drop frosting by spoonfuls onto cake; spread evenly.
6
Just before serving, heat caramel sauce as directed on jar; drizzle a heaping teaspoon over each serving of cake. Sprinkle with pecans. Store cake loosely covered in refrigerator.
(from 15-oz can) pumpkin (not pumpkin pie mix)1 cupjar (about 12 oz) hot fudge topping1
Nutrition Facts
serving Size
1 Serving
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