Caramel-Drizzled Pumpkin Poke Cake
1 box yellow cake mix
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/3 cup water
1/3 cup vegetable oil
2 teaspoons pumpkin pie spice
1 can (14 oz) sweetened condensed milk
2 jars (12 oz each) hot fudge topping
1 container Whipped fluffy white frosting
1/4 cup chopped pecans, toasted
2 tablespoons caramel topping
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
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. Pour into pan. Bake 26 to 33 minutes or until cake springs back when touched lightly in center.
Immediately poke cake every inch with handle of wooden spoon halfway into cake. Drizzle condensed milk evenly over top of cake; 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. (optional)
Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.
Makes 20 servings
To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered about 6 minutes, stirring occasionally, until light brown.
For a gooey caramel pumpkin cake, try hot caramel topping instead of hot fudge.