WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Caramel-Drizzled Pumpkin Poke Cake

Irresistibly moist pumpkin cake! Pockets of fudgy topping. Caramel drizzles. Yum.

Save and Share

false

( 108 Ratings)

108 Ratings

5 Stars 44%

4 Stars 24%

3 Stars 16%

2 Stars

1 Stars

Member Reviews ( 50 )

333e0182-66d7-438e-9ae1-1c1cb1b2383f

Prep Time 20 min
Total Time 2 hr 55 min
Servings 20

Ingredients

Cake

1: box Betty Crocker® SuperMoist® yellow cake mix

1: cup (from 15-oz can) pumpkin (not pumpkin pie mix)

1/3: cup water

1/3: cup vegetable oil

4: eggs

2: teaspoons pumpkin pie spice

Topping

1: can (14 oz) sweetened condensed milk

2: jars (12 oz each) hot fudge topping

1: container Betty Crocker® Whipped fluffy white frosting

1/4: cup chopped pecans, toasted

2: tablespoons caramel topping

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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. Pour into pan. Bake 26 to 33 minutes or until cake springs back when touched lightly in center.
3 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.
4 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.
5 Spread frosting over top of cake. Sprinkle with pecans.
6 Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 130),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 5g, 5% Trans Fat 1g 1% ),
Cholesterol: 50mg; 50%;
Sodium: 340mg; 340%;
Total Carbohydrate: 64g; 64%
(Dietary Fiber 2g 2% Sugars 48g 48% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 50 Reviews View All

Posted 12/22/2012 6:51:30 AM REPORT ABUSE SzaboSari said:

Rating:

First of all, to cut down a little on the sugar, I used the sugar-free cake mix. I also used sugar free carmel topping; hot fudge sauce is relativley low in sugar. Other than that, oh well, it's a holiday once a year cake. My family enjoyed this so much, the entire cake was gobbled up in two days!!

This reply was: Helpful Inspiring

Posted 11/24/2012 10:48:36 PM REPORT ABUSE Badabeck said:

Rating:

Should of read reviews 1st...this recipe is just too rich for our taste...not sure if cutting the hot fudge down to 1 jar would of made a difference...it was a very wet soggy cake...did not like it...won't make again! Sorry Betty Crocker ...:(

This reply was: Helpful Inspiring

Posted 11/15/2012 4:54:02 PM REPORT ABUSE mrsclarkjr said:

Rating:

Wish I would have read the reviews first. Definetly use only about 12 oz of hot fudge and maybe use sugar free hot fudge. This dessert is super rich. I will make it again, but use sugar free ingredients. Cool whip is a good idea instead of frosting.i dont understand what the sweetened condensed milk is for, i dont think it is needed though

This reply was: Helpful Inspiring