Caramel-Drizzled Pumpkin Poke Cake

Caramel-Drizzled Pumpkin Poke Cake

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

Prep Time

20

Minutes

Total Time

2:55

Hrs:Mins

Makes

20

servings

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
  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.
Makes 20 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 5g,
    • Trans Fat 1g),
  • Cholesterol 50mg;
  • Sodium 340mg;
  • Total Carbohydrate 64g
    • (Dietary Fiber 2g,
    • Sugars 48g),
  • Protein 5g;
Percent Daily Value*:
    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:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.