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Caramel-Drizzled Pumpkin Poke Cake

caramel-drizzled pumpkin poke cake Dessert
Caramel-Drizzled Pumpkin Poke Cake
  • Prep 20 min
  • Total 2 hr 55 min
  • Servings 20

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

Updated September 12, 2014
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix

Ingredients

Cake

  • 1
    box Betty Crocker™ Super Moist™ yellow cake mix
  • 1
    cup (from 15-oz can) pumpkin (not pumpkin pie mix)
  • 1/2
    cup water
  • 1/3
    cup vegetable oil
  • 4
    eggs
  • 2
    teaspoons pumpkin pie spice

Topping

  • 1
    jar (about 12 oz) hot fudge topping
  • 1
    container Betty Crocker™ Rich & Creamy vanilla or Whipped fluffy white frosting
  • 2/3
    cup (from a 12 oz jar) caramel topping
  • 1/4
    cup chopped pecans, toasted

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.
  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
310mg
13%
Potassium
120mg
3%
Total Carbohydrate
52g
17%
Dietary Fiber
1g
5%
Sugars
36g
Protein
3g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 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; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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