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Caramel-Drizzled Pumpkin Poke Cake

Caramel-Drizzled Pumpkin Poke Cake recipe

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

Ingredients

Cake

Topping

Method

  1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Grease or spray bottom only of 13 x 9-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.
  3. Bake for 26 to 33 minutes or until a wooden pick inserted in center of cake comes out clean.
  4. Immediately poke cake every inch with handle of wooden spoon halfway into cake; cool for 5 minutes.
  5. 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.
  6. Run knife around sides of pan to loosen cake.
  7. Cover and refrigerate about 2 hours or until chilled.
  8. Drop frosting by spoonsful onto cake; spread evenly.
  9. Just before serving, heat caramel sauce as directed on jar; drizzle a heaping teaspoon over each serving of cake. Sprinkle with pecans.
  10. Store cake loosely covered in refrigerator.

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

Reprinted with permission from Betty Crocker.


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