Irresistibly moist pumpkin cake! Pockets of fudgy topping. Caramel drizzles. Yum.
Ingredients
Cake
- 1
- box Betty Crocker™ SuperMoist™ 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
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, 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.
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