Caramel-Drizzled Pumpkin Poke Cake




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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