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Caramel-Drizzled Pumpkin Poke Cake
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Prep Time:
20 minutes
Total Time:
2 hours 55 minutes
Decadently moist pumpkin cake with fudgy pockets, topped with caramel drizzles. Pure indulgence!
Ingredients:
  • 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
  • 1 jar (about 12 oz) hot fudge topping
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting or 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 2/3 cup (from a 12 oz jar) caramel topping
  • 1/4 cup chopped pecans, toasted
Instructions:
  • Preheat your oven to 350°F (or 325°F for a dark or nonstick pan) and grease the bottom of a 13x9-inch pan.
  • In a large bowl, blend cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with an electric mixer on low speed until just combined, then increase speed to medium for 2 minutes, making sure to scrape the bowl occasionally. Transfer the mixture to a pan and bake for 26 to 33 minutes, or until a toothpick inserted in the center comes out clean.
  • Using the handle of a wooden spoon, poke holes in the cake all over. Let it cool for 5 minutes. Transfer the hot fudge topping into a quart-size resealable bag. Cut a small corner off the bag and gently squeeze the hot fudge into the holes in the cake, making sure to use all of the topping.
  • Gently glide a knife around the edges of the pan to release the cake. Cover and place in the refrigerator for approximately 2 hours, or until it is nicely chilled.
  • Spoon frosting over cake and spread it evenly.
  • Heat caramel sauce according to package instructions; generously drizzle over each slice of cake. Top with pecans and refrigerate cake loosely covered until serving.

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