Subj : Caramel-Drizzled Pumpkin
To   : All
From : Mojo
Date : Tue Apr 19 2016 11:27 pm

Caramel-Drizzled Pumpkin Poke Cake

Ingredients

Cake

1 box 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 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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