Caramel Pumpkin Poke Cake
Submitted by Katt Dull of Woodstock
1 box supermoist yellow cake mix
1 cup canned pumpkin puree
1/3 cup water
1/3 cup vegetable oil
4 large eggs
2 teaspoons pumpkin pie spice
1 14-ounce can sweetened condensed milk
2 1/2 12-ounce jars caramel ice cream topping (can substitute hot fudge)
8 ounces thawed, frozen whipped topping
Preheat the oven to 350 degrees F.
In large mixing bowl, combine the cake mix, pumpkin, water, oil, eggs and spice mix. Beat at low speed with an electric mixer until blended, then on high 2 minutes.
Spray a 9-by-13 pan. Pour batter into the pan. Bake for 26 to 33 minutes until a toothpick inserted into the center comes out clean. Immediately after removing the cake from oven, use the end of wooden spoon to make evenly spaced poke holes at least a half-inch deep across the cake.
Drizzle the sweetened condensed milk over the cake and let stand 5 minutes. Place the contents of 2 jars of the caramel topping in a bowl and heat in a microwave for 15 to 30 seconds. Stir until smooth and spread evenly over the cake, making sure to gently press caramel into the holes.
Run knife around edge of cake to loosen. Cover and chill 2 hours. To serve, spread whipped topping over cake and drizzle the remaining 1/2 jar caramel on top.