Caramel-Drizzled Pumpkin Poke Cake - cooking recipe

Ingredients

18 ounces yellow cake mix
1 cup pumpkin
1/2 cup water
1/3 cup vegetable oil
4 eggs
2 teaspoons pumpkin pie spice
Topping
14 ounces sweetened condensed milk
24 ounces hot fudge topping (2 jars)
12 ounces white frosting
1/4 cup pecans, toasted and chopped
2 tablespoons caramel topping

Preparation

Heat oven to 350 (325 for dark or nonstick pan). Grease or spray bottom of 13x9\" pan.
In a large pan, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with electric mixer on low speed until moistened.
Beat 2 minutes on medium speed. Pour into pan.
Bake 25 to 30 minutes or until cake springs back when touched lightly in center.
Immediately poke cake with handle of wooden spoon halfway into cake.
Drizzle condensed milk evenly over top of cake and let stand until milk has been absorbed into cake (about 5 minutes).
Meanwhile, place hot fudge in medium microwavable bowl.
Microwave uncovered on high 15 to 30 seconds or until smooth.
Spoon and spread over cake, pressing slightly into holes.
Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Spread frosting over top of cake. Sprinkle with pecans.
Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.