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Caramel-Drizzled Pumpkin Poke Cake

Caramel-Drizzled Pumpkin Poke Cake

Ingredients:10
Servings:20

By Betty Crocker Kitchens(Opens in a new tab)Updated 05/16/2022

Caramel-Drizzled Pumpkin Poke Cake

Ingredients:10
Servings:20

Irresistibly moist pumpkin cake! Pockets of fudgy topping. Caramel drizzles. Yum.

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Caramel-Drizzled Pumpkin Poke Cake

Prep time:20 min
Total time:2 hr 55 min
Ingredients:10
Servings:20

Caramel-Drizzled Pumpkin Poke Cake

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Ingredient

Cake

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

Topping

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

Step 1
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.

Step 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.

Step 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.

Step 4
Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

Step 5
Drop frosting by spoonfuls onto cake; spread evenly.

Step 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.

Recipe Tips

To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered about 6 minutes, stirring occasionally, until light brown.
For a gooey caramel pumpkin cake, try hot caramel topping instead of hot fudge.

Nutrition Facts

Nutrition facts are not available for this recipe