Irresistibly moist pumpkin cake! Pockets of fudgy topping. Caramel drizzles. Yum.
Caramel-Drizzled Pumpkin Poke Cake
- Prep Time 20 min
- Total 2 hr 55 min
- Servings 20
- Ingredients 10
Ingredients
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
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
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Step2In 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.
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Step3Immediately 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.
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Step4Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
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Step5Drop frosting by spoonfuls onto cake; spread evenly.
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Step6Just 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.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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