Caramel-Drizzled Pumpkin Poke Cake

Cake
1 box Betty Crocker SuperMoist yellow cake mix
1 cup (from 15 oz can) pumpkin (NOT pumpkin pie mix)
1/3 cup water
1/3 cup vegetable oil
4 eggs
2 t pumpkin pie spice

Topping
1 can (14 oz) sweetened condensed milk
2 jars (12 oz) each hot fudge topping
1 container Betty Crocker Whipped fluffy white frosting
¼ cup chopped pecans, toasted
2 T caramel topping

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9 pan.
In large bowl, beat cake mix, pumpkin, water, oil, eggs, and pumpkin spice with electric mixer on low speed until moistened, then on medium speed 2 minutes. Pour into pan. Bake 26 to 33 minutes or until cake springs back when touched lightly in center.
Immediately poke cake every inch with handle of wooden spoon halfway into cake. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake, about 5 minutes.
Meanwhile, place hot fudge in medium microwaveable 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.

20 servings