Every year, my family and I spend our holidays between 3 homes: our home, my parent’s home, and my in-laws home. This year, I wanted to bring a dessert to each family gathering that everyone would enjoy, so I made this cake. Instead of 1 large cake, I made 2 single-layer round cakes to take to each of our parent’s homes. This cake was so decadent that a single layer was plenty for each family gathering.
This cake is definitely not allergy friendly or healthy by any means. It is one of those occasional indulgences (if you aren’t allergic to anything in it!). This cake was easy and everyone loved it (though they said it was very rich) so I decided to post the recipe! Although my kids and I couldn’t eat it, I still love making desserts and I wanted to make something that people would enjoy. Eventually, I will make a delicious allergy-friendly cake that is similar to this that will be good enough to share with everyone. But, until then, I wanted to share this cake just for fun!
Caramel-Drizzled Pumpkin Poke Cake
20 Servings; Contains eggs, nuts, dairy, soy
1 box yellow cake mix
1 cup canned pumpkin (not pie mix)
1/3 cup water
1/3 cup vegetable oil
2 teaspoons pumpkin pie spice
1 can (14 ounce) sweetened condensed milk
2 jars (12 ounces each) hot fudge topping
1 container (16 ounces) fluffy white frosting
1/4 cup chopped pecans
Caramel topping, for drizzling
- Preheat oven to 350 degrees. Grease or spray bottom of 13×9 inch pan, or 2 9-inch round cake pans (for 2 smaller cakes)*.
- In a large bowl, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with electric mixer until moistened. Beat on medium speed for 2 minutes, Pour into the prepared pan(s). Bake 26 to 33 minutes or until cake springs back when touched lightly in the center (9 inch pans will probably cook for around 25 minutes, but check around 20-22 minutes).
- Immediately poke cake every inch with the handle of a wooden spoon halfway into the cake. Drizzle with condensed milk evenly over top of cake. let stand until milk has been absorbed into cake, about 5 minutes.
- Meanwhile, remove the lid from the hot fudge sauce jar (if plastic, pour into a bowl) and microwave on high 15 to 30 seconds or until smooth. Spoon and spread over cake, pressing slightly into holes. I did this in batches, allowing the hot fudge to soak into the cake a bit before adding more. Run knife around the sides of the 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 cake or each serving of cake. Store loosely covered in fridge.
* If making 2 smaller cakes, divide the topping ingredients between the 2 cakes.
Recipe from Betty Crocker