Caramel Drizzled Pumpkin Poke Cake Food

PUMPKIN POKE CAKE

Steps:

• Preheat oven to 350.
• Mix together the yellow cake mix, pumpkin puree, and pumpkin pie spice until it forms a batter.
• Pour into a well-greased 9x13 pan. Bake for 35-45 minutes, until a toothpick inserted in the middle of the cake comes out clean.
• Let cool completely.
• Using the bottom of the handle of a wooden spoon, poke holes all over the top of the cake (about 1 inch apart).
• Mix together sweetened condensed milk and 1/2 of the jar of caramel topping. Pour evenly over the cake.
• Cover and chill in the fridge for 1 hour.
• Right before serving, mix the Cool Whip and cinnamon. Spread over the top of the cake.
• Sprinkle Heath or Skor bits over the top of the cake and drizzle with the remaining caramel topping.

PUMPKIN CARAMELS

Steps:

• Line an 8 by 4-inch loaf pan with waxed paper or aluminum foil. Brush the sides, but not the bottom lightly with butter and sprinkle the pumpkin seeds in the bottom.
• Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice, and salt together in a heavy-bottomed medium saucepan. Brush down the sides on the saucepan with water to remove every grain of sugar. Set the candy thermometer into the sugar. Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees F, about 18 to 20 minutes.
• Carefully stir in the pumpkin puree. Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes more. Remove from the heat and stir in butter and vanilla.
• Pour the caramel over the pumpkin seeds in the prepared pan. Smooth to an even layer. Cool to room temperature.
• When fully cooled peel from the waxed paper or foil and cut into 24 (1-inch) squares. Wrap individually in parchment or waxed paper and store in an airtight container for up to a week.

PUMPKIN SPICE-CARAMEL POKE CAKE

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon or chopstick.
• Beat one pudding mix and 2 cups milk in large bowl with whisk 2 min. Immediately pour 1/2 of pudding pour half into the holes in warm cake Pour remaining pudding over top of cake; spread to form even layer. Let cake cool 15 minutes.
• Beat remaining pudding mix and milk in large bowl with whisk 2 min.; stir in 2 cups COOL WHIP. Spread COOL WHIP mixture over top of cake. Refrigerate 1 hr.
• Before serving: microwave caramels and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until caramels are completely melted and sauce is well blended. Drizzle caramel sauce over cake.

PUMPKIN-CARAMEL POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake.
• While cake is still warm, gently spread 1 cup caramel sauce over cake, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
• When ready to serve, spread frosting evenly on top. Drizzle with 2 tablespoons caramel sauce. Cut into 4 rows by 4 rows. Store covered in refrigerator.

PUMPKIN CARAMEL POKE CAKE

Steps:

• Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
• To a large bowl, add the cake mix, pumpkin puree, egg, oil, pumpkin pie spice, and beat with a handheld electric mixer on high until smooth and combined, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
• Bake for about 27 to 30 minutes, or until cake is set in the center, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
• While the cake bakes combine the sweetened condensed milk, caramel sundae topping, and whisk to combine; set aside.
• Remove cake from the oven when it's done and use the blunt end of a wooden spoon to poke holes all over the cake. I didn't count but I estimate I poked the cake in about 60 places, evenly spaced over the surface.
• Slowly pour the sweetened condensed milk and caramel mixture over the cake, taking your time to evenly distribute it.
• Place cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping so it doesn't melt.
• Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle with toffee bits, chocolate chips, and evenly drizzle with salted caramel sauce.
• Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving.

CARAMEL-DRIZZLED PUMPKIN POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• 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.
• 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.
• Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• Drop frosting by spoonfuls onto cake; spread evenly.
• 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.

CARAMEL-DRIZZLED PUMPKIN POKE CAKE

Steps:

• 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.