CARAMEL PUMPKIN POKE CAKE

My husband has to work this year so we won’t be joining my sisters and parents for Thanksgiving this year. We are sad but we get to see them for Christmas (which is going to be AWESOME!) – That being said, there are NO RULES for our Thanksgiving dinner. My husband doesn’t love pie so instead I’m going to be bringing this Caramel Pumpkin Poke Cake to our Thanksgiving Dinner. (I even love it more than pie!)

If you have pie haters (or kids) coming to your Thanksgiving, I highly suggest making this. Your guests will love you forever!

INGREDIENTS

• 4 large eggs
• 1 2/3 cups white sugar
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 12.25 ounces of Caramel topping (we used Smuckers)
• 8 oz of cream cheese
• 1 (8 oz) container of cool whip
• 3 cups of powdered sugar
• 1/2 cup pecans, chopped

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Grease a 9 x 13 inch pan with non stick cooking spray.
3. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
4. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients, mix throughly and pour into prepared pan.
5. Bake at 350° for 25 to 30 minutes.

For Complete Recipes Please See : www.sixsistersstuff.com

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