Pumpkin Caramel Cream Cheese Poke Cake

These past few days were the quintessential family fall weekend!  We traveled down to Charlottesville, VA to see a college football game (UVA played our favorite BSU Broncos.  Broncos won big!)  The leaves are just begining to turn color and the weather was cool and rainy which was the perfect setting for the first weekend of fall.  To usher in my favorite season of the year, I made a delicious pot roast, mashed potatoes, and this incredible Pumpkin Poke Cake!

Ingredients

• 1 box, spice cake mix
• 1 c. canned, pumpkin puree
• 1 c. water
• 3 eggs
• 1/2 c. vegetable oil
• 3/4 c. caramel ice cream topping, divided
• 1 (8 oz.) pkg, cream cheese, room temperature
• 2 Tbsp. milk
• 1 c. powdered sugar
• 1 1/2 c. whipped topping (like Cool Whip)

Instructions

1. Preheat oven to 350 degrees. Lightly spray a 9x13 pan with baking spray, set aside.
2. With a hand or stand mixer, mix together the cake mix, pumpkin, water, eggs and oil stopping to scrape down the sides of the bowl. Mix until smooth. Pour batter into the prepared pan, and bake at 350 for 30-33 minutes, or until toothpick inserted into the cake comes out clean, and crumb free.
3. ...............

For full instruction please see : delightfulemade.com

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