SALTED CARAMEL PUMPKIN POKE CAKE

I was craving pumpkin in a really bad way. Really I just needed a cozy fall dessert. And around this time of year for some reason I always think of the pumpkin cheesecake at the Cheesecake Factory. Or is it California Pizza Kitchen? Anyway, it’s naughty, and smothered in a caramel/praline sauce that melts in your mouth like sin.

So I had a quick thought, and decided I’d try using my new-found caramel sauce in a poke-cake and see if I couldn’t satisfy my fall sweet craving. I don’t mean to toot my horn or anything….. but… yeah I do, I like this cake better than that cheesecake. It was even better the second day, after all the sauce had time to soak into the already moist cake, so make this one a day or two before you need it and you will not be sad about it. It is the perfect fall dessert. So gooey and moist and melts in your mouth. I can tell it will become a staple at our house in the fall because it was such a huge hit.

Ingredients

• 1 yellow cake mix
• 14 oz pumpkin puree {NOT pie filling}
• 1 tsp pumpkin pie spice
• 1 1/4 cup caramel sauce
• 8oz cool whip

what to do

1. Combine the yellow cake mix and the pumpkin in a large bowl or mixer. {JUST the mix, not the other ingredients on the box, and pumpkin puree NOT pie filling.} Spread mixture into a greased 9×9 pan and bake at 350 degrees for 30-40 minutes or until a toothpick comes out clean. Let cool completely.
2. While baking, make the caramel sauce if you haven’t already and set aside to cool just a bit. When cake is cooled, use the back of a wooden spoon to poke many holes into your cake. Pour about 1 cup of the caramel sauce over the cake, and be sure to fill all the holes. Refrigerate for 3-4 hours or overnight to let the sauce sink in to the cake. Top with cool whip and drizzle remaining caramel over the top.
3. ..................................

for full recipes please see : colormemeg.com

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