Cake
1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/2 cup vegetable oil
4 eggs
2 teaspoons pumpkin pie spice
Filling
1 cup caramel sauce
Frosting
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
2 tablespoons caramel sauce
1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2 In large bowl, beat all Cake ingredients with electric mixer on medium
speed 2 minutes, scraping bowl occasionally. Pour into pan.
3 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.
4 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.
5 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.
If desired, sprinkle 1/2 cup chopped pecans on frosted cake before serving.
This moist pumpkin cake is poked and filled with caramel sauce, topped
with cream cheese frosting and drizzled with more caramel for an easy,
over-the-top dessert.