Caramel Poke Cake

 



Ingredients

Cake

1 box Betty Crocker™ Super Moist™ yellow cake mix

0.25 cup canned pumpkin 

0.5 cup water

0.5 cup vegetable oil

4 eggs

2 teaspoons pumpkin pie spice

Filling

1cup caramel sauce

Frosting

1 container Betty Crocker™ Rich & Creamy cream cheese frosting

2 tablespoons caramel sauce

Ingredients 

In  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  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. 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.




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