Try this Caramel-Drizzled Pumpkin Poke Cake recipe, or contribute your own.
Suggest a better description1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
2. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes. Pour into pan. Bake 26 to 33 minutes or until cake springs back when touched lightly in center.
3. Immediately poke cake every inch with handle of wooden spoon halfway into cake. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake, about 5 minutes.
4. Meanwhile, place hot fudge in medium microwavable bowl. Microwave uncovered on High 15 to 30 seconds or until smooth. Spoon and spread over cake, pressing slightly into holes. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
5. Spread frosting over top of cake. Sprinkle with pecans. (optional)
6. Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2568g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 8739 | ||
Calories from Fat: 2678 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 297.5g | 397 % | |
Saturated Fat 87.6g | 438 % | |
Monounsaturated Fat 134.8g | ||
Polyunsanturated Fat 57.5g | ||
Cholesterol 1080.3mg | 332 % | |
Sodium 8715.7mg | 301 % | |
Potassium 4957.1mg | 130 % | |
Total Carbohydrate 1405.4g | 413 % | |
Dietary Fiber 34.2g | 137 % | |
Sugars, other 1371.3g | ||
Protein 130.4g | 186 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8739
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