Pumpkin Fudge Poke Cake

🧂 Ingredients

• 15.25 oz yellow cake mix
• 1 cup pumpkin puree
• ½ cup water
• ⅓ cup vegetable oil
• 4 large eggs

  (at room temperature)
• 2 tablespoon pumpkin pie spice
• 12 oz hot fudge topping

  (1 12-ounce jar)
• 16 oz vanilla frosting

  (1 16-ounce container of vanilla frosting)
• ⅔ cup caramel sauce

  (or use my toffee sauce [https://bakeitwithlove.com/toffee-sauce/])
• ¼ cup pepitas

  (toasted, salted)

Instructions

• 1 Preheat oven to 350°F (175°C) and light grease a 9x13 baking pan.
• 2 Combine yellow cake mix, water, pumpkin puree, oil, pumpkin pie spice, and eggs
  in a mixing bowl (or the bowl of your stand mixer) and beat at low speed until
  the mixture is moist. Then turn up to medium speed and beat for 2 minutes,
  scrape the sides and bottom of the bowl occasionally while mixing.
• 3 Pour the pumpkin cake batter into your prepared pan and bake at 350°F (175°C)
  for 26 to 33 minutes or until a tooth pick comes out clean when inserted into
  the center of the cake.
• 4 Poke holes into every inch of cake, stopping halfway through. Let the cake cool
  for 5 minutes. Put hot fudge topping into a quart-size plastic bag or piping bag
  and cut off a tiny corner to squeeze the hot fudge into the holes of the cake.
  Use all of the fudge topping.
• 5 Loosen the sides of the cake by running a knife along the pan, then cover and
  chill in the refrigerator for 2 hours. Once the cake is chilled, take spoonfuls
  of the vanilla frosting and mound it on top of the cake. Spread to the sides
  until all of the frosting is even.
• 6 Follow the directions on the caramel sauce jar to heat and then drizzle over
  cake slices with a spoon when serving. Sprinkle the chopped pepitas over the
  cake and serve.

Nutrition Info