Salted Caramel Pumpkin Poke Cake

• Vegetarian

• Produce

  • 14 oz Pumpkin puree

• Condiments

  • 1 1/4 cup Caramel sauce

• Baking & Spices

  • 1 Cake mix, yellow
  • 8 oz Cool whip
  • 1 tsp Pumpkin pie spice

Found on colormemeg.com

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

Directions

• 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.
• 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.