Wednesday, November 24, 2010

Caramel Drizzled Pumpkin Cake

There is one thing, okay SEVERAL things that I love about Thanksgiving, but the desserts take 1st prize in my book!  I LOVE dessert and I love pumpkin!  BUT, I do have to admit, that I am a bigger fan of things made from scratch, however, THIS CAKE IS AMAZING!  You will be the hit of the party!
1 box yellow cake mix
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
2 teaspoons pumpkin pie spice

1 can (14 oz) sweetened condensed milk
2 jars (12 oz each) hot fudge topping
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
1/4 cup chopped pecans, toasted
2 tablespoons caramel topping

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.

In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Pour into pan. Bake 25 to 30 minutes or until cake springs back when touched lightly in center.

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.

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.  Spread frosting over top of cake. Sprinkle with pecans.   Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.

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