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Caramel Pumpkin Poke Cake


  • Author: Jenna
Scale

Ingredients

1 15.5oz box of yellow or white cake mix

1 15 oz can of pumpkin

1/2 cup of water

1 tsp of pumpkin pie spice

1/4 cup of sugar-free Caramel sauce + extra for drizzle on top (optional)

1 8oz container of Lite Cool Whip Topping


Instructions

Add the cake mix, can of pumpkin, pumpkin pie spice and water to a large box and whisk to combine. Pour the batter into a 9X13 in cake pan. Bake for 25 to 30 minutes or until you can poke a hole into the cake and it comes out clean. Set aside to cool.

Take the back of a wooden spoon and poke holes into the cake. Do not poke holes to the bottom of the cake or else the caramel sauce will seep to the bottom. Only go half way.

Drizzle caramel sauce over the top of the holes. Spread the cool whip on top with a knife. Drizzle extra caramel sauce on top of cool whip layer. (optional)


Notes

5 smart points

Makes 24 servings (cut cake into 24 pieces)