Pumpkin Spice Cake With Drizzled Caramel Recipes

CARAMEL-DRIZZLED PUMPKIN POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only 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, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center of cake comes out clean.
• Immediately poke cake every inch with handle of wooden spoon halfway into cake; cool 5 minutes. Place hot fudge topping in quart-size resealable bag. Cut tiny corner from bag; squeeze hot fudge into holes in cake. Repeat as necessary to use all topping.
• Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• Drop frosting by spoonfuls onto cake; spread evenly.
• Just before serving, heat caramel sauce as directed on jar; drizzle a heaping teaspoon over each serving of cake. Sprinkle with pecans. Store cake loosely covered in refrigerator.

PUMPKIN-CARAMEL POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat all Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake.
• While cake is still warm, gently spread 1 cup caramel sauce over cake, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
• When ready to serve, spread frosting evenly on top. Drizzle with 2 tablespoons caramel sauce. Cut into 4 rows by 4 rows. Store covered in refrigerator.

PUMPKIN SPICE "CAKE" WITH DRIZZLED CARAMEL

Steps:

• Prepare Bundt cake pan with cooking spray. Set aside.
• Spray extra large mixing bowl with cooking spray. Pour cereal into it and set aside.
• Microwave butter in microwaveable bowl on HIGH 45 seconds. Add marshmallows; toss to coat.
• Microwave 1 minute. Stir. Microwave 45 seconds. Stir. Microwave 30 seconds. Marshmallows should be melted and mixture should be well blended.
• Immediately, pour marshmallow mixture into center of cereal in extra large bowl. Be very careful, mixture will be very hot. Gently, mix with spatula until cool enough to touch with hands. Once mixture is semi-cool, use both hands to quickly knead until all the cereal is incorporated.
• Shape into long log. Press onto bottom of prepared bundt pan. Make sure you are pressing the mixture evenly to the bottom and the top is leveled. Let cool for 30 minutes.
• Once set, carefully turn bundt pan onto a plate or cake stand. "Cake" should pop right out.
• Microwave caramels and water in microwaveable bowl for 1 ½ minutes, stirring after every 30 seconds. Immediately evenly drizzle over "cake" using spoon or fork. Decorate with remaining Pumpkin Spice Mallows.