Caramel Pumpkin Poke Cake




Ingredients


  1. 1 box Spice Cake Mix 16 oz
  2. 3 Eggs
  3. 1/4 cup Water
  4. 1 can Pumpkin Puree 15 oz
  5. 9 oz Caramel Ice Cream Topping
  6. 8 oz Frozen Whipped Topping
  7. 1/2 cup Toffee Bits



 Instructions


  • Preheat oven to 350 degrees.
  • Pour spice cake mix into a mixing bowl. Add eggs, water, and pumpkin puree. Beat about 2 minutes.
  • Pour into lightly greased 9x13 cake pan. 
  • Bake 25-30 minutes until cake springs back when touched and a toothpick comes out clean.
  • Cool completely (you can place in the fridge or freezer to cool if desired).
  • When the cake is cool, use the end of a wooden spoon to poke about 30 holes in the cake.
  • Poke halfway down the cake, not all the way to the bottom. 
  • Pour ice cream topping in holes and over cake.
  • Spread whipped topping over cake and sprinkle on toffee bits.
  • Refrigerate 2 hours before serving.


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