Pumpkin Poke Cake (Print Version)

# Ingredients:

01 - 1 box spice cake mix.
02 - 15 oz can pumpkin purée.
03 - 2 eggs.
04 - 3/4 cup water.
05 - 1 container cream cheese frosting.
06 - 2 teaspoons pumpkin spice seasoning.
07 - 8 oz Cool Whip, thawed.
08 - 1 cup mini chocolate chips.
09 - 1 cup caramel chips.
10 - Caramel dessert topping for drizzling.
11 - Non-stick cooking spray.

# Instructions:

01 - Heat oven to 350°F. Start thawing Cool Whip.
02 - Mix cake mix, pumpkin, eggs and water until smooth.
03 - Pour into greased 9x13 pan. Bake 28-35 minutes.
04 - Cool 5-10 minutes. Poke holes with wooden spoon handle.
05 - Microwave frosting 30 seconds. Mix in pumpkin spice and heat 10 seconds more.
06 - Pour melted frosting over cake, filling holes. Cool 20 minutes.
07 - Spread Cool Whip on top.
08 - Sprinkle with chips and drizzle caramel sauce.
09 - Refrigerate until serving.

# Notes:

01 - Best made 1 day ahead.
02 - Keeps 3-4 days refrigerated.
03 - Can freeze without topping.
04 - Space holes 1 inch apart.
05 - Use wooden spoon for perfect holes.

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