Pumpkin Poke Cake

From Sugar and Spice Gals

Ingredients:

Cake

1 Yellow cake mix

1 egg

⅓ C sour cream

15 oz can of pumpkin puree

1 tsp cinnamon

1 tsp pumpkin pie spice

Filling

14 oz can sweetened condensed milk

¼ C caramel topping

Frosting

8 oz tub Cool Whip

½ cube cream cheese, softened

1 tsp vanilla

½ cup powdered sugar

Topping

¼ C caramel sundae topping

½ bag Heath bits

Directions:

1. Preheat oven to 350 degrees

2. In a bowl mix cake mix, egg, sour cream, pumpkin puree, cinnamon, and pumpkin pie spice

3. Cook for 30 minutes or until you can stick a toothpick in the middle and have it come out clean

4. Allow cake to cool

5. Poke holes throughout cake with the end of a wooden spoon

6. Mix sweetened condensed milk and caramel and drizzle 3/4 of it evenly over cake so that it seeps into the holes in the cake

7. Allow to cool

8. With whisk attachment on stand up mixer, mix Cool whip, vanilla, softened cream cheese, and powdered sugar

9. Spread evenly over top of cake with a rubber spatula

10. Top with Heath bits and drizzle ¼ c caramel topping over the top

11. Refrigerate prior to serving for 2-3 hours for best results