Pumpkin Poke Cake
Heat oven to 350 degrees & spray bottom & sides of 9x13 pan.
In large bowl beat with electric mixer medium speed for 2 minutes:
1 yellow (or Spice) Betty Crocker Super Moist cake mix
1 cup canned pumpkin. (Not pumpkin pie mix)
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 tsp. Pumpkin pie spice
1/2 tsp. Cinnamon
Scrape bowl occasionally then pour into pan. Bake 28 - 33 minutes. Test center with toothpick to assure it’s done. Remove from oven, place pan on cooling rack and begin poking holes all over top of hot cake, using wooden spoon handle. While cake is warm, gently spread with 12 ounce jar Caramel sauce & reserve a small amount for top. Work back and forth to fill holes. Some filling remains on top of cake. Refrigerate 2 hours. When ready to serve, Spread with tub of Whipped topping. Sprinkle with a little pumpkin pie spice and drizzle with rest of caramel sauce. Too Good !