Pumpkin Caramel Poke Cake | Cleobuttera
"This superbly moist pumpkin spiced cake is so easy to make with the use of a revamped cake-mix. With its pockets of sweetened condensed milk, not-too-sweet caramel sauce, and clouds of caramel whipped cream and pecans, this cake is a sure hit with the crowd! The weather here in Cairo is telling me that it’s ice …..."
INGREDIENTS
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1 (14 oz/ 397g) can sweetened condensed milk (not evaporated)
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1 1/2 cup very cold heavy whipping cream or 1 (12oz) tub whipped topping
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1/2 cup chopped pecans, toasted (optional)
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2 1/2 cups heavy whipping cream
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1 1/4 cups (8 3/4oz/ 248g) packed dark brown sugar (light is fine)
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1/4 cup plus 1 tablespoon (3 oz/ 85g) unsalted butter
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1 teaspoon vanilla extract
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1 (15.25oz/ 433g) box yellow or vanilla cake mix *(using exact weight is important; see note)
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1 cup (8oz/ 227g) canned pumpkin puree (not pumpkin pie filling)
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1/2 cup water
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1/3 cup vegetable or sunflower oil
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4 eggs
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1 tablespoon pumpkin pie spice (reduce to 2 teaspoons if you don't like a lot of spice; see not for substitution)
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1 teaspoon ground cinnamon
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