Caramel Pumpkin Poke Cake

1 box Spice Cake Mix 16 oz

3 Eggs

1/4 cup Water

1 can Pumpkin Puree 15 oz

9 oz Caramel Ice Cream Topping

8 oz Frozen Whipped Topping

1/2 cup Toffee Bits

• 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.

recipe resource here

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