Pumpkin Poke Cake

Here's another quick and easy recipe for you to try.  It's so easy it's almost embarrassing to hear all the compliments you get when you serve it! 

Ingredients:
1 yellow cake mix
1 14 oz can pumpkin puree (not pumpkin pie mix!)
1 teaspoon pumpkin pie spice
1 12 oz jar caramel ice cream topping
1 can sweetened condensed milk
1 8 oz container Cool Whip


1. Preheat oven to 350°.
2. Mix together the yellow cake mix, pumpkin puree, and pumpkin pie spice until it forms a batter.
3. Pour into a well-greased 9x13 pan. Bake for 35-45 minutes, until a toothpick inserted in the middle of the cake, comes out clean.
4. Let the cake cool for 20-30 minutes.
5. Using the bottom of the handle of a wooden spoon, poke holes all over the top of the cake (about 1 inch apart).
6. Mix together sweetened condensed milk and 1/2 of the jar of caramel topping. Pour evenly over the cake being sure to fill the holes.
7. Cover and chill in the fridge for 1 hour.
8. Right before serving, top entire cake with the Cool Whip and drizzle with the remaining caramel topping.  Refrigerate any leftovers.

Variation:  Add 1 teaspoon of cinnamon to the Cool Whip before adding it to the cake.  Top with 4 crushed Heath or Skor bars.