1.5 cups white sugar
0.5 cups brown sugar
0.75 cups butter
0.66 cups milk
1 (3.4 oz) box instant pumpkin spice pudding mix (if you can’t find sub vanilla pudding & 1 TBSP pumpkin pie spice)
3.5 cups quick cooking oats
1 tsp pumpkin pie spice
1 tsp vanilla extract
- In a saucepan, combine sugars, butter and milk.
- Bring to a boil.
- Boil 2 minutes.
- Remove from heat and add in the pudding mix, stirring to combine completely.
- Add in pumpkin pie spice, vanilla and oats.
- Stir to combine and let stand for 5 minutes.
- Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely.
- Store in airtight container.
Pumpkin Caramel Poke Cake
{mommyskitchen.net}
1 - 18 0z spice cake mix + (oil, water and eggs according to box directions)
1 - cup sweetened condensed milk
1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip
Whipped Frosting:
1 - 3.4 oz package jell-o pumpkin spice instant pudding mix
1 - cup milk
1/4 - cup confectioners sugar
1 - 8 oz tub whipped topping (cool whip)
Garnish:
10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
additional caramel dip
Preheat oven to 350F. Prepare cake according to package directions for a 9x13 cake. Bake until a toothpick inserted in the center comes out clean.
{mommyskitchen.net}
1 - 18 0z spice cake mix + (oil, water and eggs according to box directions)
1 - cup sweetened condensed milk
1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip
Whipped Frosting:
1 - 3.4 oz package jell-o pumpkin spice instant pudding mix
1 - cup milk
1/4 - cup confectioners sugar
1 - 8 oz tub whipped topping (cool whip)
Garnish:
10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
additional caramel dip
Preheat oven to 350F. Prepare cake according to package directions for a 9x13 cake. Bake until a toothpick inserted in the center comes out clean.
While
the cake is still warm poke holes 1 - inch apart all over the cake
using a wooden spoon handle or a straw. If a lot of cake comes out on
the handle, wipe with a paper towel and continue poking the holes. You
want the holes all over the cake.
In a medium bowl, stir
together the sweetened condensed milk and the caramel dip. Pour the
caramel mixture over the cake, making sure to fill the holes. It's OK if
the mixture puddles on the sides.
Place
cake in refrigerator and let cool for one hour. Once cake is cooled,
spread the whipped topping frosting evenly over the top of the cake.
To
make the frosting in a large bowl add the dry pudding mix,
confectioners sugar and milk. Using an electric mixer blend until the
mixture starts to thicken. Fold in the whipped topping.
Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional caramel topping. Serve cold and refrigerate any leftovers.
Cook's Note: To make the caramel dip easier to drizzle first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.
If you cannot find pumpkin spice pudding you can substitute with butterscotch pudding, and add a dash of pumpkin pie spice. You can also add 1/2 cup of pumpkin puree to the cake batter before baking, but that's optional.
- See more at: http://www.mommyskitchen.net/2013/11/easy-pumpkin-caramel-poke-cake.html#sthash.9LtlPJsr.dpufCook's Note: To make the caramel dip easier to drizzle first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.
If you cannot find pumpkin spice pudding you can substitute with butterscotch pudding, and add a dash of pumpkin pie spice. You can also add 1/2 cup of pumpkin puree to the cake batter before baking, but that's optional.
Pumpkin Caramel Poke Cake
{mommyskitchen.net}
1 - 18 0z spice cake mix + (oil, water and eggs according to box directions)
1 - cup sweetened condensed milk
1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip
Whipped Frosting:
1 - 3.4 oz package jell-o pumpkin spice instant pudding mix
1 - cup milk
1/4 - cup confectioners sugar
1 - 8 oz tub whipped topping (cool whip)
Garnish:
10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
additional caramel dip
Preheat oven to 350F. Prepare cake according to package directions for a 9x13 cake. Bake until a toothpick inserted in the center comes out clean.
{mommyskitchen.net}
1 - 18 0z spice cake mix + (oil, water and eggs according to box directions)
1 - cup sweetened condensed milk
1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip
Whipped Frosting:
1 - 3.4 oz package jell-o pumpkin spice instant pudding mix
1 - cup milk
1/4 - cup confectioners sugar
1 - 8 oz tub whipped topping (cool whip)
Garnish:
10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
additional caramel dip
Preheat oven to 350F. Prepare cake according to package directions for a 9x13 cake. Bake until a toothpick inserted in the center comes out clean.
While
the cake is still warm poke holes 1 - inch apart all over the cake
using a wooden spoon handle or a straw. If a lot of cake comes out on
the handle, wipe with a paper towel and continue poking the holes. You
want the holes all over the cake.
In a medium bowl, stir
together the sweetened condensed milk and the caramel dip. Pour the
caramel mixture over the cake, making sure to fill the holes. It's OK if
the mixture puddles on the sides.
Place
cake in refrigerator and let cool for one hour. Once cake is cooled,
spread the whipped topping frosting evenly over the top of the cake.
To
make the frosting in a large bowl add the dry pudding mix,
confectioners sugar and milk. Using an electric mixer blend until the
mixture starts to thicken. Fold in the whipped topping.
Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional caramel topping. Serve cold and refrigerate any leftovers.
Cook's Note: To make the caramel dip easier to drizzle first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.
If you cannot find pumpkin spice pudding you can substitute with butterscotch pudding, and add a dash of pumpkin pie spice. You can also add 1/2 cup of pumpkin puree to the cake batter before baking, but that's optional.
- See more at: http://www.mommyskitchen.net/2013/11/easy-pumpkin-caramel-poke-cake.html#sthash.9LtlPJsr.dpCook's Note: To make the caramel dip easier to drizzle first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.
If you cannot find pumpkin spice pudding you can substitute with butterscotch pudding, and add a dash of pumpkin pie spice. You can also add 1/2 cup of pumpkin puree to the cake batter before baking, but that's optional.
Pumpkin Caramel Poke Cake
{mommyskitchen.net}
1 - 18 0z spice cake mix + (oil, water and eggs according to box directions)
1 - cup sweetened condensed milk
1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip
Whipped Frosting:
1 - 3.4 oz package jell-o pumpkin spice instant pudding mix
1 - cup milk
1/4 - cup confectioners sugar
1 - 8 oz tub whipped topping (cool whip)
Garnish:
10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
additional caramel dip
Preheat oven to 350F. Prepare cake according to package directions for a 9x13 cake. Bake until a toothpick inserted in the center comes out clean.
{mommyskitchen.net}
1 - 18 0z spice cake mix + (oil, water and eggs according to box directions)
1 - cup sweetened condensed milk
1 - cup Marzetti Old Fashioned Caramel Dip, Light or Fat Free Caramel Dip
Whipped Frosting:
1 - 3.4 oz package jell-o pumpkin spice instant pudding mix
1 - cup milk
1/4 - cup confectioners sugar
1 - 8 oz tub whipped topping (cool whip)
Garnish:
10 -15 gingersnap cookies or 1 cup graham crackers, coarsely crushed
additional caramel dip
Preheat oven to 350F. Prepare cake according to package directions for a 9x13 cake. Bake until a toothpick inserted in the center comes out clean.
While
the cake is still warm poke holes 1 - inch apart all over the cake
using a wooden spoon handle or a straw. If a lot of cake comes out on
the handle, wipe with a paper towel and continue poking the holes. You
want the holes all over the cake.
In a medium bowl, stir
together the sweetened condensed milk and the caramel dip. Pour the
caramel mixture over the cake, making sure to fill the holes. It's OK if
the mixture puddles on the sides.
Place
cake in refrigerator and let cool for one hour. Once cake is cooled,
spread the whipped topping frosting evenly over the top of the cake.
To
make the frosting in a large bowl add the dry pudding mix,
confectioners sugar and milk. Using an electric mixer blend until the
mixture starts to thicken. Fold in the whipped topping.
Sprinkle frosted cake with crushed ginger snaps or graham cracker crumbs. Garnish with additional caramel topping. Serve cold and refrigerate any leftovers.
Cook's Note: To make the caramel dip easier to drizzle first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.
If you cannot find pumpkin spice pudding you can substitute with butterscotch pudding, and add a dash of pumpkin pie spice. You can also add 1/2 cup of pumpkin puree to the cake batter before baking, but that's optional.
- See more at: http://www.mommyskitchen.net/2013/11/easy-pumpkin-caramel-poke-cake.html#sthash.9LtlPJsr.dpufCook's Note: To make the caramel dip easier to drizzle first, place the caramel dip in a microwave safe dish and heat on the defrost setting for 20 - 30 seconds. Using a spoon drizzle caramel on frosted cake.
If you cannot find pumpkin spice pudding you can substitute with butterscotch pudding, and add a dash of pumpkin pie spice. You can also add 1/2 cup of pumpkin puree to the cake batter before baking, but that's optional.
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