Carmel Pumpkin Poke cake (Edit)

4 large eggs

1 2/3 cup white sugar

1 cup vegetable oil

1 15 oz can pumpkin puree

2 cups all purpose flour

2 tsp baking powder

1 tsp salt

1 tsp baking soda

2 tsp ground cinnamon

12.25 oz jar of caramel topping (we use Smuckers)

8 oz cream cheese

1 8 oz container of cool whip

3 cups of powdered sugar

1/2 cup pecans, chopped

Preheat oven to 350 degrees

Grease a 9x13 pan with non stick cooking spray

In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.

Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients, mix throughly and pour into prepared pan.

Bake at 350 degrees for 30-35 minutes

Remove from oven and let cake cool for about 10 minutes. Take a fork and pierce the hot cake all over. Then pour 3/4 of the jar of caramel into the holes. Try and spread it around as evenly as possible. Let it cool completely.

{“For the frosting”=>”beat together the cream cheese and powdered sugar until smooth, then stir in the cool whip until all is blended well.”}

Evenly spread over the cake once it has cooled. Then sprinkle on chopped pecans.

Serve with a little drizzle of caramel on the top of the cake.