Pumpkin Caramel Poke Cake

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
1/2 cup pumpkin puree 

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. 1/2 cup of pumpkin puree can also be added to the cake batter before baking, but that's optional.


*Courtesy of:  http://www.mommyskitchen.net/2013/11/easy-pumpkin-caramel-poke-cake.html