Caramel Pumpkin Poke Cake with Marshmallow Frosting

CaramelPumpkinCake.JPG

INGREDIENTS

1 box, spice cake mix or yellow cake mix

1 c. canned, pumpkin puree

1 c. water

3 eggs

1/2 c. vegetable oil

1 jar. caramel ice cream topping

1 can sweetened condensed milk

Heath toffee bits

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Lightly spray a 9x13 pan with baking spray, set aside.

  2. Mix together the cake mix, pumpkin, water, eggs and oil. Mix until smooth. Pour batter into the prepared pan, and bake at 350 for 25 - 30 minutes, or until toothpick inserted into the cake comes out clean.

  3. As soon as the cake comes out of the oven, while it is still hot, poke holes into the cake. In a microwave safe bowl, slightly heat caramel sauce and sweetened condensed milk. Pour the warm caramel sauce over the top of the hot cake, making sure to get the majority of the sauce into the holes of the cake. 

  4. Let the cake cool completely in the fridge. While cooling, prepare frosting.

  5. After frosted, sprinkle with heath toffee bits.

MarshmallowFrosting.JPG

Marshmallow Frosting

INGREDIENTS

2 egg whites, room temperature

1/8 tsp salt

1/4 cup sugar

3/4 cup light corn syrup

1 (generous) tsp vanilla

INSTRUCTIONS

  1. Beat egg whites and salt at high speed until foamy. Gradually add sugar, beating until stiff peaks form.

  2. In small saucepan, heat corn syrup over medium heat until boiling.

  3. Slowly pour boiling syrup in thin stream over beaten egg whites, beating constantly.  Beat until thick enough to spread.  Add vanilla.

Paige Taddiken