Caramel Drizzled Pumpkin Poke Cake

Are you ready for a big slice of cake that you definitely need a glass of milk with?? This is the one that you want!! Pumpkiny, rich deliciousness... I took this dessert to a back to school party that we had and it was a big hit! A little rich so the pan didn't get finished, but it was still delish the next day...

Caramel Drizzled Pumpkin Poke Cake
(recipe found at www.bettycrocker.com)

Cake
1 box yellow cake mix
1 cup pumpkin (not pumpkin pie mix)
1/3 cup water
1/3 cup vegetable oil
4 eggs
2 teaspoons pumpkin pie spice

Topping
1 can (14 ounces) sweetened condensed milk
2 jars (12 ounces each) hot fudge topping
1 container whipped fluffy white frosting
1/4 cup chopped pecans, toasted
2 tablespoons caramel topping

Heat oven to 350. Grease or spray bottom only of 13x9" pan. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes. Pour into pan. Bake 26-33 minutes or until cake springs back when touched lightly in center. Immediately poke cake every inch with handle of wooden spoon halfway into cake. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake, about 5 minutes. Meanwhile, place hot fudge in medium microwavable bowl. Microwave uncovered on high 15-30 seconds or until smooth. Spoon and spread over cake, pressing slightly into holes. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread frosting over top of cake. Sprinkle with pecans. Just before serving, drizzle with caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.