Train potty

I'm excited to share another Pumpkin recipe with you today!

I don't know about you, but the months of October & November are filled with pumpkin, pumpkin & more pumpkin! 

Once December hits, I switch to Peppermint everything! But for now, I am sticking with pumpkin!

I made this cake twice in 3 weeks because it is such a hit! 

It's a Pumpkin Spice Cake...but it's more than that...it's a Poke Cake which means it is filled with caramel & other goodies! My favorite part might be the crushed gingersnaps on top! 

Here is what you need:

 - 1 package of Spice Cake Mix (plus the oil, water & eggs needed according to package directions)

- 1/2 cup canned pumpkin

-  1/2 cup Sweetened Condensed milk (I used one that was caramel flavored...you can use regular & then add caramel if you want)

- 1 (3.4oz) package of instant vanilla pudding

- 1 teaspoon pumpkin pie spice

-  1 container of Cool Whip

- 1/4 cup powdered sugar

- 1 cup milk

- 1 cup crushed gingersnaps (about 10-12 cookies)

- Caramel Sauce

Directions:

Prepare Spice Cake according to package directions, but add the 1/2 cup of canned pumpkin to cake mix:

 Mix together & pour into a 9x13 baking dish (I spray with Pam)

 Bake according to package directions.

 Once cake is out of the oven, use a plastic/wooden spoon handle to poke holes in the warm cake:

 I make the holes about an inch or so apart:

It's time for the sweetened condensed milk! This is the one I use, but you can use regular (the caramel one is seasonal)

  Then, take the sweetened condensed milk and pour about 1/2 over the cake:

 Spread over the cake with a spoon or spatula:

 Now put the cake in your fridge for 1-2 hours:

Once your cake is cooled, it's time to make the topping!

n a large bowl add the dry pudding mix, confectioners sugar and milk. 

Using an electric mixer or a kitchen aid with the paddle attachment blend until the mixture starts to thicken. Fold in the whipped topping. Using a off set spatula or knife spread the whipped topping frosting evenly over the top of the cake. - See more at: http://www.mommyskitchen.net/2013/11/easy-pumpkin-caramel-poke-cake.html#sthash.2Shkm2ZV.dpuf

 In a bowl, add the dry pudding mix, 1/4 cup powdered sugar, 1 teaspoon of pumpkin pie spice & 1 cup milk:

In a large bowl add the dry pudding mix, confectioners sugar and milk. - See more at: http://www.mommyskitchen.net/2013/11/easy-pumpkin-caramel-poke-cake.html#sthash.2Shkm2ZV.dpuf

 Mix together with electric mixer/kitchen aid.

Once the mixture thickens up, add the tub of cool whip & fold it in.

Spread the topping onto your cake:

Now it's time to crush your gingersnaps. Add 10-15 into a ziplock.

 Use a rolling pin to crush them:

I keep my cake in the fridge until I am ready to serve it. 

 When you are ready to serve your cake, add the crushed gingersnaps to the top of the cake:

 I also drizzle caramel topping onto the cake as well :)

 This cake is SO delicious. 

 So much flavor and super moist & gooey.

 Keep any leftover cake in the fridge covered with foil. It tastes great for several days after you make it!