To Make the Caramel Pumpkin Poke Cake

Cup of Yum
1. Preheat oven to 350°F and prepare a 9x13" baking dish with non-stick cooking spray.
2. In a standing mixer, add spice cake mix, pumpkin, water, eggs, and oil and mix until combined.
3. Pour the batter into prepared baking dish and bake for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean.
4. Remove cake from the oven and allow to cool for 10 minutes.
5. Use the back of a wooden spoon to poke holes into the cake, about 1" apart.
6. Heat up a 1/2 cup of caramel sauce for about 20-30 seconds, then pour warm caramel sauce into the holes in the cake.
7. Allow the cake to cool completely.

To Make the Whipped Cream Cheese Topping

1. Mix cream cheese, powdered sugar, and milk just until it is smooth and creamy, using either a stand mixer or a hand mixer.
2. Fold whipped topping into the cream cheese mixture.

To Frost & Decorate

1. Spread whipped cream cheese topping to cover the entire cake, making sure to (gently) press the frosting into the holes of the cake.
2. Pour remaining caramel sauce into a squeeze bottle and pipe lines across top of the cake. Then use a toothpick to drag lines through the sauce to create a zig zag effect.