Pumpkin Poke Cake

(Note: I haven't shared a recipe with you in a long time, so thought I would today.  It's a "say hello to fall" recipe. I posted it on our family recipe blog a few days ago.)

Last year, at the end of fall, I saw several jars of Pumpkin Spice Ice Cream Topping for sale....less than a dollar each.  I bought four jars thinking that this fall I would figure out some way to use them.  Here is a great recipe using the topping.  It's based on the Butterfinger Cake recipe I've posted before.  I was pleased with the flavor and the texture of the cake, but especially the flavor.  It's not too overwhelming, but it's rich - my favorite description of a dessert :).  The special addition to the whipped topping makes it extra-special.

PUMPKIN POKE CAKE

1 box yellow cake mix, prepared as directed in 9 x 13 inch cake pan
1 can sweetened condensed milk
1 jar Pumpkin Spice Ice Cream Topping (mine was Smucker's brand)
1 - 8 ounce container French Vanilla Cool Whip
1/4 teaspoon ground cinnamon
1/16 (or a pinch) nutmeg

Garnish as desired:  Pumpkin candy, pecans, caramel sauce, etc.

After cake is done (do not over-bake), allow it to sit and cool for 5-10 minutes.  Poke large holes all over the cake using a wooden spoon (or something like that).  Pour condensed milk and Pumpkin Spice Ice Cream Topping all over the cake.  Cover the cake and place in the refrigerator for several hours or overnight.  Combine cinnamon and nutmeg with the French Vanilla Cool Whip.  Spread over cake.  Garnish as desired.   Keep cake refrigerated.

I used candy pumpkins to show that the dessert was pumpkin flavored at a church dinner.  I think many would like it with a few pecans and maybe a caramel sauce drizzled over the top.

Enjoy!