Preheat oven to 350 degrees. Lightly spray a 9x13 pan with
baking spray, set aside.
With a hand or stand mixer, mix together the cake mix,
pumpkin, water, eggs and oil stopping to scrape down the
sides of the bowl. Mix until smooth. Pour batter into the
prepared pan, and bake at 350 for 30-33 minutes, or until
toothpick inserted into the cake comes out clean, and crumb
As soon as the cake comes out of the oven, while it is still
hot, poke holes into the cake with the end of a wooden
spoon. In a microwave safe bowl, heat up a ½ cup of the
caramel sauce for about 20-30 seconds, just to warm
(making it easier to pour over the cake). 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. Let
the cake cool completely.
Once the cake is cool, prepare the cream cheese frosting.
With a hand or stand mixer, cream together the cream
cheese, powdered sugar and milk until smooth and creamy.
Add the whipped topping, and fold into the cream cheese
mixture. Spread the frosting over the top of the cake, gently
pressing the frosting into the holes of the cake. Smooth out
Drizzle the top of the cake with the remaining ¼ cup of caramel
sauce. For a decorative effect, drag a toothpick through the
opposite lines of the caramel sauce in the opposite direction to
make a herringbone design. Refrigerate any leftovers. Enjoy!
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