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In a large bowl whisk together the flour, baking powder, baking soda, salt and spices, then set aside. In another large bowl, whisk the pumpkin, sugar, oil, eggs and vanilla and stir (stir vigorously by hand or on medium speed with an electric mixer for 30 seconds or so).
Pumpkin caramel poke cake is moist, delicious pumpkin spice cake with rivers of caramel all the way through, topping with whipped cream and toffee bits. This easy recipe is a winner. And it’s so easy to make!
Preheat oven to 350 degrees. Pour spice cake mix into a mixing bowl. Add eggs, water, and pumpkin puree. Beat about 2 minutes. Pour into lightly greased 9×13 cake pan. Bake 25-30 minutes until cake springs back when touched and a toothpick comes out clean. Cool completely (you can place in the fridge or freezer to cool if desired).
Directions In a large bowl, combine the flour, sugar, cinnamon, baking soda, nutmeg and salt. In another bowl, beat the eggs, pumpkin and oil until smooth; add to the dry ingredients. Pour into a greased 13×9-in. baking pan. For sauce, combine the brown sugar, flour and salt in a small saucepan.
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