#3302 - Pumpkin Caramel Poke Cake

(by Sue Sheaffer - friend)

1 box Duncan Hines spice cake mix
1 cup Eagle brand condensed milk (NOT evaporated)
1 cup caramel dip
10-15 ginger snap cookies (coarsely crushed)
Frosting: 1 - 3oz. box Jell-O vanilla INSTANT pudding; 1 cup milk; 1/4 cup Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed); 1/2 tsp. pumpkin pie spice (optional)

Cake: prepare cake in a 9 x 13 cake pan according to box directions. While the cake is still warm, poke holes 1" apart all over the cake using the handle end of a wooden spoon (poke all the way to the bottom). In a bowl add the Eagle brand milk and caramel dip--stir well to mix. Pour the caramel mixture evenly all over the top of the warm cake. Cool to room temperature, then refrigerate for 1 hour. Frosting: in a mixer add vanilla pudding mix, 1 cup milk, powdered sugar and pumpkin pie spice--beat until mixed, then beat until mixture starts to thicken. Remove bowl from mixer--add Cool Whip--stir to mix. Frost the cake with the frosting, then sprinkle the coarsely crushed ginger snaps all over the top of the frosting. Optional: drizzle additional caramel dip all over the top of the cake. Refrigerate until cold. Keep refrigerated. Optional: the pumpkin pie spice makes the frosting very spicy. If you don't like that much of a spice flavor, either substitute the pumpkin pie spice with cinnamon or skip it altogether.