Pumpkin Poke Cake

Gather the ingredients.

Preheat the oven to 350 F. Grease a 13 x 9 x 2-inch pan with nonstick cooking spray or softened butter.

In a large bowl, whisk together the cake mix, egg, pumpkin puree, and spices until smooth.

Transfer the batter to the prepared pan and bake for 25 to 30 minutes, rotating at the halfway point. The cake is ready when a cake tester comes out with a moist crumb or two. Let the cake cool before poking, about 1 hour.

Using the end of a wooden spoon, poke holes all over surface of the cake.

In a medium bowl, whisk together the caramel sauce, sweetened condensed milk, and salt, reserving 1/4 cup of the caramel sauce for drizzling when serving.

Evenly pour the mixture over the cake and into the holes and refrigerate the cake until chilled, about 2 hours.

In the bowl of a stand mixer, fitted with the whisk attachment, whip the heavy cream on low-speed, gradually increasing the speed to high, until soft peaks form.

Spread the cream over the cake.

Slice and serve, drizzling each slice with the reserved caramel before doing so.