This Lightened Up Pumpkin Poke Cake is an all-time fall favorite at my house! This delicious pumpkin cake is drenched in a completely sugar-free caramel sauce, and topped with a layer of whipped cream! It’s sure to satisfy any sweet tooth!
Servings: Makes 20 slices
4 Points* per slice
HOW DO I MAKE MY LIGHTENED-UP PUMPKIN POKE CAKE?
1. Preheat the oven to 350 degrees and spray a 9×13 baking pan with non-stick cooking spray.
2. In a large mixing bowl, mix the dry cake mix, pumpkin pie spice and pumpkin purée.
3. Pour batter into the prepared pan.
4. Then bake for 22-25 minutes.
5. Put it out of the oven and let the cake cool completely.
6. In a microwaveable bowl, melt the caramel sauce for about 10 seconds.
7. Then pour the melted caramel sauce over the surface of the cooked cake until the caramel fills the holes.
8. I prefer to refrigerate overnight.
9. In a medium mixing bowl, whisk together the skim milk and the sugar-free vanilla pudding.
10. Fold in cool whip topping.
11. Spread whip topping over the cold cake.
12. For extra points, sprinkle with pumpkin spice and top with Smucker’s Sugar-Free Caramel Sauce.
13. I can store leftovers in the refrigerator for up to 5 days.