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Apple Pie Moonshake Pumpkin Poke Cake

Ingredients

  • • 1 (15 oz.) can pumpkin puree
  • • 1 box white cake mix
  • • 2 tsp. pumpkie pie spice
  • • 1/3 cup vegetable oil
  • • 2 eggs
  • • 1 cup caramel sauce
  • • 2/3 cups of Midnight Moon Apple Pie Moonshake Cream
  • • 1 (8-oz) container Cool-Whip

Directions

In large bowl, stir pumpkin puree, cake mix, spice, oil and eggs until smooth. Pour mixture into greased 9x13 pan. Bake at 350 degrees for 25 minutes or until cake is set in center. Cool slightly, then use a wooden spoon or straw to poke holes in the cake, about every inch. Slowly pour the Midnight Moon Apple Pie Moonshake over the cake, followed by the caramel sauce, distributing evenly. Place cake in the refrigerator for 30 minutes. Spead whipped topping over the cake. Best if chilled 12 hours (or overnight) before serving). If desired, garnish with crumbled Biscoff cookies, caramel drizzle or mini chocolate chips.

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