Nutty Cranberry Pumpkin Poke Cake
Miz Helen's Kitchen
Ingredients
1(16 ounce) yellow cake mix
3/4 cup water
2 eggs
1/4 cup vegetable oil
1 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 cups dried cranberries
1 cup chopped pecans
1/2 cup sweetened condensed milk
1 (8 ounce) container whipped topping
ground cinnamon for garnish
Directions
In an electric mixer bowl pour in the cake mix,water, eggs, oil, pumpkin puree, pie spice, and baking soda. Mix for 2 to 3 minutes on high.
Fold in the cranberries and pecans.
Spray 9 X 13 baking dish with a baking oil and flour spray.
Pour the batter into the prepared baking dish.
Bake at 350 degrees for 25 to 30 minutes or until the center test clean and done.
Remove the cake to a cooling rack and cool for 25 to 30 minutes.
Let cool completely and poke holes on the entire surface of the cake.
Pour the sweetened condensed milk over the top of the cake.
Refrigerate at least 3 hours.
When chilled frost with the whipped topping.
Sprinkle with ground cinnamon for garnish.
Enjoy!