PUMPKIN BUTTER POKE CAKE

Frosting: Whip chilled cream cheese with sugar and salt for 1 to 2 minutes or until very smooth; gradually pour in whipping cream and vanilla and continue whipping until light and fluffy. Chill while preparing cake. 

Stir flour with baking powder, pumpkin pie spice, baking soda and salt in bowl. 
Whisk oil with both sugars in separate large bowl until well combined. Whisk in eggs followed by pumpkin purée. Stir in flour mixture until well combined. Spread batter in well-greased 10-inch round springform pan or 9 x 13-inch baking dish. Bake in preheated 350°F oven for 35 to 45 minutes or until a toothpick inserted comes out clean. Remove from oven and let stand for 5 minutes. 

Whisk condensed milk with pumpkin butter in bowl or glass measure until evenly combined. Use the bottom of wooden spoon to poke holes throughout cake. 

While cake is still warm, starting in the centre, slowly drizzle with pumpkin-butter mixture, allowing it to fill all the holes. (Use a spatula or knife to coax any mixture that pools around the edges toward the centre to evenly fill the holes.) Cool to room temperature. 

Spread frosting evenly over cake and pipe or drizzle with extra pumpkin butter to garnish. Chill for at least 1 hour or until ready to serve. (Make-ahead: This cake holds very well for up to 5 days in the refrigerator.) 

TIPS: Chopped or halved pecans can also be used as a garnish. If you only have a 9-inch round springform pan, increase baking time by about 10 minutes.