SALTED CARAMEL-CARROT POKE CAKE
Calling all carrot cake lovers looking for an easy upgrade to the classic dessert! With the addition of fresh carrot and a salted caramel sauce, this dessert takes carrot cake to a whole new level.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots. Pour into pan.
- Bake 26 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake, wiping fork tines occasionally with paper towel to reduce sticking.
- While cake is still warm, evenly pour and gently spread 3/4 cup caramel sauce over cake, working back and forth to fill holes. Rap pan on counter several times to help caramel sauce flow down holes. Refrigerate 2 hours.
- When ready to serve, in large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. On low speed, beat in vanilla and powdered sugar until frosting is smooth and creamy. Drop frosting by spoonfuls; spread evenly on top of cake. Drizzle 2 tablespoons caramel sauce over top.
- Cut into 4 rows by 3 rows. Sprinkle with sea salt, if desired. Cover and store remaining cake in refrigerator.
Nutrition Facts : Calories 570, Carbohydrate 80 g, Cholesterol 105 mg, Fat 5, Fiber 0 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 58 g, TransFat 0 g
EASY CARROT POKE CAKE
Find out how much more delicious a classic can be with Easy Carrot Poke Cake. We've transformed a traditional cake into an Easy Carrot Poke Cake with JELL-O Orange Flavor Gelatin and creamy, fluffy frosting.
Provided by My Food and Family
Categories Home
Time 5h25m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool completely in pans.
- Pierce cakes with large fork or skewer at 1/2-inch intervals. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Pour evenly over cakes. Refrigerate 3 hours.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Add cream cheese; mix well. Stir in COOL WHIP.
- Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Spread top and side of cake with remaining pudding mixture. Refrigerate 1 hour.
Nutrition Facts : Calories 230, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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