Caramel-Carrot Poke Cake

Recipe by Pinay0618
READY IN: 2hrs 35mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package betty crocker supermoist carrot cake mix
  • 1
    cup water
  • 13
    cup butter or 1/3 cup margarine, melted
  • 1
    (16 -17 1/2 ounce) jar caramels or (16 -17 1/2 ounce) jar butterscotch topping
  • 1
    (16 ounce) container betty crocker rich & creamy vanilla ready-to-spread frosting

DIRECTIONS

  • Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
  • Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
  • Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
  • Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.