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
SALTED CARAMEL APPLE POKE CAKE
This apple cake is super moist, perfectly sweet and packed with fall's most popular flavors. Apple is used in three ways -- applesauce is stirred into the batter, and fresh apple chunks are poked into the baked cake and then sprinkled on top of the frosted cake for flavor and crunch. Gooey caramel, a dusting of flaky sea salt and fluffy cinnamon buttercream are the irresistible finishes.
Provided by Catherine McCord
Categories dessert
Time 3h45m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- For the cake: Whisk the applesauce, brown sugar, melted butter, sour cream, eggs and vanilla together in a large bowl until smooth. Add the flour, baking soda, cinnamon and kosher salt to the bowl and whisk until just combined. Pour into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool completely, about 2 hours.
- Once the cake is cool, use the handle of a wooden spoon to poke 25 holes in the cake (5 rows of 5 holes each). Press 2 to 3 apple pieces into each hole; reserve the remaining pieces for garnish. Pour and spread the caramel sauce over the cake and let it stand 10 minutes to sink into the holes and be absorbed by the cake. Sprinkle with the flaky salt.
- Meanwhile, for the cinnamon buttercream: Beat the butter, confectioners' sugar, cinnamon and salt together in a large bowl with an electric mixer on medium-high speed until smooth. Add the cream and vanilla and continue beating until fluffy, 1 to 2 minutes. Dollop the frosting on top of the cake, then use a small offset spatula to spread it evenly. Garnish with the remaining apple chunks, a drizzle of caramel sauce and another sprinkle of flaky salt.
SALTED CARAMEL APPLE POKE CAKE
Guests will swoon over this quick-prep apple cake loaded with irresistible salted caramel.
Provided by Corey Valley
Categories Dessert
Time 1h50m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350° F (325° F for dark or nonstick pan). Grease or lightly spray bottom only of 13 x 9-inch pan.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes. Add apple pie filling; beat 1 minute longer. Pour into pan.
- Bake as directed on box for 13 x 9-inch pan. Cool in pan on cooling rack 20 minutes.
- Meanwhile, in small bowl, mix 1/4 cup of the caramel sauce and the sea salt. Poke warm cake every inch with a straw or handle of wooden spoon, halfway into cake. Pour caramel-salt mixture over cake, allowing it to fill in holes.
- Spread cake with whipped topping. Drizzle with remaining 1/4 cup caramel sauce; top with butterscotch chips.
Nutrition Facts : Calories 310, Carbohydrate 49 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 32 g, TransFat 0 g
SALTED CARAMEL POKE CAKE?
this new poke cake recipe i created,it all about salted caramel,it's A+ for this dessert,perfect with a glass of milk.
Provided by raymond spencer
Categories Cakes
Time 45m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees F.Grease and flour a 9x13-inch baking dish.Sprinkle with 1 cup of caramel chips.
- 2. In a large bowl,combine cake mix,water,egg whites,vegetable oil,1 cup caramel ice cream topping and 1 teaspoon sea salt.Mix together with a electric mixer on medium speed until the batter is smooth,about 4 minutes.
- 3. Pour batter into the prepared baking dish.
- 4. Bake in the preheated oven until a toothpick inserted the center of the cake comes out clean,30 to 35 minutes.Poke the holes with a handle of a wooden spoon.
- 5. Stir cream cheese,sweet condensed milk and remaining caramel ice cream topping and sea salt together in a bowl;pour over the warm cake with holes.Cool completely,about 1 hour.
- 6. To make Salted Caramel Whipped Topping,in a medium bowl,combine whipped topping,caramel ice cream topping and sea salt,whisk together until smooth.
- 7. Spread over the cake and sprinkle with remaining caramel chips.
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