Sweets For Peeps

Woot woot!  It’s Saturday. Our favorite day!  Our cheat and treat ourselves day. This week we are preparing for Easter and doing a trial run on a new recipe:  Salted Caramel Carrot Poke Cake. Since it’s best after sitting in the refrigerator over night, it’s a perfect make-the-night-before and travel-with-the-next-day dessert. Why not take this “EGG”TRA-ORDiNARY yumminess to your Easter celebration?  Every”bunny” will love it!!!

Salted Caramel Carrot Poke Cake

  • 1 box Carrot Cake Mix
  • 1 package Instant Vanilla Pudding
  • 4 Eggs
  • ½ cup Milk
  • 1 cup Sour Cream
  • ¾ cup Canola Oil
  • 1½ cups Chopped Pecans
  • 14 oz. can Sweetened Condensed Milk
Frosting:
  • 1 container of cream cheese frosting
Topping:
  • Smuckers SaltedCaramel Sauce
  • ½ cup Chopped Pecans
Instructions
  1. Preheat 350 F.
  2. Combine cake ingredients except for Sweetened Condensed Milk and mix until combined.
  3. Pour batter into a greased 9 x 13 inch pan.
  4. Bake for 40-45 minutes.
  5. Let cake cool completely. Do not remove cake from pan, it cannot stand on its own.
  6. Once cake has cooled, use a skewer to evenly poke the cake about 25 – 40 times.
  7. Pour sweetened condensed milk over the cake and let set over night.
  8. Once cake has set spread frosting over the cake.
  9. Heat opened Salted Caramel Sauce jar in the microwave for 20 – 30 seconds.
  10. Pour SaltedCaramel Sauce over the frosting and top it with chopped pecans.

*recipe adapted from Living Better Together

  



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