Caramel Brownie Cake

1 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 1 hr 30 min

“Rich, chocolate brownies with two toppings--caramel and creamy--are served with a bright red cherry on top.” - by Smucker's Summer Desserts

Ingredients

Crisco® Original No-Stick Cooking Spray
1 (19.5 ounce) box Pillsbury® Family Size Chocolate Fudge Brownie Mix
1/4 cup water
1/2 cup Crisco® Pure Vegetable Oil
3 large eggs
3/4 cup Smucker's® Caramel Flavored Topping, divided
1 (8 ounce) container extra creamy frozen whipped topping, thawed
1/2 cup finely chopped peanuts
15 maraschino cherries with stems, well drained

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Directions

Heat oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
Combine brownie mix, water, oil and eggs in large bowl. Stir for 50 strokes. Spread in prepared pan. Bake 28 to 31 minutes. Cool 30 minutes.
Poke holes, about 2-inches apart, in warm brownie with the handle of wooden spoon. Use 1/2 cup caramel topping to fill the holes, then spread remaining over top of brownies.
Fold 1/4 cup caramel topping into whipped topping. Spread evenly over brownie. Sprinkle with peanuts. Chill 30 minutes. Top each piece with a maraschino cherry just before serving.

Nutrition

Amount Per Serving (15 total)

Calories
322 cal
16%

Fat
17.6 g
27%

Carbs
41.8 g
13%

Based on a 2,000 calorie diet

Reviews (1)

Rate This Recipe

JARRIE

Oct. 19, 2012

"Everyone but me really loved it. I thought it was too sweet and the brownie part baked up thinner and a bit chewier than I expected based on this photo. Because I like to make my life more difficult t..." See morehan it has to be, in the future I'd whip my own cream for this so it isn't too sweet. Thanks for sharing!"

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