Caramel Brownie Cake

Caramel Brownie Cake

Tags: Cakes, Dessert/Sweets

  • Prep Time: 15 min
  • Cook Time: 30 min
  • Ready Time: 90 min
  • Yield: 15 servings

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 (18.4 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
  • 2/3 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 3 large eggs
  • 3/4 cup Smucker's® Caramel Flavored Topping, divided
  • 1 (8 oz.) container extra creamy frozen whipped topping, thawed
  • 1/2 cup finely chopped peanuts
  • 15 maraschino cherries with stems, well drained

Preparation Directions

  • PREPARE brownie mix according to package directions using oil, water and 3 eggs. Bake in prepared 13 x 9-inch baking pan according to to package directions. 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.

Nutritional Information Per Serving

Serving Size (1/15), Calories 330 (Calories from Fat 110), Total Fat 13g (Saturated Fat 4.5g, Trans Fat 0g), Cholesterol 35mg, Sodium 180mg, Total Carbohydrate 50g (Dietary Fiber 2g, Sugars 37g), Protein 5g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.