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Caramel Almond Poke Cake
Caramel Almond Poke Cake
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Prep Time:
30 minutes
Total Time:
2 hours 45 minutes
Indulge in a crowd-pleasing nutty caramel cake made with Betty Crocker® mix and vanilla frosting.
Ingredients:
  • 2 boxes (16 oz) Betty Crocker™ Pound Cake Mix
  • 1 1/3 cups water or milk
  • 1/2 cup butter or margarine, softened
  • 4 eggs
  • 2 cups whipping cream
  • 1 cup packed dark brown sugar
  • 1/4 cup butter or margarine
  • 1 teaspoon vanilla
  • 3/4 cup unblanched whole almonds, coarsely chopped, toasted
  • 1/3 cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Instructions:
  • Preheat your oven to 350°F. Grease a 13x9-inch pan with shortening. Follow the instructions on the cake mix box, using water, 1/2 cup of butter, and the eggs. Spread the batter evenly in the pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan on a cooling rack for 30 minutes.
  • In a 2-quart saucepan, bring whipping cream, brown sugar, and 1/4 cup of butter to a boil over medium-high heat. Simmer uncovered for about 15 minutes on medium heat, stirring often, until the mixture thickens. Take off the heat and stir in the vanilla. Let it cool slightly before using.
  • Puncture warm cake thoroughly with the handle of a wooden spoon. Pour condensed milk over the cake gradually. Allow it to soak into the cake for about 5 minutes. Generously drizzle most of the caramel sauce over the cake, gently pressing it into the holes. Sprinkle with almonds and then drizzle the rest of the caramel sauce. Let the cake cool down. Warm the frosting in a small microwave-safe bowl for 10-15 seconds on High and drizzle it over the cake. Cut the cake into 6 rows by 3 rows for serving.

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