Poke Cake
Caramel Almond Cake
Treat your family with this nutty caramelised cake that’s made using Betty Crocker® cake mix and vanilla frosting – perfect dessert for a crowd.
Prep Time: 30 min
Total Time: 2 hr 45 min
Servings: 18
2 boxes Betty Crocker® pound cake mix
325 ml water or milk
110 grams butter or margarine, softened
4 eggs
500 ml whipping cream
200 grams dark brown sugar
60 grams butter or margarine
1 teaspoon vanilla
1 can (400 grams) sweetened condensed milk (not evaporated)
75 grams unblanched whole almonds, coarsely chopped, toasted
75 grams Betty Crocker® Premium vanilla frosting
  • 1 Heat oven to 180°C. Grease 13x23cm pan with shortening. Make cake mix as directed on box, using water, butter and the eggs. Spread batter evenly in pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
  • 2 In 2-liter saucepan, heat whipping cream, brown sugar and butter to boiling over medium-high heat. Reduce heat to medium; simmer uncovered about 15 minutes, stirring frequently, until thickened. Remove from heat; stir in vanilla. Cool slightly.
  • 3 Poke warm cake evenly with handle of wooden spoon. Slowly pour condensed milk over cake. Let stand until milk has been absorbed into cake, about 5 minutes. Slowly drizzle with most of caramel sauce, pressing slightly into holes. Sprinkle with almonds. Drizzle with remaining caramel sauce. Cool completely. In small microwavable bowl, microwave frosting on High 10 to 15 seconds. Drizzle over cake. Cut into 6 rows by 3 rows.