Caramel Brownie Cake

Caramel Brownie Cake

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  • Prep Time


  • Total Time


  • Servings



  • Cooking spray

  • 1

    (19.5oz) package Pillsbury Family Size Chocolate Fudge Brownie Mix

  • ¼

    C water

  • ½

    C vegetable oil

  • 3

    large eggs

  • ¾

    C Carmel topping

  • 1

    (8oz) container whipped topping thawed

  • ½

    C finely chopped peanuts

  • 15

    maraschino cherries with stems well drained


Heat oven to 350 degrees Coat 13x9 inch baking pan with cooking spray Combine brownie mix, water, oil and eggs in large bowl. Stir for 50 strokes. Spread in prepared pan. Bake 28-31 minutes Cook for 30 minutes Poke holes, about 2 inches apart, in warm brownies with the handle of a wooden spoon. Use 1/2 C caramel flavored topping to fill the holes, then spread the remaining over top of brownies. Fold 1/4 C caramel flavored topping into whipped topping. Spread evenly over brownies. Sprinkle with peanuts. Chill for 30 minutes. Top each piece with a maraschino cherry just before serving.


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