Caramel Brownie Cake

Name: Caramel Brownie Cake
Ingredients: Crisco Original No-Stick Cooking Spray; 18 3/8 ounces 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; 8 ounces frozen whipped topping extra creamy, thawed; 1/2 cup chopped peanuts finely; 15 maraschino cherries with stems, well drained

9 ingredients

3 steps

Ingredients

Crisco Original No-Stick Cooking Spray
18 3/8 ounces 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
8 ounces frozen whipped topping extra creamy, thawed
1/2 cup chopped peanuts finely
15 maraschino cherries with stems, well drained

Directions

1

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.
2

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.
3

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.