Caramel-Carrot Poke Cake

• (18 ounce) package betty crocker supermoist carrot cake mix1
• cup water↗1
• cup butter or 1/3 cup margarine, melted↗1⁄3
• eggs↗3
• (16 -17 1/2 ounce) jar caramels or (16 -17 1/2 ounce) jar butterscotch topping1
• (16 ounce) container betty crocker rich & creamy vanilla ready-to-spread frosting1

Step-by-step instructions

1. 1

   Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.

2. 2

   Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.

3. 3

   Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

4. 4

   Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.