Have you ever heard of The Cake Mix Doctor? When the kids were little and they did those book fairs at the elementary and middle school, I used to see her cookbooks there and leaf through them fascinated at her creativity. She would take a plain cake mix, "doctor" it up, and make it seem homemade. I thought it was genius and I often added a bit of this or that to cakes I made for birthdays and holidays.
Fast forward to Easter and this is what I made for dessert:
I took a Dunkin-Hines Decadent Carrot Cake Mix (which I don't even see on their website anymore) and added a can of pineapple tidbits with all of its juice instead of the extra water that you soak the carrots and raisins in. I baked it in a Bundt pan for about 35 minutes, then when it was cooled, I frosted it with:
Salted Caramel Cream Cheese Frosting
1/2 stick soft butter
One 8 oz block softened cream cheese
2 c. powdered sugar
2 T Hershey's caramel sauce
1 t vanilla
pinch of sea salt
I creamed all of that together and slathered it on the cake. Then I drizzled on more caramel sauce, just because! I toasted some Texas native pecans my mother gave me in a small skillet and when they were cooled I sprinkled them on the top.
Oh. My. Word.
Quite possibly the moistest, richest carrot cake I have ever had and YES, the leftovers went into the freezer for a sweet treat for us in the future.
Do you cake doctor, too?
Gina
1 comment:
I do remember The Cake Mix Doctor! I haven’t thought about those books in ages. I think they go back to the seventies. Your carrot cake sounds delicious. I love the carrot/pineapple/raisin combination. Hope you and your family had an enjoyable Easter.
Post a Comment