Ingredients Jump to Instructions ↓

  1. 1 (2 layer) carrot cake mix

  2. 1 (8 ounce) can crushed pineapple, undrained

  3. 1/2 cup ground white chocolate

  4. 1 (8 ounce) can cooked carrots, drained, mashed

  5. 1/4 cup safflower oil

  6. 1/4 cup water

  7. 3 eggs

  8. 1 cup chopped pecans

  9. 1/2 cup coconut

  10. 1/3 cup purchased butterscotch caramel fudge sauce

  11. 2 (10 ounce) cans ready to spread cream cheese frosting

  12. 1 (3 ounce) package cream cheese, softened

  13. 1 cup powdered sugar

  14. 1/2 teaspoon cinnamon

  15. 1 cup toffee bits

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Generously grease and flour 2 9" round layer cake pans and set aside. In large bowl combine cake mix, pineapple, white chocolate, carrots, oil, water, eggs, pecans, and coconut. Mix on low speed until blended, then beat at medium speed for 2 minutes. Pour into prepared cake pans. Bake at 350 degrees F for 23-30 minutes or until cake springs back when touched lightly in center and begins to pull away from sides of pan. Cool cakes in pans on rack for 10 minutes, then invert onto racks and cool completely.

  2. In medium bowl combine frosting, cream cheese, powdered sugar, and 1/2 tsp. cinnamon and beat until light and fluffy.

  3. To assemble cake, place one layer on serving place, top side down. Build up a rim of frosting 1" thick on edge of cake and spoon some frosting into the middle to form a 2" circle. Pour caramel fudge sauce into area between the outer frosting "dam" and inner frosting circle. Top with remaining cake layer, top side up. Frost top and sides of cake with remaining frosting. Sprinkle top and sides with toffee bits. Store in refrigerator. Serves 12-14


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