Churro Poke Cake
|2 pkg||462 g each Robin Hood® Cinnamon Swirl Quick Bread Mix|
|1 1/2 cups||375 mL milk or water|
|1/3 cup||75 mL Crisco® Canola Oil|
|1 can||300 mL Eagle Brand® Dulce de Leche Caramel Flavoured Sauce|
- Preheat oven to 375°F (190°C). Grease or line 13- x 9-inch (3.5 L) baking pan with parchment paper.
- Stir together quick bread mixes, milk, oil and eggs in a large bowl until batter is smooth. Spread batter in prepared pan; sprinkle with 1 pkg swirl mix. Swirl with spatula. (Reserve remaining package of swirl mix for another use.)
- Bake for 45 to 55 minutes or until toothpick inserted in centre comes out clean. Let cool for 10 minutes. Using handle of wooden spoon, poke holes into top of cake. Pour dulce de leche over top of cake. Let stand for 20 minutes or until cool.
- Use the leftover package of swirl mix in your favourite pancake batter, waffles or baked oatmeal for extra flavour.