No Mother’s Day brunch would be complete without something sweet at the end, just to tell Mom just how much you love her. This recipe prepares 12 servings and is a great sharable sweet treat that can be enjoyed at the end of brunch or later in the day. It also takes advantage of the strawberries used in the Ginger Cooler and the chopped pecans from the Breakfast Salad to get the most out of your ingredients.
Preheat oven to 350°.Spray pan with non-stick cooking spray.Mix the cake mix, egg whites, applesauce and water.Pour half the cake mixture into the pan. Bake about 15 minutes (or until done).Top with Litehouse® caramel dip.Pour the remaining cake mixture on top of caramel and top with pecans.Bake for 25 minutes (or until done).After cooled, dust with powdered sugar.