Description
Indulge in the delightful combination of caramel, toffee, and cake with this scrumptious Caramel Toffee Crunch Cake recipe. Perfect for any occasion, this decadent dessert will have your guests coming back for seconds!
Ingredients
Scale
Cake:
- 1 box yellow cake mix (plus ingredients listed on the box)
Toppings:
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) jar caramel sauce
- 1 (8-ounce) container Cool Whip (thawed)
- 1/2 cup toffee bits (such as Heath)
- 1/4 cup chopped pecans or walnuts (optional)
- extra caramel sauce for drizzling
Instructions
- Prepare and Bake Cake: Prepare and bake the yellow cake according to package directions in a 9×13-inch pan. Allow it to cool for about 10 minutes.
- Poke Holes and Add Sauces: Using the handle of a wooden spoon, poke holes all over the warm cake. Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes. Then pour the caramel sauce evenly over the top in the same way.
- Cool and Add Toppings: Let the cake cool completely, then spread the Cool Whip over the top. Sprinkle with toffee bits and chopped nuts if using.
- Drizzle and Chill: Drizzle additional caramel sauce over the top for extra flavor. Chill in the refrigerator for at least 2 hours before serving.
Notes
- This cake is best made a few hours ahead or the night before to let the flavors meld.
- You can swap Cool Whip for homemade whipped cream or use chocolate cake for a twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35 g
- Sodium: 310 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
