Caramel Crunch Cake Recipe

Caramel Crunch Cake Recipe Caramel Crunch Cake Recipe photo by Taste of Home Rating 5

I received this recipe from my sister-in-law, and I love how the cake comes together with a convenient mix, water and egg whites. Crushed candy bars make a fun addition to the moist treat. —Heather Dollins of Poplar Bluff, Missouri

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Caramel Crunch Cake Recipe
  • Prep: 15 min. Bake: 35 min. + cooling
  • Yield: 18 Servings
15 35 50

Ingredients

  • 1 package devil's food cake mix (regular size)
  • 1-1/3 cups water
  • 5 egg whites
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1/2 cup fat-free caramel ice cream topping
  • 5 fun-size Butterfinger candy bars, crushed
  • 1 carton (8 ounces) frozen fat-free whipped topping, thawed

Directions

  • In a large bowl, combine the cake mix, water and egg whites; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving. Yield: 18 servings.

Nutritional Analysis: 1 piece equals 250 calories, 4 g fat (2 g saturated fat), 2 mg cholesterol, 290 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Caramel Crunch Cake in Light & Tasty December/January 2006, p35

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Reviews for Caramel Crunch Cake

Caramel Crunch Cake Recipe

Caramel Crunch Cake

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(1-10) of 28 reviews

Reviewed on Aug. 19, 2012 by Go9ersjrh

The family loved it. It was quick and easy to make.

Reviewed on Aug. 09, 2012 by SVogel

Probably would not use the whole can of sweetened condensed milk & would use more caramel...pretty sweet!

Reviewed on Aug. 09, 2012 by betherbert

Very good and easy to make. The first two days the cake was absolutely delicious! The only complaint is that the butterfinger candies dissolved on top after the second day in the refrigerator and it didn't look very appetizing after that. We could barely finish the entire cake. Might try making it a layer cake next time. Not too soggy for us. Just right. Added more than 5 candies. Yum!!

Reviewed on Aug. 07, 2012 by Nancegam

Wonderful and totally decadent!

Reviewed on Aug. 03, 2012 by puffs

Easy to make and would certainly make again----my 91 yr old mother, who's not a chocolate fan, loved it........

Reviewed on Aug. 02, 2012 by Herringbone

So quick and easy to make, yet tastes like you worked all day. Delicious.

Reviewed on Aug. 02, 2012 by Beachlover23

The condensed milk made it too sweet and too soggy.

Reviewed on Aug. 02, 2012 by Nutsaboutfood

This cake was so yummy! Took it to a bbq and it was gone in a flash

Reviewed on Aug. 02, 2012 by shawnamcdowell

This was so easy and very, very good! I even froze it so it wouldn't be tempting to us, but my husband just gets it out of the freezer and zaps it for 10 seconds then enjoys it again. My granddaughter loves it too!

Reviewed on Aug. 02, 2012 by BrendaMotl

Made this one night and everyone loved it! Like the creamy bites you get from the caramel and condensed milk. Did not combine them together but think I will next time for more even distribution on cake.

Love your receipes! Have been a member for many years.

Brenda Motl

 
 

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