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

Caramel Crunch Cake Recipe

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4.5 30 24
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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
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:18 servings
Healthy Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 18 servings


  • 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

Nutritional Facts

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.


  1. 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.
  2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. 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.
Originally published as Caramel Crunch Cake in Light & Tasty December/January 2006, p35

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Reviewed Apr. 13, 2014

"This is sooooo good! I remember this recipe was popular when I was a kid, back in the 80's, and like the other reviews, it was called Better Than Sex Cake. There's another dessert called The Next Best Thing to Robert Redford, but I don't think it's this one, but very similar. Like I said, it was a long time ago, lol!! I think I'll try it next time with Reese's, like KatherineSchleich. My hubby would love that!!!"

Reviewed Jul. 9, 2013

"I would skip the frosting here entirely. Try a different version: using a stand mixer with a whipping attachment, whip one small container of heavy whipping cream, beating until the consistency is thick enough to stick to the whip. Add one small box of butterscotch pudding mix and mix until incorporated. Spread on cooled cake and refrigerate. You can drizzle warm caramel over the cake and let it run over the side. This is a not-too-overly sweet cake that satisfies!"

Reviewed Aug. 19, 2012

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

Reviewed Aug. 9, 2012

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

Reviewed Aug. 9, 2012

"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!!"

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