Caramel Crunch Cake Recipe

4.5 30 24
Caramel Crunch Cake Recipe
Caramel Crunch Cake Recipe photo by Taste of Home
Publisher Photo

Caramel Crunch Cake Recipe

Read Reviews
4.5 30 24
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1 package (18-1/4 ounces) devil's food cake mix
  • 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 mixing bowl, beat the cake mix, water and egg whites until blended. 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.
Originally published as Caramel Crunch Cake in Light & Tasty December/January 2006, p35

Nutritional Facts

1 piece: 250 calories, 4g fat (2g saturated fat), 2mg cholesterol, 290mg sodium, 47g carbohydrate (31g sugars, 1g fiber), 5g protein.

  • 1 package (18-1/4 ounces) devil's food cake mix
  • 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
  1. In a large mixing bowl, beat the cake mix, water and egg whites until blended. 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.
  2. 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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Reviews forCaramel Crunch Cake

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luigimon User ID: 1692040 98703
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!!!"

MY REVIEW
bakergirlmd User ID: 6045723 81639
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!"

MY REVIEW
Go9ersjrh User ID: 3896860 147345
Reviewed Aug. 19, 2012

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

MY REVIEW
SVogel User ID: 5898446 134002
Reviewed Aug. 9, 2012

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

MY REVIEW
betherbert User ID: 2526302 147339
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!!"

MY REVIEW
Nancegam User ID: 6076930 147337
Reviewed Aug. 7, 2012

"Wonderful and totally decadent!"

MY REVIEW
puffs User ID: 5641901 53660
Reviewed Aug. 3, 2012

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

MY REVIEW
Herringbone User ID: 3694658 53659
Reviewed Aug. 2, 2012

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

MY REVIEW
Beachlover23 User ID: 6701191 61948
Reviewed Aug. 2, 2012

"The condensed milk made it too sweet and too soggy."

MY REVIEW
Nutsaboutfood User ID: 136781 61929
Reviewed Aug. 2, 2012

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

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