Description
Indulge in the decadent delight of Caramel Toffee Crunch Cake! This easy-to-make dessert features a moist yellow cake filled with luscious caramel and topped with fluffy whipped cream, toffee bits, and pecans for a perfect sweet treat.
Ingredients
Scale
For the cake:
- 1 box yellow cake mix (15.25 oz)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
For the caramel filling:
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup caramel sauce
For the topping:
- 1 (8 oz) tub whipped topping (like Cool Whip)
- 1/2 cup caramel sauce (plus extra for drizzling)
- 1/2 cup crushed toffee bits (such as Heath)
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the cake batter: Mix the yellow cake mix with water, oil, and eggs. Pour into the pan and bake for 28–32 minutes.
- Make the caramel filling: Whisk together sweetened condensed milk and caramel sauce. Pour over warm cake and let cool.
- Add toppings: Spread whipped topping, drizzle with caramel, sprinkle toffee bits and pecans.
- Chill and serve: Chill for 1 hour before serving cold.
Notes
- Store leftovers covered in the fridge for up to 4 days.
- You can use chocolate or butter pecan cake mix for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
