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Ooey Gooey Caramel Cake
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Prep Time:
20 minutes
Total Time:
2 hours 5 minutes
Indulge in a decadent caramel cake without the hassle of unwrapping candies.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 bag (8 oz) chocolate-coated toffee bits
  • 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
  • Sweetened whipped cream, if desired
  • Caramel topping, if desired
Instructions:
  • Preheat the oven to 350°F (or 325°F for a dark or nonstick pan) and generously spray a 13x9-inch pan with baking spray that includes flour.
  • Combine cake mix, flour, water, oil, and eggs in a large bowl. Mix using an electric mixer on low speed for 30 seconds, then switch to medium speed for 2 minutes, making sure to scrape the bowl occasionally. Fold in 1/2 cup of toffee bits and pour the batter into the pan.
  • Set aside 1/2 cup of dulce de leche. Dollop the remaining dulce de leche onto the batter using teaspoonfuls.
  • Bake for 34 to 42 minutes until a toothpick inserted in the center comes out clean. Let it cool for 5 minutes. In a small microwave-safe bowl, microwave the reserved dulce de leche on High for 10 to 15 seconds until softened; then spread it evenly over the cake. Sprinkle with the remaining toffee bits. Allow the cake to cool for about 1 hour before serving. Top each slice with whipped cream and caramel topping.

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