Caramel, Chocolate & Almond Gooey Butter Cake

Name: Caramel, Chocolate & Almond Gooey Butter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup toasted almond; 1 (18 ounce) box Duncan Hines caramel cake mix; 1 cup butter, melted, divided; 4 eggs, divided (1 and 3); 1/3 cup toffee pieces; 1/3 cup mini chocolate chip; 8 ounces cream cheese, softened; 1 (13 1/2 ounce) can dulce de leche (Recommend Nestles); 1 teaspoon vanilla; 2 cups powdered sugar; Glaze; 1 -2 tablespoon heavy cream; 1/2 cup mini chocolate chip; 2 tablespoons toffee pieces

Servings: persons

1/3 cup toasted almond
1 (18 ounce) box Duncan Hines caramel cake mix
1 cup butter, melted, divided
4 eggs, divided (1 and 3)
1/3 cup toffee pieces
1/3 cup mini chocolate chip
8 ounces cream cheese, softened
1 (13 1/2 ounce) can dulce de leche (Recommend Nestles)
1 teaspoon vanilla
2 cups powdered sugar
Glaze
1 -2 tablespoon heavy cream
1/2 cup mini chocolate chip
2 tablespoons toffee pieces

1
["Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with non-stick cooking spray and set aside.", "Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.", "In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined.", "Press the mixture evenly into the bottom of the prepared baking dish.", "On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.", "In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.", "Beat in the remaining 3 eggs, vanilla, powdered sugar and 1stick melted butter.", "Whip on medium high speed so that all of the ingredients are well blended.", "Pour the filling over the crust and place into the oven.", "Bake for 40-45 minutes. When you remove it from the oven, the cake will still appear a little ""jiggly."" This means you did not over bake the cake!", "Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits.", "Serve with a dollop of whipped cream.", "Glaze:", "Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth - if thick add up to 1 tablespoon of cream to thin."]

1455

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup toasted almond, 1 (18 ounce) box Duncan Hines caramel cake mix, 1 cup butter, melted, divided, 4 eggs, divided (1 and 3), and more.

Yes, Caramel, Chocolate & Almond Gooey Butter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!