Chocolate Caramel Crunch Cake Recipe

Name: Chocolate Caramel Crunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box (about 18 Oz. Size) Devil's Food Cake Mix; 1 box (3.9 Oz. Size) Instant Chocolate Pudding; 3 Eggs (large); 1-1/4 cup Water; 1/2 cups Canola Or Vegetable Oil; 1/2 cups Sweetened Condensed Milk (I Always Use Fat Free); 1/2 cups Caramel Sauce; 4 ounces, weight Cream Cheese, At Room Temperature; 8 ounces, weight Cool Whip (whipped Topping); 1/2 cups English Toffee Bits (Heath Bar Bits)

Servings: persons

1
Preheat oven to 350u00b0F.
2
In a large bowl, mix cake mix, pudding, eggs, water, and oil for 1 minute until completely smooth and a light brown.
3
Pour into a 9 x 13 baking dish that has been sprayed with a cooking spray. Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Cool 10 minutes.
4
After cake has cooled for 10 minutes, poke slits in the cake without going all the way through to the dish using a butter knife.
5
In a microwave safe bowl place sweetened condensed milk and caramel sauce. Place in the microwave and heat on high for 1-1/2 minutes. Stir to completely to combine.
6
Pour over the cake, making sure to get the entire cake covered. Set aside until cake is completely cooled, approximately 1 hour.
7
In a medium bowl place the room temperature cream cheese and beat until smooth. Add the Cool Whip and mix until completely smooth.
8
Pour onto the cake and smooth out over the whole top. Sprinkle with the English toffee bits.
9
Refrigerate for at least 2 hours before serving (4 is even better).
10
Note: total time including cooling and refrigerating is approximately 4 hours start to finish.

625

kcal

Calories

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

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 10 ingredients. The key ingredients include: 1 box (about 18 Oz. Size) Devil's Food Cake Mix, 1 box (3.9 Oz. Size) Instant Chocolate Pudding, 3 Eggs (large), 1-1/4 cup Water, and more.

Yes, Chocolate Caramel Crunch 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!

Chocolate Caramel Crunch Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions