Best Caramel Dream Cake Recipes
PUMPKIN CARAMEL DREAM CAKE
Found this on Facebook. Recipe creator wrote "Our Skor Cake is probably one of the most popular recipes our website. And of course, it should be - it's delicious and so simple to make. In keeping with my autumn theme and total pumpkin obsession, I thought it would be fun to experiment with it a little. I was pretty darn happy I did too. I deemed this recipe "Pumpkin Caramel Dream Cake" for good reason. It's simple like our Skor Cake recipe, rich and full of caramel and pumpkin flavor. Perfect for the season! I wanted to point out an adaption to this recipe - I decided to mix the caramel in with the condensed milk and soak it into the cake. However, if you want more of an intense pumpkin cake flavor, you can soak the cake in condensed milk by itself and leave the caramel for the topping only".
Provided by internetnut
Categories Dessert
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine the yellow cake mix powder and full can of pumpkin.
- Do not add the rest of the ingredients on the back of the cake box (eggs, water, oil, etc).
- Stir well until completely combined.
- Spread batter in a greased 9″ x 13″ cake pan.
- Bake following the instructions on the box (typically 25-28 minutes in a 350 degree fahrenheit oven).
- Let this cool for 5 minutes.
- While your cake is cooling slightly, combine your can of sweetened condensed milk and 3/4 bottle of caramel.
- Reserve about 1/4 cup of caramal sauce for topping.
- Again - if you want to just soak the cake in condensed milk only for more pumpkin flavour in the cake and leave the caramel for the toping, feel free to do so!
- Using the back of a wooden spoon, poke holes in your cake.
- While your cake is still warm, pour condensed milk and caramel mixture all over the cake.
- Let it soak in and allow for cake to cool completely.
- When cake has completely cooled, spread the tub of Cool Whip over the cake.
- Top with Skor bits and caramel sauce.
- Chill in the fridge for 30 minutes to an hour, or overnight.
Nutrition Facts : Calories 1139.4, Fat 46.9, SaturatedFat 25.2, Cholesterol 42.9, Sodium 1052.2, Carbohydrate 171.4, Fiber 2.2, Sugar 123.7, Protein 12.5
CARAMEL DREAM CAKE
I was inspired by Chef #231556's Recipe #134448 and Chef #22015's review. Having made so many changes, it has become something new and delicious. Thanks chefs!
Provided by Kats Mom
Categories Dessert
Time 1h10m
Yield 1 bundt cake, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Grease & flour bundt pan or tube pan.
- In a large mixing bowl, mix sour cream, Caramel Liqueur and eggs together until well mixed.
- Add the white cake mix and instant vanilla pudding mix and beat for 2 minutes on medium speed.
- Fold in 1 cup of the white chocolate chips.
- Pour batter into pan and bake for 55-60 minutes or until toothpick inserted in the center comes out clean.
- Cool in pan 15 minutes, then remove.
- Melt 1 cup of white chocolate chips (I do this carefully in the microwave).
- Add the confectioner's sugar and Caramel Liqueur, mix well with a fork.
- Drizzle the glaze on the cake.
Nutrition Facts : Calories 442.3, Fat 19.6, SaturatedFat 9.3, Cholesterol 82.9, Sodium 466.5, Carbohydrate 61.3, Fiber 0.4, Sugar 50.2, Protein 6.3
PUMPKIN CARAMEL DREAM CAKE
How to make Pumpkin Caramel Dream Cake
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- In a large bowl, combine the yellow cake mix powder and full can of pumpkin.
- Do not add the rest of the ingredients on the back of the cake box (eggs, water, oil, etc)Stir well until completely combined.Spread batter in a greased 9″ x 13″ cake pan.
- Bake following the instructions on the box (typically 25-28 minutes in a 350 degree fahrenheit oven).Let this cool for 5 minutesWhile your cake is cooling slightly, combine your can of sweetened condensed milk and 3/4 bottle of caramel.
- Reserve about 1/4 cup of caramal sauce for topping.
- Again - if you want to just soak the cake in condensed milk only for more pumpkin flavour in the cake and leave the caramel for the toping, feel free to do so!Using the back of a wooden spoon, poke holes in your cake.While your cake is still warm, pour condensed milk and caramel mixture all over the cake.
- Let it soak in and allow for cake to cool completely.When cake has completely cooled, spread the tub of Cool Whip over the cake.
- Top with Skor bits and caramel sauce.
- Chill in the fridge for 30 minutes to an hour, or overnight.
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