Easy caramel cake recipe using a box mix with a fluffy layer of homemade cream cheese frosting topped with a from-scratch caramel icing. This old fashioned cake recipe is super simple to make for a crowd using a 9×13 pan.
Who doesn’t like a caramel cake recipe that’s super easy to make? I stumbled onto this recipe and thought to myself – this is so easy! Made with a box mix like Lemon Lime Jello Poke Cake but topped with a homemade cream cheese icing and then made from scratch caramel, this recipe is quick to pull together because it’s semi-homemade.
My grandma called it caramel dessert cake and it is simply that. She made it for church dinners. How do I know that? On the back of the recipe card, she wrote when she served it. I guess if it’s good enough for a church potluck you know it’s good enough for any event you need to bring a dessert to.
How to Make Caramel Cake
Make the cake via box mix instructions and let cool. I chose the butter pecan cake mix but next time I think I’ll go with the caramel cake mix. Either way would be delicious.
Caramel Cake Frosting
The second layer is a homemade cream cheese frosting combining cool whip, cream cheese, and brown sugar. Spread over the cooled cake.
Homemade Caramel Topping
The third and final layer is a homemade caramel sauce created with butter, sour cream and brown sugar. Bring the ingredients to a low boil stirring constantly and drizzle over the top of the cake.
My grandma mentioned that this cake was delicious and she was right! I placed the leftovers in the refrigerator and I liked this cake chilled as well as at room temperature. Either way, you make this, caramel cake is a real crowd-pleaser. Enjoy!
More Cake Recipes
Caramel Cake
Ingredients
Caramel Cake Layer
- 1 box cake mix caramel or butter pecan cake mix
- vegetable oil, eggs, water according to box instructions
Caramel Cake Frosting Layer
- 8 oz whipped topping
- 8 oz cream cheese softened
- 3/4 Cup light brown sugar
Homemade Caramel Sauce Layer
- 1/4 Cup butter
- 1/2 Cup sour cream
- 3/4 Cup light brown sugar
Instructions
- Caramel Cake Layer: Make cake according to box instructions. Bake in a 9×13 pan and let cool.
- Caramel Cake Frosting Layer: Cream together the softened cream cheese and brown sugar. Fold in the whipped topping. Spread over cooled cake.
- Homemade Caramel Sauce Layer: Bring ingredients to a low boil. Remove from heat and drizzle over the top of cake.
Comments & Reviews
I made this cake for the first time today. I used the butter pecan cake mix and it came out perfect. It didn’t last long at my house! Thanks so much,