Swirls of caramel and chocolate cake, topped with caramel sauce and pecans, make this a beautiful and decadent dessert!
I love bundt cakes. They are just so pretty and fun to serve. This one is a combination of caramel and chocolate in a memorably beautiful and tasty display of yumminess!
This uses cake mixes and Kraft caramels, so it is a quick and easy dessert to put together, and it serves a ton of people, 14-16 at least.
Here’s how we made it: (printable recipe)
- One box of chocolate cake mix (plus water, oil and eggs to make according to box)
- One box of caramel cake mix- I use Duncan Hines- (plus water, oil and eggs to make according to box)
- 32 Kraft Caramels (unwrapped)
- 1 can (14 oz.) of sweetened condensed milk
- 1 stick (1/2 cup) of butter
- Whole Pecans (as many as you want to sprinkle on top)
- Mini chocolate chips (as many as you want to sprinkle on top)
- I also added some Kraft caramel bits as sprinkles because I had them and they sounded fun- those are the little round caramel bits you see in my photos.
- Preheat oven to 350F degrees.
- Make up both cake mixes according to package.
- Alternate pouring them into a well-greased bundt pan. Fill the pan only 3/4 full. You will have a little cake mix left at the end, since both mixes don’t fully fit in the pan.
- Place on a cookie sheet (just in case of overflow) and bake for 40-50 minutes. A cake tester or skewer should come out clean when cake is fully baked.
- Allow cake to cool for 5-10 minutes in pan, and then tip onto a wire cake rack to finish cooling.
- While cake cools, make caramel.
- Place unwrapped caramels into a medium saucepan with sweetened condensed milk and butter.
- Heat on medium/high, stirring constantly, until caramels are completely melted and smooth.
- Place cake on serving plate.
- Pour caramel sauce over the bundt cake, allowing it to run down the sides.
- Immediately sprinkle with nuts and chocolate chips. If you wait these will not stick to the caramel as it hardens.
- Allow topping to cool and firm up before cutting.
My thoughts: This is such a moist cake, and if you aren’t a big fan of frosting this is perfect- no frosting at all- just a soft caramel. It’s a perfect fancy dessert that is so quick to make, and fun to serve!
Other yummy caramel desserts you’ll love (just click on photo to be taken to recipe):
Oh, so beautiful. Loving that oozing caramel – makes me want to lick the screen!
Haha! That is the very best compliment ever. My goal is to have screen- licking pictures 🙂
All the fun with none of the calories!
lol! As long as you make it and give it away!
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I live in Canada and none of the baking brands carry a caramel cake mix. Any suggestions on what else I could use/do for the recipe?
I would just use chocolate- it isn’t quite as fun as having the cake swirled, but what is really yummy is that caramel on top!! 🙂
I made this today for a charity event. It isn’t as pretty as yours, but there’s more caramel sauce to cover all the “mistakes”. I think I did not grease the bundt pan enough ( just used butter). Also could not find caramel cake mix here in Pennsylvania, so I used a yellow butter cake and added butterscotch bits. Not a good idea! They fell to the bottom and caused some problems getting the cake out of the pan. I hope it tastes good!
I don’t seem able to send a picture, but I took one. Thanks for the recipe!
Glad you tried it!!!! The butterscotch bits sound so yummy- but that is probably why it stuck to the pan. I’ve had bundt cakes stuck before and so I’m extra careful with them now. The important part is that it was delicious though!!!! 🙂
The cake looks awesome, I would love to make it. However, I can not seem to find the Duncan-Hines Carmel Cake mix anywhere, in fact, we went on the company’s site and they say that the mix is no longer being made. Any suggestions for a replacement for the Carmel Cake Mix???
This sounds and looks so delicious! I can’t wait to make it!!
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