Ooey Gooey Caramel Cake Recipes

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OOEY GOOEY CARAMEL CAKE



Ooey Gooey Caramel Cake image

Love caramels? Make a rich, gooey caramel cake without the fuss of unwrapping candies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 15

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/3 cup Gold Medal™ all-purpose flour
1 cup water
1/3 cup vegetable oil
3 eggs
1 bag (8 oz) chocolate-coated toffee bits
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
Sweetened whipped cream, if desired
Caramel topping, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
  • Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
  • Bake 34 to 42 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. In small microwavable bowl, microwave reserved dulce de leche on High 10 to 15 seconds or until softened; spread evenly over top of cake. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

Nutrition Facts : Calories 340, Carbohydrate 51 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 37 g, TransFat 0 g

OOEY GOOEY CARAMEL CAKE RECIPE - (4.6/5)



Ooey Gooey Caramel Cake Recipe - (4.6/5) image

Provided by Susan52

Number Of Ingredients 19

Cake:
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 eggs
1 2/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Frosting and Topping:
2 tablespoons butter, softened
1/4 cup packed dark brown sugar
3 tablespoons milk, divided
2 teaspoons vanilla extract
2 cups confectioners' sugar
1 cup caramel apple dip
1/4 cup finely chopped pecans, toasted

Steps:

  • Preheat oven to 350F. Coat bottoms of two 8-inch round cake pans with cooking spray; line with wax paper. Coat paper with spray; dust with flour. To prepare cake, combine boiling water and cocoa in a small bowl; whisk until well blended. Cool. Combine sugar, butter, and vanilla. Beat with a mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Combing flour, baking soda, baking powder and salt. Add flour mixture and cocoa mixture alternately to sugar mixture. Pour into pans. Bake 25 minutes, or until a wooden tooth pick inserted in the center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans and cool completely. To prepare frosting, melt butter in a small saucepan; add brown sugar and 2 tablespoons milk. Cook until sugar melts. Remove from heat and cool slightly. Pour into a large bowl; beat in vanilla and confectioners' sugar until smooth. Add remaining milk, 1 teaspoon at a time, to reach spreading consistency. Spread half the frosting on top of one cake layer. To prepare topping, spoon caramel dip into a small baggie. Snip off one corner; drizzle half over frosted layer. Top with second layer, spread remaining frosting over top, and drizzle with remaining dip. Sprinkle with pecans.

DISNEY WORLD'S OOEY GOOEY TOFFEE CAKE



Disney World's Ooey Gooey Toffee Cake image

A delicious dessert that is Disney approved! A gooey cookie like cake that is topped with ice cream and caramel drizzle and chocolate covered toffee bits.

Provided by Six Sisters Stuff

Yield 24

Number Of Ingredients 10

1 (15.25 ounce) yellow cake mix
1 large egg
1/2 cup butter (softened)
1 (8 ounce) package cream cheese (softened)
2 large eggs
1 Tablespoon vanilla
1/4 cup butter (softened)
3 1/2 cups powdered sugar
1 cup mini semi sweet chocolate chips
1 cup chocolate covered toffee bits (Heath bits)

Steps:

  • Preheat oven to 350 degrees. Generously grease and flour a 9 x 13 inch pan or cupcake/muffin tins.
  • In a mixing bowl combine cake mix, egg and softened butter until well blended. Gently press into bottom of prepared pan.
  • Then in another bowl beat the cream cheese until smooth. Add in eggs, vanilla, and butter and mix well. Then add in the powdered sugar and beat until well blended.
  • Fold in the chocolate chips and toffee chips. Spread over the cake mix bottom that is in the prepared pan.
  • Bake for about 40 minutes. You'll want it to be golden brown and the center just a little gooey.
  • This serves about 24 if you make it in a 9 x 13 or in cupcake tins.
  • **If making these in the cupcake tin you will want to roll the bottom cake mixture into about 24 little balls and press gently into the generously greased and floured cupcake tins. (Do not use cupcake liners, they stick really bad) Then add a generous spoonful of the cream cheese mixture to the top of each. Cook for about 25 to 30 minutes.
  • Cool and loosen around the edges with a small knife before removing from pan. They may stick a little so loosen gently and lift out.
  • Top with a scoop of vanilla ice cream and ice cream toppings.

OOEY GOOEY CARAMEL CAKE



Ooey Gooey Caramel Cake image

Make and share this Ooey Gooey Caramel Cake recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h

Yield 15 serving(s)

Number Of Ingredients 9

1 (18 ounce) box betty crocker supermoist yellow cake mix
1/4 cup Gold Medal all-purpose flour
1 cup water
1/3 cup vegetable oil
3 eggs
1 (8 ounce) bag milk chocolate-coated toffee pieces
1 (13 1/2 ounce) can dulce de leche (caramelized sweetened condensed milk)
sweetened whipped cream, if desired
caramel topping, if desired

Steps:

  • Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • In large bowl, beat cake mix, flour, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the toffee bits. Pour into pan.
  • Reserve 1/2 cup dulce de leche. Spoon remaining dulce de leche by teaspoonfuls onto batter.
  • Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Drop reserved dulce de leche by spoonfuls over top of cake and spread evenly. Sprinkle with remaining toffee bits. Cool about 1 hour before serving. Top each serving with whipped cream and caramel topping.

Nutrition Facts : Calories 286.5, Fat 13.5, SaturatedFat 4.6, Cholesterol 50.3, Sodium 290.9, Carbohydrate 38.7, Fiber 0.2, Sugar 24.1, Protein 3.2

GOOEY CHOCOLATE MICROWAVE MUG CAKE WITH CARAMEL SAUCE AND PEANUTS



Gooey Chocolate Microwave Mug Cake with Caramel Sauce and Peanuts image

You don't need an electric mixer, oven, or cake stand to enjoy this decadent single serving of cake. It's mixed, cooked, and served in a mug.

Provided by Katherine Sacks

Categories     Tested & Improved     Quick & Easy     Cake     Microwave     Peanut     Chocolate     Dessert

Number Of Ingredients 12

1/4 cup all-purpose flour
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
2 tablespoons heavy cream
2 tablespoons vegetable oil
2 (heaping) tablespoons 3-Ingredient Microwave Caramel Sauce or storebought caramel sauce, divided
Vanilla ice cream (optional; for serving)
1 teaspoon coarsely chopped roasted, salted peanuts
Special Equipment
A 12-ounce microwave-safe mug (preferably thin-walled) or deep bowl

Steps:

  • Mix flour, sugar, cocoa powder, baking powder, and salt in mug. Add cream, oil, and 3 Tbsp. water and mix until smooth. Using a spoon, make a well in the center; spoon half of the caramel sauce into well. Microwave on high 60 seconds. Carefully remove from microwave. Top with ice cream (if desired), peanuts, and remaining caramel sauce. Serve immediately.

OOEY GOEY CAKE



Ooey Goey Cake image

This cake was passed on to my mother by my grandmother. It is one of my personal favorites. I hope it becomes one of yours.

Provided by Kenneth Massey

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Yield 14

Number Of Ingredients 6

1 (18.25 ounce) package yellow cake mix
½ cup melted butter
1 egg
8 ounces cream cheese
2 eggs
3 ¾ cups confectioners' sugar

Steps:

  • Grease and flour one 13x9 inch pan. Preheat oven to 350 degrees F (175 degrees C).
  • Mix together cake mix, melted butter, and 1 egg. Press into prepared pan.
  • In separate bowl mix cream cheese, 2 eggs, and confectioners' sugar. Pour over first layer.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes.

Nutrition Facts : Calories 414.6 calories, Carbohydrate 61.4 g, Cholesterol 75.8 mg, Fat 17.6 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 8.7 g, Sodium 352.6 mg, Sugar 47.6 g

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Top Asked Questions

How to bake a caramel caramel cake?
Then, in a medium mixing bowl, mix the cake together as directed by the box with the eggs, water, and vegetable oil. Once it is mixed up, pour half of the batter into the bottom of a greased 9×13 inch baking dish and then bake it for 20 minutes. While the bottom half of the cake is baking, unwrap the caramels.
How do you make ooey gooey banana bars?
Ooey Gooey Banana Bars are sweet and moist dessert bars that are loaded with bananas and frosted with homemade salted caramel buttercream. Preheat the oven to 350°F and line a 9x13-inch baking dish with parchment paper. In a large bowl, using a hand mixer, combine the butter and brown sugar until creamy.
What do you put on top of a cake with caramel?
Put the caramels, milk, and butter in a sauce pan and melt over low heat, stirring constantly until caramel is melted and smooth. Pour the caramel on the cake as soon as it is finished baking. Sprinkle the chocolate chips and pecans on top of the caramel.

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