Yield: 9×13 inch Pan of Cake
Ingredients
- ~15 oz (or box) carrot or spice cake mix
- 14 oz sweetened condensed milk
- 12-14 oz caramel sauce (not syrup) or liquid dulce de leche
- 8 oz Cool Whip or thick whipping topping
- 4-6 oz chopped nuts (walnuts, pecans, or something similar)
- 2-6 oz raisins (optional)
- Optional:
Denser, moister: In cake mix directions, replace water with milk, oil with double amount of butter, add +1 egg
More fluffy, fewer calories: In cake mix directions, replace butter and oils with an equal part of applesauce
Utensils
- 9×13 inch baking pan or similar
- Cooking spray or oil
- large mixing bowl
- large spoon or paddle
- pan cover or aluminum foil
Let’s Make It!
- Defrost Cool Whip by placing in fridge.
- In large bowl, mix cake mixaccording to the directions and add any replacements you want noted above.
- Bake according to directions.
- After cake finishes baking, take out of oven and let sit in pan for around 1 hour.
- Using the back end of a utensil, place holes ½-1 inch apart across the cake. Holes should reach at/near bottom.
- Top cake with sweetened condensed milk and caramel.
- Place cake in refrigerator for 60 minutes to cool.
- Take cake out of fridge and using a paddle or spatula, gently spread the thawed Cool Whip over the cake.
- Cover the entire cake with nuts and/or raisins. If using aluminum foil, try to cover the cake fully and evenly so Cool Whip doesn’t stick to the top of the foil. Feel free to use any leftover caramel and sweetened condensed milk to layer onto the top.
- Cover cake and refrigerate for up to several days.
Notes & Alternatives
- This follows a similar recipe to my Gregg’s Copycat Heath Bar Sheet Cake!
