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Comida Kraft
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Caramel Cakes

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18 servings

Bake moist, sweet Caramel Cakes for your next party. This recipe makes 18 servings of caramel cake, each topped with a smooth caramel-COOL WHIP mixture.

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Make It

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  • Heat oven to 350°F.
  • Beat cake mix, dry pudding mix, sour cream, eggs, oil and 1/2 cup water in large bowl with mixer 2 min. or until blended.
  • Pour into 13x9-inch pan sprayed with cooking spray.
  • Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Remove cake from pan; cool completely on wire rack.
  • Microwave caramels and remaining water in medium microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every 45 sec. Cool slightly.
  • Add sugar to caramel sauce; whisk until blended. Stir in COOL WHIP. Place cake on cutting board; cut into 18 pieces. Frost with COOL WHIP mixture.

Special Equipment Needed


Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.


Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.


Prepare using JELL-O Caramel Flavor Instant Pudding.


If frosting is too thick, stir in additional water, 1 tsp. at a time, until frosting is of desired spreading consistency.


  • 18 servings

Nutritional Information

Serving Size 18 servings
Calories 320
Total fat 12g
Saturated fat 4.5g
Cholesterol 50mg
Sodium 330mg
Carbohydrate 50g
Dietary fiber 0g
Sugars 39g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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