Creme Caramel Cake

4.4
(21) 19 Reviews
Prep Time
10
min.
Total Time
2
hr.
20
min.
Servings

18 servings, one slice each

What You Need

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Make It

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  • Preheat oven to 350°F. Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan. Set aside. Place cake mix, dry pudding mix, flavored coffee, eggs, 1 cup of the sour cream, the oil and 1/2 cup of the water in large bowl. Beat with electric mixer on low speed 2 min. or just until dry ingredients are moistened, stopping occasionally to scrape down side of bowl. Beat on medium speed 2 min. or until well blended. Remove 1 cup of the batter; place in small bowl. Pour remaining batter into prepared pan.
  • Microwave 25 of the caramels and 3 tsp. (1 Tbsp.) of the remaining water in medium microwaveable bowl on HIGH 30 sec.; stir. Continue microwaving 1 min. until caramels are completely melted, stirring every 10 sec. Add reserved 1 cup batter and 1/4 cup of the remaining sour cream; mix well. Drop by spoonfuls over batter in pan; swirl with knife several times for marble effect.
  • Bake 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 10 min. Loosen cake from side of pan with spatula or knife. Invert cake onto rack; carefully remove pan. Cool cake completely.
  • Place remaining 8 caramels in medium microwaveable bowl. Add remaining 1 tsp. water. Microwave 20 sec.; stir. Continue microwaving 30 sec. until caramels are completely melted, stirring every 10 sec. Stir in remaining 1/4 cup sour cream and the powdered sugar until well blended. Cool. Drizzle over cake. Store in refrigerator.

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

Special Extra

Garnish with a light sprinkling of powdered sugar just before serving.

Substitute

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

Servings

  • 18 servings, one slice each

Nutritional Information

Serving Size 18 servings, one slice each
AMOUNT PER SERVING
Calories 310
% Daily Value
Total fat 15g
Saturated fat 4g
Cholesterol 60mg
Sodium 340mg
Carbohydrate 41g
Dietary fiber 0g
Sugars 31g
Protein 4g
   
Vitamin A 4 %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.

Ratings & Reviews

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  • michellefeby |

    I made this for a friend who is a serious caramel lover and she loved it!

  • Knikki32 |

    This cake has always turned out delicious everytime I've made it! Only problem is that the General Foods International Coffee line has discontinued their entire line and the Creme Caramel flavor is totally extinct...even online! So I will now substitute with their renamed brand of Maxwell House International's new flavor Vanilla Caramel using my own substitutes of french vanilla pudding and butter pecan flavored cake mix.

  • EricaLB4 |

    This cake turned out AMAZING!! My family loved it so much for Thanksgiving that they've requested it for Christmas too! It did take quite a bit of time, and I didn't really notice the swirl effect but it was so moist and tasted great. In response to a previous question, I put the coffee powder in as its powder form.

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