Caramel Heath Cake


Caramel Heath Cake is an original recipe I came up with by toying around with my almond squares formula. I substituted half of the white sugar with light brown sugar, added two packets of Duncan Hines Frosting Creations caramel packets, and topped it off with a bag of Heath chocolate baking bits. I used extra large eggs instead of large ones, turning this creation into a cake-like density rather than bars. This cake has a rich caramel flavor which is accented perfectly by the Heath bar topping. The caramel from the Heath bars melts into a sweet glaze,  eliminating the need for any frosting.


Caramel Heath Cake
Prep time
Cook time
Total time
Caramel Heath Cake
Serves: 24
  • 1 cup butter, melted and cooled
  • 1 cup white sugar
  • 1 cup light brown sugar, packed
  • 2 Duncan Hines Frosting Creations packets - caramel flavor
  • 4 extra large eggs
  • 2 cups all-purpose flour
  • 1 (8oz.) package Heath chocolate baking bits (1&1/3 cups)
  1. Preheat oven to 350 degrees. Spray a 9x13" cake pan with non-stick cooking spray.
  2. In a large bowl, whisk together the butter, sugar, and frosting creations packets. Add the eggs and whisk until thick and fluffy.
  3. Whisk in the flour just until combined. Pour into prepared pan.
  4. Sprinkle top evenly with Heath baking bits pieces. Bake for 32 minutes or until toothpick inserted near center comes out clean. Cool and cut into squares.
*Store between layers of waxed paper in an airtight container.

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