The thing that really make this cake stand out from your average dessert is the Salted Caramel Sauce. The combination of sweet and salty tastes in one dish is something that really intrigues your taste buds.

It is highly unusual for these two flavor profiles to occur together, which makes a recipe that contains them a very prized thing. It will create a memorable dish, indeed.

So the next time it strikes your fancy, or the next time you are called upon to provide a dessert for a special occasion, why not deliver something that is a step above the ordinary? Reveal this decadent wonder with a flourish. Watch the faces light up when people take that first bite. Now aren’t you glad you collected this recipe?

 

INGREDIENTS

1 16.5-ounce box spice cake mix

1 15-ounce can pumpkin puree (not pumpkin pie mix)

1 large egg

1/3 cup canola or vegetable oil

2 teaspoons pumpkin pie spice

1 12-ounce can sweetened condensed milk

1 12-ounce jar caramel sundae topping

1 8-ounce container whipped topping, thawed

1/2 cup toffee bits

1/2 cup mini semi-sweet chocolate chips

1/3 cup salted caramel sauce (recipe follows)

 

DIRECTIONS

Preheat oven to 350 degrees F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.

To a large bowl, add the cake mix, pumpkin puree, egg, oil, pumpkin pie spice, and beat with a handheld electric mixer on high until smooth and combined, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.

Bake for about 27 to 30 minutes, or until cake is set in the center, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.

While the cake bakes combine the sweetened condensed milk, caramel sundae topping, and whisk to combine; set aside.

Remove cake from the oven when it’s done and use the blunt end of a wooden spoon handle to poke holes all over the cake. I didn’t count but I estimate I poked the cake in about 60 places, evenly spaced over the surface.

Slowly pour the sweetened condensed milk and caramel mixture over the cake, taking your time to evenly distribute it. Place cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping so it doesn’t melt.

Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle with toffee bits, chocolate chips, and evenly drizzle with salted caramel sauce. Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving. Cake will keep in an airtight container in the fridge for up to 5 days.

 

SALTED CARAMEL SAUCE

INGREDIENTS

1 cup granulated sugar
1/4 cup water
1 teaspoon light-colored corn syrup (can be omitted but helps reduce crystallization)
1/2 cup whipping or heavy cream
1 tablespoon vanilla extract, optional
1/2 to 1 teaspoon salt, optional and to taste (for a true ‘salted caramel’ sauce, use 1 teaspoon)

 

DIRECTIONS

Tie up your hair, put your phone down, get small children out of the kitchen. Have all the ingredients in place including hot mitts and a glass jar or heat-safe container nearby. You’re working with boiling sugar and your full attention on the recipe is necessary.

In a medium to large saucepan (use a pan much larger than you think you’ll need because the sauce will bubble very vigorously at the end), add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved.

Allow the mixture to boil for 5 to 12 minutes, or as necessary, for it to turn caramel-colored, at which point it will likely be smoking slightly. The final stage where the mixture turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don’t let it burn. Super stinky and you’ll have to start over. Throughout the boiling time, you can swirl the pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce.

As soon as the sauce has turned caramel-colored, reduce the heat to low.

Very carefully and slowly, add the cream. Stand back because mixture will bubble up considerably.

Optionally, and very carefully, add the vanilla and salt, to taste. Stand back because mixture will bubble up again.

Whisk until sauce is smooth and combined, and let it boil another 1 minute, which helps thicken it up.

Transfer sauce to glass jar or heat-safe container (easiest to pour into a 2-cup measuring cup and then easily pour into glass jar). Allow sauce to cool uncovered to room temperature; sauce thickens considerably as it cools. Sauce will keep airtight at room temp for at least 1 month, although will likely last much longer; use common sense if giving as gifts with storage considerations.

 

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Quick Tip:  This salted caramel sauce is easy, takes only 15 minutes to prepare, and blows away anything store-bought. Adding at least a pinch of salt helps balance the sweetness, even if you don’t want the complete salted caramel taste. Try adding a little bourbon, rum, Grand Marnier, or another favorite liqueur in place of, or in addition to, the vanilla.

Recipe and photo courtesy of Averie at averiecooks.com