Caramel, Chocolate & Almond Gooey Butter Cake

"Winner of a 2011 flour contest. Found on Just a Pinch website. Haven't tried it yet, but it does look like a little bit of heaven served on a plate (from the photo posted). Thanks Melissa Sperka for allowing this to be in our recipe collection."
photo by Shirley R. photo by Shirley R.
photo by Shirley R.
Ready In:
1 13 x 9 baking dish


  • 13 cup toasted almond
  • 1 (18 ounce) box Duncan Hines caramel cake mix
  • 1 cup butter, melted, divided
  • 4 eggs, divided (1 and 3)
  • 13 cup toffee pieces
  • 13 cup mini chocolate chip
  • 8 ounces cream cheese, softened
  • 1 (13 1/2 ounce) can dulce de leche (Recommend Nestles)
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • Glaze

  • 1 -2 tablespoon heavy cream
  • 12 cup mini chocolate chip
  • 2 tablespoons toffee pieces


  • Preheat the oven to 350 degrees. Spray a 13x9 inch baking dish with non-stick cooking spray and set aside.
  • Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.
  • In a mixing bowl mix together the cake mix, one stick of melted butter and one egg until combined.
  • Press the mixture evenly into the bottom of the prepared baking dish.
  • On top of the crust sprinkle the mini chocolate chips, toffee bits and toasted almonds.
  • In the same mixing bowl, mix together the softened cream cheese and the Dulce de Leche until combined.
  • Beat in the remaining 3 eggs, vanilla, powdered sugar and 1stick melted butter.
  • Whip on medium high speed so that all of the ingredients are well blended.
  • Pour the filling over the crust and place into the oven.
  • Bake for 40-45 minutes. When you remove it from the oven, the cake will still appear a little "jiggly." This means you did not over bake the cake!
  • Allow the cake to cool to room temperature then drizzle with chocolate glaze and sprinkle with toffee bits.
  • Serve with a dollop of whipped cream.
  • Glaze:

  • Melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth - if thick add up to 1 tablespoon of cream to thin.

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<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat &amp; potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
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