Caramel, Chocolate & Almond Gooey Butter Cake

Recipe by Southern Lady


  • 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
  • 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.