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Ingredients
- 1 box yellow cake mix (or 1½ cups all-purpose flour)
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup heavy cream
- ½ cup milk
- ¼ cup packed brown sugar
- 1 tablespoon cornstarch
- Pinch of salt
- Whipped cream (optional, for topping)
Directions
- Preheat the Oven
Preheat the oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper. - Prepare the Cake Base
In a medium bowl, combine the yellow cake mix, melted butter, eggs, and vanilla extract. Mix until the batter is smooth and fully blended.
Spread the mixture evenly into the prepared pan. - Bake the Cake
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. - Make the Caramel Pudding
While the cake bakes, whisk together caramel sauce, heavy cream, milk, brown sugar, cornstarch, and salt in a medium saucepan.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat once thickened. - Layer the Pudding
Remove the baked cake from the oven and pour the warm caramel pudding evenly over the top.
Return the pan to the oven and bake for another 10–15 minutes, until the pudding has set slightly but remains soft and creamy. - Cool and Chill
Allow the cake to cool to room temperature, then refrigerate for 2–3 hours so the pudding sets completely. - Serve
Slice into bars and top with whipped cream, if desired, for an extra layer of sweetness.
