This first page gathers five caramel desserts in different styles, from layered bars to cakes and a slow cooker dump cake.
Each recipe uses caramel in a distinct way, whether swirled, baked in, poured over, or worked into frosting and filling.
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- Caramel Cheesecake Bars
- 4-Ingredient Slow Cooker Caramel Apple Dump Cake
- Classic Southern Caramel Cake
- Mama’s Caramel Cake
- SALTED CARAMEL KENTUCKY BUTTER CAKE
Caramel Cheesecake Bars
Caramel Cheesecake Bars start with a graham cracker crust pressed into a 9×13 inch baking pan, then a smooth cream cheese filling layered on top. The caramel topping is mixed with flour, drizzled over the cheesecake layer, and swirled with a knife before baking, which gives the bars a marbled finish.
After baking until the filling is set, the bars are cooled and refrigerated for at least 3 hours before cutting. That chill time helps the texture firm up so the bars slice cleanly and serve neatly.
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4-Ingredient Slow Cooker Caramel Apple Dump Cake
This slow cooker dump cake layers apple pie filling, dry yellow cake mix, melted butter, and caramel sauce directly in the cooker. The ingredients are kept in separate layers and not stirred together, so the cake mix bakes into a golden top while the fruit and caramel bubble underneath.
The dessert cooks covered on High until the apple filling bubbles around the edges and the top looks set. After the lid comes off, it rests uncovered for 10 to 15 minutes, then can be spooned up warm with vanilla ice cream, whipped cream, or extra caramel sauce.
Get the full 4-Ingredient Slow Cooker Caramel Apple Dump Cake recipe
Classic Southern Caramel Cake
Classic Southern Caramel Cake builds three layers of yellow-style cake from butter, sugar, eggs, self-rising flour, buttermilk, and vanilla. The batter is divided into three pans and baked until a toothpick comes out clean, creating a sturdy base for the icing.
The caramel icing begins by cooking butter and brown sugar, then adding evaporated milk before it is beaten with powdered sugar and vanilla until creamy. The icing is spread over each layer and the sides quickly, since it sets as it cools.
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Mama’s Caramel Cake
Mama’s Caramel Cake uses a similar layered format, with a butter-rich cake baked in three pans and then filled with a cooked brown sugar mixture. The warm filling is spread over each layer after poking holes across the surface, which helps it soak into the cake.
The frosting is made separately by cooking butter, dark brown sugar, and cream, then beating in confectioners’ sugar and vanilla until smooth. It is spread quickly while warm over the top and sides, and chopped pecans may be sprinkled on if desired.
Get the full Mama’s Caramel Cake recipe
SALTED CARAMEL KENTUCKY BUTTER CAKE
Salted Caramel Kentucky Butter Cake is baked in a Bundt pan, with a batter made from flour, sugar, salt, baking powder, baking soda, buttermilk, butter, vanilla, and eggs. Once mixed and beaten until moistened, it bakes until a toothpick inserted in the center comes out clean.
A warm sauce of sugar, butter, water, and vanilla is made separately over low heat, without letting it boil. After the cake cools slightly, it is pierced with a fork or skewer and the sauce is poured over so it seeps into the cake.
