Caramel Crunch Cake

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“This is like a light version of a "better than sex" cake. From Light & Tasty Dec/Jan 2006.”
1hr 10mins

Ingredients Nutrition

  • 1 (18 1/4 ounce) package devil's food cake mix
  • 1 13 cups water
  • 5 egg whites
  • 1 (14 ounce) can fat-free sweetened condensed milk
  • 12 cup fat-free caramel topping
  • 5 (21 g) fun-size butterfinger candy bars, crushed
  • 1 (8 ounce) carton frozen fat-free whipped topping, thawed


  1. In a large mixing bowl, beat the cake mix, water and egg whites until blended.
  2. Pour into a 13x9-inch baking pan coated with non-stick cooking spray. Bake at 350 for 35-40 minutes. Cool on a wire rack.
  3. With a meat fork or wooden skewer, poke holes about 2 inches apart into cake.
  4. Slowly pour condensed milk and caramel topping over cake; sprinkler with two-thirds of the crushed candy bars.
  5. Spread with whipped topping; sprinkle with remaining candy bars.
  6. Refrigerate until serving.

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