Caramel Nougat Bar Cake Recipe -

Caramel Nougat Bar Cake

Recipe by  

"This easy bar-cake recipe uses devil's food cake mix and chocolate pudding mix for an easy cake topped with a chocolate cream cheese frosting."

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Ingredients Edit and Save

Original recipe makes 1 Bundt pan Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C) Grease and flour a Bundt pan.
  2. Melt caramel candy in a small saucepan or a microwave oven.
  3. Add 1/2 of the box of pudding to the cake mix, then prepare according to instructions on box. Pour 1/2 of the batter into a Bundt pan.
  4. Drizzle melted caramels over batter, then pour the remaining cake batter over the caramel.
  5. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted into the middle of cake comes out clean. Cool completely, then frost.
  6. To make the frosting: Beat milk chocolate frosting, cream cheese and remaining 1/2 of the pudding mix. Frost cake. Chill cake at least 1 hour and serve with a big glass of milk. Yummy!
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Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

Great tasting cake and wonderful icing (a total figure destroyer, though...) After seeing the comments about the caramels sticking to the pan bottom, I took one of the suggestions to use caramel ice cream topping. When I turned out the cake onto the wire rack, however, it fell apart, while some of it stuck to the pan. The cake was way too moist. Any suggestions as to the reason why this happened? (the pan was well coated with a flour/oil baking spray).

Most Helpful Critical Review
Jan 05, 2004

I found this cake a little disappointing. The caramel fell to the top of the cake, so it wasn't in the middle like it was to be. This make the cake top heavy and fell apart.


11 Ratings

Jan 05, 2004

I used carmel topping as everyone seemed to suggest. I also used D Hines cake mix. If I recall correctly, there's already pudding in the mix. Well, my cake didn't fall apart. It held very well. Nice form. Except for the missing top!!!! I don't think I'd use the topping again. It all sank to the bottom of the pan (top of the cake). Maybe you have to use the tiniest amount of topping. But, then what's the point? I'm wondering if maybe cutting the carmels into tiny pieces and laying them on top of the batter before you put it in the oven. Or not add any carmel to the cake mix and just use carmel frosting instead of chocolate frosting, because you're adding chocolate pudding to the frosting anyways. I LOVE the frosting, and I am not a frosting person. But I'm going to try carmel frosting instead next time.

Jan 05, 2004

I recommend putting 2/3 of the batter in the bundt pan before adding caramel. The weight of the caramel caused the caramel to sink to what became the top of the cake and it stuck to the pan.

Jan 05, 2004

I agree with everyone else. The carmel was too heavy and once it cooled it was very hard! Next time I will use ice cream topping. Also be careful to buy a cake mix that has the same amounts of egg, water and oil as the recipe. That could be another reason for it not wanting to hold together

Jan 05, 2004

ditto on the sticking to the pan and falling time I will use ice cream topping caramel instead the the candies...and try to avoid letting the caramel touch the edges of the pan when drizzling it...the taste is yummy, so definitely worth trying again to see if I can get it right...

Jan 05, 2004

I agree with the above review. Also the caramel hardened too much. I think next time I will use caramel ice cream topping. BUT the frosting is absolutely THE BEST!!!! All the girls at work wanted that recipe.

Apr 04, 2005

great cake - but that carmel was very hard to work with. i couldn't get the knife through the carmel.


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  • Calories
  • 588 kcal
  • 29%
  • Carbohydrates
  • 83 g
  • 27%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 25.1 g
  • 39%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 726 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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