You might not be able to tell by looking at this cake now, but it was totally born out of rejects. Well, rejects may be a bit harsh, more like frustration…lol! It was “clean out the pantry & fridge” day, and I was in one of my throw everything away moods. That’s the mood that if you lived with me you’d probably want to get out of the house for a few hours, until I’m finished! 😉
Anyhoo..there sat a dusty box of cake mix, a half container of Frosting and a too-sticky-to-care-about, opened jar of Caramel Sauce. Clearly something had to be done…and here we are!
The Sour Cream was an after thought, and a darn good one. If you never do anything different with cake mix again in your life, you must do this!
Just add some Sour Cream to the batter and BOOM~~moist, creamy, cake heaven!
~The Salted Caramel Frosting is just, well..icing on the Cake! 😉
What you’ll need:
1 box of White Cake Mix
1-12 oz. jar of Caramel Sauce/Topping
1-16oz. container of White Frosting
1/2 cup of Sour Cream
Salt for sprinkling
Directions:
Mix the batter according to the box instructions, and then stir in the Sour Cream. In a parchment lined pan, pour the batter and bake the cake according to the box directions…
Let it cool and gently poke some holes in it with a fork…
Pour half the jar of Caramel Sauce over the poked cake…
Spread it around and let it sit for 5 minutes…
While it’s soaking up that goodness, grab a medium bowl and make the Frosting. Mix the rest of the Caramel Sauce with the While frosting…
Now frost that cake, and frost it good…
Don’t forget the Salt finish…that’s what makes this cake POP! 😉
Now serve up a nice little piece..lol
And do what comes naturally…! ~Enjoy! 🙂
My mom LOVES anything salted caramel, from the pink sea salt caramels at Purdy’s to salted caramel mochas at Starbucks. I would LOVE to make something like this for her!
But, the problem: my mom is celiac, and I’ve found baking for her has become extremely hard when I can’t use flour based products.
Fortunately I’ve found gluten-free cake mix from Betty Crocker but I find it cooks a lot differently and has different texture. Do you think sour cream would still work well in a gluten free cake?
Bryn, I have used the G-Free (Aldi brand) gluten-free baking mix with sour cream and it turns out perfectly. In fact, on one occasion I had no eggs or oil, and I used only sour cream in the baking mix to make pancakes and was delicious.
I can never get the print button to work is there something I am doing wrong. Do you have to have a certain windows or what? I love your site, I look forward to seeing a new one everyday on facebook.
It should work..maybe clear your cache?!
I’ve got this cake in the oven now! I can’t wait to try it out! It looks delicious!!! I hope mine looks as beautiful and delicious as yours does in the photo. I know I’ll have to take a picture and post it on Facebook to torture my across the mile family! lol!!!
Why the parchment? Why not spray the pan as the cake mix directions say?
I have it in the oven now! I CAN ‘T wait to taste! Your photos are beautiful!
Just extra insurance..lol!
Amy,
Does this cake have to be refrigerated after baking. Making it tonight & traveling with it tomorrow.
Thanks!
Pam
I’d frost it right before serving! 🙂 Then fridge if necessary!
Should I do the caramel sauce at that time also? Sorry…..I am a literal learner.
Pam
I am cooking it now and I am so confused about what to do next. Should I go ahead and poke holes and pour caramel sauce tonight and frost tomorrow when I arrive at my destination? Or do I just bake tonight and do everything else tomorrow? I am serving this to about 20 people.
Pam
Aww..sorry for the delay. I’d save the poking and the frosting for close to serving time. 🙂
Just noticed the time where you are…….sorry. Merry Christmas!
Pam
The recipe turned out beautiful. Just finished, had to tell you it was heaven. I am going to send pieces around the to my friends around the block. What a wonderful recipe. Can’t wait to see their reactions.
YAY! 🙂
Loved it! The only thing I believe I goofed on was the frosting…you write about “White” frosting (which I bought – but it was White Whipped) and the picture shows Vanilla. I couldn’t find White Frosting that wasn’t whipped. Should have bought the vanilla. The whipped was delicious but way too runny. I don’t think that would have happened if it was the regular White or Vanilla. Next time, (& there will be a nxt time!) I will use the Vanilla, as pictured.
why do you need parchment paper, I am making this tomorrow morning.
thank you
Michele 🙂
Why can’t I pin it?
do you warm the caramel before spreading on cake & adding to frosting ? the frosting almost looks poured on, what could be simpler, also do you reserve some of the caramel to drizzle over top of the frosting? the picture looks like you did
I use store bought caramel topping..so it’s always “melted”..lol. Yes..I did pour some over the top…can’t have too much caramel. 🙂
Turned out perfect loved it will be a go to dessert
Is this served warm or cold? I,want to make it for a get-to-gether but I need to make it the day before b/c I won’t have time to the evening I am taking it. Could I stick in in the oven just before going to “warm” it up….frosting, caramel sauce,
Cold or Room temp! 🙂
what size pan?
I used a square 9×9.. But a 9×13 will work too! 🙂
what kind of salt do you use.