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Carmel Crunch Cake


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Rate this recipe 4/5 (4 Votes)
Carmel Crunch Cake 1 Picture


  • 1 (18 1/4 ounce) package devil's food cake mix
  • 1 1/3 cups water
  • 5 egg whites
  • 1 (14 ounce) can fat-free sweetened condensed milk
  • 1/2 cup fat-free caramel topping
  • 5 (21 g) fun-size butterfinger candy bars, crushed
  • 1 (8 ounce) carton frozen fat-free whipped topping, thawed


Adapted from


Step 1

In a large mixing bowl, beat the cake mix, water and egg whites until blended. 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. With a meat fork or wooden skewer, poke holes about 2 inches apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkler with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving.
18 servings 250 calories

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