Better Than Anything Cake

Angela (Grammy) Derby


Everyone loves this cake! I've made this it numerous times, and people just devour it! It originally called for it to be frosted with just whipped topping, but adding the other ingredients makes it a little sturdier (and tastier) and holds up the toffee and caramel sauce better.

☆☆☆☆☆ 0 votes



1 box
german chocolate, devil's food or yellow cake mix (baked according to box directions)
1 (14oz) can(s)
sweetened condensed milk
1 (8oz.) jar(s)
caramel topping, room temperature


1 (3 oz) pkg
instant vanilla pudding
1/4 c
confectioners' sugar
1/2 tsp
vanilla extract
1 c
cold milk
1 (8oz.)
container of whipped topping


1Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
2Poke top of warm cake every 1/2 inch with handle end of wooden spoon. (If cake sticks a bit, just clean off the handle and continue.)
3Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake.
4Drizzle with 3/4 of the caramel topping. Run knife around sides of pan to loosen cake.
5Cover and refrigerate overnight for best results.
6Mix dry instant vanilla pudding, confectioners' sugar, vanilla and milk until smooth. Fold in whipped topping.
7Spread topping mixture over top of cake. Sprinkle with toffee bits, and drizzle with the rest of the caramel topping. Keep refrigerated.

About Better Than Anything Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American