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Caramel Almond Butter Cake

My H-E-B Texas Life Magazine


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

35 minutes


10 servings


*  Cake:

1  box (18 ½ oz.)   Hill Country Fare Butter Recipe Moist Cake Mix

3  H-E-B Extra Large Eggs

1  stick  H-E-B Butter

*  Filling:

⅓  c.  H-E-B Sugar

⅔  c.  Hill Country Fare Natural Sliced Almonds

1  container (8 oz.)  mascarpone cheese

1  tsp.  H-E-B Baker's Scoop Two Fold Pure Vanilla Extract

¼  c.  H-E-B Sugar

1  container (16 oz.)   Hill Country Fare Dessert Topping, regular, extra creamy, or fat free

½  c.  H-E-B Sabor Tradicional Cajeta Quemada (Milk Caramel Spread)


Prepare cake according to package directions and bake in two 8-inch cake pans. Cool and slice each layer horizontally to make four layers total.

Combine sugar and sliced almonds in a heavy skillet over medium-high heat and stir for 3 to 4 minutes, until sugar melts and glazes almonds. Immediately spread glazed almonds on a sheet of foil and cool. Break glazed almonds apart when cool.

Place the mascarpone cheese in a large mixing bowl. Using an electric mixer on high speed, beat the cheese until light and fluffy (about 1 minute). Add vanilla and sugar, then beat on medium speed for 1 more minute. With a spatula or large spoon, fold thawed dessert topping into the whipped mascarpone cheese mixture.

Place one layer of the cake on a platter and spoon 1 cup of the whipped mixture over it. Sprinkle with ¼ cup of glazed almonds. Drizzle 2 tablespoons of the cajeta over the almonds and add another cake layer. Repeat, ending with whipped mixture, glazed almonds, and cajeta.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine

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