Warm Sticky Toffee Cake

Dates provide a natural sweetness to this delicious cake topped with a gooey caramel sauce. Serve with a scoop of ice cream and mint garnish and you have a delicious dessert for the holidays.

Warm Sticky Toffee Cake
Servings: 12 Prep 15 mins Microwave 4 mins Bake 350°F 37 mins


  • 1 8 ounce package pitted dates
  • 1 18 1/4 ounce box yellow cake mix
  • 1 6 ounce container vanilla yogurt
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 20 ounce bottle caramel-flavored sundae syrup (such as Smuckers)
  • 2 tablespoons heavy cream
  • 1 quart high-quality vanilla ice cream
  • 12 mint sprigs for garnish, optional

Make It

1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray.

2. Place dates and 1-1/4 cups water in a large bowl and loosely cover with plastic wrap. Microwave on HIGH for 4 minutes. Let cool slightly; transfer to blender or food processor and blend until smooth. Set aside.

3. In a large bowl, combine cake mix, yogurt, oil and eggs. Beat on medium-high speed for 2 minutes. Add date puree; beat to combine. Pour into prepared pan.

4. Bake at 350 degrees F for 37 minutes or until toothpick inserted in center comes out clean. Remove to rack; cool.

5. While cake is baking, stir together the caramel sauce and heavy cream. Pour 1 cup caramel mixture over baked cake, spreading to edges as it cools in the pan. Cool cake 20 minutes. Pour remaining sauce back into squeeze bottle.

6. For each serving, drizzle caramel sauce on a plate. Place slice of cake on plate with a scoop of ice cream. Garnish with mint, if desired.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 537, Fat, total (g): 19, chol. (mg): 103, sat. fat (g): 7, carb. (g): 84, fiber (g): 2, pro. (g): 9, sodium (mg): 391, Percent Daily Values are based on a 2,000 calorie diet.