Minutes Prep time: 30
Minutes Total time: 90
Servings: 10
Difficulty: Intermediate
PAM® Baking Spray
1/2 cup firmly packed light brown sugar
2 tablespoons unsalted butter
1/4 cup half-and-half
1-1/2 teaspoons vanilla extract
24 gingersnap cookies
1 pkg (15.25 oz each) Duncan Hines® Signature Spice Cake Mix
1 cup water
3 eggs
1/2 cup vegetable oil
1 container (16 oz each) Duncan Hines® Creamy Cream Cheese Frosting
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 97 mg | 10% |
| Carbohydrate | 87 g | 28% |
| Cholesterol | 64 mg | 21% |
| Total Fat | 29 g | 45% |
| Iron | 2 mg | 9% |
| Calories | 628 kcal | 31% |
| Sodium | 571 mg | 24% |
| Protein | 4 g | 7% |
| Saturated Fat | 7 g | 33% |
| Sugars | 61 g | 6% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray two 9-inch round pans with baking spray.
Beat spice cake mix, water, eggs and oil in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes.
Pour batter evenly into pans (about 2 1/2 cups per pan) and bake 23 to 28 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and cool cakes in pans on wire rack for 15 minutes. Remove cakes from pans and cool completely.
Whisk together brown sugar, butter, half and half and vanilla extract in a small pot. Heat over medium-low heat, whisking frequently until sauce is thick enough to coat the back of a spoon, about 12 to 15 minutes. Remove from heat and allow sauce to cool completely.
Using a serrated knife, gently trim gingersnap cookies to give them a flat edge on one side, about 1/4-inch into the cookies.
Place one cooled cake layer on serving plate or cake stand. Frost cake with layer of cream cheese frosting about 1/4-inch thick. Place second cake layer on top and frost top and sides of cake with remaining frosting. Place trimmed cookies, flat side down, along the bottom edge of cake. Slowly drizzle top of cake with cooled caramel sauce, allowing it to drip down sides of cake. Slice and serve.
Your caramel sauce must be completely cooled before drizzling on top of the cake, otherwise it may melt your cream cheese frosting!
Gingersnap Spice Cake with Cream Cheese Frosting and Caramel
