Ingredients
Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup butter
- 1 cup white sugar
- 5 eggs
- 1/2 teaspoon vanilla extract
- 2 cups whole milk
- 14 ounce can sweetened condensed milk
- 12 ounces can evaporated milk
Caramel Cheesecake Layer:
- 2, 8 ounce packages of cream cheese
- 8 oz. container of whipped topping
- 1/3 caramel sauce
- 2 tablespoons sugar
Topping:
- 8 oz. container of whipped topping
- Cinnamon optional
- Strawberry slices optional
Instructions
- Preheat oven to 350 degrees F. Grease 9×13 pan.
- Add flour and baking powder to a small bowl, stir, set aside.
- Using an electric mixer, beat butter and sugar until light and fluffy.
- To the cream mixture, add eggs one at a time, incorporating well before adding each egg; beat in vanilla extract.
- Slowly add the flour and baking soda to the cream mixture, 2 tablespoons at a time, until thoroughly combined.
- Pour batter into prepared pan.
- Bake at 350 degrees F for 22-28 minutes.
- Remove cake from oven and poke several holes throughout using a fork or skewer. Allow cake to cool completely.
- In a small mixing bowl stir together the whole, condensed, and evaporated milks. Pour over the top of the cooled cake and place in the refrigerator.
Caramel Cheesecake Layer:
- Using an electric mixer beat together cream cheese, caramel and sugar until creamy.
- Stir in one container of whipped topping until thoroughly combined.
- Spread mixture evenly over the chilled cake.
- Spread one container of whipped topping evenly over the cheesecake layer.
- Refrigerate for at least one hour.
- (optional) Lightly sprinkle cinnamon over the top layer. Serve with fresh sliced strawberries.
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