196 caramel cake recipes

Pineapple upside down cake: classic skillet cake with caramelized brown sugar pineapple and pecan topping. Single-pan dessert that flips into a showstopper.

Pineapple upside-down cake made in the slow cooker with pineapple rings, maraschino cherries, and brown sugar caramel base. No-oven retro dessert for warm-weather entertaining.

Grand Marnier flan cake with a caramel-lined custard layer beneath an airy chiffon cake, baked in a water bath and inverted for a stunning two-layer dessert.

German sweet chocolate snack cake with coconut-pecan frosting: a buttermilk-tender chocolate sheet cake topped with the classic toasted coconut and pecan caramel frosting.

Brown sugar coffee cake with a buttery crumb base, sour cream batter, nutmeg, and chopped nuts on top. A tender, crumbly breakfast cake with deep caramel sweetness.

A moist apple cake baked in a tube pan, packed with fresh apples and pecans, then drenched in a warm brown sugar caramel glaze that soaks right into the crumb. An old-fashioned keeper of a cake.

Grilled angel food cake with skewered nectarines basted in lemon-sugar glaze and fresh blueberries. A light summer grilled dessert with caramelized fruit and toasted cake.

Old-fashioned oatmeal cake with broiled Lazy Daisy frosting of brown sugar, butter, evaporated milk, and chopped nuts. Vintage American sheet cake with a caramelized topping.

Three-layer cake with two chocolate buttermilk layers and a yellow layer, sandwiched with caramel filling and topped with rich chocolate frosting. Show-stopper celebration cake.

Classic skillet pineapple upside-down cake with caramelized brown sugar topping, juicy pineapple rings, and cherries. Simple cake mix recipe baked in cast iron for golden edges.

Banana walnut upside-down cake with a brown sugar-maple syrup caramel, sliced bananas in concentric circles, and a cinnamon butter cake. Served warm with whipped cream.

Coffee-almond cake with an espresso-cocoa custard baked in caramel, inverted over an amaretti cookie cake layer. A showstopping Italian-inspired dessert with two baked components.

Rum flan cake with caramelized sugar, a rum-orange custard layer, and a light chiffon cake baked together in a water bath. A magical two-in-one dessert that inverts into flan on top and cake below.

Upside-down chocolate cake baked over a brown-sugar caramel with apricot halves and maraschino cherries. Cocoa-rich cake flipped onto the platter for a glossy fruit top.

Kentucky bourbon brown sugar pound cake: a tender bundt-style pound cake spiked with real bourbon and sweetened with dark brown sugar for a caramel-deep, slightly boozy Southern classic.

Rhubarb upside down cake with tightly arranged rhubarb stalks caramelized in butter and sugar, topped with an orange-scented yogurt cake. Best served warm from a springform pan.