Paul Newman Cake Recipe
Paul Newman Cake Recipe is a rich, layered dessert made with German chocolate cake, sweetened condensed milk, caramel sauce, bananas, whipped topping, and crushed toffee bars. It's easy to prepare, chilled before serving, and full of sweet, creamy textures. Ideal for gatherings or family treats, this cake offers a delicious blend of flavour and comfort in every bite.
Equipment
- 9×13 inch baking pan
- Mixing bowls
- Whisk or hand mixer
- Wooden spoon or spatula
- Toothpick (for poking holes)
- Knife and cutting board (for bananas)
- Measuring spoons
Ingredients
- 1 box German chocolate cake mix
- Ingredients required by the cake mix usually eggs, oil, and water – refer to box
- 1 14 oz can sweetened condensed milk
- 1 12 oz jar butterscotch caramel sauce
- 4 Heath Skor, or English toffee candy bars, crushed
- 1 8 oz container whipped topping (e.g., Cool Whip)
- 2 teaspoons vanilla extract
- 1 teaspoon cornstarch
- 2 ripe bananas sliced
Instructions
Bake The Cake
- Preheat your oven as directed on the German chocolate cake mix box. Make the cake batter using the eggs, oil, and water listed. Pour it into a greased 9×13-inch pan and bake according to the instructions (usually around 30–35 minutes), or until a toothpick inserted in the center comes out clean.
Poke And Soak
- While the cake is still warm, use the handle of a wooden spoon or a toothpick to poke holes all over the top. Slowly pour the sweetened condensed milk over the cake, letting it soak into the holes.
Add The Caramel
- Drizzle the butterscotch caramel sauce evenly across the surface. Let the cake cool completely.
Layer The Bananas
- Once the cake has cooled down, arrange the sliced bananas in an even layer over the top.
Make The Topping
- In a bowl, gently fold the vanilla extract and cornstarch into the whipped topping until it’s smooth. The cornstarch helps keep the topping from getting watery. Spread the mixture evenly over the banana layer.
Finish And Chill
- Sprinkle crushed toffee candy bars over the top. Cover and refrigerate the cake for at least an hour before serving so everything can set and the flavours can come together.