Introduction

Cake Mix Bars are a deliciously simple dessert that combines a tender cake base with a rich toffee glaze. With just a few ingredients and easy steps, you can create a sweet treat that’s perfect for any occasion.

A stack of five square dessert bars arranged on a white plate lined with parchment paper sits on a white marbled surface. Each bar has two layers: a thick, dense light golden crust at the bottom with a crumbly texture and a top layer of caramel-colored filling mixed with small nut pieces. The bars are generously drizzled with glossy, rich amber caramel sauce that cascades slightly over the edges. Coarse, white sea salt crystals are sprinkled on top, adding texture and contrast. The background includes blurred pretzels and a bowl, enhancing the cozy setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15‑oz) box yellow cake mix
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup whole milk
3/4 cup packed dark brown sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon flaky sea salt, plus extra for topping
1/2 cup chopped pecans or walnuts (optional)
Extra sea salt flakes for garnish (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a large mixing bowl, combine the yellow cake mix, melted butter, eggs, and whole milk. Stir with a wooden spoon until the batter is smooth and glossy, about 2 minutes.
Step 3: Pour the batter into the prepared pan and spread evenly to a thickness of about ½ inch. Bake for 18–20 minutes, or until a toothpick inserted near the center comes out clean and the edges are lightly golden.
Step 4: Remove the pan from the oven and let the cake cool on a wire rack for 5 minutes to prevent the glaze from melting.
Step 5: While the cake cools, combine dark brown sugar, heavy cream, and 2 tablespoons butter in a small saucepan over medium heat. Stir constantly until it reaches a gentle boil, then reduce heat and simmer 3–4 minutes until thick enough to coat the back of a spoon.
Step 6: Remove from heat and whisk in vanilla extract and 1/2 teaspoon sea salt.
Step 7: Drizzle the hot toffee glaze evenly over the warm cake, spreading to the edges with a spatula. If desired, sprinkle chopped pecans or walnuts and a pinch of extra sea salt flakes on top while the glaze is still liquid.
Step 8: Allow the glazed cake to cool completely, about 30 minutes, so the glaze hardens.
Step 9: Lift the slab out using the parchment overhang, transfer to a cutting board, and cut into 12 equal bars.

Tips & Variations

For extra richness, use browned butter instead of melted butter in the cake batter.
Try swapping pecans or walnuts with toasted almonds or hazelnuts for a different crunch.
For a chocolate twist, sprinkle mini chocolate chips on the cake before adding the glaze.
If you prefer less sweetness, reduce the dark brown sugar in the glaze slightly.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to a week, making sure to bring them to room temperature before serving. Reheat briefly in the microwave if you want the glaze soft again.

How to Serve

The image shows an overhead view of various baking ingredients arranged neatly on a white marbled surface. There is a cube of butter wrapped in yellow paper on the top left, two brown eggs placed side by side above the center. Below the eggs is a small white bowl with golden liquid, and to its right is a large white bowl filled with granulated white sugar. To the left center, a big white bowl is full of white flour. At the center is a white bowl holding two cracked eggs with bright yellow yolks and clear whites. Surrounding this are four small bowls: two white bowls filled with walnut halves placed top right and just below the center, a dark brown bowl below right filled with large chunks of dark chocolate, and a small grayish bowl below left filled with tiny chocolate chips. There are also two very small bowls, one with white coarse salt near the bottom right and a light green bowl with flaky salt near the center. The arrangement is clean and bright, capturing the colors and textures of the ingredients clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, you can substitute the yellow cake mix with vanilla or white cake mix for a similar result. Avoid mixes with added flavors or fillings that might alter the texture.

Can I make these bars gluten-free?

To make this recipe gluten-free, use a gluten-free yellow cake mix and ensure the other ingredients (like baking additives) are gluten-free as well.