Recipe Box, Vanilla Caramel Dessert Sauce

You’ve heard of Whoopie Pie?    Well, this is my Whoops Cake   ๐Ÿ˜ณ


I had the most awesome recipe to share with you today

Whoops cake with caramel

You were sure to be jumping with excitement and rushing off to make it


Not only was the recipe a dessert, but it was cooked in the Slow Cooker!


It was going to be the “go to” fabulous cake for all fall events!  A show stopper!! ๐Ÿ‘


Except it failed  ๐Ÿ˜ญ


I’m sure it was my fault…I did add the sugar to the dry mix instead of to the butter…Whoops…


I did preheat the crock pot to high, and forgot about it for a while, Whoops….maybe that was it…


Nowhere did I read not to use a liner bag.  I thought using a liner bag was brilliant because you could lift the cake right out


Which would have worked if the bag hadn’t melted….Whoops


The bottom of the bag melted and the cake bottom and sides burned



The center was moist and perfect so I let the cake cool, then cut off the bottom and sides, drizzled with caramel sauce and sprinkled with pecans.  It was good but,  sniffle,  nothing I could share…except the sauce!!  You will find the recipe for the awesome Vanilla Caramel Sauce below

Whoops cake with caramel and praline pecans

I can’t give you a recipe and tell you to not do all the things I did and expect your cake to turn out brilliantly because what if it didn’t? I would feel terrible! You would never trust me again!!  ๐Ÿ˜ฑ

So instead, I am just going to suggest you try these mini pumpkin cakes for your rock star fall dessert, this recipe is tried and true โญ๏ธ

Mini Pumpkin Cakes with Brown Sugar Glaze with a Caramel Pecan Acorn

pumpkin bundts w:brown sugar glaze

You don’t have to have a fancy pan for these, just use a cupcake or muffin pan

mini pumpkin muffins

Caramel Pecan Acorns are bound to make you a lot of friends!

Vanilla Caramel Sauce

Prep Time 15 minutes
Course Dessert
Cuisine American


  • 1 can 14 oz sweetened condensed milk
  • 1 cup brown sugar
  • 2 T butter
  • 1 tsp vanilla extract


  • Place milk and brown sugar in a sauce pan and bring to boil over medium high heat, stirring often.
  • Once mixture boils, reduce heat to simmer and continue to cook for 8 minutes, stirring constantly.
  • Remove from heat and stir in butter and vanilla.
  • Cool for 2-3 minutes then glaze or drizzle over cake.
  • Makes about 1 1/2 cups. Store in a covered jar in refrigerator.
Keyword dessert sauce, easy caramel sauce, Vanilla Caramel Sauce

Serve this caramel sauce over your favorite cake or ice cream.  Top sauce with Praline Pecans for an extra touch

Note:  I am going to try this cake again and try to perfect it so I can share it with you soon

What is your worst flop or kitchen failure?


I will be joining these fabulous parties and blogs

Celebrate and Decorate, Itโ€™s Overflowing, Rustic and Refined, Sunday Brunch, USS Crafty

Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, Project Inspire, The Scoop, Something to Talk AboutA Stroll Thru Life, Treasure Box Tuesday

Crafty Staci, Hit Me with your Best ShotTickle My TastebudsWow Us Wednesday

Creative Ways, Favorite Things, Full Plate Thursday, Share Your Style, Work it Wednesday

Home Matters, Idea Box, ,  Painted Drawer, Weekend Retreat, Your Turn to Shine

9 Responses to “Recipe Box, Vanilla Caramel Dessert Sauce”
  1. Jodi says:

    Lol. We all have these moments! Remember the beautiful cake I made that fell off the railing while I was photographing?? Haha! ๐Ÿ˜. I bet the center might have tastes good on yours though???

  2. Kim says:

    I can hardly wait to get the cake recipe, so hurry up, will you? Who knew a liner bag would melt? I’m sorry much of your cake had to be thrown away. I printed the sauce recipe, though. It looks divine! My most recent fail was that I nearly burned the house down after leaving boiling simple syrup on the stove for tea. I was in the other room, blogging away, when the smoke alarm went off, smoke in the kitchen everywhere. The burned mound of caramelized sugar water was a black mound of char heaping from the pot! Repeat after me 100 times, “I will never leave the kitchen when something is on the stove.” Yikes!

  3. Kitty says:

    Well, I think you were very resourceful, Jenna, and saved the dessert! Yea for you, and one mini pumpkin cakes with the darling pecan acorns are adorable!
    I think we’ve all had flops. I just recently subbed flour and baking powder for self rising, but didn’t read the measurement right for the baking powder and let’s just say that it was a little dense! My son still ate it, though.

    • Oh whoops! At least yours was edible! My daughter made her husband a sandwich once and when he took a bite he discovered she hadn’t taken the paper off the cheese! Have a great Labor Day weekend Kitty!

  4. Mary says:

    Jenna, I just threw a cake in the trash this week that I was going to send to my hubby’s office for a party! I had taken the dogs out and then my ADHD kicked it and it was not salvagable. Sorry to hear your liner melted but I bet you got no complaints from your family on the taste ๐Ÿ™‚ I was looking a slow cooker cookbook recently and saw a suggestion to a put an oven proof dish or mold inside your slow cooker when baking. I have never tried that before, depending on the size of your slow cooker though it might be a challenge finding one to fit.

    • I never thought of that, but I have seen people use foil in slow cookers…I think I’m going to just stick to baking in the oven, the cake only baked for 2 hours in the crock pot anyway. Thanks for sharing, I get so furious when recipes {or me} misbehave ๐Ÿ™‚

  5. Lynn says:

    I feel your pain, you know I’m no stranger to bloggy bloopers! Glad you could salvage some and I’ll bet it was great-cute acorns:@)

Leave a Reply

%d bloggers like this: