June 22, 2026
URL: https://www.duncanhines.com/recipes/cakes/gingersnap-spice-cake-cream-cheese-frosting-and-caramel-9676
- Prep time 30 minutes
- Total time 90 minutes
- Servings 10
Ingredients
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PAM® Baking Spray
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1/2 cup firmly packed light brown sugar
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2 tablespoons unsalted butter
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1/4 cup half-and-half
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1-1/2 teaspoons vanilla extract
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24 gingersnap cookies
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1 pkg (15.25 oz each) Duncan Hines® Signature Spice Cake Mix
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1 cup water
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3 eggs
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1/2 cup vegetable oil
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1 container (16 oz each) Duncan Hines® Creamy Cream Cheese Frosting
Nutrition Information
628 calories, 87g carbs
Directions
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Step one
Preheat oven to 350°F. Spray two 9-inch round pans with baking spray.
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Step two
Beat spice cake mix, water, eggs and oil in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes.
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Step three
Pour batter evenly into pans (about 2 1/2 cups per pan) and bake 23 to 28 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and cool cakes in pans on wire rack for 15 minutes. Remove cakes from pans and cool completely.
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Step four
Whisk together brown sugar, butter, half and half and vanilla extract in a small pot. Heat over medium-low heat, whisking frequently until sauce is thick enough to coat the back of a spoon, about 12 to 15 minutes. Remove from heat and allow sauce to cool completely.
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Step five
Using a serrated knife, gently trim gingersnap cookies to give them a flat edge on one side, about 1/4-inch into the cookies.
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Step six
Place one cooled cake layer on serving plate or cake stand. Frost cake with layer of cream cheese frosting about 1/4-inch thick. Place second cake layer on top and frost top and sides of cake with remaining frosting. Place trimmed cookies, flat side down, along the bottom edge of cake. Slowly drizzle top of cake with cooled caramel sauce, allowing it to drip down sides of cake. Slice and serve.
Tips
Your caramel sauce must be completely cooled before drizzling on top of the cake, otherwise it may melt your cream cheese frosting!