Ingredients
  • 1 box yellow cake mix (I use Cake Boss Primo Yellow)
  • 1 can vanilla frosting
  • 1/3 cup cookie butter spread
  • 2 to 3 teaspoons milk
  • 1 jar caramel sauce, at room temperature
  • Caramel popcorn
Preparation

For the cake, follow instructions for store-bought yellow cake mix (we prefer cake mix!) to yield either two 9-inch cake layers or three 6-inch cake layers. Set aside on wire rack and allow to cool before removing from pans.
 
For the frosting, in a medium mixing bowl, mix together the can of vanilla frosting and cookie butter spread. Add milk gradually until desired consistency.

 
To assemble the cake, place one cake layer onto turntable and frost the entirety of the top with frosting. Continue this process up unto second or third layer. Proceed to frost sides and top with remaining frosting.
 
Spoon caramel sauce on the top of the cake and let it drizzle down the sides carefully. Sprinkle a small amount of salt on to the top of the cake. Generously pile caramel popcorn into a mound on the top of the cake.


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