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Pour the prepared batter into 3 8-inch cake pans and bake according to your cake box instructions. Once the cakes are cool, place a large plate on top of a pan and invert it so the plate is on the bottom. Tap the top of the pan a few times, gently wiggle, and remove the pan from the cake. Repeat this process for the other 2 layers.
Wrap the cooled cake layers in plastic wrap and place them in the fridge for at least 2 hours, or even overnight, to firm up.
For the caramel, combine all the caramel ingredients in a small saucepan over medium-low heat. Stir frequently and cook until the mixture turns a dark golden brown color, making sure it doesn't burn.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
