Seven Layer Bar Cake


7-layer cake plated

I am a bundt cake junkie.

There, I admitted it. I feel so much better now.

A few months ago, I experimented with a can of Sweetened Condensed Milk and a vanilla bundt cake, providing the inspiration for this delicious, decadent, divine cake that you must run into your kitchen and make right this moment if you have even a passing fondness for Seven Layer Bars.

Yes, Seven Layer Bars. You know – those incredibly yummy bar cookies with coconut, pecans, chips and sweetened condensed milk over a graham cracker crust.

Instead of a graham cracker crust, I substituted an entire rich, moist, chocolatey cake.

Was that ever a tasty decision.

This isn’t hard to make. If you take the plunge, your taste buds will dance in elation while your knees grow weak from the splendor of it all.

Should you happen to leave a slice for Santa, I promise it will bump you to the top of the nice list!

7-layer cake ingredients


Start by mixing up the cake batter.

Start by mixing up the cake batter.

Pour a can of sweetened condensed milk into a bundt pan that has been sprayed with non-stick cooking spray.

Pour a can of sweetened condensed milk into a bundt pan that has been sprayed with non-stick cooking spray.

Sprinkle pecans over milk.

Sprinkle pecans over milk.

Next up - butterscotch chips.

Next up – butterscotch chips.

Don't forget the chocolate chips!

Don’t forget the chocolate chips!

Toss on some coconut.

Toss on some coconut.

The last layer is the cake batter.

The last layer is the cake batter.

Bake in a preheated 350 degree oven for about an hour or until a toothpick inserted in the cake comes out clean. Remove and let cool completely in pan. (You can even stick this in the freezer for a while if you want.)

Bake in a preheated 350 degree oven for about an hour or until a toothpick inserted in the cake comes out clean. Remove and let cool completely in pan. (You can even stick this in the freezer for a while if you want.)

Seven Layer Bar Cake

1 chocolate cake mix

1 small box of instant chocolate pudding

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

1/2 cup chopped pecans

1 cup butterscotch chips

1 cup chocolate chips

1 cup coconut

1 can sweetened condensed milk

Preheat oven to 350 degrees.

Combine first six ingredients in a large mixing bowl (cake mix, pudding, sour cream, water, oil and eggs). Mix on medium speed until well blended.  The batter will be really thick.

Thoroughly spray a large Bundt pan with non-stick cooking spray. When you think you’ve coated every crevice, give it one more spray!

Pour the can of sweetened condensed milk into the bottom of the Bundt pan.

Sprinkle on pecans, followed by butterscotch chips, chocolate chips and then the coconut. Last, spoon in the cake batter.

Bake one hour or until edges start to pull away from the pan or a toothpick inserted comes out clean. Do not over bake!

Let cool completely before turning over onto serving platter or cake plate.

Prepare to dazzle your guests and have to beat a few of  them off with a stick when they get a taste of this cake!

Merry Christmas and Happy Baking!


For best results, I highly recommend using a silicone cake pan. If the cake is sticking, you can basically turn the pan inside out to get it out.

If you do not have a silicone pan or are worried the cake might stick, use shortening to coat the inside of the pan (be generous with it) then coat with a dusting of flour (see successful comment below).

You can also immediately invert the warm cake onto a serving plate when you take it out of the oven, then leave the pan over the cake until it cools to keep it from losing its shape.

Do not over bake the cake or the bottom layer will get hard and impossible to remove from the pan.

Also, if the cake is sticking, you can place the pan in the freezer before removing the cake.

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25 Responses

  1. I let this cool completely in the pan and couldn’t get it out. The sweetened condensed milk made everything stick to the bottom. I had to put it back in the oven on 200 degrees for 5 minutes and even then I scraped out the toppings and stuck them on the top of the cake. Is this because I baked it too long? I’m wondering if it wouldn’t work better to just cool it 10 minutes before turning it out onto the cake plate?

    1. Hi Beverly!

      I’m so sorry you had a problem getting it out. I’ve never had it do that, but I also use silicone bundt pans which are a little easier to get cakes out of than the traditional pans. Yes, try cooling for just 10 minutes and then inverting on a cake plate to see if that helps.

      I hope once you got the cake out, it tasted good!

      1. I have cooled “wet” Bundt cakes like poke cakes for at LEAST 20 minutes before turning it out.. and I use silicone. I have even put them in the fridge a few minutes to make sure. Patience and pre-planning works in this case.

  2. I have made hundreds of Bundt cakes and have always had them easily pop out of the cake pan. Not this time. The sweetened condensed milk made this incredibly hard, sticky topping and the cake didn’t come out. Everything stuck to the pan. From what I can taste, it’s exceptional.

  3. I made it and it stuck ( I cooled it for 1 hour) I don’t have a silicone pan ( may need to buy one)my husband scraped the bottom out and ate it( he was thrilled because I am taking it with me tonight to a women’s Bible study and he wasn’t going to get any😂)

    1. I’m glad he enjoyed it. Hope the ladies at your Bible study do as well. So sorry it stuck, though.

      1. So glad they enjoyed it! Yay! If you get a silicone pan, I hope it comes out easily. I spray the pan and then spray it again. After letting the cake cool, I turn the pan onto a cake plate, then pull off the silicone. If it is sticking to the pan, you can always turn the pan inside out to help move things along!

    1. I haven’t tried it that way. Cooking times would definitely need adjustment, and the ingredients might not fit a pan that size. I’m also not certain how the “topping” would work that way.

  4. I’m going to try this but will try in 9×13, lined with parchment. This was I’m sure to get the goodness on the top!

  5. Just stumbled upon this recipe and really want to try, but worried about it sticking. I don’t have a silicone pan. I have a Pampered Chef stone bundt pan and wondered if buttering/crisco the pan would work better than spray. Has anyone used the stone bundt or tried butter instead of spray?

    1. Hi Jan,
      I haven’t heard from anyone who has tried a stone bundt or used butter instead of spray. My guess is that it is going to stick to the stone, but you could give it a whirl and see what happens. I would suggest really greasing the pan well with butter or Crisco!

  6. So after reading the comments I did it the way Grandma did. I greased the pan with good old fashioned crisco, and I went thicker than normal. Then flour and I also did a thicker dusting with it than normal. Finally, because I’m paranoid, I turned it out onto my cake plate fresh from the oven. It came out beautifully.

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