Classy Caramel Bundt Cake

caramelcake

We here at Sanity In Suburbia decided upon this name because this bundt turned out so fabulous, for a bunch of ingredients you literally dump together and mix, it deserved a more luxurious name. Anyway, the most difficult aspect of this recipe is the caramel glaze, but heck, if you’re pressed for time (or have zero interest in making a glaze) you could easily forgo making your own and simply purchase a pre-made caramel sauce (I recommend Trader Joe’s Sea Salt Caramel Sauce, just trust me on this) or dust with powdered sugar. Now, I found the glaze easy to make; here’s the secret: don’t walk away, the watch will be worth the wait. Alright, enough of the small talk, here’s the recipe:
Ingredients

Bundt Cake:

1 box Butter Pecan Cake Mix
1 3.4oz Box of Butterscotch Instant Pudding Mix
1 Cup Sour Cream
¾ Cup Vegetable Oil
1 Cup Caramel Flavored Eagle Brand Milk
4 Eggs
½ Cup Water
1 Bag Toffee Bits (I saved 2 Tbs. and sprinkled over the caramel glaze to really class it up)

Caramel Glaze:
½ Cup Butter
½ Cup Brown Sugar
2 tsp. Milk

Instructions:

For Cake:
Preheat your oven to 350 degrees
In a large bowl, mix together cake and pudding mixes, sour cream, oil, milk, beaten eggs, and water. Stir in the toffee bits and pour batter into a bundt pan sprayed with Baker’s Joy.
Bake 40-50 minutes, or until the top springs back when touched or a cake tester comes out clean.
Cool cake thoroughly in pan for about an hour before inverting onto a serving plate.
Note: This cake only improves over time, and can easily be prepared the day before.
Caramel Glaze:
Heat the butter, milk, and brown sugar in a small saucepan over medium low heat. Bring to a boil, stirring constantly to dissolve sugar. When the mixture begins to darken, and smell like caramel, remove from the heat.
Slowly drizzle over cake
Top with remaining Toffee Pieces

 

carolescake

Classy Caramel Bundt Cake
 
Ingredients
  • 1 box Butter Pecan Cake Mix
  • 1 3.4oz Box of Butterscotch Instant Pudding Mix
  • 1 Cup Sour Cream
  • ¾ Cup Vegetable Oil
  • 1 Cup Caramel Flavored Eagle Brand Milk
  • 4 Eggs
  • ½ Cup Water
  • 1 Bag Toffee Bits (I saved 2 Tbs. and sprinkled over the caramel glaze to really class it up)
  • Caramel Glaze:
  • ½ Cup Butter
  • ½ Cup Brown Sugar
  • 2 tsp. Milk
Instructions
  1. For Cake:
  2. Preheat your oven to 350 degrees
  3. In a large bowl, mix together cake and pudding mixes, sour cream, oil, milk, beaten eggs, and water. Stir in the toffee bits and pour batter into a bundt pan sprayed with Baker’s Joy.
  4. Bake 40-50 minutes, or until the top springs back when touched or a cake tester comes out clean.
  5. Cool cake thoroughly in pan for about an hour before inverting onto a serving plate.
  6. Note: This cake only improves over time, and can easily be prepared the day before.
  7. Caramel Glaze:
  8. Heat the butter, milk, and brown sugar in a small saucepan over medium low heat. Bring to a boil, stirring constantly to dissolve sugar. When the mixture begins to darken, and smell like caramel, remove from the heat.
  9. Slowly drizzle over cake
  10. Top with remaining Toffee Pieces

 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge