Caramel Spice Bundt Cake

Today is National Bundt Cake Day, so in honor of the occasion, I’m sharing a recipe for Caramel Spice Bundt Cake.

The first time I ate bundt cake was  at the home of Captain Cavedweller’s Grandma Nell. Oh, my gracious! She was such an amazing cook.

And we shared a love of recipes. She was always so good to give me the recipe if she made something one of us loved (which was a lot of stuff!).

Anyway, this bundt cake recipe starts with a cake mix, but it is so good. Always moist. And delicious!

Ingredients

 

Lightly beat eggs

 

Add remaining ingredients except for dulce de leche

 

Spoon dulce de leche into bundt pan

 

Pour batter on top. Do not stir!

 

Bake for one hour then cool completely. When using a silicone bundt pan, I like to set it on a cookie sheet while baking so it is a little more stable.

 

When cool, invert onto cake plate, garnish (if you like) with toffee bits or nuts, then serve!

Check out the video on Pinterest!

Ingredients:

1 spice cake mix

1 small box vanilla pudding

3 eggs

1 cup sour cream

1/2 cup water

1/2 cup oil

1 small can dulce de leche

Optional: nuts or toffee bits for garnish

Directions:

Preheat oven to 350 degrees. Coat a bundt pan with non-stick cooking spray. (Liberally coat it. You want the cake to slide right out.)

In a large mixing bowl, beat eggs until just broken up. Add cake mix, pudding mix, eggs, sour cream, water and oil. Mix on medium speed until well blended (a minute or two is sufficient). The batter will be thick.

Spoon half the can of dulce de leche into the bottom of the bundt pan. Pour batter over top (do not stir!). Bake for one hour.

Remove from oven and cool on a rack. When completely cool, invert onto a serving platter or cake plate. The dulce de leche will have baked into a mouth-watering topping right on the cake! You can add toffee bits or chopped nuts (or candied pecans) to the top of the cake if you wish.

Yield: 12 servings

 

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RSS Shanna Hatfield

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