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!
1 spice cake mix
1 small box vanilla pudding
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
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