Dulce De Leche Bundt Cake

By srumbel

This Dulce De Leche Cake is deceptively delicious. Seriously - the toffee bits + caramel glaze and the sweet cake make for an INCREDIBLE dessert that tastes WAY better than it looks!
from sixsistersstuff.com

Ingredients

• Bundt Cake:
• 1 15.25 oz caramel (or butter pecan) cake mix
• 1 3.4 oz box butterscotch instant pudding mix
• 1 cup sour cream
• 3/4 cup vegetable oil
• 1 cup dulce de leche
• 4 eggs
• 1/2 cup warm water
• 1 cup toffee bits
• Caramel Glaze:
• 1/2 cup butter
• 2 teaspoons milk
• 1/2 cup brown sugar

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Bundt Cake:

Preheat oven to 350 degrees.
In a large bowl, mix together cake and pudding mixes, sour cream, oil, dulce de leche, beaten eggs, and water. Stir in the toffee bits and pour batter into a bundt pan sprayed with non-stick cooking spray.
Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, dust the cake with powdered sugar or top with caramel glaze.

Caramel Glaze:

Heat the butter, milk, and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve sugar, then remove from the heat.
Drizzle over the cake.

Serves:12