Dulce De Leche Bundt Cake

This Dulce De Leche Cake is deceptively delicious. I think you’ve heard us talk about it before – but we have one sister…cough…LAUREN…cough…who doesn’t like chocolate! Crazy, right?! But after a taste of this delicious bundt cake, it was enough to make me change my mind about chocolate desserts! Seriously – the toffee bits + caramel glaze and the sweet cake make for an INCREDIBLE dessert that tastes WAY better than it looks!

Serves: 12

Dulce De Leche Bundt Cake

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!

15 minPrep Time

45 minCook Time

1 hrTotal Time

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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

Instructions

    Bundt Cake:
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
  4. 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.
  5. Caramel Glaze:
  6. 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.
  7. Drizzle over the cake.
Cuisine: American | Recipe Type: Dessert
7.6.4
578
http://www.sixsistersstuff.com/recipe/2015/04/dulce-de-leche-bundt-cake/

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11 Responses to “Dulce De Leche Bundt Cake”

  1. Debbie
    The directions say to add the pudding "mixes" but there is only one box of pudding, right? I'm going to be making this as soon as I get that clarification. It sounds absolutely luscious! Thanks for all the work you put into making your website one of the best!
  2. Deb C.
    Ok, big question -- I already had a can of sweetened condensed milk on hand and used the instructions on the label for making the dulce de leche. When it was finished, it was about 2T. short of one cup, but more importantly, it is as thick as fudge. Do you think it will be ok to use in this recipe?
  3. Deb C.
    I decided not to risk using the very thick dulce de leche I made, and just started over, caramelizing the sweetened condensed milk in the oven instead of the microwave. Worked like a charm. I am here to tell you that this cake is awesome with a capital A! I can't explain it entirely, but it is caramely, moist and delicious. The only problem I had this time was with the frosting not absorbing all the butter, so I just stirred in about 1/2 cup of powdered sugar. The frosting is also delicious! All in all, I'd give this divine cake a rating of 10 out of 5! Thanks for such a great recipe!

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