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!
Six Sisters Stuff
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
Save RecipeIngredients
- 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
- 1/2 cup butter
- 2 teaspoons milk
- 1/2 cup brown sugar
Bundt Cake:
Caramel Glaze:
Instructions
- 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.
- 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.
Bundt Cake:
Caramel Glaze:
7.8.1.2
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https://www.sixsistersstuff.com/recipe/dulce-de-leche-bundt-cake/
Six Sisters Stuff
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