Dulce De Leche Bundt Cake

Name: Dulce De Leche Bundt Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 (15.25 ounce) caramel cake mix ((or butter pecan)); 1 (3.4 ounce) box butterscotch instant pudding mix; 1 cup sour cream; ¾ cup vegetable oil; 1 cup dulce de leche; 4 eggs; ½ cup warm water; 1 cup toffee bits; ½ cup butter; 2 teaspoons milk; ½ cup brown sugar

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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 people

Dulce De Leche Bundt Cake Recipe

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!

Prep Time 15

Cook Time 45

Total Time 1

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Ingredients

Bundt cake

1 (15.25 ounce) caramel cake mix (or butter pecan)
1 (3.4 ounce) box butterscotch instant pudding mix
1 cup sour cream
¾ cup vegetable oil
1 cup dulce de leche
4 eggs
½ cup warm water
1 cup toffee bits

Caramel Glaze:

½ cup butter
2 teaspoons milk
½ cup brown sugar

Instructions

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.

Nutrition

Calories: 571 kcal · Carbohydrates: 55 g · Protein: 4 g · Fat: 38 g · Saturated Fat: 24 g · Trans Fat: 1 g · Cholesterol: 105 mg · Sodium: 467 mg · Potassium: 210 mg · Fiber: 1 g · Sugar: 43 g · Vitamin A: 665 IU · Vitamin C: 1 mg · Calcium: 81 mg · Iron: 2 mg

Recipe Details

Course: Dessert

Cuisine: American

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Questions & Reviews

Erin @ Miss Scrambled Egg says:

This cake...no words. This would be a perfect treat for Cinco de Mayo!
Krista says:

You had me at toffee bits :) This looks amazing!
Liz says:

Tank you Steph for the nice recipe.
Gram says:

Hi, I will look for the toffee bit sans chocolate - It isn't that I don't like it, it doesn't like me, Is dolce available to buy in the store or do you have to make your own? Thanks, and thank for all your great recipes.
Debbie says:

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!
Steph says:

I found nestle brand dulce de leche in the baking aisle!
Steph says:

The directions say to "mix cake and pudding mixes" - so it's referring individually to the one cake mix and the one pudding mix. I hope that helps! Enjoy!
Lisa says:

looks totally decadent and I can't wait to make it!!
Deb C. says:

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?
Deb C. says:

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!
Cyd says:

You should be fine!!
Ellen says:

Have you ever baked it in a 9X13 pan?
Cyd says:

We haven't made our Dulce De Leche Bundt cake in a 9 x 13 inch pan.