Toffee Bundt Cake
Description
Almost as easy as a dump cake, this Bundt cake made with both cake and pudding mixes has two layers of crunchy, chocolate-covered toffee bits that take it over the top.
Ingredients
•
1 (15 1/4 ounce) package yellow cake mix
•
1 (5 1/10 ounce) package vanilla instant pudding mix
•
2/3 cup vegetable oil
•
1/3 cup white sugar
•
1/3 cup water
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4 large eggs, beaten
•
1 (8 ounce) container sour cream
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1 cup chocolate-coated toffee bits
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1/4 cup powdered sugar, or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
2
Mix cake mix, pudding mix, vegetable oil, sugar, water, and eggs together in a large mixing bowl until smooth. Fold in sour cream; batter will be very thick.
3
Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the toffee bits over the top, being careful to keep them away from the sides of the pan. Pour remaining batter over top, then sprinkle with remaining toffee bits.
4
Bake in the preheated oven until a skewer inserted in the center comes out clean, about 55 minutes.
5
Cool on the pan for 5 minutes, then invert onto a serving plate and let cool for about 25 more minutes.
6
Sift powdered sugar over the cooled cake.