Toffee Bundt Cake
This is almost as easy as a dump cake. It's wonderfully tasty and frequently demanded by my friends.
- Serves: 1 person
- 1(15.25 ounce) package yellow cake mix
- 1(5.1 ounce) package vanilla instant pudding mix
- ⅔cup vegetable oil
- ⅓cup white sugar
- ⅓cup water
- 4large eggs, beaten
- 1(8 ounce) container sour cream
- 1cup chocolate-coated toffee bits
- ¼cup powdered sugar, or to taste
Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
Step 2Mix 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.
Step 3Pour 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.
Step 4Bake in the preheated oven until a skewer inserted in the center comes out clean, about 55 minutes.
Step 5Cool on the pan for 5 minutes, then invert onto a serving plate and let cool for about 25 more minutes.
Step 6Sift powdered sugar over the cooled cake.