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 Caramel Bundt Cake |
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This is so easy to make and will stay fresh on the countertop for two days after making but it will likely not last that long.
Ingredientes
- Cake Mixture:
- 1 box yellow cake mix
- 1 small package instant vanilla Jello pudding
- 1 cup milk (any type of milk will do-I use 1% milk fat)
- 1 cup melted butter
- 4 large eggs
- Caramel Glaze:
- 1/3 cup butter
- 1/3 cup heavy cream
- 1/3 cup light brown sugar
- 1/3 cup white sugar
- 1 tsp. vanilla extract
- (You can increase the glaze to 1/2 cup of each ingredient + 1 tsp vanilla extract for a little more glaze)
Direcciones
- Cake Batter Preparaton:
- Preheat oven to 325 degrees. Mix eggs together. Add other ingredients. Beat until smooth. Grease bundt pan and lightly flour bundt as well. Cook cake for about 40 minutes. The cake will be done when it springs back when you touch it, or use a long toothpick and check that there is no runny interior.
- Glaze Preparation:
- Boil glaze ingredients for one minute, stirring constantly. Pour onto cake either when cake is hot or later-doesn't matter, because it's delicious either way. Drizzle caramel onto cake. This cake will keep for two days on counter top or a week in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 12 servings | |
| Calories 462 | |
| Calories from Fat 256 | 55% |
| Total Fat 29.05g | 36% |
| Saturated Fat 15.37g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 466mg | 19% |
| Potassium 104mg | 3% |
| Total Carbs 46.85g | 12% |
| Dietary Fiber 0.5g | 2% |
| Sugars 12.74g | 8% |
| Protein 4.93g | 8% |
Evaluaciones
01 de Abril de 2012
Love this recipe. Great for breakfast too.Yo he cocinado/probado esta receta
