Sunday, February 24, 2013

Bundt Cake #79: Sticky Toffee


You know I try not to play favorites with my bundt cakes.  They're all delicious, they're all my original creations, they're all special to me.  But holy moly, this cake is easily in my top three.  Loved it!

You also know that I have a heart for all things British.  I love Britain so much that I named my kids and my dog British names (Kensington, Smith and Poppy).  I am in love with British things. The ultimate British dessert?  Sticky Toffee Pudding, of course!  This bundt cake is in honor of Britain...your family will be honored if you make it.  It's so good.  Top 3 good.


Shopping List
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups of water
4 eggs
1 cup Heath toffee pieces (right on the chocolate chip aisle)
1 tablespoon light corn syrup
4 tablespoons butter
1/4 cup dark brown sugar
1/4 cup sugar
1/3 cup half and half or heavy whipping cream
1 teaspoon vanilla


Preheat oven to 350 degrees

Grease (I use Pam) a 10 inch bundt pan.

In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.  Stir in one cup of Heath pieces.  Pour into prepared bundt pan.

Bake 40-45 minutes or until toothpick inserted comes out clean.

Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.

While the cake is cooling, prepare your toffee sauce.  In a small saucepan over medium-high heat, melt your corn syrup, butter, brown sugar and sugar, stirring constantly for about 4 minutes or until bubbly.  Add in your half and half and vanilla and continue to stir another 2 minutes.  Remove from heat and set aside to cool about 5 minutes.  Poor warm toffee sauce over cooled cake.


Moist doesn't even begin to describe it.  It's heavenly.  I love all of my baby bundt cakes but this Sticky Toffee is special in my heart.

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15 comments:

Sheaffer {Pinterest Told Me To} said...

I'm going to need you to make this for me. Now. I need a piece now.

Aubs said...

Lord have mercy you're killing me!!! This sounds amazing for my soul but awful for my waist line! ha!! Might have to be a sweetie and make this for all the peeps at Hubby's office. (their bi annual physical fitness test is coming up next week so they will all greatly appreciate a delish cake afterwards!) ;) And then its a win win ~ i get to enjoy a little slice of heaven and keep hubby's sailors happy!! =)

alm said...

Hi Shay!

This looks delish! My momma taught me to use corn syrup too! But now that my son is allergic to corn, we've discovered CANE syrup (and it's not genetically modified). It would be so easy (and so much healthier) for you to update the recipe with cane syrup! :)

xo!

Maddie~The Whimsy One said...

Yes. Please. And thank you. I think that about covers it!

axellskitchen said...

Oh yum this looks delicious!!

Marie Matter said...

This sounds absolutely fabulous!! Going to have to try this one for sure!

Christina said...

Hi Shay! This looks amazing - I've been meaning to try one of your bundt cakes (I've tried lots of your recipes but never a bundt cake!) and this may be the first one I make! I have a question though - what kind of cake mix do you use? So many of them say they are "extra moist" or have a "cup of pudding in the mix!" - can I use one of these, or should i go with a plain old ("not" extra moist) cake mix? Thanks!!!

Chelsea said...

Oh my goodness, this looks amazing. I was wondering if you ever use the sugar free/ fat free puddings in your bundt cakes? Thought it might be an easy way to reduce some calories but I don't want to ruin the deliciousness.

Mix and Match Mama said...

I use whatever is on sale! Usually, it's Betty Crocker or Duncan Hines...but it doesn't really matter. The ones that say "extra moist" or that include "pudding" in them are perfectly fine. Great question!

Lezli said...

I first found your blog through the Big Mama Blog, and when we got invited to a potluck with friends today, I immediately came back to find a good dessert recipe. I made this sticky toffee cake, and it was a huge hit! Everyone is asking for the recipe, and I left the luncheon with an empty cake plate. Thanks for this yummy recipe!

Amber said...

This was amazing!! I used sugar free pudding since there was already a lot of sugar in the ingredients! I have to say, this may be te best bunt cake I have ever had!! Thank you for the recipe!! :)

Anne F said...

I tried this recipe for the first time yesterday and it was so delicious!! So good, in fact, that it will be making another appearance for Christmas dinner! Thanks for such a great recipe! I can't wait to try more bundt cakes!!

Stacie said...

We've made the butterscotch peach cobbler 3 times in 3 weeks- maybe we need to break it up with this one:) I was thinking when I read the title that it was like the toffee pudding I like to get at our local British tea house. Yum!

Stacie said...

If I'm making this for just our small family (ie: it won't all be eaten in one sitting), how so I keep it? With the sauce separate? And in the fridge to warm up later? Thanks!

Mix and Match Mama said...

You could keep the sauce separate if you wanted to serve it warm on top at a later time...I made mine the day before I served it and just let the sauce soak into the cake (it made it really moist). You could really do it either way. Enjoy!

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