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.
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
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. Pour 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.