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.  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.
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  • Sheaffer {Pinterest Told Me To} February 24, 2013 at 1:18 pm

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

  • Aubs February 24, 2013 at 1:45 pm

    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!) šŸ˜‰ And then its a win win ~ i get to enjoy a little slice of heaven and keep hubby's sailors happy!! =)

  • alm February 24, 2013 at 4:34 pm

    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! šŸ™‚


  • Maddie~The Whimsy One February 24, 2013 at 6:59 pm

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

  • axellskitchen February 24, 2013 at 10:10 pm

    Oh yum this looks delicious!!

  • Marie Matter February 25, 2013 at 12:26 pm

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

  • Chelsea February 25, 2013 at 3:44 pm

    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 February 25, 2013 at 6:51 pm

    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 April 22, 2013 at 3:31 am

    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 May 5, 2013 at 4:09 am

    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!! šŸ™‚

  • Anne F December 23, 2013 at 10:31 pm

    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 January 27, 2014 at 10:59 pm

    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!

  • Joanne V February 16, 2015 at 5:56 pm

    This looks so delicious!!