Salt Caramel Bundt Cake
Ingredients:
- 1 package yellow cake mix
- 1 package instant butterscotch pudding mix
- 1 cup milk
- 3 eggs
- 1 cup granulated sugar
- 4 tablespoons (½ stick) unsalted butter
- ¾ cup heavy cream
- Sea salt, to taste
Instructions:
- Preheat your oven to 325°F (163°C). Thoroughly grease your bundt cake pan to ensure easy release after baking.
- In a large mixing bowl, combine the yellow cake mix and butterscotch pudding mix. Stir these dry ingredients together until well mixed.
- Create a well in the center of your dry ingredients. Add the eggs and milk into this well, then mix everything together until the batter is smooth and well combined.
- Transfer the batter into your prepared bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the cake comes out clean.
- While the cake is baking, prepare the caramel glaze. Over low to medium heat in a medium-sized pot, add the sugar. Whisk constantly for 3-5 minutes, until the sugar becomes slightly sticky.
- Add the butter to the pot with the sugar, continuing to whisk until the butter is completely melted and the mixture is well combined, about 4-5 minutes.
- Remove the pot from the heat and stir in the heavy cream. Continue stirring until the caramel sauce thickens and becomes creamy. Transfer the caramel glaze to a bowl and set aside to cool.
- Once the cake is done, let it cool slightly before inverting onto a serving plate.
- Pour the cooled caramel glaze over the bundt cake, ensuring even coverage. Finish by sprinkling sea salt over the glaze for a savory contrast.
- Serve your Sea Salt Caramel Bundt Cake and enjoy the delightful blend of sweet and salty flavors