Recipes..Mini Pumpkin Toffee Bundt Cake

For the cakes:

1 (18 � oz.) yellow cake mix (or spice cake)
1 Kraft Jell-O Instant Pudding Dessert & Pie Filling, Pumpkin Spice, 3.4 Oz. Box
4 eggs
1/3 cup vegetable oil
1 cup water
For the frosting:
4 oz. butter
� cup brown sugar
1 cup powdered sugar
2 TBSP heavy cream
Water to thin
Chocolate covered toffee pieces for garnish

This can been into a full size Bundt cake. I went with mini�s because I hadn�t used that pan in forever and I needed to in order to justify keeping it. ??

Preheat oven to 350F.
Spray a 10� Bundt pan with baking spray. I used the Nordic Ware Pro Cast Multi Mini Bundt Pan, spray each mini Bundt with baking spray.
Combine the cake mix, pudding mix, eggs, oil, and water in a bowl of your stand mixer.
Whisk for 30 seconds on low, then increase the speed to medium and whisk for 2 more minutes.
Pour cake into prepared pan. If making a full size bake for 60 minutes. If making the minis bake for about 25 minutes. A wooden skewer should come out clean and the cake should spring back when you push down on it.
Let cool for ten minutes before removing from the pan to cool completely.
While cake is cooling, make frosting.

For the frosting:
Melt the butter in a saucepan over medium heat, stirring occasionally.
Add the brown sugar and bring to a boil. Let boil for a minute.
Mix in the powdered sugar, cream and as much water as necessary to make a smooth glaze.
Drizzle, pipe or spread the glaze over cooled cake/s.
Top with toffee pieces.
Adpated from Express Lane Cooking: 80 Quick-Shop Meals Using 5 Ingredients

Share this post