Monday, September 7, 2015

Toffee Rum Cake

Friday I baked this cake from items I had on hand.  It was just too hot to out to the grocery store.


1 box yellow cake mix
1 box vanilla pudding mix
3 eggs
1/2 cup oil
1 cup water
1 TBSP RUM Flavoring
1 tsp vanilla extract
1/2 tsp nutmeg

1/2 cup or half a package of Heath Toffee crumbles.

Preheat oven to 325 degrees Fahrenheit.  Grease and flour or spray cake pan with baking spray.

Blend together all ingredients except Toffee bits.  Mix at medium speed for approximately 2 minutes until well blended.

Pour 1/2 of  cake batter into prepared pan.  Sprinkle toffee bits on top of batter in pan, distributing evenly.  Cover with remaining cake batter.  Tap pan on counter covered with a dish towel gently to release air bubbles.

Bake for 45 minutes in pre heated 325 degree oven.  Test cake at this point to see if done.  Cake is done when tester or inserted toothpick comes out clean.  Do not overbake.

Cool cake for 1 hour in pan on rack.  Turn onto serving platter and allow to cool completely before lightly dusting with powdered sugar.  Cover cake to keep fresh.  It will last 3 days without refrigeration, longer if you keep in fridge.

Enjoy this easy and very moist toffee rum delight.  It turns out very pretty with the inner ring of toffee chips melting into a delicious surprise.

#toffeerumcake  #toffeesurprisebundt  #lovetobake #anotherbundt

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