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ROYALE BUNDT
21
recipe
ROYALE BUNDT
Our recipe for caramel glazed Bundt makes a dreamy treat for cake lovers. The toasted macadamia nuts, dark chocolate chips and sweetened coconut topping adds an irresistible layer of chewy, gooey, crunchy goodness. And, it is super easy to make because we start with an off-the-shelf vanilla cake mix (choose gluten-free or regular). This Bundt makes a great birthday cake!
Serves: 6-8
Difficulty: easy
Prep time: 15 minutes
Cake Batter:
Cook time: 40 minutes
Diet: Vegetarian, can be GF with GF cake mix sub
1 vanilla cake mix with additional ingredients as listed on box, prepared to batter.
Caramel Smear:
½ c butter, softened
½ c brown sugar
1/3 c sugar
¼ c corn syrup
Toppings:
½ c dark chocolate chips
½ c unsweetened coconut flakes
½ c macadamia nuts, rough chopped
Steps:
Preheat oven to 350F. Prepare Bundt pan with baking spray to allow for easy removal of cake. Cream together caramel spread and place in cake pan; spread evenly around pan, especially along bottom of pan. Add chocolate chips, coconut and nuts, distributing evenly, adjusting quantities as desired. Make cake mix according to package directions and pour batter over prepped cake pan. Bake for 40-50 min. until pick inserted in center comes out clean. Let rest for 15 min. at room temp before turning cake over onto platter (do not allow cake to cool too long or cake will stick and removal will be difficult). Add more toppings as desired for garnish. Cool completely before serving.
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