Fluffy and moist, our recipe for this caramel-glazed Bundt is a dreamy treat for cake lovers! The chewy, gooey topping of toasted macadamia nuts, dark chocolate chips, and sweetened coconut makes an irresistible layer of crunchy goodness. And did we mention it is super easy to make because we start with an off-the-shelf vanilla cake mix (which can be subbed with a GF mix if desired)? We just know you will love this recipe for many years to come.
Serves: 6-8
Difficulty: easy
Prep time: 15 min
Cook time: 40 min
Diet: Vegetarian, can be GF with GF cake mix sub
Ingredients
1 vanilla cake mix
Caramel spread
½ c butter, softened
½ c brown sugar
⅓ c sugar
¼ c corn syrup
Toppings
½ c dark chocolate chips
½ c unsweetened coconut flakes
½ c macadamia nuts, roughly 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 and 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 the cake to cool too long or the cake will stick and removal will be difficult). Add more toppings as desired for garnish. Cool completely before serving.
