I had a cake disaster a few weeks ago, so I decided to try try again
I took one of my favorite cupcake recipes, Beach Bum Butter Rum Cupcakes, made a few changes, and cooked it in a bundt pan
I know, right?
Extremely decadent
Sigh
Let’s get to the details
Caramel Candy Wreath Cake
Equipment
- Bundt cake pan
Ingredients
Cake
- 1 box butter pecan cake mix
- 1 regular size box Jello butterscotch instant pudding mix
- 1 cup butterscotch chips
- 1 cup milk
- 3 eggs
- 1 stick 8T unsalted butter
- 1 cup Vanilla Caramel Dessert Sauce*
- Reese’s Peanut Butter Cup minis
Vanilla Caramel Dessert Sauce
- 1 can 14 oz. sweetened condensed milk
- 1 cup brown sugar
- 2 Tbsp butter
- 1 tsp vanilla extract
Instructions
Cake
- Spray bundt pan thoroughly with baking spray. Preheat oven to 350
- Combine cake mix with Jello, milk, butter and eggs. Beat 2 minutes, scraping bowl sides down. Fold in butterscotch chips. Pour batter into prepared pan and bake according to package directions, checking often towards the end of cooking time. Do not over bake.
- Cool cake and then remove from pan. Prepare Vanilla Caramel Sauce and cut candy pieces. Pour warm sauce over the top of cake and immediately top with candy pieces. Let caramel cool and set before serving.
Vanilla Caramel Dessert Sauce
- Place milk and brown sugar in a sauce pan and bring to boil over medium high heat, stirring often.
- Once mixture boils, reduce heat to simmer and continue to cook for 8 minutes, stirring constantly.
- Remove from heat and stir in butter and vanilla. Cool for 2-3 minutes then glaze or drizzle over cake. Makes about 1 1/2 cups. Store in a covered jar in refrigerator.
There’s a lot of happiness even in a tiny slice 😋
You can keep the cake covered on the counter top for a week {if it lasts that long}
Just in time for Halloween candy! 🎃 Try any of your favorite candies on top~
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