Praline Cake with Cream Cheese Filling

Love filled Bundt cakes? A special pan creates the tunnel while baking so the cake is ready to fill when cool. It’s easy!

Yield: 16 servings

Ingredients

Cake

• 1 (18.25 ounce) box Betty Crocker SuperMoist yellow cake mix*
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1/2 cup toffee bits**

Cream Cheese Filling

• 2 (8 ounce) packages cream cheese, softened
• 1/4 cup caramel topping

Brown Sugar Glaze

• 1 cup packed brown sugar
• 1/4 cup dark corn syrup
• 1/2 cup whipping cream
• 1 tablespoon vanilla extract

Instructions

1. Heat oven to 325 degrees F. Generously grease a shaped Bundt pan and Bundt Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Line 6 regular-size muffin cups with paper baking cups.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
3. Stir in toffee bits.
4. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan.
5. Fill muffin cups 2/3 full with remaining batter.
6. Bake cake for 35 to 40 minutes and cupcakes 18 to 20 minutes.
7. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen insert pan; remove.
8. Cool cake in pan for 10 minutes; remove from pan to cooling rack, placing cake tunnel side down.
9. Cool completely, about 1 hour.
10. Turn cake over and spoon softened cream cheese into tunnel.
11. Drizzle caramel topping over cream cheese; swirl with knife.
12. Refrigerate for about 10 minutes or until filling is set.
13. Place cake filled side down on serving plate.
14. In a 1 quart saucepan, cook brown sugar, corn syrup and whipping cream over low heat*** for about 5 minutes, stirring frequently, until sugar is dissolved.
15. Serve warm glaze over cake.
16. Store covered in refrigerator.

Notes

High Altitude (3500-6500 ft): No change.

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** Try 1/2 cup chopped pecans in place of the toffee bits.

*** Be sure to cook the glaze over low heat to dissolve the sugar. Cooking over a higher heat will cause the glaze to thicken too much.

Nutrition

Per serving: Calories 430 (Calories from Fat 200); Total Fat 22g (Saturated Fat 11g, Trans Fat 1g); Cholesterol 85mg; Sodium 370mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 37g); Protein 5g

Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 10%; Iron 8%

Exchanges: 1 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens

Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, Minnesota