Caramel Swirl Bundt Cake (Easy and Inexpensive)

Image

Here in South Florida it is bargain time in the grocery stores.  The snow birds have left and there is items still in the warehouses left over from snow bird season that needs to be sold.  I take my time shopping and look for the mark down stickers. This week I got cake mixes for $1 and brownie mixes $1.15 a box.  It looks like Pillsbury is making some changes in their product line.  They have flavor packets to add to plain white frosting. The baking mixes that I found on sale was Pillsbury.  I got some canned frosting too that was marked down. Big Lots still had Pillsbury Valentine cookie mixes for $.65 a box.  They don’t expire until next year so I picked up some more boxes.  I can’t make a batch of cookies for the cost of a candy bar. I like making my own cookies because I am in control of what goes into them but a small budget makes me take advantage of what I can find inexpensive.  There are lots of things you can bake with a cake mix.  This one of my original recipes for a bundt cake using a mix.

Caramel Swirl Bundt Cakes

Preheat oven 350 degrees and spray baker’s flour spray a tube bundt pan.

  • 1 box yellow cake mix (follow the directions for mixing up the batter)
  • 1 teaspoon of butter flavoring (added to the batter)
  • Mix together in small bowl:
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoon cinnamon

Spoon in a layer of batter on the bottom of a prepared bundt pan.  Just enough to cover the bottom. Then spoon small piles of sugar mix on top of batter.

Image

You will now spoon another thin layer of batter on. Repeat with the sugar mixture.  You should be able to repeat the sugar layer 3 times all together. Ending with batter on top. Sprinkle what is left of the sugar on top.

 

Now take a butter knife and cut through the batter without touching the sides and bottom and swirl the knife a little. Go around just once you don’t want to over swirl. 

Image

Bake as instructed on the box for tube bundt cake.  It takes about 50 minutes,

Image

Wait at least 10 minutes before turning out the cake. Some of the caramel with stick to the pan on the bottom.  I just pick it out and put it on the top of the cake.  Be carefull it will be hot.  You don’t want to wait too long to remove the cake or it will stick on the bottom.

 

Once you get the little bit of caramel that stuck to the bottom of the pan on the top of the cake where it pulled off, you can sprinkle it with a little bit of powdered sugar. It helps make it look like a bakery cake.

It is so good. My family ate 3/4ths of it today. The butter flavor give it the right amount of buttery flavor to go with the brown sugar that it tastes like rich caramel with a hint of cinnamon.

Enjoy!

Crossed post at Once Upon a Paradigm blog

Advertisements

One Comment Add yours

  1. Geraldine says:

    Wow, this looks delicious!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s