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Caramel Bundt Cake

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  Yellow cake mix 18 Ounce (1 Box)
  Creamy peanut butter 1⁄3 Cup (5.33 tbs)
  Eggs 4
  Water 3⁄4 Cup (12 tbs)
  Vanilla 1⁄4 Teaspoon
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Unsalted peanuts 1 Cup (16 tbs), chopped
  Semi sweet chocolate chips 6 Ounce (1 Cup)
  Butter 2 Tablespoon, melted
  Brown sugar 3⁄4 Cup (12 tbs), firmly packed
  Cornstarch 1 Teaspoon
  Butter flavoring 1⁄2 Teaspoon
  Whipping cream 1⁄4 Cup (4 tbs)
  Vanilla 1⁄2 Teaspoon

Insert metal accessory rack.
Preheat oven to 350°F.
In large mixing bowl, combine cake mix, peanut butter, eggs, water, vanilla and oil.
Beat on medium speed for 3 minutes with an electric mixer.
Grease and flour a 12 cup bundt pan.
Pour in one-third of the cake batter, sprinkle one third cup peanuts and one third cup chocolate chips over batter.
Repeat with remaining batter, peanuts and chocolate chips.
Bake for 35 to 40 minutes.
Top with Caramel Glaze In 4-cup glass measure, combine butter, brown sugar, cornstarch and butter flavoring.
Mix until smooth.
Gradually add whipping cream, stirring to blend.
Microwave at HIGH (10) 2 to 3 minutes until thickened.
Stir in vanilla.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6171 Calories from Fat 2917

% Daily Value*

Total Fat 336 g516.3%

Saturated Fat 92.6 g463.1%

Trans Fat 0 g

Cholesterol 993.3 mg331.1%

Sodium 4272.7 mg178%

Total Carbohydrates 717 g239.1%

Dietary Fiber 29.7 g118.7%

Sugars 442.8 g

Protein 111 g222.3%

Vitamin A 34.5% Vitamin C

Calcium 28.1% Iron 57.7%

*Based on a 2000 Calorie diet


Caramel Bundt Cake Recipe