Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is almost as easy as a dump cake. It's wonderfully tasty and frequently demanded by my friends.


Credit: lutzflcat

Recipe Summary

55 mins
30 mins
1 hr 40 mins
15 mins
1 10-inch Bundt cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.

  • Mix cake mix, pudding mix, vegetable oil, sugar, water, and eggs together in a large mixing bowl until smooth. Fold in sour cream; batter will be very thick.

  • Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the toffee bits over the top, being careful to keep them away from the sides of the pan. Pour remaining batter over top, then sprinkle with remaining toffee bits.

  • Bake in the preheated oven until a skewer inserted in the center comes out clean, about 55 minutes.

  • Cool on the pan for 5 minutes, then invert onto a serving plate and let cool for about 25 more minutes.

  • Sift powdered sugar over the cooled cake.

Cook's Note:

You can find two different kinds of toffee bits at the grocery store in the baking section. Heath® makes both kinds with and without chocolate. This recipe uses the kind with chocolate but I'm sure it would be delicious with either kind. You could also crush your own Heath or Skor® candy bars for the bits, but be sure to make the pieces are small as the larger pieces migrate to the bottom of the pan and may stick.

Nutrition Facts

517 calories; fat 29.4g; cholesterol 87.4mg; sodium 539.7mg; carbohydrates 59.7g; protein 4.3g. Full Nutrition