Ingredients
12
12 servings
- •1 (15.25 ounce) package yellow cake mix
- •1 (5.1 ounce) package vanilla instant pudding mix
- •0.667 cup vegetable oil
- •0.333 cup white sugar
- •0.333 cup water
- •4 large eggs, beaten
- •1 (8 ounce) container sour cream
- •1 cup chocolate-coated toffee bits
- •0.25 cup powdered sugar, or to taste
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 517
- Carbohydrate: 60g
- Fat: 29g
- Fiber: 0g
- Protein: 4g
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