I was sure to get that recipe from my new mother and take it home with me so I could make it for us there. It was really easy and it turned out so moist and delicious. This is one of the desserts that I like to take to our church meetings and other social events to pass around. Everyone always raves over it and there are never any extras to take back home so there is no mess to worry about.
Any cake this moist is one that I want to have on my table. It’s just so good!
It’s just so good!
Ingredients
CAKE BATTER
18 oz pkg. Duncan Hines butter recipe cake mix(2 layer type)
4 oz pkg. Jello caramel instant pudding mix, dry
2 Tbsp vegetable oil
1 1/2 c water
2 large eggs
FILLING
1/2 c all purpose flour
1/2 c Domino brown sugar,not packed
2 tsp ground cinnamon
2 Tbsp butter,melted
1/3 c kraft caramel bites
1/3 c chopped nuts
Instructions
In a large mixer bowl combine the dry cake mix,dry pudding mix, water, vegetable oil and eggs. Beat for 2 minutes at medium speed.
Spread 1/2 the batter evenly in a non-stick sprayed 10-inch tube pan–(I like to use my tube pan I use for cheese cake-so much easier to remove from pan. Note: I also cut a piece of wax paper to fit pan.
Cut a square of the paper ,place over the pan and press over the tube part to make a mark, then cut out the circle and slide onto the tube…wala!
Combine and blend well the flour, brown sugar, cinnamon and butter.Sprinkle 1/2 the mixture over the batter in the pan.
Sprinkle with 1/2 the caramel bits and 1/2 the chopped nuts.
Spread the remaining batter evenly over the filling. Now add the remaining sugar mixture and caramel bits and nuts.
Bake in 375^ for 10 minutes then turn oven to 350^ and bake 15 minutes more- or until toothpick tests done.
Cool right side up for 25 minutes. Place small cutting board or cooking rack over cake then turn right side up onto cake plate. Drizzle a mixture of the powdered sugar and milk over cake. Enjoy!
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Quick Tip: Use whatever flavor pudding you like!
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