Caramel Bundt Cake

So, for now, let's take a break from nursery project posts. I'm pretty sure some are starting to get tired of them. Plus, I have some new recipes to share.

This is one of Mr. C's favorite cakes. I am actually surprised i haven't already posted this recipe. It is a good coffee cake, for those in the world that actually like coffee. For people like me, it's a good cake to eat for breakfast with a nice glass of milk.

Cake Ingredients:
1 box of yellow cake mix (I use Duncan Hines)
1 tsp of vanilla extract
1 cup of water
1/3 cup of vegetable oil
3 eggs
1/4 cup of flour

Caramel Glaze Ingredients:
1/2 stick of butter
1/2 can of Eagle brand condensed milk (7 ounces)
1/2 cup white sugar
1/2 cup of light brown sugar

To start, work on the cake first.  Here I have most of the ingredients laid out on the counter.

Mix together the cake mix, eggs, water, vegetable oil, vanilla extract and flour.

Spray a bundt pan with cooking spray.  This will help the cake easily come out of the pan once it has cooled.

Fill the bundt pan with the cake batter.  Place the cake in the oven for 35-40 minutes.

Remove the cake from the oven when it is golden brown.  Set the pan aside to cool for about an hour.

Once the cake has cooled in the bundt pan, start making the glaze.  On medium high heat, melt the half stick of butter.

Add the condensed milk to the melting butter.

Add the sugars and vanilla extract and stir to blend as the glaze cooks down.

The glaze will look like this.

Remove the cake from the bundt pan gently.

Now, here is my favorite part, drizzle the caramel glaze over the bundt cake generously.

This is the way the cake will look when it is done.  Yummy!