It’s almost as simple as making a dump cake. My friends usually request it since it is so delicious.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 1 10-inch bundt cake |
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 1 (5.1 ounce) package vanilla instant pudding mix
- ⅔ cup vegetable oil
- ⅓ cup white sugar
- ⅓ cup water
- 4 large eggs, beaten
- 1 (8 ounce) container sour cream
- 1 cup chocolate-coated toffee bits
- ¼ 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.
- 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.
Reviews
Very simple to make and very tasty. I checked the cake at 52 mins. & it was getting overdone. May be my oven but will check sooner. Delicious with ice cream and caramel drizzle.
Delicious! This cake was a big hit with the family on Thanksgiving! Already have requests to make it again for Christmas.
Made the first in a bundt pan. Now going to try it in my heart shaped loaf pan for gift cakes.
I used the toffee bits without the chocolate and used butter instead of vegetable oil. It’s a favorite now for our family gatherings.
I had the regular toffee chips & added mini choc chips, tastes good. 4 out of 5 stars. Next time I may try a white cake mix instead of yellow to see if it gives a more authentic pound/coffee cake taste.
Delicious .. no changes
Really good! Easy and fast. I made this for my birthday treat – didn’t have the chocolate covered toffee bits but had the plain Heath bits. Delicious and I didn’t miss the chocolate at all. Great for breakfast with hot coffee too.
4.23.22 So very quick to make, so incredibly moist, and packed with flavor. I did have to bake an additional 5 minutes, but that’s no big deal. It’s decadent, for sure, but it’s also delicious and worth a nutritional splurge!