Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and prepare the Bundt pan by greasing it generously.
- In a large bowl, mix the cake mix, sour cream, vegetable oil, eggs, milk, and vanilla until smooth. Fold in chocolate chips if desired.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45 to 50 minutes, or until a toothpick tests clean.
- Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- For the caramel sauce, combine brown sugar, heavy cream, butter, and salt in a medium saucepan. Cook over medium heat until it boils, stirring constantly, for about 3-5 minutes until thickened. Remove from heat and stir in vanilla.
- Preheat the oven or use the residual heat to toast the pecans with granulated sugar and melted butter on a baking sheet for 5-8 minutes.
- Once the cake is completely cooled, pour the warm caramel sauce over it and top with toasted pecans.
Nutrition
Calories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 150IUCalcium: 30mgIron: 1mg
Notes
This recipe is very popular for its ease and irresistible taste. A dessert that will showcase your pastry skills!
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