Apple Cider Cake!
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Serves:
-
16
ingredients
- 517.37 g box carrot cake mix
- 517.37 g box caramel flavored cake mix
- 6 eggs
- 157.80 ml oil
- 236.59 ml apple cider
- 9.85 ml pumpkin pie spice
- 236.59 ml pumpkin pie filling
- 4.92 ml rum extract
- 4.92 ml coconut extract
- 4.92 ml hazelnut extract
- 177.44 ml English toffee bits
-
Glaze
- 709.77 ml powdered sugar
- 59.14 ml apple cider
- 44.37 ml butter
- 2.46 ml rum extract
- 59.14 ml English toffee bits
directions
- Preheat oven to 350°F.
- Butter and flour a 12-cup Bundt pan.
- In a mixing bowl combine eggs, oil, pumpkin, extracts and pie spice and cider. Mix well.
- Add the cake mixes and beat on low speed until well blended.
- Stir in the heath bits.
- Pour into the prepared pan.
- Bake 55-65 minutes until tester comes out clean.
- Cool for 10 minutes on rack.
- Invert to cool. It can still be warm to glaze. Place the cake, on the rack over a cookie sheet.
- Glaze: In a small sauce pan brown the butter over med. heat.
- Add the remaining ingredients and stir until sugar is melted and all is combined well.
- Drizzle slowly over the cake. This sets up very fast.
- Scrape the extra glaze that runs off back into the saucepan.
- Reheat and drizzle a second time.
- Sprinkle right away with more (1/4 cup) Heath bits.
- Note: You can substitute the Caramel Cake mix with Spice cake mix.
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