Impossible Spice Cake Recipe
I used Private Selection Salted Caramel Sauce and poured more over the cake before serving
Ingredients
- 1/4 cup Salted Caramel Sauce
- 1 Duncan Hines Spice Cake mix
- 7 eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 can sweetened condensed milk
- 1 cup half and half
- 1/2 tsp vanilla
Directions
- Preheat oven to 350 degrees
- Generously spray a Bundt pan with nonstick spray
- Drizzle caramel sauce in the bottom of the Bundt pan
- Mix the cake mix, water, oil, and 3 eggs until smooth
- Pour over the caramel sauce and smooth the batter evenly
- In a blender mix the remaining 4 eggs, the sweetened condensed milk, half and half, and vanilla
- Gently pour the milk mixture over a spatula on top of the batter
- Cover the Bundt pan with foil
- Set the covered Bundt in a 1” water bath
- Bake for 1 hour 20 minutes
- Remove from the oven and remove pan from water bath
- Remove the foil and allow to cool on countertop for an hour
- Chill in refrigerator for an hour and then unmold onto cake plate
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 16 servings | |
| Calories 218 | |
| Calories from Fat 101 | 46% |
| Total Fat 11.41g | 14% |
| Saturated Fat 4.04g | 16% |
| Trans Fat 0.12g | |
| Cholesterol 99mg | 33% |
| Sodium 83mg | 3% |
| Potassium 179mg | 5% |
| Total Carbs 24.17g | 6% |
| Dietary Fiber 0.0g | 0% |
| Sugars 21.2g | 14% |
| Protein 5.71g | 9% |
