SALTED CARAMEL BUNDT CAKE

Read alsoStreusel Topped Blueberry Muffins

Read alsoBird's Nest Breakfast Cups

Read alsoStrawberry Cream Cheese French Toast

Read alsoCarolyn's Orange Rolls

INGREDIENTS

1 

package Betty Crocker SuperMoist vanilla cake mix

1 

cup water

1/2 

cup vegetable oil

3 

eggs

1 

cup granulated sugar

1/2 

teaspoon lemon juice

1/3 

cup water

4 

tablespoons unsalted butter, melted

1/2 

cup heavy cream

sea 

salt (for topping)

DIRECTIONS

• Preheat oven to 350 degrees F. Lightly coat the inside of a fluted bundt pan with cooking spray and set aside.
• Place cake mix, water, vegetable oil and eggs in a large bowl. Beat batter with a hand mixer on low 30 seconds, then on medium 2 minutes. Pour batter into prepared bundt pan and bake 35-40 minutes, or until a toothpick inserted in the center comes out clean.
• Allow cake to cool 10 minutes in bundt pan before inverting onto a parchment paper-lined cooling rack to cool completely, about 1 hour.
• Meanwhile, make the caramel sauce: Pour sugar, lemon juice and water in a medium saucepan and place over medium-high heat.
• Heat until bubbles form and the mixture is simmering. DO NOT STIR.
• Occasionally lift the saucepan and swirl the mixture, very gently, while the sugar is heating. In about 10 minutes, the sugar will start to caramelize. Resist the urge to stir.
• Let the mixture simmer until it reaches a rich, dark amber color and remove from heat. Pour in butter and heavy cream (it will bubble up quite a bit). Whisk to combine and set aside to cool for 10 minutes.
• Spoon cooled caramel sauce over cake, then sprinkle with sea salt. Serve immediately.