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Praline Cake with Cream Cheese Filling

Love filled bundt cakes? A special pan creates the tunnel while baking so the cake is ready to fill when cool. It’s easy!
Prep Time: 25 min
Total Time: 2 hours 35 min
Makes: 16 servings
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Cake
1box Betty Crocker® SuperMoist® yellow cake mix
1 1/4cups water
1/3cup vegetable oil
3eggs
1/2cup toffee bits
Cream Cheese Filling
2packages (8 oz each) cream cheese, softened
1/4cup caramel topping
Brown Sugar Glaze
1cup packed brown sugar
1/4cup dark corn syrup
1/2cup whipping cream
1tablespoon vanilla
1.Heat oven to 325°F. Generously grease shaped Bundt® pan and Bundt® Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Line 6 regular-sized muffin cups with paper baking cups.
2.In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasianally. Stir in toffee bits. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan. Fill muffin cups 2/3 full with remaining batter.
3.Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen insert pan; remove. Cool cake in pan 10 minutes; remove from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
4.Turn cake over and spoon softened cream cheese into tunnel. Drizzle caramel topping over cream cheese; swirl with knife. Refrigerate about 10 minutes or until filling is set. Place cake filled side down on serving plate.
5.In 1-quart saucepan, cook brown sugar, corn syrup and whipping cream over low heat about 5 minutes, stirring frequently, until sugar is dissolved. Serve warm glaze over cake. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.
Praline Cake with Cream Cheese Filling
Make the Most of This Recipe
Success
Be sure to cook the glaze over low heat to dissolve the sugar. Cooking over a higher heat will cause the glaze to thicken too much.
Substitution
Try 1/2 cup chopped pecans in place of the toffee bits.

Nutrition Information:

1 Serving: Calories 430 (Calories from Fat 200); Total Fat 22g (Saturated Fat 11g, Trans Fat 1g); Cholesterol 85mg; Sodium 370mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 37g); Protein 5Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 10%; Iron 8Exchanges: 1 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
®Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, MN.
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