Praline Cake with Cream Cheese Filling

 

1

box Betty Crocker® SuperMoist® yellow cake mix

1 1/4

cups water

1/3

cup vegetable oil

3

eggs

1/2

cup toffee bits

2

packages (8 oz each) cream cheese, softened

1/4

cup caramel topping

1

cup packed brown sugar

1/4

cup dark corn syrup

1/2

cup whipping cream

1

tablespoon 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.