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Salted Caramel Bundt Cake

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  • Prep 15 min
  • Total 2 hr 5 min
  • Servings 1
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Moist vanilla cake topped with decadent, homemade caramel sauce and sprinkled with sea salt. Sweet/savoury perfection. Recipe by
Created Apr 16, 2018
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  • 1 box Betty Crocker™ SuperMoist™ French 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)


  • 1
    Preheat oven to 350°F. Lightly coat the inside of a fluted bundt pan with cooking spray and set aside.
  • 2
    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 centre comes out clean.
  • 3
    Allow cake to cool 10 minutes in bundt pan before inverting onto a parchment paper-lined cooling rack to cool completely, about 1 hour.
  • 4
    Meanwhile, make the caramel sauce: Pour sugar, lemon juice and water in a medium saucepan and place over medium-high heat.
  • 5
    Heat until bubbles form and the mixture is simmering. DO NOT STIR.
  • 6
    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.
  • 7
    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.
  • 8
    Spoon cooled caramel sauce over cake, then sprinkle with sea salt. Serve immediately.

Nutrition Information

No nutrition information available for this recipe
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