Salted Caramel Bundt Cake

Steps

• 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.