Sticky Pudding Bundt Cake

Sticky Pudding Bundt Cake 

This decadent dessert is filled with so much toffee flavor that no one will ever believe you used cake mix as an easy cheat! Medjool dates are essential here—they break down more easily than conventional dates and have a deep, caramel-like flavor. To finish, a super simple toffee sauce makes it sticky and rich. Serves 8 - 10
Ingredients:

Bundt
1 1/2 cups (375 mL) pitted, stemmed, diced Medjool dates, about 20 dates
1 cup (250 mL) boiling water
3 large eggs
1/2 cup (125 mL) unsalted butter, melted
1/4 cup (60 mL) fancy molasses
1 pkg (432 g) golden cake mix

Toffee Sauce
3/4 cup (175 mL) lightly packed light brown sugar
3/4 cup (175 mL) heavy cream
2 tbsp (30 mL) unsalted butter, cubed
1 tbsp (15 mL) fancy molasses
1/2 tsp (2 mL) vanilla extract
1/4 tsp (1 mL) fine sea salt

 Directions:

For the Bundt, combine dates and boiling water in a large bowl, ensuring dates are submerged. Tent with foil and let stand until dates are soft, about 30 minutes.

Position rack in centre of oven. Preheat to 350°F (177°C). Generously butter a 10- to 15-cup (2.5- to 3.75-L) Bundt pan. Set aside.

Mash date mixture with a whisk, then continue working, whisking until it’s as uniform as possible—it’s okay if some small pieces remain. Whisk in eggs, butter and molasses until fully combined. Add cake mix, whisking vigorously until batter is very smooth. Scrape batter into prepared pan; smooth top.

Bake on middle rack until a wooden skewer inserted into center comes out clean, 40 to 45 minutes. Transfer to a wire rack and let cool, 10 minutes. Turn out onto rack and cool completely, about 1 hour. (Bundt will keep, covered, at room temperature for up to 3 days.)

For the toffee sauce, combine ingredients in a medium saucepan over high heat. When it comes to a boil, reduce to medium-high and continue cooking, whisking occasionally to slightly thicken, about 3 minutes. Remove from heat and cool 10 minutes. (Sauce will keep, covered and refrigerated, for up to 5 days. Rewarm over medium heat before serving.)

To serve, pour half of the toffee sauce overtop of Bundt cake. Serve with remaining toffee sauce on the side.  Serves 8 - 10