Brickle Bundt Cake

“This comes from Hershey's Kitchens and it promises to be a winner!Update: 09/07/2007 The cake is a real winner! It tastes really awesome - it stays moist, almost like a pound cake, stores well and the brickle part is lovely! I get to taste a small bite!!”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 350ºF.
  2. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
  3. Set aside 1/4 cup toffee bits for topping.
  4. Combine remaining toffee bits, 1/2 cup sugar, walnuts and cinnamon; set aside.
  5. Beat remaining 1 cup of sugar and 1/2 cup butter in large bowl until fluffy.
  6. Add eggs and vanilla; beat well.
  7. Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until well blended.
  8. Beat 3 minutes.
  9. Spoon one-third of batter into prepared pan.
  10. Sprinkle with half of toffee mixture. Spoon half of remaining batter into pan.Top with remaining toffee mixture. Spoon remaining batter into pan. Pour melted butter over batter.
  11. Bake 45-50 minutes or until wooden pick inserted in center comes out clean.
  12. Cool 10 minutes; remove from pan to wire rack and cool completely.
  13. Prepare glaze.
  14. GLAZE:.
  15. Combine all ingredients until of drizzling consistency.
  16. Drizzle over cake.
  17. Sprinkle remaining 1/4 cup toffee bits over top.
  18. Enjoy!

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