Salted Caramel Mocha Bundt Cake

Step 1

Preheat oven to 350 degrees F. Liberally grease a 12-cup bundt pan with cooking spray and set aside. In a large bowl, beat together the cake mix, eggs, oil, buttermilk, caramel syrup, coffee and pudding mix with a handheld electric mixer for 2 minutes, or until combined.

Step 2

Pour the mixture into the prepared bundt pan and bake for approximately 40-50 minutes or until a toothpick or butter-knife inserted near the center comes out clean or with light crumbs. Cool the bundt for about 30 minutes in the pan, then carefully invert it onto a wire rack to cool completely.

Step 3

Melt the Chocolate CandiQuik according to package directions. Pour the CandiQuik into a resealable plastic bag, seal out the air, snip off a corner of the bag and drizzle it evenly over the top of the bundt cake. Drizzle the caramel sauce over top of the cake as well, then garnish with sea salt if you'd like. Serve!