Almond Brickle Bundt Cake

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  • Makes: 12 servings
  • Prep: 15 mins
  • Bake: 45 mins 350°F
  • Cool: 1 hr

Almond Brickle Bundt Cake

Reviews (0)

2.0 by 1 people

Rate This!

Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan; set aside.
  2. In a large mixing bowl combine cake mix, pudding mix, eggs, the water, butter, and 1 teaspoon almond extract. Beat with an electric mixer on medium speed for 2 minutes. Fold in 3/4 cup toffee bits. Pour batter into the prepared pan, spreading evenly.
  3. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan; cool completely on wire rack.
  4. For glaze, in a small bowl combine powdered sugar, 1 tablespoon milk, and 1/4 teaspoon almond extract. If necessary, stir in enough additional milk, 1 teaspoon at a time, to reach drizzling consistency. Drizzle glaze over cake. Immediately sprinkle with crushed almond brittle.
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Nutrition Facts (Almond Brickle Bundt Cake )

  • Per serving:
  • 427 kcal ,
  • 18 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 96 mg chol. ,
  • 573 mg sodium ,
  • 61 g carb. ,
  • 45 g sugar ,
  • 4 g pro.

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