Stuffed Sticky Bundt Cake Recipes

Steps:

• In a small bowl, steep the teabags in the hot water for about 5-10 minutes.
• Let cool and take the teabags out, keeping the water.
• Pre-heat the oven to 180°C (350°F).
• In a blender, blend the the medjool dates, cinnamon, nutmeg and teabag water to a smooth puree.
• For the cake, in a large bowl add the butter and both sugars, cream together using a wooden spoon until light and fluffy.
• Next, beat in the eggs one by one, using a metal spoon.
• Fold in the flour, followed by the puree.
• Pour into a thoroughly greased bundt cake tin and smooth out the top.
• Bake in the oven for about 45 minutes, until golden brown and cooked through.
• Prepare the caramel sauce by melting the butter and two sugars together in a saucepan over a low-medium heat.
• Stir in the rum and double cream.
• Bring to the boil and simmer for about 5 minutes.
• Pour into a jug and leave to cool.
• Once the cake is ready, flip onto a cooling rack.
• Using a pastry brush, gently brush some of the caramel sauce all over the bundt cake so that it is completely covered. This will help keep the cake nice and moist.
• Pour what's left of the caramel over the top of the cake.
• Enjoy!

Steps:

• 1. Grease a Bundt pan with cooking spray and set aside. In a medium bowl mix together granulated sugar, cocoa, and cinnamon.
• 2. Cut each dinner roll in half and flatten each piece. Then alternating between white chocolate and butterscotch chips place 6 to 8 chips on each roll, and wrap the rolls around the chips making a ball.
• 3. Roll each ball through the sugar/cocoa mix and place inside Bundt pan. Pour remaining sugar/cocoa mix evenly over rolls in pan.
• 4. In the medium bowl combine brown sugar and butter, and microwave in 30 second intervals stirring in between and tell butter and sugar are melted and smooth. Pour this mixture over rolls in pan.
• 5. Place butter cake pan in the oven (you might want to put a cookie sheet underneath to catch anything that may drip out), turn oven to 350° and let the oven preheat while pan is inside. Once the oven has reached temperature bake for 35 minutes. Immediately invert onto a tray or plate and enjoy!

Steps:

• Preheat the oven to 325˚F (165˚C).
• In a large bowl, add the cream cheese, powdered sugar, milk, and 1 teaspoon of vanilla. Mix with a whisk or hand mixer until smooth. Set aside until ready to use.
• On a cutting board, cut the crusts off the bread. Lay out 5 pieces of bread so they are slightly overlapping, then press the overlapping edges together to adhere. Repeat with the rest of the bread, you will have 7 strips of 5 pieces of bread.
• In a small bowl, melt ¾ cups of butter. Add the granulated sugar and cinnamon and stir to combine.
• Brush the cinnamon butter mixture on one of the strips of bread.
• Spread the cream cheese filling on the strip of bread. Repeat with the rest of the strips of bread.
• Roll up one of the strips of bread, take that roll and roll it on to another strip of bread. Repeat until all of the strips have been rolled up into one large roll.
• In a small saucepan over medium heat, mix together the remaining ¾ cup (170 g) butter, brown sugar, salt, remaining teaspoon vanilla, and honey until melted. Remove from heat.
• Pour ⅔ of the caramel mixture into an 8-inch (20 cm) round cake pan. Sprinkle the pecans on top of the caramel. Place the bread roll inside the pan on top of the caramel. Pour the rest of the caramel over the top of the roll.
• Bake for 40 minutes, until the top is crisp.
• Place a large plate over the top of the cake pan. Using oven mitts, invert the roll onto the plate, and remove the cake pan.
• Let cool for about 10 minutes before slicing.
• Serve immediately, with vanilla ice cream if desired!
• Enjoy!