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A slice of caramel cake with thick ribbons of cream cheese frosting and caramel sauce is lifted from a Bundt cake on a white platter.
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Copycat Nothing Bundt Salted Caramel Bundt Cake

This copycat Salted Caramel Bundt Cake is rich, moist, and loaded with caramel flavor. It's finished with thick cream cheese frosting, and a sprinkle of flaky sea salt.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Cooling time 2 hours
Total Time 3 hours 10 minutes
Servings 12 servings
Calories 498kcal
Author Deb Clark

Equipment

  • 1 10 cup bundt pan

Ingredients

  • 15.25- ounce box yellow cake mix
  • ¼ cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1 cup full-fat sour cream
  • ½ cup vegetable oil
  • ¼ cup evaporated milk
  • ⅓ cup caramel sauce
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt
  • Cream Cheese Frosting
  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 3½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons evaporated milk as needed
  • ½ teaspoon flaky sea salt (optional)

Instructions

  • Preheat the oven to 325°F. Generously grease and flour a 10-inch Bundt pan, making sure to thoroughly coat all the grooves.
  • Add the cake mix and brown sugar to a large mixing bowl. Whisk briefly to combine and break up any lumps.
    A whisk combines yellow cake mix and brown sugar in a large mixing bowl, surrounded by ingredients for caramel Bundt cake.
  • Add the 2 whole eggs, egg yolk, sour cream, vegetable oil, evaporated milk, caramel sauce, vanilla extract, and salt.
    Evaporated milk is poured into a mixing bowl containing eggs, sour cream, caramel sauce, and dry cake ingredients.
  • Using an electric mixer on low speed, mix just until all the ingredients are moistened and mostly incorporated. Stop and thoroughly scrape the sides and bottom of the bowl.
  • Mix on low for just 20-30 seconds longer, until the batter is smooth and combined. Do not overmix.
    Smooth, golden caramel cake batter in a large mixing bowl, surrounded by baking ingredients on a countertop.
  • Spoon the batter evenly into the prepared Bundt pan and smooth the top. Gently tap the pan on the counter a couple of times to remove any large air pockets.
    Thick caramel Bundt cake batter being spooned into a greased, fluted Bundt pan before baking.
  • Bake for 48-55 minutes, beginning to check the cake around 48 minutes. The cake is done when a toothpick inserted into the thickest portion comes out clean or with a few moist crumbs attached.
  • Cool the cake in the Bundt pan for 10-15 minutes. Carefully invert it onto a cooling rack and allow it to cool completely before frosting.
  • To make the frosting, beat the softened cream cheese and butter until completely smooth and creamy. Gradually add the powdered sugar and beat until incorporated. Mix in the vanilla extract.
  • Add evaporated milk 1 teaspoon at a time, if needed, until the frosting is thick, smooth, and pipeable.
  • Transfer the frosting to a piping bag fitted with a large round tip. Pipe thick ribbons of cream cheese frosting from the outside edge of the Bundt cake up toward the center.
    Cream cheese frosting being piped in thick ribbons onto a golden brown Bundt cake on a white serving platter.
  • Finish with a light sprinkle of flaky sea salt. Now this step is optional, but it really gives the best flavor!

Nutrition

Calories: 498kcal | Carbohydrates: 75g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 96mg | Sodium: 467mg | Potassium: 112mg | Fiber: 0.4g | Sugar: 60g | Vitamin A: 692IU | Vitamin C: 0.3mg | Calcium: 146mg | Iron: 1mg
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