Ingredients Original recipe yields 12 servings Ingredient Checklist 1 (15.25 ounce) package yellow cake mix 1 (5.1 ounce) package vanilla instant pudding mix ⅔ cup vegetable oil ⅓ cup white sugar ⅓ cup water 4 large eggs, beaten 1 (8 ounce) container sour cream 1 cup chocolate-coated toffee bits ¼ cup powdered sugar, or to taste Directions Instructions Checklist Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan. Step 2 Mix cake mix, pudding mix, vegetable oil, sugar, water, and eggs together in a large mixing bowl until smooth. Fold in sour cream; batter will be very thick. Step 3 Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the toffee bits over the top, being careful to keep them away from the sides of the pan. Pour remaining batter over top, then sprinkle with remaining toffee bits. Step 4 Bake in the preheated oven until a skewer inserted in the center comes out clean, about 55 minutes. Step 5 Cool on the pan for 5 minutes, then invert onto a serving plate and let cool for about 25 more minutes. Step 6 Sift powdered sugar over the cooled cake.
